Wood Smokin' Chips

Wood chips that are wet keep their smoky flavour for longer, giving you more time to cook your food. For foods like steaks and burgers that require less cooking time, dry wood chips produce more smoke than wet ones.

The way meat cooks and the flavour changes dramatically when it is smoked. As a result of smoking meat for a long period of time, collagen (a tough protein in muscle tissue) is broken down, making the meat more tender. Grilling meat does not produce this effect.

As a result of not cooking with oils, fats, or sauces, smoking is one of the most low-fat cooking methods. In addition, smoking actually reduces fat in foods by letting it drip off during the process, leaving a healthier end product.

Smoke production will be limited or nonexistent if there is no moisture in the wood. In order to work effectively, you need to purchase wood chips that have a certain amount of moisture. There is a good chance that kiln-dried chips are too dry to produce smoke vapour.

There are many advantages to grilling or barbecuing with wood rather than charcoal. You can use all-natural fire starters such as newspaper or Cedar kindling, or simply put wood on the grill and light it on fire.