Tag Archives: Wood Barbecue Chunks

Using Wood Chunks and Chips When Barbecuing

Hickory Wood Chunk BagNearly everyone enjoys the taste of food cooked on the grill and by utilizing wood chips or chunks, you can boost the natural flavor of cooking food over an open flame.

Whether you make use of a charcoal or gas grill, flavors can be added in by making use of wood chunks or chips through the cooking process. Essentially, you have two options when using them. The one you choose will be determined by the quantity of the smoke flavor you would like to introduce in your food.

The most commonly used wood chips are hickory wood chips, which can be generally used in combination with beef or pork. But, apple wood is additionally common for almost any sort of meat cooked on the grill.

If you need a heavy smoky flavor, you can put some of the chips or chunks directly on the fire. But, this process works best with a charcoal barbecue grill. Placing wood chips on the flame of a gas grill can produce flames which will cook the outside of the food too quickly, causing it to burn up on the exterior while being still uncooked inside.

It’s best to soak the wood in water until they’re damp. Once wet, wrap them in high quality foil and immediately after poking a few holes in the foil to allow the steam to escape, place them on the grill grate along with the meat.

The steam will bring the taste from the chips or chunks and soak it into the meat. If you slow cook the food like this, it’ll give you intense flavor. How much flavor will be determined by the amount of chips used and how long the meat is confronted with the smoke from the chips.

The first time you use flavored wood chunks or chips might require some modifications to the amount of chips you utilize, how wet you’ve made them, and the variety of holes you poke into the foil.

As you test out the process making use of wood chunks and chips, you possibly can make modifications to reach the level of flavor that fits your own private preference. While it’s really a trial and error process, once you know the routine you need to use to receive the flavor you’d like, you’ll be able to easily repeat it every time you grill outside.

Barbecue Chunks and Smoker Chips

When it comes to barbecue cooking there are quite a few choices of “fuel”. Some people prefer gas fuel or charcoal and others like more natural fuels. Barbecue chunks and smoker wood chips are probably the best means of cooking and for a variety of very compelling reasons. In light of this, these two fuel sources have become extremely popular.

The primary reason why barbecue chunks and wood chips are the preferred choice in cooking fuel is probably what is called the flavor factor. No other fuel can create flavor like barbecue chunks and smoker wood chips can.

This comes about through any of a variety of ways to burn them. Some people use a smoker box, which can be found in any department store or online while others like foil-disposable roasting pans or individually wrapped within foil with holes punctured throughout for ventilation. Still others barbecue by directly applying the chunk (or for those who wish to combine fuel sources), wood chips to hot coals.

The result in any case would be a multitude of rich, mouthwatering flavors: apple, kiawe, oak, mesquite or hickory. The addition of flavor sprays can also enhance or customize any flavor to individual preference. The meat does not absorb the smoke, just the chemical-induced flavor of the barbecue chunks and smoker chips, so taste is always pure.

This leads into another great reason for using barbecue chunks and smoker wood chips. Wood chips are ‘green’ or environmentally friendly. The wood burns clean and does not dispel and poisonous toxins or other pollutants.

In today’s world with global warming, people have grown environmentally conscious, which means they want to consume in ways which do not cause damage to their surroundings. This is as admirable as it is necessary for responsible grilling. Thus, barbecue chunks and wood chips have become widely used.

Of course, since barbecue chunks and smokers chips are utilized by many people, both are in demand. Luckily, both are available in vast quantities, which is a condition that serves as another appealing factor in the overall preference for these sources. They are used through Europe and in Russia as well with wood stock being virtually unlimited.

The Short Rotation Coppice (SRC) is a quickly-flourishing harvest of wood growth which is efficient, safe and inexpensive due to the source’s vast availability (which is another reason it is so popular). This source can viably be called “the effluents’ choice” for that reason, because it is economic, not at all messy and it performs perfectly.

Those who are hoping for one last great barbecue experience this summer should certainly consider buying barbecue chunks and smokers chips. The result will be, without a doubt, the best meal of the year!