Grilling Wood Is the Secret to Flavorful Smoked Food—Here's How to Use It

Plus, the best types of wood for grilling every type of food.

When summer rolls around, many people look forward to turning off their stoves and turning on their outdoor grills. From burgers and hot dogs to vegetables and even fruit, few meals compare to ones that are flame-kissed. But if your version of grilling involves just firing it up and throwing on your ingredients, you’re missing one important step: wood chips.

Wood is something many grill masters use as a way to infuse their food with extra flavor. “Wood should be considered as an ingredient,” says Dustin Green, head grill master and director of the U.S. Weber Grill Academy. “Think about a smoked double-cut bone in pork chop. One can grill it normally on any grill, but if you add smoke to the food, it brings another layer of depth to enjoy as part of a true culinary experience.”

While wood chips are undeniably a great way to bring your cookout menu to the next level, the best choice of wood will depend on what you're cooking. For example, hickory imparts a bold flavor and rich, brown coloring to steak, while the light smokiness of alder delicately sweetens salmon. To get the best flavor every time, use these simple guidelines to choose the right grilling woods for your meal.

Related: Your Go-To Guide to Grilling the Right Way

When to Use Grilling Wood

There is no right or wrong time to grill with wood chips. “People use wood when they want to add a kiss of smoke and another layer of flavor to a dish,” says Amy Mills, owner of 17th Street Barbecue and co-author of the cookbook Peace, Love, and Barbecue. While you can use wood chips any time you like, it's best to be conservative with how many you use at one time. "The number-one mistake people make when grilling with wood is using too much." says Mills. "Meat doesn’t absorb smoke after 140 degrees, so any smoke after this point ends up on the surface of the meat, resulting in an acrid or over-smoked taste."

How to Use Wood Chips on a Charcoal Grill

On a charcoal grill, you can either soak the wood chips and place them directly over the coals or make foil packets with dry chips. No matter the method you choose, it's best to be conservative with wood chips. “When using foil packets, you may need six to eight of them, depending upon the cut and size of meat you’re going to smoke,” says Mills.

Foil Packets

1. Start the grill as you normally would.

2. Cut an 18 inch square-sheet of heavy-duty aluminum foil.

3. Place dry wood chips in the center.

4. Orient the foil diagonally and fold the left and right ends toward the center, then roll the foil to completely enclose the chips.

5. Pierce the foil three to four times with the tines of a fork.

6. Place the foil packet on the coals.

7. Replace the packet when the chips have burned and smoke is no longer coming from the packet.

Soaked Wood Chips

1. Start the grill as you normally would.

2. Soak wood chips in water for 30 minutes.

3. Take one to two handfuls of soaked chips, shaking off any excess water.

4. Sprinkle wood chips on top of the lit charcoal.
   

How to Use Wood Chips on a Gas Grill

The process of using wood chips is slightly different on a gas grill. You can use the same foil method listed above by placing the packets on the burner of the grill, instead of over the coals. Alternatively, you can use a smoker box, which is Green's preferred method.

1. Soak wood chips in water for 30 minutes.

2. Preheat the grill on high for 15 minutes.

3. Brush the cooking grates clean with a grill brush.

4. Turn the grill down to the desired cooking temperature.

5. Take one to two handfuls of soaked chips, shaking off any excess water.

6. Place chips in a stainless-steel smoker box.

7. Put the smoker box on the cooking grate in one of the grill's back corners. It will take 10 minutes or so, but the box will begin to smoke.

8. Once you see smoke it is time to place your food on the grill.

Popular Types of Wood for Grilling

There are two main categories of wood for grilling: light woods and hard woods. The type you use is dependent on what you're grilling and the flavor you want to achieve. "Light woods are the fruit woods and the flavor they impart is often described as mild and sweet," says Mills. "Hard woods have a stronger, more pronounced smoke. They’re longer burning and well suited to bulk meats—shoulders, butts, briskets, and whole animals."

Applewood

Applewood is a light wood from a fruit tree. It's known for having a mild, sweet, fruity flavor profile. This type of grilling wood is commonly use with pork, poultry, and beef, says Mills.

Hickory

Hickory is one of the most popular woods used to barbecue and has the heartiest, most pungent smoke. "It’s easy to overdo it with hickory," says Mills, so you'll want to use it conservatively when grilling. Hickory pairs will with pork, poultry, and beef.

Oak

There are a number of varieties of oak. "Post oak is synonymous with Texas barbecue," says Mills. "White and red oak are burned in many legendary barbecue places in the Carolinas." This type of grilling wood produces a heavy, clean smoke, and it’s a slow-burning wood ideal for longer cooks. Use it on beef and poultry.

Maple

Another type of heavy wood, maple has a smooth, mild, and sweet flavor profile. While it's great for smoking poultry, seafood, or pork, it can also be used when grilling cheese (like halloumi) and vegetables, Green says.

Mesquite

Mesquite can be overpowering, so a little goes a long way when it comes to smoking. It's a type of heavy wood that comes from a legume tree or shrub. Known for its big, bold, and rich flavor, mesquite should be used for smoking pork, lamb, and beef.

Pecan

Pecan wood chips impart an earthy, mild flavor that lands it in the light wood category. "It has a distinctive earthy flavor that’s stronger than apple or cherry," says Mills. You can use pecan when smoking pork, poultry, and beef.

Alder

Alder is another type of light wood. It has a delicate sweet, subtle flavor that is best used for lighter proteins, like seafood and pork.

Cherry

Fruit woods, like apple and cherry, are Mills' favorite. Cherry has a distinct, sweet, and fruity flavor and is often used when smoking pork, poultry, and beef.

Walnut

Walnut imparts a heavy smoked flavor, which can become bitter if overdone. It will develop dark brown coloring quickly, which makes it a good blending wood—it's commonly paired with alder wood chips. "It's best with red meats and game," says Mills.