It may be surprising, but adding wood to a grill will dramatically enhance the flavour of meat. Discover six options for upping your grill game.
January 30, 2015
It may be surprising, but adding wood to a grill will dramatically enhance the flavour of meat. Discover six options for upping your grill game.
Different hardwoods add their own distinct flavour with the smoke they give off during cooking. We've collected the six best types of woods to add flavour to your barbecue.
Mesquite has a very strong and spicy flavour, which is why it's one of the most commonly used smoking woods.
Also a strong flavoured hardwood, Hickory is commonly used to smoke bacon, which gives it a wickedly flavoured touch.
Oak is a lighter flavoured hardwood with a nice aroma that matches everything from chicken to beef.
Great for everything from lamb to fish and especially wild game, pecan wood smoke has a unique nutty and rich flavour.
Maple wood has a mild smoky and sweet flavour that makes it ideal for a wide variety of meats.
With a fruity and sweet profile, the smoke from applewood is great for chicken and fish and is commonly used in popular apple-smoked chicken sausages.
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