| When you cook food on a grill, it is usually for two | | | | best flavor is my using hardwood chips or chunks. |
| reasons: cooking out in the great outdoors and | | | | Depending upon the cooking method and length of |
| getting that great, smoky grill flavor. | | | | cooking time, the techniques vary slightly in the way |
| The first takes care of itself. The second requires a | | | | these chips are used. |
| little more experience to achieve. Here are some tips | | | | If you are direct cooking chops, chicken pieces, fish, |
| and some advice on getting the right flavor with the | | | | burgers, steaks or similar cuts, you will want to use a |
| right foods. | | | | small amount to help sear and flavor the food. Since |
| In another article, I discussed the choices of different | | | | these foods take a short period of time to cook, use |
| fuels. These will be the first step in influencing how | | | | dry small chunks or large chips placed directly on the |
| your food tastes. Gas grilling adds the least amount | | | | coals when they are ready and just before you place |
| of flavor to your food. That is to say that the gas | | | | the food on the grill. |
| adds no flavor at all - thank goodness! You will get | | | | If you are using an indirect cooking method, it is best |
| the flavor from the grill as your food's fat and juices | | | | to soak your chips in water for at least 30 minutes |
| drop on the lava rocks, the grill plates or the fire box | | | | before placing them on the grill. This will cause them |
| and are converted to smoke which will flavor the | | | | to smolder instead of catching fire and burning off |
| food. However, the smell and taste of fat igniting is | | | | quickly. You want slow and steady when cooking |
| not the flavor I seek or enjoy. | | | | indirectly. I even take this one extra step - after |
| I like the taste of authentic hardwood smoking. You | | | | soaking, I place the chips on a large square of heavy |
| do get a little smoky flavor if you use hardwood | | | | duty aluminum foil. Fold the aluminum foil in half and |
| charcoal briquettes and lump charcoal. This flavor is | | | | then fold over and seal the edges. Using a fork, |
| very subtle and will easily be overwhelmed by smoke | | | | careful poke holes all over one side of the 'pouch' and |
| caused by fat and juice dripping and smoking the | | | | place this directly on the coals that are on the side |
| food much like the taste on a gas grill. | | | | opposite of the food's cooking location with the holes |
| The absolutely best way to smoke food to get the | | | | side up. |