I'm interested in others' experiences with smoking woods on the grill. I've used chips and I've used chunks. I've read articles on soaking each, and how you should/shouldn't. I've read up on direct heat for the wood, and less direct heat for the wood. My experiences:
A hot fire (350+F) on the grill will lead to harsh acrid smoke and will lead to bitter food, rather I soak the wood or not.
Chips give you quick smoke and lots of it. They burn out quickly and need replenished often.
Chunks seem to smoke longer, but they seem to need to sit directly on the coals--leading to harsh, acrid smoke.
I know it's not necessary, but I usually make a foil packet and soak the wood for at least half an hour before throwing it on the grill. I believe the foil helps the wood smolder and not ignite. I also believe that the soak prevents high temperatures, even if for just a few minutes. Every little bit helps.
Anyone else have this down to a science, or have other experiences they'd like to share?
What's the best way to burn wood in a smoker/on the grill
A hot fire (350+F) on the grill will lead to harsh acrid smoke and will lead to bitter food, rather I soak the wood or not.
Chips give you quick smoke and lots of it. They burn out quickly and need replenished often.
Chunks seem to smoke longer, but they seem to need to sit directly on the coals--leading to harsh, acrid smoke.
I know it's not necessary, but I usually make a foil packet and soak the wood for at least half an hour before throwing it on the grill. I believe the foil helps the wood smolder and not ignite. I also believe that the soak prevents high temperatures, even if for just a few minutes. Every little bit helps.
Anyone else have this down to a science, or have other experiences they'd like to share?
What's the best way to burn wood in a smoker/on the grill