So you got a Big Green Egg. You’ll quickly learn the success of your dish relies on the most nuanced details. There are charcoal flavors and smoking woods, chips and chunks—and they all have slightly different flavor profiles. The longer you’re a part of the Big Green Egg community, the more knowledge you’ll gain. But if you’re just starting with your grill, this smoking woods guide is a great place to start.
It might sound silly to a BBQ newbie, but the smoking wood you use might be the make-or-break ingredient in your recipe. Smoking woods can make a good meal an incredible meal—or an awful one—so choose wisely!
Smoking Woods: A Guide
Smoking woods are made from various hardwoods. They emit a smoky aroma that slightly seasons the food as it cooks, giving it a different flavor depending on the type of wood you use in your grill or smoker.
One of the other benefits of smoking wood is that it can change the flavors of foods without chemicals or extra ingredients. They’re 100% natural and contain no additives—just pure, natural hardwood.
On the shelf of smoking woods, you’ll typically see two formats: chips and chunks. Chips are ideal for quick bursts of aromatic smoke. Chunks are best for longer, sustained smoking sessions.
It’s difficult to answer definitively, “What is the best wood for smoking meat?” It’s easier to explain the best wood for smoking a particular meat, like steak or chicken wings.
How to Choose the Best Woods for Smoking Meat: Flavor Profiles
When choosing the smoking wood to load in your Big Green Egg, don’t just grab the nearest bag. Carefully consider the meat or dish you’re preparing and which smoking wood would best accentuate the flavors.
For example, consider hickory vs. cherry smoking woods. Hickory has a strong, smoky flavor while cherry has a mildly sweet, fruity aroma. These two woods couldn’t be more different! Though they complement beef and pork well, the specific flavors should be considered based on what you’re cooking up.
Big Green Egg Wood Smoking Tips
As you learn a new skill, it’s important to remember practice makes perfect. The same is true for perfecting your live fire grilling skills. As long as the Big Green Egg has been smoking (for more than 50 years, to be exact), we’ve learned some hot tips for wood smoking on the Big Green Egg. And it wouldn’t be kind of us to keep them to ourselves!
Tip #1: Layer your smoking chips. To add complexity to your flavor profile, consider layering wood chips like cherry or apple on top of your charcoal. This creates a fusion of flavors that elevates your dishes.
Tip #2: Master temperature control. Mix larger and smaller pieces of smoking wood and charcoal to achieve better temperature control. Larger pieces are perfect for longer cooking times, while smaller pieces ignite quickly for faster grilling.
Tip #3: Store your fuel properly. Keep your charcoal and smoking wood dry and protected from the elements. Using an all-weather storage bag ensures your charcoal stays fresh and performs consistently.
Tip #4: Never stop trying new things. Experiment with wood varieties to discover your favorite flavor combinations. Our strong community has tons of tips and recipes for you to try and learn from real Big Green Egg fans.
Are you ready to elevate your cooking with Big Green Egg charcoal and smoking wood? It’s time to fire up the Egg! Grab the smoking wood or charcoal flavor that best complements the dish you’re cooking, and prepare to impress all of your guests.
