When it comes to barbecue, there are myriad grills and multiple fuel sources one can use to make that succulent smoked deliciousness. These include ceramic cookers, offset grills, vertical smokers, gassers, and kettles. Fuel sources run the gamut from electric, charcoal, propane, natural gas, stick burners, and on and on. But the one constant that binds them all together is smoke. Before you scoff at combining smoke and a gas grill, know that I smoke on my gas grill all the time. It can be done. But to get smoke, you first need wood.
- Hickory is the most commonly used wood to smoke with. It works particularly well with pork and ribs and imparts a sweet and strong flavor with notes of bacon.
- Even soaked wood chips will not last nearly as long as a chunk will, which means that the lid of the grill does not have to be opened as often with chunks, thus cooking time is reduced.
- The problem with wood chips is that they burn up extremely quickly if not insulated from the heat.
“Fuel sources run the gamut from electric, charcoal, propane, natural gas, stick burners, and on and on. But the one constant that binds them all together is smoke.”