“Where There’s Smoke, There’s Flavor”

my friend Mark is very serious about grilling
Teri’s friend and grilling mentor
Mark is very serious about grilling

When it comes to flavored wood chips, any old wood won’t do. Softwoods, such as pine, spruce and cedar, are no good for the job. They’re full of resin and produce clouds of acrid smoke that spoil your food’s flavor and cause flare-ups…

Read the article “Where There’s Smoke, There’s Flavor.” Published in Backyard Living.