Learning how to match up different woods to meat your grilling can have a huge impact on your backyard grilling flavor experiences. Before last summer, honestly I had only ever use charcoal or propane to cook when grilling meat and vegetables outside.
Our family was introduced to using different wood chips to create different flavors while grilling by a friend visiting from out of state. Ok, my family is hooked – never will we go back to boring basic grilling. Applewood seems to be our favorite at this point but we keep trying different wood chips so it may change.
All those BBQ contests winners, they have their secret wood chip blend that flavor the meat. I have a new found respect for the art form of grilling.
Use wood chips when you plan on grilling for a short period just to give your food a quick flavor infusion or to add a little smoke to your fire. Wood chips ignite quickly and burn out fast, which is why they’re better used with smaller pieces of meat, like sausages, chicken, vegetables and steak.
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