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Smoking Wood Chips

Plank Cooking The Essence of Natural Wood Cookbook
Product ID : OUTF713
152 Pages full of great plank grilling recipes.
$19.99
$16.99
Product is out of stock
Mesquite Wood Chunks for Smoking
Product ID : COG6024
6 Pounds
All Natural
$16.99
$12.50
Mesquite Wood Chips for Smoking
Product ID : COG6019
All Natural
150 Cubic Inches
$7.99
$6.99
Product is out of stock
Cherry Wood Chips for Smoking
Product ID : COG6001
All Natural
143 Cubic Inches
$12.99
$10.99
Product is out of stock
Apple Wood Chips for Smoking
Product ID : COG6002
All Natural
143 Cubic Inches
$12.99
$10.99
Product is out of stock
Hickory and Mesquite Wood Smoking Chips
Product ID : COG6011
All Natural
Hickory and Mesquite
$6.99
$6.79
Product is out of stock
Maple Grilling Sheets or Papers
Product ID : OUTF755
6 Pack
7 x 7 inch Maple
$12.49
$9.99
Cabernet Wine Soaked Wood Smoking Chips
Product ID : COG6004
Natural Oak Wood Chips
$9.99
$8.99
Product is out of stock
Gourmet Wood Chip Smoking Sampler Pack
Product ID : COG6010
Maple, Apple & Cherry Wood Chips
$16.99
$14.99
Product is out of stock
Hickory Premium Wood Smoking Chips
Product ID : OUTF705
150 cubic inches
approximately 2 pounds.
$9.99
Product is out of stock
Hickory Wood Chips for Smoking
Product ID : COG6018
All Natural
150 Cubic Inches
$7.99
$6.99
Product is out of stock
Wood Chip Soaker by Kingsford
Product ID : OUKGT30
Easy to Drain
Easy to Pour
$9.99
$9.49
Product is out of stock

Wood chips for smoking and grilling food adds real fired taste to your grilled foods. Just like adding spices to your food different wood chips add different flavors. On this page you will find a handy list of what type of wood chips to use with different foods as a good staring point.

When using a smoker box on a grill it is not necessary to soak wood chips before use. Soaking wood chips allows them to burn slower, if you are cooking a steak (for example) you will not need the extra time that soaking the chips provides.

This is a basic list of the types of smoking woods and what they are primarily used for.

When using a smoker box on a grill it is not necessary to soak wood chips before use. Soaking wood chips allows them to burn slower, if you are cooking a steak (for example) you will not need the extra time that soaking the chips provides.


This is just a basic flavor guide; you will notice a trend in this chart however. The lighter the meat type the milder the smoke flavor used. This shouldn’t prevent you from trying for example Mesquite with chicken, just start with a lot less wood chips than you would use normally.


Wood Type - Smoke Flavor - Best Uses

Alder - (mild) - Seafood and Pork

Fruit Woods (Apple, Cherry, Etc.) - (mild) - Poultry, Veal and Pork

Maple - (strong) - Beef, Pork, and Poultry

Hickory - (strong) - Beef, Pork, and Poultry

Mesquite - (strong) - Beef, Duck, and Lamb Oak - (strong) - Beef and Ham

Wood Chips VS. Wood Chunks: Wood chips are primarily used in smoker boxes they are smaller so the will not burn as long. While wood chunks are used in a full-fledged smoker. You can cut down wood chunks for use in your smoker box.

When using a smoker box for the first time I suggest starting by covering about 1/4 of the bottom with the wood chips of your choice. Then spread them around the entire box. If you desire a stronger smoke flavor fill the box 1/2 way the next time you use it and so on.