Techniques, Tips & Flavor Improvements

FAQ

What are the best types of wood for grilling?

For grilling, the best types of wood are hardwoods like oak, hickory, mesquite, apple, cherry, and maple. Hardwood burns hotter and longer, each adding a unique smoky flavor to your dish. Fruitwoods offer a sweeter and milder smoke, which is optimal for meats like pork. Mesquite and hickory are stronger woods that enhance the flavor of tougher meats like beef and game. 

Should I soak wood chips before grilling?

Soaking wood chips can be an excellent technique under certain circumstances. The purpose of soaking wood chips is to help prevent them from burning up too quickly on a charcoal or gas grill, especially if you have them wrapped in foil or in a smoker box. This tip is great when you have small wood chips, whereas soaking larger chunks (or full logs) can actually hinder combustion and damage the wood. 

Can I use wood alone without charcoal for grilling?

Definitely! Using charcoal, wood, or a combination of the two is a grill master’s choice. Just be sure you are using seasoned (dry) hardwood and wait until the fire has burned down a bit so you don’t overcook the food. When you cook with wood alone, it gives the dish a deeper smoky flavor. 

How do I control the temperature when grilling with wood?

You can control the heat by adjusting both the fuel and oxygen levels. The grill vents are designed to regulate airflow, allowing you to control how much oxygen reaches the fire. If the temperature starts to drop, simply add more wood chips to increase the heat. 

Are there any safety concerns with grilling using wood?

Yes. Wood creates more smoke buildup, so ensure that you are only grilling in a well-ventilated outdoor area when grilling with wood chips. Never use treated, painted, or soft woods like pine to grill because they can release toxic fumes. Create a checklist of all the equipment you need, including safety tools like a fire extinguisher, and review it before cooking.