Smoking on a Grill
Where there's smoke, you don't always find fire. Using flavored smoke, a combination of heady aromas from hardwoods and fresh or dried herbs, can add delicate flavor to any grilled foods.
Many kinds of wood are available for use on the grill. Only hardwoods and fruitwoods, such as hickory, oak, mesquite, pear or apple, should be used to produce aromatic smoke. Never use softwoods, such as cedar, pine or spruce; these emit resins that give food an unpleasant taste.
Smoking food envelopes the food's true flavors in a distinctly smoky flavor.
Always soak flavorings, such as wood chips or small bunches of fresh or dried herbs, in water at least 20 minutes before adding to the coals so that they smolder and smoke, not burn.
If you're using a gas grill, after soaking the flavorings, place them in a metal or disposable foil drip pan. Poke several holes in the bottom of the pan and place it on the lava rocks directly under the food.
An important tool for the grill, wooden skewers are certainly something you need to be familiar with. Learn more about them on the next page of this article.
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