3 Secrets of Real Smoked Food Flavor

July 01, 2011, By Steve McFarlane 0 comments

You always know when food is cooked over a wood fire—or do you? Short of cooking it yourself and  enduring the burning eyes, there are some tricks that grill masters use to get that hearty smoked flavor into burgers, steak and other dishes, whether they are using charcoal or propane.

Using Hardwoods and Charcoal

Using hardwoods for grilling is the puritan’s way of creating great open-fire foods, but the smoke is hard on the eyes. Thankfully, charcoal offers a more pleasant alternative. Those who aren’t turned off by the black stuff will be rewarded by the superior taste that cooking on an open coal fire offers. While some of the wood flavor is lost in producing the charcoal, this cooking fuel still gives food a certain taste that is nearly impossible to replicate with seasonings when using propane or electric grills.

To pump things up a bit, consider adding a few virgin pieces of cherry, hickory, maple or apple wood to the fire. Control the burn rate of the wood by wrapping it in foil paper with holes punched on the upward-facing side before putting it in the fire.

Using a Smoke Box

These are usually cast-iron boxes that are filled with wood chips and tossed into the fire or on the stovetop to turn the grill into a smoker. Because the boxes are generally small, the wood placed in them tends to burn out relatively quickly, which makes this solution ideal when you want just a hint of the wood flavor. However, soaking the wood briquettes in water will make them last longer.

You also need to ensure that the wood chips are small enough to start releasing their flavor quickly, especially when preparing foods that cook quickly, such as fish and vegetables. For the best effect, cover the smoke box with a lid that will trap the smoke and infuse the food with flavor.

Along with a smoke box, you also need to buy a few bags of wood chips. Varieties to try include hickory, mesquite, apple and cherry. Apple and cherry wood is particularly good with fish, vegetables and fruits, but purchase a variety pack to try different flavors, or combine hardwoods to create your own unique test. These combos could be the basis of a secret recipe that no one will ever guess. Larger stovetop smokers cost about $40 online; the small boxes cost as little as $10.

Barbecue Sauces and Marinades

Of course, if you insist on having the control that gas or electric cookers offer but still want the smoke flavor, try a smoke-flavored marinade or sauce. These alternatives offer a more convenient way to get the desired taste without blackening your hands with charcoal. Consider adding a few drops of the sauce into the marinade, or enjoy the sauce directly by applying it to the meat when serving.