If you love grilling and want to try a more natural method, you should consider using smoking wood such as the ones at https://www.cuttingedgefirewood.com/cooking-firewood/smoking-chunks/ for your next outdoor cooking session. Hardwoods have several advantages because of the clean smoke they give off. The benefits of using smoking wood for grilling are numerous. Read on to learn more.
Natural Fuel Source
Even though charcoal is a popular and convenient fuel for outdoor cooking, hardwoods are a less-known alternative. Instead of using chemical fillers and additives, hardwoods burn naturally to produce charcoal. This fuel is similar to bonfire wood, with pieces ranging from racquetballs to grapefruits. This natural fuel is great for grilling because it allows you to cook slowly at low temperatures while searing your meat with knuckle-burning heat.
Charcoal pellets have a lower smoke content than hardwood, which makes them a good choice for smokers. Because pellets burn more cleanly, they are a great choice for those delicate cooking foods. While pellets are more expensive than hardwood, they offer a great combination of convenience and flavor. Consider which fuel is best for your particular grill and the type of food you plan to cook before making a final decision.
Burns Faster
The best smoke flavor comes from controlling the combustion process. Controlling the combustion of wood is more important than the type of wood used, as some species burn more slowly and produce a richer flavor. Generally, hardwoods are preferred because of their tight cell structure and slower burning properties, while softwoods tend to produce a softer, more ashy smoke. However, some woods have an even, more even burn than others.
Wood pellets are used in pellet grills, chunks, and splits in smoker boxes. Chips and chunks are best for quick smokes but can also be used for long-cooking. Wood chips burn up faster than chunks or logs, so you may want to use chunks or splits for long cooks. While wood chips and logs produce the most smoke, they are more expensive and may not be as convenient.
Give Off a Clean Smoke
Several different types of wood are commonly used for smoking. Each wood has a unique burning point and composition, making it imperative to carefully monitor the temperature and oxygen content of the smoke to get clean smoke. Choosing the right wood will also make a huge difference in the flavor of your food. You can choose from woods that are milder in flavor, like oak or cherry, or go for something a little more adventurous, like mesquite.
If you are a BBQ enthusiast, you may find that local BBQ restaurants have access to free smoke wood, which you can use in your BBQ. However, if this is not an option, local timber companies and outdoor outfitters may carry smaller amounts of wood. Alternatively, big box sporting goods stores carry pre-packaged wood, but the selection may not be as diverse as that of a wholesaler.
Multi-purpose Fuel Source
Smoking wood is a multipurpose fuel for grilling and smokers, but the type that’s best for you may be different than what’s available commercially. These types of wood can vary significantly in flavor and aroma. Applewood, for example, is excellent for grilling chicken breasts and pork chops. On the other hand, it’s not appropriate for smoked lamb or beef. The best smoke from this wood is thin and blue, great multipurpose fuel for grilling and smoking meats.
Chipped wood is small, approximately one-inch in diameter, and 1/4 inch thick. Because wood chips burn quickly, they need to be added to the grill many times throughout the cooking cycle. They’re also easy to store and convenient, but they don’t produce smoke as effectively as wood chunks. As a result, wood chips are generally used in electric smokers and grills. However, while wood chips produce smoke, they don’t contribute the same flavor as wood chips.
