How To Choose the Right Wood Chip - Rachael Ray Every Day

How to Choose the Right Wood Chip

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Wood Chip Guide

For smoky meat without a smoker, throw a handful of wood chips onto ash-covered charcoal, or wrap in foil before tossing right on the same in your gas grill. Different woods make for different favors, so here’s how to choose your chips!

MILD 

Apple- and cherry-wood chips add a sweet, subtle flavor to food. To let them shine, use when you’re grilling milder stuff, like chicken breasts and fish.

MEDIUM 

Oak, hickory, maple and pecan chips have a stronger smokiness that meshes well with pork, beef or dark-meat chicken.     

STRONG 

For a super-smoky flavor, go for mesquite. It works well with strongly flavored meats, like beef or lamb, but you won’t need more than a cup: A little goes a long way!

GO FOR A COMBO 

There’s no rule that you have to use just one kind of chip. Play around with blends—try mild and medium, so neither overpowers the other—for a custom-scented smoke.

Try our Smoky Grilled Chicken with Mojo