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in si de ha lto n. co m O ak vi lle B ea ve r | T hu rs da y, Ju ne 6, 20 19 | 36 Make a Smart Investment I'm known for making smart investments that's why I chose Pollard for my home. SCOTT McGILLIVRAYSCOTT McGILLIVRAY HGTV HOST & REAL ESTATE EXPERTHGTV HOST & REAL ESTATE EXPERT Choose Pollard Windows & Doors. Pollard offers products ofPollard offers products of exceptional value with the largest selection of design options.exceptional value with the largest selection of design options. Expert advice, professional installation, and 70 years of CanadianExpert advice, professional installation, and 70 years of Canadian manufacturing - that's why Scott chose Pollard for his own home.manufacturing - that's why Scott chose Pollard for his own home. Ca l l 1 . 8 0 0 . 5 8 5 . 5 5 6 1 P O L L A R D W I N D O W S . C O M C E L E B R A T I N G 7 0 Y E A R s SERVICING THE OAKVILLE COMMUNITY FOR OVER 20 YEARS! TRAFALGAR VILLAGE, (across from Oakville Go Station) Oakville 905.849.4472 228 KING ST. E. Hamilton 905-546-1921 on sale thisweek Luxurious ModerLuxurious Modern & Traditional Area RugsTraditional Area RugsT Up to 40% Off ForAll Your FlooringNeeds Division of aladdin gN Division of Flooringca.com $3.49Startingat /sq.ft.Installed w/Pad Overhead Door Co. of Hamilton-Burlington™ 5450 Harvester Road, Burlington Overhead Door (Hamilton-Burlington) Ltd. 905.333.1772 info@overheaddoorburlington.ca overheaddoorburlington.ca Thermacore® For premium construction and maximum thermal efficiency, a Thermacore® insulated steel door is the ideal choice. This series of doors feature our sandwich construction of steel-polyurethane-steel as well as between-section seals with thermal breaks to reduce air infiltration. With several panel designs to choose from, these doors offer design flexibility, durability and thermal efficiency that will help keep your home comfortable in cold or hot climates. Insulated Steel Garage DoorsProud to be servicing the Gta for 35 years. Grillmasters and people who smoke foods at home often look for new ways to produce deli- cious meals. Experimenting with rubs and mari- nades is one way to do it, as is using wood on a grill or smoker to impart intense, savory � avour. Serious Eats says that grilling with wood is one of the best ways to add � avour that cannot be replicated to the same degree in the kitchen. While a charcoal grill can lend some amount of smoky � avour, it still can't come close to the � avour from relying on various woods for extra smoke. The � rst step to utilizing wood when cooking is to learn the basics of pairing � avours. For exam- ple, poultry does well with sweet, fruit-� avoured wood chips, while pork and beef bene� t from fuller � avoured woods, like mesquite and hicko- ry, according to grill manufacturer Char-Broil. The grilling and smoking resource Grill Beast says there are many woods available to chefs. Acadia, alder, birch, cherry, maple, oak, and pe- can are just a few. Home chefs can try different types of woods to see which � avour pro� le works best for their recipes. Next up, cooks should decide on the size of the wood being used. The options include chips, chunks and logs. Logs are not very convenient for most meals and are best reserved for bar- becuing in a pit. For some smokers and cook- ing methods that utilize low heat over the course of hours, or if you'll be using the grill for slower cooking, large chunks of wood are appropriate because they'll last longer. However, when grill- ing, many people � nd thin chips are their best option because they smoke quickly and are easy to move around and manage. There are mixed reviews on whether or not to soak the wood prior to use. Some feel that it can affect the amount of time it takes the wood to get started in terms of chunks and logs. Others feel it adds to the production of smoke. Cooks can try different techniques to determine if soak- ing has a positive impact. Chips may need to be soaked; otherwise, they can ignite and extin- guish before any real � avour is delivered to the food. Another workaround is to place the chips in a foil packet to prolong their longevity on the grill. Over time, grilling enthusiasts can master the art of using woods to add � avour to their foods. Always use untreated wood that is safe for food. If you can't identify the origins of a wood, it may contain pesticides or other chemicals that can be harmful. So only use those with con� rmed origins. (MCC) Tips to grill and smoke using wood chips this summer