As spring approaches, the aroma of delicious foods sizzling on the barbecue heralds the arrival of warmer weather across the country. Most American backyards have an outdoor grill. Regrettably, however, few seem to know about one simple and often overlooked accessory for their BBQ that imparts a delectable, authentic smoke flavor: aromatic wood chips.

Long before the modern barbecue grill came to be, meats and vegetables were roasted over open wood fires. Smoke from this wood added far more flavor than today’s gas or charcoal cooking methods. Fortunately, it’s easy to add wood to your grill for the same effect. In some cases, the subtle taste imparted by wood smoke is all that is needed to flavor foods without seasonings or spices. Many types of wood can be used to enhance the flavor of grilled foods. Also, wood smoke works equally well whether you are cooking right on the grill or using a rotisserie. You can obtain wood from an orchard when they are trimming back some of their trees, harvest from your own backyard, or purchase chips or chunks from a specialty store that offers barbecue accessories.

Wood for grilling comes in a few different forms. Many seasoned grilling masters prefer chunks of wood that are fist-sized or larger. Wood chunks burn slowly, so they can usually be added to the fire just before placing the food on the grill without the need for replenishment during cooking. Wood chips and pellets are much smaller than chunks and will burn up too quickly if placed directly on the heat source. Therefore, pellets and chips need to be protected from the direct fire, and still allow the smoke to be released during the cooking process. There are barbecue accessories that work well for this purpose, such as baskets that can easily be refilled, or you can purchase self contained pre-filled units with your choice of wood chip flavors. Since chips and pellets burn up much faster than chunks, they should be checked regularly so more can be added if needed.

Many varieties of trees produce wood that greatly enhances flavors for grilling. In fact, each type of tree will impart a unique taste. Hickory is perhaps the most common type of wood used for barbecue, but others are gaining popularity for their accents with different types of meat. Oak produces a more subtle smoky flavor than hickory or mesquite, so it works well with most types of meat. The sweet flavor of cherry wood is commonly used for grilling fish, and apple is a favorite with pork ribs.

With so many culinary possibilities, using wood to smoke food on the barbecue is an experience that everyone can enjoy this spring.

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