Want to achieve barbecuing brilliance? Master the art of wood selection

Wood-fired wisdom

PHOTOGRAPHY BY LISA STAFF

Craving authentic barbecue on Hilton Head Island? Venture down Spanish Wells Road, and let the aroma of smoked meats guide you to Snack Bar — a quaint red shack where barbecue dreams come alive. Open Tuesday through Saturday, pitmaster Carl Campbell dazzles locals with his mastery of barbecue, slowly cooked over charcoal and assorted woods. He prepares Boston butt, spare ribs and more, blending the robust flavors of oak, pecan and hickory to create delicious results. Incorporating different types of wood into your grilling and smoking routines could help make you a backyard barbecue legend too.

Taste the timber

Hardwoods like oak, hickory and mesquite are your go-to for cooking. They burn slowly and produce ample smoke, infusing food with deep, complex flavors. Avoid softwoods such as pine and cedar; they burn quickly, offer less flavor and pose a higher risk of accidents with their fast-burning embers. Here is how different woods influence the flavor and character of grilled and smoked foods.

Okey dokey: The subtle smoker’s choice

A versatile favorite, oak offers a subtle, earthy smoke that enhances almost any food without dominating. It’s especially effective paired with hickory for smoking large cuts of meats, enriching their natural richness.

Hickory dickory dock, the smoke hits the spot

Known for its bold, smoky bacon-like flavor, hickory is a barbecue staple. It’s ideal for pork and robust rubs. Mixing in some apple wood chips can soften its intensity, adding a touch of sweetness for a well-rounded flavor profile.

Mesquite mystique: Hot, fast and flavor-blast

A staple in Southwestern cuisine, mesquite burns hot and fast, making it perfect for searing steaks, duck and lamb. Its strong flavor is best balanced with milder woods like cherry or apple for a more nuanced taste.

An apple a day keeps the bland away

Apple wood’s light, fruity smoke is perfect for enhancing pork, poultry and fish. It’s a great choice for those seeking a subtle smoke influence and works well mixed with stronger woods to temper their intensity.

Cherry on top: Sweet smoke and everything nice

Cherry wood provides a gentle, sweet and tart smoke that complements a wide array of meats. Its mild flavor makes it ideal for those new to smoking, offering a delicious introduction to the impact of wood on food flavor.

Go nuts for pecan: Subtly sweet smoky treats

Pecan wood adds a rich, nutty and slightly sweet smoke that enhances the flavor of poultry and pork beautifully. It burns cooler than most hardwoods, making it ideal for longer smoking sessions without overpowering the food.

Grilling with different wood combinations — Experiment with different woods and combinations to discover how they influence your barbecue. In addition to the wood featured on the previous page, other types of wood that can enhance flavor include maple, alder, walnut, beech, peach, plum, olive and birch.

Wood-smoking secrets

Barbecuing with wood isn’t just about making food; it’s about making food fabulous. Whether you’re a seasoned pitmaster like Carl Campbell or a novice who thinks a smoke ring is a piece of jewelry, understanding how to effectively use wood can elevate your grilling from basic to brilliant.

Seasoned tips for superior smoke

Before you light up that grill, let’s talk wood.

Use seasoned wood: Fresh wood is like that one uninvited party guest — too much moisture and just ruins the vibe. Seasoned wood, dried for at least six months, is your ticket to a cleaner burn and tastier meat.

Size matters: Size isn’t just a personal preference; it’s about endurance. Long cooks need big logs. For the average backyard barbecue, think smaller chunks or chips — and soak those chips in water for about 30 minutes before use, unless you want them to disappear faster than your uncle at bill time.

Master the magic of heat control

Heat management is more art than science.

Maintain a steady temperature: Use a thermometer because guessing the temp is like playing culinary roulette. Aim for that sweet spot between 225-275 degrees for that slow-cooked perfection.

Adjust air flow: Think of your grill vents like nostrils. Open them wide for a deep breath of hot air, or pinch them shut to cool things down. It’s the nostril yoga of barbecuing.

Speak the subtle language of blue smoke

Smoke is your seasoning, so make it count.

Quality of smoke: What you want is thin, blue smoke — the kind that whispers flavor. Thick, white or black smoke is basically the equivalent of shouting, leaving a bitter taste in everyone’s mouth.

Don’t over-smoke: More smoke isn’t always better. It’s like cologne — a little goes a long way. Too much and you’ll taste nothing but regret.

Tailor the flame to the game

Different meats need different heat.

Indirect grilling: Big cuts need a little privacy, so keep them away from the direct flames. It’s like slow-dancing: close, but not too close.

Direct grilling: Small cuts can handle the spotlight. Direct heat gives these quick numbers a smoky edge without playing hard to get.

Take notes

Barbecue isn’t just cooking; it’s a science experiment with delicious results. Your grill setup, the whims of the weather and even the mood of the wood can change the outcome. Experiment, scribble down what works (and what spectacularly doesn’t), and perfect your process.