by Jeremy Johnson, Meat & Specialty Category Manager
Grilling season is upon us! The biggest trend in grilling this year is pellet grills. Pellet grills use indirect heat to cook food with the help of a convection fan, somewhat like an oven. To power the fan, and other features of these electric grills, they use little wood pellets for heat, and they add a great smoky flavor. They are usually a bit more expensive than a gas grill, so if you are interested in adding smoky flavor without going out and buying a new grill or smoker, you have options.
Wood chips
The first option is the most common, wood chips. Wood chips are easy to use. You soak them in water then add them to the coals or a smoker box to produce an aromatic smoke that envelops the interior of the whole grill. This is perfect for foods that are cooked low and slow like brisket or ribs, and it can even add a hint of flavor to things like burgers or steaks that are usually cooked hot and fast.
Wood planks
The second option is wood planks. Plank grilling is a method in which food is placed on a wooden board that has been set over indirect heat on a grill. It’s a great way to ensure that your dish gets a deep, wood-smoked flavor. Plank grilling totally beats out the standard wood chip routine because the food directly contacts the charred plank. The flavor will vary depending on the type of wood you choose. Cedar, cherry, hickory, pecan, maple, apple, and alder work best.
How to use them
Like with the wood chips you’ll need to treat the plank to a long soak in water. This helps prevent the wood from catching on fire while you cook. You’ll still need to watch for occasional flare-ups, so keep a water bottle handy while you grill. The best way to soak your planks is to submerge the wood in a baking dish or rimmed sheet pan for about an hour. Use a heavy can to keep them from floating. Flip occasionally to make sure they’re evenly soaked. For more flavor, try adding wine or apple juice to the water.
Place your pre-soaked planks on the grill over direct medium heat. Cover and let the plank heat for three minutes. Some light smoke should begin to emerge from the wood. You’ll know it’s ready when the plank begins to blacken. Slightly charring the planks gives the dish a deeper flavor.
Carefully flip the planks over so the blackened side faces upward. Move the planks to indirect heat, add your food to the plank and begin cooking. If you prefer your wood less toasty, skip this step and begin cooking over indirect heat. This method works great with fish, chicken, fruit, and veggies.
When finished, let the planks cool completely. Scrub clean under cold water, scraping off any remaining residue. If you run into a stubborn spot you can use sandpaper, do not use soap or the next time you use the plank you will taste it.
Wood wraps
The third option is wood wraps (thin pieces of wood used to infuse the wood flavor). These are a newer trend in the food industry. The food is steamed in the wrap and infused with the natural flavor of the wood smoke. As with the wood chips and planks, you want to soak the wraps for about five minutes, and then place seasoned food on the wrap, parallel to the grain of the wood. Fold edges of the wrap toward each other and secure with natural twine. Place wraps on a preheated grill. Close the lid, and do not leave it unattended. Cook food as desired. Times will vary. Present food inside the grilling wrap and let each guest open their own wrap. Discard wraps after use. Wraps are especially great for vegetables and seafood. But the best part about wraps is being creative! Wrapped chicken, dessert, shrimp—you name it.
