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At Louisiana Pantry, we know that barbecuing and smoking can be confusing if you don’t know what you’re doing. It usually takes some practice to perfect your smoked meats and become a master smoker.
With plenty of choices, it is important to know the differences between using wood pellets, chunks, and chips.
Wood Chips, Pellets, or Logs?
Deciding on fuel for your smoker really depends on how long you plan to smoke and what type of meat you’re cooking.
If you need to quickly ignite a low-heat fuel for short smoking times (1 to 2 hours), wood chips are your ideal choice. These will get you through chicken, fish, steak, or any other meats with a faster cook time, with no problem.
Wood chunks and pellets stay hotter longer and are best for long smoking sessions like brisket or whole hog. They provide a steady heat for the longer cook time, which is needed to break down connective tissues.
How to Use Wood Chips for Smoking
Smoking with wood chips is a simple process that only takes a few minutes to set up.
- Pick the wood chips flavor that will best compliment your food (such as cherry, hickory or mesquite).
- Fill up a smoker box with your wood chips
- Light the fire, place the smoker box on the grill.
- Wait until the chips begin to smoke.
- Place your meat on the grill and cover.
- That’s it! Now just monitor your temperature gauge and enjoy!
Wood chips can also be used for smoking on a charcoal grill, but it is not as efficient.
Soaking Wood Chips
Soaking your wood chips is a great way to add extra strength and flavor to your food.
Soaking wood chips for a long time will give you powerful flavors that are full of smoke. You may have to use more soaked wood chips than unsoaked, but the results are well worth it!
This is also a great way for the chips to burn and last longer in the smoker.