Expert: BBQ Woman - 6/21/2008

Question
Are the jack daniels wood chips a good choice for adding a smoke flavor to the ribs? What do you suggest?

Answer
Hi,
It isn't always the brand as much as it is the type of wood and what added to it that enhances the flavor of the meat/

Most people suggest:

Beef - Cherry, Mesquite, Oak Wood

Chicken - Apple, Apricot, Cherry, Hickory, Maple Wood, Mesquite, Oak Wood, Pecan

Duck - Pecan

Ham - Apple, Hickory

Lamb - Cherry

Pork - Apple, Apricot, Hickory

Salmon - Apple, Alder

Seafood - Alder, Maple Wood, Oak Wood

Turkey - Pecan

Jack Daniel uses the oak wood that was used to make their whiskey and so it is a good choice for smoking but will have whiskey flavoring as well as a smokey oak taste to it.

My own personal choice for baby back pork ribs is hickory or apple sometimes I even mix the two woods which I soak overnight in water. I use wood chunks not chips but I should add I am using a charcoal smoker and I use lump charcoal as my starter so it doesn't add to the flavor. Most gas grills do not support the use of chunk woods so if you are using a gas grill stick to the wood chips.

You don't have to stick to water. Some people use wine, beer, whiskey, lemon juice, orange juice etc....The rule of thumb is to remember the wine, whiskey and beer do not require as much soaking time (probably about an hour will do) where as citrus stuff such as lemon and orange juice require a good 12 hours soaking time before smoking. Anything you add other than water will indeed add to the flavor of the meat you are preparing.

If I were to use the Jack Daniel brand I probably would just use the water for soaking.

The easiest way to use chips in a gas grill is to soak them and then make a aluminum foil packet to stick the wood chips in seal it up and poke allot of holes in it and then stick it in the grill.

I hope this helps you.
Happy Grilling,
Regards,
Misty