| Contrary to what most beginning barbecue grill | | | | in bags at the grocery store or via the Internet from |
| masters might think, it's not the charcoal used in their | | | | specialty sites as well. |
| BBQ smokers that creates the smoke. The charcoal | | | | If you're feeling experimental, some interesting |
| provides the heat, but its the wood that gives up | | | | woods you can use in your BBQ smoker include |
| that smokey goodness! | | | | apricot, peach, pear, orange, and grapefruit. Each of |
| When you smoke meats, you're bathing them in a | | | | these types of wood will give your barbecue a |
| constant and strong stream of wood smoke. This | | | | different taste. For instance, apricot wood provides a |
| smoke is created by limiting the amount of oxygen | | | | mild, fruity sweetness that goes great with meats |
| available to the wood as it burns. Doing this causes | | | | like chicken, turkey, pork and fish. Orange wood |
| the wood to smoke rather than burn. You also want | | | | provides a medium smoke flavor with just a small hit |
| to help the smoking process along by pre-soaking | | | | of fruit flavor. |
| your wood chips or chunks in water for about 30 | | | | If you want a real treat, and something that your |
| minutes before adding them to the fire. The more | | | | friends will be talking about for years to come, fill |
| we can slow down that burn the better. | | | | your barbecue smoker with wood from the barrels |
| Choose and experiment with all types of wood for | | | | used to house Cabernet wine! A rich, deep, dark |
| your BBQ smoker - including apple, hickory, mesquite, | | | | purple color is the first thing you'll notice, followed by |
| cherry, and oak. Wood chunks and chips are available | | | | - of course - the remarkable taste! |