GRILL SMOKING
Wood smoke can add an additional depth of flavor to grilled foods. Start the coals, if using charcoal, and add wood - 1/4 cup of presoaked (20 min or longer) - when coals are glowing. When using a gas grill place wood in a heat proof container on one of the burners on high setting. In both cases, close grill cover and allow smoke to interact with whatever you are grilling. With charcoal grill. adjust the vents to allow enough air in so that the wood continues to smolder but not burn. Smoke for 15-20 minutes, at first, and adjust the smoking time further according to your taste requirements. Short periods of smoking started when food is almost done cooking, with either charcoal or gas, imparts a little smoke favor to the food. Smoking for long periods (1 to several hours) with wood added at the start of cooking, imparts a deep smoke flavor to the food. In this case, wood may have to be re-added to the grill several times during the cooking process
SOME COMMON WOOD FOR SMOKING
WOOD SMOKE FLAVOR USE *
Alder
sweet, musky salmon, fish, pork, poultry
Apple slightly sweet,
dense smoky beef, poultry, ham
Fruitwood fruity, sweet all meats
Hickory
sweet to strong all meats, especially ribs
flavor
Mesquite strong, hearty flavor beef, ribs, pork, poultry;
favorite for Texas BBQ
Oak medium smoky any BBQ meat
* Don't forget that vegetables, onions, peppers, tomatoes etc. may be smoked, as well.
