Placing wood into the barbecue can enhance the taste of your food. The combination of woods burned will result in different flavors blended into the meat. Some wood most often selected for their flavor include mesquite, hickory, maple, pecan, apple and oak.
Avoid wood such as conifers. These contain tar, which gives off undesirable resinous and chemical flavors.
Different types of wood burns at different rates. The heat also varies according to the amount of wood you use and your ventilization. Wood and charcoal are oftens combined to optimize smoke flavor and consistent burning.
Adding wood smoke flavor when using gas grills can be accomplished by using water-soaked wood chips placed in an inexpensive “smoker box” (simply a perforated metal box), or using a perforated foil pouch. Place the pouch under the grilling grate and over the heat. Some high-end gas grills include a built-in smoker box with a dedicated burner to make this barbecue technique a lot easier.