Derived from the fruit-bearing tree, these small pieces of wood are employed to infuse a distinct flavor into foods cooked in enclosed grilling systems. Commonly utilized with meats such as pork and poultry, they impart a sweet, fruity profile during the smoking process. For example, adding a handful of these chips to a charcoal grill or smoker can significantly alter the taste of ribs or chicken.
The use of wood as a flavoring agent has deep historical roots, predating modern cooking methods. These particular wood pieces are valued for their mildness and ability to complement rather than overpower the flavor of the food being prepared. This attribute makes them particularly suitable for delicate proteins. The smoke they produce also assists in preserving and tenderizing the food.
