Smoked food is one of the many food trends this year, and whether you like keeping up with food trends or not, we can all agree: there's just something delicious about smoke. From smoked salts to smoked cheese to smoked hummus, smoke is definitely the new black. With the organic wood chips from Bazaar Spices, you can add a little smokey magic to your own grilled meats and vegetables. No matter your grill master level, we've got you covered.
Using Wood Chips with Charcoal:
1. Soak a handful of wood chips in water for at least an hour before you start grilling. Tip: add wine, beer, or liquor to the soaking liquid to give even more flavor!
2. Arrange briquettes into a pyramid and ignite; once flame dies down, push briquettes to one side of the grill. Wait about 20 to 30 minutes until the briquettes are covered in white ash. Or, use a chimney starter and then arrange the briquettes on one side of the grill. Tip: Fill a small heat-proof pan with water and position it on the opposite side of the charcoal to keep your food moist.
3. Toss prepped wood chips on the charcoal, position cooking grate on the grill, then put food on the opposite side of the coals (over the water pan, if using). Tip: For more smoke, make a foil pouch for the wood chips, slicing 12 vent holes in the foil for smoke to escape.
4. Keep the top vent open to prevent over-smoking and adjusting the lower vent to keep temperature between 225 and 300 degrees.
Using Wood Chips with Gas Grills:
1. Soak a handful of wood chips in water for at least an hour before you start grilling. Tip: add wine, beer, or liquor to the soaking liquid to give even more flavor!
2. Ignite the gas burner on one side of the grill, but leave all other burners off. Preheat to 450 degrees.
3. Put the prepped chips into a smoker box then put the box or pouch on the lit burner underneath the cooking grate. Close grill lid and heat until the chips begin to smoke. Tip: DIY your smoker box with a foil pouch punched with 12 vent holes.
4. Ignite the other burners and turn to low, then put the food over the burners (but not over the burner with the chips!). Adjust these burners to maintain a temperature between 225 and 300 degrees.
Black Cherry Wood - A level above Cherry, Black Cherry is extremely versatile and has a smoky sweetness. Goes with almost any meat, whether light or dark.
Down East Hickory - The king of barbecue woods, Down East Hickory is a step above the average hickory. The sweet, hearty flavor, works perfectly with pork, poultry, beef, and game.
Golden Alder - Slightly sweet and extremely popular on the Pacific coast. Most commonly seen used with seafood, particularly salmon, alder also compliments lighter meats like pork and poultry.
North Atlantic Olive - Fragrant burn with a mild flavor and a hint of sweetness, olive wood is commonly used in Mediterranean cooking to accompany lamb, pork, poultry or seafood. Try it with Moroccan Magic Seasoning!
Northern Beechnut - Mild, somewhat delicate smoked flavor. Good for lighter things such as pork, poultry, fish and cheese.
Sugar Maple - Sweeter than maple with a hint of maple syrup. The mellow smoke works well with pork, poultry, fruit, cheese, chocolate, and game birds.
Happy smoking!
Basic Guide to Grilling with Wood Chips
1. Soak a handful of wood chips in water for at least an hour before you start grilling. Tip: add wine, beer, or liquor to the soaking liquid to give even more flavor!
2. Arrange briquettes into a pyramid and ignite; once flame dies down, push briquettes to one side of the grill. Wait about 20 to 30 minutes until the briquettes are covered in white ash. Or, use a chimney starter and then arrange the briquettes on one side of the grill. Tip: Fill a small heat-proof pan with water and position it on the opposite side of the charcoal to keep your food moist.
3. Toss prepped wood chips on the charcoal, position cooking grate on the grill, then put food on the opposite side of the coals (over the water pan, if using). Tip: For more smoke, make a foil pouch for the wood chips, slicing 12 vent holes in the foil for smoke to escape.
4. Keep the top vent open to prevent over-smoking and adjusting the lower vent to keep temperature between 225 and 300 degrees.
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| Pictured: Black Cherry Wood Chips |
Using Wood Chips with Gas Grills:
1. Soak a handful of wood chips in water for at least an hour before you start grilling. Tip: add wine, beer, or liquor to the soaking liquid to give even more flavor!
2. Ignite the gas burner on one side of the grill, but leave all other burners off. Preheat to 450 degrees.
3. Put the prepped chips into a smoker box then put the box or pouch on the lit burner underneath the cooking grate. Close grill lid and heat until the chips begin to smoke. Tip: DIY your smoker box with a foil pouch punched with 12 vent holes.
4. Ignite the other burners and turn to low, then put the food over the burners (but not over the burner with the chips!). Adjust these burners to maintain a temperature between 225 and 300 degrees.
Wood Flavor Profiles and Pairing Suggestions
Black Cherry Wood - A level above Cherry, Black Cherry is extremely versatile and has a smoky sweetness. Goes with almost any meat, whether light or dark.
Down East Hickory - The king of barbecue woods, Down East Hickory is a step above the average hickory. The sweet, hearty flavor, works perfectly with pork, poultry, beef, and game.
Golden Alder - Slightly sweet and extremely popular on the Pacific coast. Most commonly seen used with seafood, particularly salmon, alder also compliments lighter meats like pork and poultry.
North Atlantic Olive - Fragrant burn with a mild flavor and a hint of sweetness, olive wood is commonly used in Mediterranean cooking to accompany lamb, pork, poultry or seafood. Try it with Moroccan Magic Seasoning!
Northern Beechnut - Mild, somewhat delicate smoked flavor. Good for lighter things such as pork, poultry, fish and cheese.
Sugar Maple - Sweeter than maple with a hint of maple syrup. The mellow smoke works well with pork, poultry, fruit, cheese, chocolate, and game birds.
Happy smoking!
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