You should never use wood chips for grilling

There are many mistakes beginners can make in grilling. Some problems can arise out of the blue, others can be easily avoided and ignoring them will make the situation worse. This includes making mistakes like putting off preparing ingredients until the last minute or not making sure you have all the necessary tools. Making the wrong decision when it comes to wood can seriously ruin your grilled or barbecued meal, even if you remember to buy plenty and fire it properly.

We asked Chef Silvio Correia, a Brazilian grill master with years of experience in the industry, which woods are off the limits of the Daily Meal. He confirmed that no matter how carefully you cook with them, some woods impart an unpleasant taste to food. “Softwoods such as pine, cedar and spruce contain high levels of resin and can produce a bitter, sooty flavor,” he says. A piece of chicken or a steak that tastes like a burning Christmas tree isn’t going to impress anyone at your barbecue. Not all reasons to avoid softwood have to do with taste.

Never use wood chips for grilling as they can impart uneven heat and flavor that you don’t want. Wood chips burn more quickly than gas or charcoal and can cause uneven temperature zones on the grill, making it challenging to cook food evenly. This can cause your food to be overcooked or burnt in some places and undercooked in others. Since wood chips burn quickly, they must be replenished frequently, which interrupts cooking and makes it difficult to maintain a constant heat.

Plus, if not handled properly, some wood chip types can impart a pungent, bitter, or caustic flavor to your dishes. Certain types of wood contain toxins and resins that can emit toxic chemicals and off-flavors when burned. If wood chips are not carefully selected and prepared, they can reduce the natural flavor of your dish and give it an unpleasant aftertaste. Furthermore, poorly treated or supplied wood chips can contaminate your barbecue and put your health at risk. Stick to charcoal or gas for a more reliable and regulated grilling experience; Use wood chips, if at all, primarily for flavor rather than as the primary fuel source of the smoker’s smoke.

Read more: 11 Tips For Keeping Your Grill Shiny And Clean

Why Soft woods Shouldn’t Be Used For Cooking

In addition to giving food an unpleasant taste, softwoods are difficult to work with and can potentially cause health problems. Hardwoods are extremely thick, burn very slowly, and produce a smoke that imparts an appealing quality when meat is smoked or grilled. The flavor these woods impart is commonly referred to in the barbecue community as “clean” smoke. The best aspect about barbecue, as everyone knows, is the caramelized, crusty coating your grilled dishes get from long, slow burning.

Silvio Correa points out that softwoods, on the other hand, burn more quickly and have higher sap and resin content. This material emits an unpleasant odor when burning, and the wood generally produces a weak fire that dies out very quickly. Your grilled food will taste better, juicier and won’t brown evenly.

According to some reports, smoking softwood can make diners sick because excess resin can irritate their respiratory system. Additionally, some wood species—such as oleander and mangrove—as well as pressure-treated wood waste will undoubtedly make you sick. It also doesn’t hurt to check each piece of wood and sort through the wood chips before throwing it on the grill, especially if you’re using leftover pieces from the previous season. If you see mold or mildew, toss that wood right in the trash.

READ | A great way to grill thick steaks without burning them

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