A method of infusing wood grilling products with flavor and aroma-enhancing supplements is utilized to impart flavor and aroma to a wood grilling product that is to be used for cooking. The wood grilling product is placed into a vacuum infusion chamber and submerged within a first quantity of FAE liquid. The first quantity of FAE liquid and the wood grilling product are then hermetically sealed within the vacuum infusion chamber. A first quantity of air is evacuated out of the vacuum infusion chamber in order to apply a vacuum to the wood grilling product. The vacuum is maintained on the wood grilling product for an optimal time duration. A second quantity of air is then introduced into the vacuum infusion chamber in order to return the vacuum infusion chamber to atmospheric pressure and infuse the first quantity of FAE liquid into the wood grilling product.