The keyword to this question is "smoke". The wood chips or chunks that you use is the least expensive part of the smoking or grilling process so be generous to your entree. Professional grillers keep a keen eye on the amount of smoke they are generating. It is not unusual for them to add chips and/or chunks every hour or so to keep their smoke "live". The best grilling smoke is almost invisible. When you see white or grey smoke it simply means that it is eliminating water from the wood which has no flavor. Only when the wood is completely dry and burns will go get the real wood smoke flavor.
Also, the more dense the wood that you are using will give you a longer and stronger smoke.
It seems to be common knowledge that wood
from the colder climates have more density than those grown in
year-round warm weather.
shows that northern woods have a higher density (4%-28%) than their southern counterparts.
bottom line to all of this is simple: The greater the density of wood,
the more smoke, and the more smoke the more flavor! All of the wood
from Flame Grilling Products
is native to Maine or New England.
Flame Grilling Products is a three generation family business operating out of the expanded family farmstead in Brooks, Maine.