One of the reasons why people love grilling is because of the unique smoked flavor that it brings. If you are craving for that delicious flavor but aren’t quite proficient yet with the art of smoking foods with your Weber grill, then read on.
Different types of wood produce their own characteristics. Because of this, one type of may be great when used to cook a type of meat, but that doesn’t mean it mixes up well with other meat types. Here are some examples. Alder is known to produce a unique flavor that is perfect for lighter meats such as salmons, sturgeons, and chicken.
Hickory on the other hand, produces a smoky and pungent flavor similar to that of bacon. Hickory matches well with wild game, pork, chicken, and cheeses. Apple makes a delicate, sweet and fruity smoke flavor, perfectly suited with game birds, pork, and beef.
You should also note that some wood types can cause the smoked food to appear pink or reddish. For example, chicken when completely cooked using apple wood will have a reddish color.
Pouring starter fluid on the charcoal is a no-no since it tends to infuse your food with an unpalatable taste. Always remember to protect your self when handling the hot surfaces of your Weber grill. You can do this by wearing barbecue mitts or using tongs while flipping meats, adjusting the vents, adding charcoal, or refilling the water pans.
Keeping a meat thermometer handy while cooking in your Weber grill is a good idea, since this is a good way of assessing if the food is done while also avoiding overcooking. A meat thermometer is useful when smoking foods because the appearance of smoked foods is unlike that of other grilled but non smoked dishes.
Your Weber grill is suited to accommodate different types of wood when used to smoke food. Since people have different food preferences, one way of finding out which wood type is perfectly suited to your favorite meats is by experimenting. Try mixing and matching different combinations until you come up with the best one for your tastes.
When you are experimenting, it’s advisable for you to begin using only a small amount of your chosen wood. Check if it suits your taste. If it doesn’t, then try using up a small amount of a different type of wood. If it does, add more to achieve a smokier flavor – just remember not to use too much since if you overdo it, it might leave the food with a bitter taste.
Also, while experimenting, it is advisable to keep a notebook where you can write down food and wood combinations, the quantity used, and also the ingredients. You should also write down the outcome of each of your “tests” so you can note which works and which doesn’t.
As you gain more experience in smoking foods, you will also develop a better sense of which wood to use on which meat type. Just keep in mind that experimenting with your own combinations is simply a process of trial and error – you either get it right or not.