To really get that smokey flavor in your meats, using wood chips is the way to go. If you have a smoker already built into your barbecue grill, you are on your way to great smoke flavors.
What about the rest of us? No problem!
Get yourself a foil pan. I like to keep a few around anyway as they are excellent for heating up beans and such.
Place pre-soaked wood chips inside (dry them first – hardwood works best). Cover with aluminum foil and poke holes in the top to allow the smoke to escape.
Remove your grate and sit the pan directly on top of the bars which cover the flames. Put the grate back on and close the lid and turn the heat to high. When your grill is smokin’, adjust the temperature and start grilling. Keep the lid closed to capture that smoke.
OK – Soaking the wood chips. Soak them in water for about an hour, then remove from the water and shake off the excess water. I like to pat dry with a paper towel, but that’s up to you.
I recommend starting with Mesquite or Hickory, but test them and other hardwoods and see which gives you the flavor you want.
Do not use softwood! And for heaven sakes – no treated wood. Ever!!!!!
