If you find the smoke flavor too weak, then you need to use more next time. If it is too strong, then you know you need to use less next time. Smoke a chicken, and see how you like the smoke flavor profile. Start with just a couple of handfuls of wood chips. What went right, what went wrong, temperature cooked at, amount and type of wood used, and so on. So my advice to you would be to keep a journal with notes on your cooks. You might learn your sweet spot is half, or perhaps double the wood and smoke flavor that I do on the same equipment. But then, this amount of wood is right for me, as I have learned what I like. Some grills and smokers simply need more wood than others, due to how they work. In my Masterbuilt I need to add double that for the same smoke flavor profile. No matter what I’m smoking, I will only ever add two or three medium-sized chunks in my Kamado. My Kamado Joe and Masterbuilt gravity-fed smokers use chunks, not chips. In my electric smoker, same wood chips, I only need to refill the chip tray every 45 minutes, and end up using half as much as I would on my gas grill.
#Wood smoking flavor chart full#
On my gas grill, for pork ribs, I would need to use a good 3 or more loads of a full smoker box. This might sound like a cop-out answer, but it’s really not. So the only way to know how much to use, that is right for your smoker and your tastes, is to experiment and find your preferred amount. At the same time, others are huge fans of and love heavily smoked food. And some people like only a mild hint of a smoky taste, and hate heavily smoked food. Some smokers burn wood at a higher rate than others. There’s no single right or wrong answer for how much wood, and how long to maintain the smoke, as it depends on your smoker, how the wood chips are added, and your personal taste. It’s also used in handheld smokers (aka smoke guns) for giving food a blast of smoke. It catches fire very easily, so it’s suitable for electric smokers where there’s no open flame.
Gas grillers can also use them in metal smoker boxes to get some smoke on their propane or natural gas grill.Īt the bottom of the flavor wood size scale is this powdery stuff. Tiny bits of left-over wood and binding agents are compressed into smoking wood pellets - they look a lot like rabbit food - for use in pellet smokers, as made famous by Traeger. People with gas grills can try them in a foil packet on the grate to add some smoke, too. You see wood chips used mostly in electric and gas smokers, but they also work on top of charcoal. Real wood, whittled and hacked into thin pieces, chips ignite easily and will smolder decently for a long time. I’ve never tried it (and I won’t until my new grill is much older), but I’ve seen others try it. If you have an older gas grill, and you aren’t afraid to mess it up, you might try putting a few chunks on the flavorizer bars or heat deflectors to do some smoking on your grill. Just rest the chunks right on top of the charcoal. Use these “baby logs” (my term, but help yourself) in your compact offset smoker, kamado, or other ceramic cookers, or your drum, barrel, or bullet smoker. They’re great for cooking over a fire pit, too. Logs are just right for full-size offset smokers, with their large fireboxes set well away from the food. So many wood types - which should you choose for your chicken? It’s easy just pick the style that’s right for your smoker. (That’s just a guess, of course) But by using the right type of wood, you severely help your chances of getting it right.įirst, though, let’s answer an important question. It’s like eating something you found in a brush fire. If you’ve never experienced the disappointment of over-smoked chicken, consider yourself blessed.
Couple that with the compact size and correspondingly short smoking times, and it’s a recipe for backyard cooking glory.īut, you can undo the whole thing if you choose the wrong wood for your smoker. Smoke can really permeate all through the tender chicken meat.
#Wood smoking flavor chart skin#
But they just can’t compare to the sublime deliciousness of a fully smoked chicken, with dark skin and a heavenly taste of smoke in every bite. There’s nothing wrong with them, of course. If your only experience with cooking chicken is grilling a few breasts, you’re missing out. Got your chickens ready for the smoker, but not sure which wood to choose? It’s an important decision, and we’re going to help you make it with a rundown of the best lumber for the job.
#Wood smoking flavor chart plus#
We’ve got a rundown of our top 6 types, plus we check in with the experts and stars of barbecue to see what they use in their smokers and why. Over the next 5 minutes, you’ll learn which woods are best for smoking chicken and why.
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