How to Use Wood Chips for Extra Flavor

You don't need a dedicated smoker to get that authentic wood-fired taste. By using wood chips, you can turn your basic backyard grill into a flavor-making machine. Here is how to do it safely and effectively.

Choose Your Wood

Hickory & Mesquite: Strong flavors, best for beef and pork.
Apple & Cherry: Sweet, mild flavors, best for chicken, fish, and veggies.
Oak: Medium flavor, good for almost everything.

How to Use Wood on a Gas Grill

Since you can't put wood chips directly on a gas burner, you need a smoker box. If you don't have one, you can make a "foil packet":

Place a handful of dry wood chips on a piece of aluminum foil.
Fold it into a pouch and poke holes in the top with a fork.
Place the pouch directly on the metal flavorizer bars (the "V" shaped tents) above a burner that is turned on.
When it starts smoking (usually about 10-15 mins), put your food on the grill.

How to Use Wood on a Charcoal Grill

This is even easier. Once your coals are hot and you are ready to cook, simply toss a handful of wood chips directly onto the charcoal. Close the lid immediately to trap the smoke.

To Soak or Not to Soak?

Most pros agree: Do not soak your wood chips. Wet wood creates steam, not smoke, and it lowers the temperature of your fire. Dry chips will smoke more consistently and produce better flavor.

For more meat tips, see our guide on How to Grill Steak.