Wood chips are just the beginning. So go ahead and experiment. Here are some ideas. (Kirk McKoy / Los Angeles Times)
Balsamic rice, for a subtle nutty taste. (Kirk McKoy / Los Angeles Times)
Star anise. (Kirk McKoy / Los Angeles Times)
Orange peel. (Kirk McKoy / Los Angeles Times)
Oak wood chips. (Kirk McKoy / Los Angeles Times)
Maple wood chips. (Kirk McKoy / Los Angeles Times)
Mesquite wood chips. (Kirk McKoy / Los Angeles Times)
Fresh rosemary. (Kirk McKoy / Los Angeles Times)
Alder wood chips. (Kirk McKoy / Los Angeles Times)
Loose-leaf jasmine tea. (Kirk McKoy / Los Angeles Times)
Brown sugar. (Kirk McKoy / Los Angeles Times)
