Our favorite woods for barbecuing, smoking and grilling are: Pecan, Oak is my overall favorite, but if I want a deep smoke flavor Apricot is very smokey.
Hickory is great especially when using BBQ sauces. Cherry wood is a sweet flavored wood.
One of the obvious reasons to use wood in the BBQ/Smoking and Grilling is smoke flavor, but another important reason is the smoke will retard and even suffocate fire flare-ups, the easiest way is to use small size wood chips the size no larger than an egg pre-soaked in water 1 hour to 15 minutes before use, the water absorbs in the wood chips and aids in releasing the smoke from the wood at a slower more even pace, providing protection from flames jumping up toward your meat due to fat dripping on the hot coals.
Simply toss a handful of wet wood chips on top of your hot coals and/or mesquite, do this every 20 to 30 minutes for up to 4 hours, you will see the difference in taste and actually see the smoke billowing through the cracks and exhaust hole on your Grill.
Some cooks like to soak their wood chips in such liquids as: Beer, pineapple juice, apple juice, dark liquors (not too Much).
If you have never used wood in your cooking your missing an important element. Smoke!
There are many woods on the market such as Mesquite, Apricot, Cherry, Walnut, Almond, Peach, Walnut, and many more we will discuss in the future.
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