Grilling Steak With Wood Chips

Grilling steak with wood chips

Grilling is an art that takes a variety of meat cuts from bland to incredibly juicy and flavorful.

A great way to take your steaks to the next level is to smoke them. Smoking gives your steak a robust, smoky taste that will be sure to please.

You can choose from a number of different woods, each with its own unique flavor. These include alder, cherry, oak, mesquite and maple.


Alder is a soft wood with a delicate flavor that makes a great choice for grilling steak. It doesn’t overpower the meat and complements it perfectly with a hint of sweetness.

It’s also a good choice for pork and poultry.

Unlike hickory, alder doesn’t burn quickly or produce too much smoke, which is important for retaining the tenderness of your meat.

Soak the chips in water before you put them on the fire to slow down their rate of combustion and to prevent flare-ups. It’s also a good idea to use a foil pouch with the wood chips instead of putting them directly on the hot coals.


Cherry is a versatile fruit wood that smolders with mild sweet smoke and adds a light mahogany finish to meat. It’s a good partner to heavier woods, such as hickory or oak.

It’s also a great choice for smoking pork or chicken since it doesn’t overpower the natural flavor profile of the meat.

Smoking steak with wood chips is an easy way to get a full range of aromas and flavors. The key is to choose the right type of wood and make sure to use it in a foil pouch.


Grilling steak with wood chips is a great way to add an assertive smoky flavor to your meat. These small pieces of wood can produce intense smoky flavors that complement most cuts of beef, from rare to well-done.

Oak is one of the most popular types of wood for barbecue due to its versatility and durability. It burns slowly and steady, making it a perfect choice for long cooks on the grill.

Oak also has a subtle smoky flavor that complements the flavors of many meats, including steak. However, it is not overpowering like some other types of woods.


Mesquite wood chips add a tangy, robust flavor to steaks and fajita meat. They’re also an excellent choice for grilling ribs and pork shoulder.

The strongest of the common fire fuels for barbecue, mesquite has a strong earthy taste that works best with dark red meats. It’s also popular with brisket and pulled pork.

However, it burns a lot of smoke so it’s not great for long cooks. Try using hickory or oak instead.


Maple wood has a mild sweetness that pairs well with many types of meats. It is also a great choice for poultry.

To collect the sap that contains maple sugars, a tap hole is bored into the trunk of the tree about 2-5 cm deep. A spout is then inserted into the hole to direct the sap into a bucket or into tubing that sends the sap to a large collection tank at the sugar house.

Maple syrup is made by boiling sap to concentrate it and removing the water content. The color and taste of the syrup varies according to when it was collected and the grading process.


Hickory wood chips can add a strong smoky flavor to any type of meat. They’re easy to use and come in handy for quick cooks when you need a quick burst of smoke without spending too much time on the grill.

Hickory is one of the most popular hardwoods used for grilling, especially because it imparts a bacon-like flavor that complements many types of food.

It can be used in combination with other types of wood, such as alder or maple. It’s also good for pork, as it adds a nutty flavor to the meat.