Barbecue Grills > Wood Smokers Barbecue

Wood Smokers Barbecue

In the first part wood smokers barbecue we briefly discussed how the flavor gets into wood smokers barbecue.

Now let's talk some more about the wood itself. And how to use it to create your wood smokers barbecue.

As we said, the wood comes in two forms.

Chips: Tiny bits of wood good for generating smoke fast. Even when damp, chips tend to vaporize fairly quickly. Producing smoke and then vanishing.

Chunks: Bigger pieces of hardwood. They're normally no longer than two inches, and can produce smoke for a long time. Use chunks if you are smoking bigger pieces of meat that

require longer cooking times over low heat. Chucks generate more smoke. Plus you won't have to repeatedly put in wood.

Whatever type of wood you use, you don't want the wood to burn away too fast. This might mean lots of smoke which can hurt the taste of your wood smokers barbecue.

Click Here for a Leading Smokers & Barbecue Resource!

To slow down the burning and stretch out the smoking time, soak the wood in water Allow it to drip dry for several minutes before putting it in the fire. The wood should be damp, not soggy for the wood smokers barbecue.

The soaked chips are put right on top of the charcoal.

Electric smokers have a small pan to put the wood chips in and you can put the wood chips right on top of the rocks of a gas smoker or grill or use a small metal pan.

Another approach. Wrap your chunks in aluminum foil. No flare ups. Good smoke.

Both wood chips or chunks are available pre-packaged.

Wood Smokers Barbecue