Talking about grilling with smoke, hot temps

[Brent860]

Hey guys, I recently bout a new Weber kettle and been loving it, forgot how different flavor was from my propane. I've smoked a few things on it and they came out great! But what I want to talk about is how many of you add wood chips/chunks to your regular grills like steak and salmon and cooking them at around 350-400. Did it so far with steak and salmon and what a difference! I'm sure I'm not the only one here who does this lol. What's your favorite combos of woods do you guys use with different kinds of meat/poultry/ fish at regular grilling temps. I'll start, just did some salmon with pecan wood chips came out soooooo good!

 

[mike243]

Hickory shag bark, go easy it don't take much , best flavor I have ever done for grilling

 

[thirdeye]

Once flavor pellets came on the scene, I've stopped using chips in my charcoal cookers. I mix them in, so as the fire grows it finds new pellets. Oh, I rarely use all briquettes.... I use lump for the background flavor and briquettes is some cookers to maintain a steady heat.

 

[D.W.]

I don't cook anything without wood (that includes hot dogs and vegetables). Go to are oak, cherry, apple, and hickory in that order, but it's probably a geographical thing.

 

[bill1]

Old cookie sheet full of pellets in my gas grill. Unlike a slow cook, I don't find the wood variety to make that big a difference. I always have a big bag of PitBoss Competition around so that's what I usually use.

 

[cansmoke]

I add wood chips to all cooks: burgers, steaks, pork chops, sausages etc. I put a wood chip smoker box full of whatever wood chips will match up with what I'm cooking. I work on the mantra of add flavour at EVERY step. Who puts a smoke ring on a burger? Me!!!!

 

[SmokinAl]

I was always a hickory & oak guy, but lately I’ve been loving mesquite!!
Al

 

[chopsaw]

If I'm doing steaks , I use all wood . No charcoal . Burn it down to coals and put the steaks on . I like oak for this , but I use at least a little mesquite on almost everything . More so with beef .
I also add chunks to the chimney starter and let it burn when doing other meats .

 

[JLeonard]

I add wood chips to all cooks: burgers, steaks, pork chops, sausages etc. I put a wood chip smoker box full of whatever wood chips will match up with what I'm cooking. I work on the mantra of add flavour at EVERY step. Who puts a smoke ring on a burger? Me!!!!

If it doesn't have a smoke ring was it even really cooked?

 

[Bearcarver]

If I'm doing steaks , I use all wood . No charcoal . Burn it down to coals and put the steaks on . I like oak for this , but I use at least a little mesquite on almost everything . More so with beef .
I also add chunks to the chimney starter and let it burn when doing other meats .

Those Steaks Gotta be Outstanding!!

Bear

 

[SmokeyX]

I started throwing hickory chunks in with anything I grill a couple of years ago. It makes a huge difference. My family doesn't know what changed, but they sure did notice the pop of new flavors!