The Forktionary Angle
"The secret ingredient for unparalleled smoky depth."
Definition
Untreated wood, often in chip or plank form, used to impart smoky flavors and aromas to food during grilling or smoking.
Common Wood Types
Hickory, Oak, Apple, Cherry
Flavor Intensity
High (Hickory) to Mild (Apple)
Usage Method
Soaked chips for slow smoke
Flavor Profile
The primary flavor notes for Wooden are:
Smoky
Earthy
Aromatic (varies by wood type: sweet
strong
mild)
Chef’s Secret
For a more even, sustained smoke, soak wood chips in water (or beer/wine) for 30 minutes before use, then drain well.
Best Substitutes
Liquid Smoke
use sparingly, different profile
Smoked Paprika
for color/hint
Buying Guide
Match wood type to food (e.g., apple for poultry, oak for beef). Ensure it's food-grade and untreated.
