Cooking Light Test Kitchen Cooking Light Test Kitchen
June 30, 2015

Smoky flavor is barbecue's signature, and wood is what brings that essence to the grill. The type of wood is mostly a matter of personal taste (we love the sweetness of applewood in our Applewood-Smoked Chicken with Dijon Rub), but choose based on the flavor and intensity the wood will impart. As a rule, avoid evergreen woods like pine. Use the chart below for guidance.

CHIPS OR CHUNKS? SOAK OR NOT? Small 1- to 2-inch wood chips are widely available. They burn quickly, so use them for short jobs (30 minutes or less). Soak beforehand to prolong their use. Chunks (4- to 5-inch blocks) will burn for about an hour. Soaking is optional.

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