The distinctive flavor of grilled foods comes from the way we cook the food as well as the ingredients on recipe. It’s that smoky flavors that make every barbecue griller contestant around the world swears by charcoal grilling, although its a debate of the choice.
Although that smoky flavor is missing on a Gas Grill, wood chips and chunks can be used to boost the smokiness. Most manufacturers advise against putting this directly on the lava rocks or ceramic coals, since ash can clog the gas lines. Instead, soak the chips or chunks for 20 minutes, drain and place in a metal or disposable foil drip pan. Poke several holes in the bottom of the pan and place it directly on the lava rocks or coals. Preheat it with the grill.
Many other interesting alternatives exist for those who use a Charcoal Grill. Flavored smoke, a combination of heady aromas from hardwoods and fresh or dried herbs, imparts a special flavored to grilled foods.
A little usually goes a long way. Use just enough to complement, but not overpower the food’s natural taste. Always soak flavorings, such as wood chunks or chips, in water at least 20 minutes before adding to the coals so that they smolder and smoke, not burn.
Small bunches of fresh or dried herbs soaked in water can also add fragrant flavor when sprinkled over hot coals. Rosemary, oregano, and tarragon, for example, can be teamed with wood chips or simply used all by themselves for a new taste.
For a different effect, try soaking wood chips and herbs in wine, rather than water. For poultry and seafood, use white wine with basil, rosemary, tarragon, thyme, or dill. For beef and pork, use red wine with thyme, marjoram, or bay leaves.
Many diverse woods are available for use on the grill. You can find them in supermarkets, hardware stores, and specialty stores. Only hardwoods and fruitwoods, such as hickory, oak, mesquite, pear, or apple should be used to produce aromatic smoke. If you chip your own wood, never use softwoods, such as cedar, pine, or spruce; these emit resins that can give food an unpleasant taste.
