Smoke is a barbecue staple, but achieving the perfect smokey flavor can be tricky to pull off, especially if you don”t have time to soak pieces of wood while you”re cooking. Luckily, this simple trick will make your smoked barbecue fare the talk of the town.
To successfully smoke any food, the wood must be wet. If it”s dry, you”ll end up with flames instead of smoke. You could always soak wood chips for a few hours the day you”re planning on cooking, but with this trick, you can stockpile wood chips and break them out whenever. This will make for a no-nonsense cookout.
Wood chips can be purchased at any local hardware store, but be sure they haven”t been treated with any chemicals. You don”t need that seeping into your food. Poisoned guests are unhappy guests.
Step 1: Do a preliminary soak.
Contrary to what you might think, water actually preserves wood pretty well on the condition that the wood remains submerged, of course. By submerging and sealing the wood into jars, you can keep it for a long time without worrying about it degrading or becoming infected with bacteria. Depending on how much you make, you can have enough to last the whole season.
Step 2: Sterilize your jars.
Step 3: Fill the jars.
Step 4: Seal the jars.
Step 5: Label and store.
Now that you know this trick, you”ll be the best barbecuer on the block. If you want more information, you can check out this guide to the best woods to use, and this one for which woods go best with which meats. Happy grilling!