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Grilling With Wood Chunks & Wood Chips

Using hard wood chunks as a fuel source and wood chips for your flavoring is the only way to go. When I’m using wood chunks or wood chips as my source of fuel I soak them for a minimum of 1 hour and if time permitted over night. By soaking your wood it will generate a lot of smoke resulting in better quality meat. If you’re going to use wood chips soak them in water using a foil quarter or half pan depending on how much meat you’re barbecuing.

There are many different liquids, spices, and herbs to achieve the flavor that you desire. Some examples are beer, bourbon, wine, apple juice for your liquids. For spices and herbs add cinnamon sticks, whole, nutmeg, tea leaves, citrus peels, rosemary, bay leaves, and garlic to mention a few.

Once your water pan is seasoned the way you want it, place it directly into divided coals or on the side of the gas burner (under the grate) if you’re using a gas grill. There aren’t really any rules just a little creativity and testing to please your taste.

Types of Woods:

Hickory Wood Chips: Pungent and smokey flavor…..Great with pork, chicken, beef.

Pecan Wood Chunks: Similar to hickory with a milder and rich flavor, burns cooler…..Works well with pork, chicken, lamb, and fish.

Mesquite Wood Chips: Burns much hotter than hickory or pecan so use carefully, sweeter in flavor…..Works well with most meats and vegetables.

Oak Wood Chunks: Burns hot and can be a little strong, but has a pleasant flavor…..Great with beef, poultry, pork.

Peach Wood Chunks: Slightly sweet and has a woodsy flavor…..Works well with poultry, game birds, and pork.

Grape Vines: Similar to fruit woods…..Great with turkey, chicken, beef

Please Note: There are certain hardwoods that when over used may cause your finished meat to have a bitter taste. Mesquite, Black oak and Hickory are few to be aware of. Meat really only needs to be smoked for about 4 hours and then you run the risk of over smoking your meat. Play around with any chunks or pieces and adjust to your liking as you learn how to cook with wood.

Half the enjoyment I get out of grilling and smoking is experimenting with a different combination of woods, liquids, spices and herbs with various meats to achieve a different alternative to our family and guests. I encourage you to do the same and see what surprises you come up with.

Camping / Tailgating Tables For Cobb Premier

This light weight table is a great accessory for the Cobb Premier Smoker to complete your tailgating experience with comfort and convenience.

This BBQ tailgating / camping table is light weight and fold-able featuring 4 drinks holders and a cooler bag. It also comes with a carrying bag.

Your Cobb BBQ Grill fits snugly into the center of the foldable table. Bracing straps ensure the Cobb remains level and sturdy while cooking your delicious food. Setup takes less than 2 minutes making it the perfect addition to your Cobb BBQ Smoker.

Instant Read Thermometer; A Must Have!

Besides a chef’s set of knives, the next must have thing is an Instant Read BBQ Thermometer and as a beginner or a novice it should be one of the first items you should be purchasing before you barbecue or grill. Getting the correct finished temperature of your BBQ meats is what sets a beginner from an experienced grill man.

When you decide which model you’re going to purchase then proper use and care is the next step to grilling perfection. It’s important to use your new instant read meat thermometer properly. Every cut of meat is temped differently the rule of thumb is to stick the probe into the thickest part of the meat.

If you’re grilling anything with a bone make sure that the thermometer doesn’t touch any part of the bone or you’ll get a false reading. The bone always runs hotter; keep the probe in the meat. When cooking chicken slide the thermometer in to the thigh meat as it takes longer to cook (without touching the bone).

Temping a steak_113

Temping a Steak

Meat Temperature Chart

BBQ TIP #1: When grilling cuts of meats such as steak and chop cuts, the proper way to temp steaks and chops is to insert the probe through the side of the meat as close to the center for a more accurate reading.

BBQ TIP #2: When cleaning and sanitizing your meat thermometer you should purchase a box of alcohol wipes from your local drug store as they’re about $2-$3 for about a hundred wipes. Simply wipe the probe with the pad until the meat and blood comes clean and the thermometer is completely sanitized.

BBQ Like A Pro Meat Thermometer Recommendations:

Maverick Laser Thermometer

Laser Thermometer

Maverick Laser Infrared Surface Thermometer

This thermometer is great for outdoor grilling or inside cooking. The laser pointer can measure the meats temperature without contact. The large, bright LCD screen displays instant readings. It measures temperatures anywhere from -58 degrees Fahrenheit to 1022 degrees Fahrenheit from up to 5 feet away. We find that the convenience of point and shoot BBQ Thermometer and the food safety and sanitation benefits is a winning combination for those that are more serious about their BBQ.

Infared Probe Thermometer

Infared Probe Thermometer

The CDN Infrared/Thermocouple Probe Thermometer

The infrared / thermocouple probe thermometer combines non-contact infrared and thermocouple technologies in a single innovative tool to ensure the best culinary results and food safety.

In addition to quick scanning of surface temperatures, this versatile thermometer features minimum, maximum, and lock modes for scanning multiple targets over time. Integrated HACCP check lights and icons instantly show if temperatures are within HACCP guidelines for safe food temperatures. Multi-faceted, it also offers white light target illumination, battery status indication and a flip down rapid-response thermocouple probe for measuring internal temperatures. BBQ Like A Pro recommends this thermometer for competition cooks, chefs, and those home grill man that are a little more serious about their BBQ.

Features:

  • Waterproof
  • Dual function with infrared for non-contact surface temperatures and thermocouple probe for internal temperatures.
  • Maximum, Minimum and Lock modes for continuous scanning.
  • White light target illumination
  • HACCP check lights & icons
  • Battery status indication
Digital Thermometer

Digital Thermometer

Taylor Digital Instant Read Thermometer

This BBQ Thermometer is the one BBQ accessory every home grill man should have. Great for roasts, grilling and rotisserie foods, you’ll get an accurate measurement every time. Large, easy-to-read display registers between 58 and 302 degrees and provides 1-second delay updates. Stores away in its protective plastic case with pocket clip when not in use. On/Off switch, battery and replacement battery included. Not oven-safe.Thermapen

Originally designed for professional users, the Super-Fast Thermapen is chosen by restaurant chains, health inspectors, quality managers and chefs all over the world. The clever pocket design replaces more costly and bulky handheld thermometers while using the same professional thermocouple technology. The Super-Fast Thermapen displays actual internal food or liquid temperatures in only 3 or 4 seconds. Other thermometers make you wait another 20 seconds or more to catch up to the Thermapen. That’s a huge difference in a fast paced commercial kitchen or when you’re over a hot grill. If you’re cooking an expensive cut of meat you want a perfect outcome. You don’t want a slow temperature reading that might be misinterpreted and your meat overcooked.