Stovetop Smoker Guide – Smoking Tips When Using Wood Chips

Wood chips are tiny pieces of coarse-cut hardwood that provide a quick burst of natural flavoring or smoke to the food you are cooking. Old folks grill food to impart natural flavor of wood into their meats and poultry. When chips of wood are added to the heat, smoke begins to develop. This process allows the food to capture all the natural flavorings produced by the smoke.

I and my family have always loved the taste of roasted meat with smoky flavor. Thanks to the Cameron stovetop smoker technique, the convenience of using it has allowed us to think of new recipe ideas like if ever we’d like marinating the meat first before smoking, or smoke it right away. I don’t even have to take the meat out of the fridge to get it to room temperature; my Cameron stovetop smoker can do all the smoking.

When using wood chips, moderation is the key to best results. Don’t heap too much chips right away, you can always add little by little. To control the heat, start the fire with only a small amount of charcoal. This way, the chips will produce significant aroma in the air. Never add dry smoker wood chips to the heat source as this will cause the dry woods to suddenly burn off and will result in a bitter taste on the food.

You can experiment by mixing different woods to find an exceptional flavor. Soaking the wood chips prior to using them also allows the chips to smolder and create smoke, instead of creating a iqos heat source. For something unique, soak the wood chips in wine, whiskey, beer or any flavoring you wish to impart into the food. Here are the most available wood chips that I find most enjoyable to use:

  • Alder brings the most distinctive nutty and heavy taste and best for meat and tofu.
  • Apple comes lighter but really fruity and nutty that works well for fish
  • Cherry is also lighter and fruity that you can use for fish, poultry and vegetables
  • Hickory is not very smoky but is best for wild poultry, and turkey too
  • Maple has the woody aroma and its light tobacco note is fabulous for seafood like shrimp and lobster
  • Mesquite is the southern favorite with a heavy taste that is mostly used for spare ribs
  • Oak can be spicy and the best for smoking salmon and dark meat fish
  • Pecan is nutty with light coffee flavor and the best option for long smoking
  • Beech is similar in flavor to Oak. It is considered a medium to bold flavor best for all kinds of meat

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