How To Use Wood To Enhance The Flavor Of Your Meat - Meat N' Bone

How To Use Wood To Enhance The Flavor Of Your Meat

· Updated Posted by Meat N' Bone

When cooking with premium ingredients, we are tempted to keep things simple. However, that often means missing out on some of the best parts of cooking which is experimenting with new flavors and textures.

One of the ways to experiment with meat is using wood to enhance the flavor of your meat. I love adding some wood chunks to the charcoal before I grill a Picanha as it makes it taste completely different.

Grilling With Wood

First off, know that we are not talking about smoking. You do not need a smoker to use wood to add flavor to your grilling. You can use wood chips and wood chunks on a gas grill or a charcoal grill; it is actually a very simple and rewarding process. The smoke from the added wood is going to make your meal just as tender, but taste completely different.

You cannot just use any wood though. Trust me, I have tried. You do not want left over wood from your home improvement projects. There's also a high chance these woods have been treated with chemicals you don't want to be releasing by burning. The idea is to use hardwoods with low moisture and high density.

The more popular types of wood to use are Apple, Pecan, Hickory and Cherry. Each of them will be better for certain meats as they add very particular flavor. This is where the experimenting starts.

Here is how we suggest you start out:

What Wood To Use For What Meat

Wood Chips Vs Wood Chunks 

Wood chips are small pieces of wood will burn very quickly (even when wet). They're best for shorter cooks or if you're just looking to get a little bit of smoky flavor in your meats. Wood chips are ideal for the grill and even gas grills. Wood chips SHOULD be soaked in water for 1-2 hours so that they do not burn out too fast.

Wood chunks, on the other hand, are more suited for longer smokes. Since our wood chunks are freshly cut and naturally cured, you can use them as they are, or you may prefer to soak them in water, apple juice, wine, beer, whiskey, or any liquid of your choice. If you have any leftover wood, let them dry out to use again later. 

How Do I Use Wood Chips?

Easy! First soak your wood chips for 1-2 hours. Then, put the moist wood chips in a smoker box, directly on the coals, or in a smoking chip pan, depending on your grill or smoker. That's how simple it is.

How Do I Use Wood Chunks?

When using a charcoal grill, place the wood chunks directly on your coals when lighting them. When coals are ready (using tongs) move the wood chunks to the side, away from the coals. This allows the wood chunks to smolder without flaming up. If you are doing a long smoke, you will need to continue feeding your smoker/grill with wood chunks over the period of the smoke.

When using a gas grill, place several chunks on cooking surface about ten minutes before cooking. They will get hot on the cooking surface and release smoke. Close the cover while cooking so that your food will absorb the great wood flavor. You may also place your wood chunks in small cast iron skillet on the cooking surface.

The key to achieving superior flavor is the temperature control and the length of time in the smoking process. Try using your wood chunks lightly until you know just how strong a flavor you prefer. You may also try mixing wood flavors e.g. Hickory and Oak.

What Wood Should I Buy? 

We believe in buying wood from providers that care about the environment and will give you hardwood with no fillers or substitutes.

We work with Black Dog Firewood because they have been around for over 30 years, more importantly they source properly. All of their firewood products are manufactured from approved raw material and production sources, and all forest wood products that we supply come from renewable sources. Black Dog is committed to Earth Friendly Practices, and you can be assured that they work hard to maintain stringent standards for all our products. 

Black Dog only heat-treats their kiln dried firewood, because they don’t believe that anyone wants to eat food that was cooked with chemically-treated firewood.

When you buy this wood you are contributing to Florida All Retriever Rescue, an organization that helps Black Dogs find new homes.

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About How To Use Wood To Enhance The Flavor Of Your Meat

One of the ways to experiment with meat is using wood to enhance the flavor of your meat. You don't even need a smoker to use wood to add flavor to your grilling!

Questions

How can I use wood to add flavor to my grilled meats if I don't have a smoker?

You can simply add wood chips or chunks to your gas or charcoal grill; the smoke produced infuses your meat with unique flavors without the need for a dedicated smoker. Wood chips and chunks are easy to use on any grill type.

What's the difference between wood chips and wood chunks?

Wood chips are small pieces of wood that burn very quickly and are best for short grilling sessions or subtle smoke flavor. Wood chunks are larger, burn longer, and are suited for extended cooks or deeper smoky flavor. Wood chips should be soaked for 1-2 hours before use, while wood chunks can be used as-is or soaked.

Which types of wood are best for grilling meat?

Popular hardwoods like apple, pecan, hickory, and cherry each impart distinct flavors and pair best with specific meats. You should use hardwoods with low moisture and high density, and avoid chemically treated or construction wood. Experimenting with different wood types helps you find your preferred flavor combination.

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How should I prepare and use wood chips?

Soak your wood chips in water for 1-2 hours before use. Then place the moist wood chips in a smoker box, directly on the coals, or in a smoking chip pan, depending on your grill or smoker type. This prevents them from burning out too quickly.

How should I prepare and use wood chunks?

Wood chunks can be used as-is or soaked in water, apple juice, wine, beer, or whiskey. On a charcoal grill, place chunks directly on coals when lighting, then move them to the side once coals are ready to allow smoldering without flaming. On a gas grill, place chunks on the cooking surface about ten minutes before cooking, or in a cast iron skillet. For longer cooks, continue feeding wood chunks throughout the smoking process.

Why does Meat N' Bone recommend Black Dog Firewood?

Black Dog Firewood is sourced responsibly from renewable sources, heat-treated without chemicals, and maintains stringent environmental standards. They have been in business for over 30 years and are committed to Earth Friendly Practices. Additionally, purchases support Florida All Retriever Rescue, an organization that helps rescue dogs find new homes.

What wood should I avoid using for grilling?

Avoid leftover wood from home improvement projects or any wood that may have been treated with chemicals. These woods can release harmful substances when burned. Only use untreated hardwoods with low moisture and high density to ensure food safety and optimal flavor.

Can I use wood chips on a gas grill?

Yes, wood chips are ideal for gas grills. Soak them for 1-2 hours, then place them in a smoker box or directly on the cooking surface. You can also use a small cast iron skillet to hold the wood chips on the grill grates.

What is the key to achieving superior flavor when using wood for grilling?

The key to achieving superior flavor is temperature control and the length of time in the smoking process. Start by using wood chunks lightly until you know how strong a flavor you prefer. You can also try mixing different wood flavors, such as hickory and oak, to create unique taste combinations.

Can I reuse wood chunks?

Yes, if you have leftover wood chunks, you can let them dry out and reuse them later for future grilling sessions.