What you should know when using smoking chips
All about smoking chips – the most important tips and information for creating a special flavor
What is behind smoking chips and what should you look out for? You will find exactly that and much more here in this blog post. You will learn how to most easily add a smoky flavor to your meat, regardless of whether you are using a charcoal or gas grill. Which wood variety brings which flavor to the meat and what you should pay attention to.
Basically, smoking chips differ in their variety; the most popular varieties are beech, apple, hickory, and cherry. In any case, when purchasing, you should ensure that the smoking chips come from sustainable cultivation and a low-pollutant environment. We use 100% natural trees from the Alps; you can find our smoking chips here: Premium BBQ Smoking Chips
Which wood variety suits which meat or grilled food can be found here:
| Wood variety | Aroma | Perfectly suited for |
| Apple | Fruity, sweet | Fish, poultry, meat, vegetables |
| Beech | Strong smoky flavor | Meat, fish, poultry |
| Alder | Mild, light | Seafood, salmon, poultry, fish |
| Hickory | Smoky bacon aroma | Lamb, beef, pork, ribs |
| Cherry | Mildly fruity | Light meat, fish |
| Cedar | Fresh, spicy | Salmon, fish |
Soak the smoking wood or put it in the grill dry?
This question usually arises: Should you soak the wood chips beforehand or not? For wet smoking, you soak the smoking chips in water about 60 minutes before use. The advantage is that the smoking chips "smoke" longer; the disadvantage is that it is not as intense. For dry smoking, the smoking chips are placed directly into the grill without soaking. Advantage: Intense smoke development; disadvantage: The smoking chips burn away much faster.
We at grillart use the 50/50 method, meaning half of the smoking chips are soaked for approx. 60 minutes beforehand and the other half remains dry, then the smoking chips are placed in the grill together. Which variant you prefer is up to you; it is best to try it out yourself to see what you like best. 🙂
How do you use smoking chips on a gas grill?
There are various methods for the best way to use smoking chips on a gas grill. A well-known method is to wrap the smoking chips in aluminum foil and poke a few holes in it. However, there is a risk that the aluminum foil will get too hot and become very unstable, so a smoker box is recommended.
The smoking chips are placed in the smoker box and positioned near a heating element. Pay attention to the cooking times, as it can take a while for smoke to develop on a gas grill, which often means the meat is already done before the smoke begins.
Tips for optimal smoking
- You are welcome to mix different types of smoking woods; let your creativity run wild. Small tip: We enjoyed a unique flavor with hickory and cherry
- If your meat requires longer cooking times, do not place the meat directly over the smoke, but smoke indirectly
- Do not use fresh wood; it should already be sufficiently dried
- It is better to use a few more wood chips than too few, because if there is too little smoke, the aroma will be less intense
- On a charcoal grill, wait until the charcoal is glowing white; that is the right time to add the smoking wood.
