Smoking on a gas grill?
Saturday April 19, 2003
huronscoot Writes:
"How can I smoke on my gas grill? I tried it once and the wood chips burned right up and I had nothing but ash left in my pan. I saw an Emerril show once that he explained it but I did not absorb it."
Comments
1. Soak the chips in water for 30 minutes to several hours.
2. Drain the water from the chips.
3. Place two sheets of aluminum foil on top of each other (make sure they are long enough to fold over to make a pocket).
4. Place the woodchips on the aluminum foil and fold over to make a pocket, then press the sides to make the pocket complete all the way around.
5. Take a knife and puncture holes in the top of the foil pocket.
6. Place the foil smoker as close as possible to the heat source, but under the meat that you want smoked. (I have an Aussie Bushman grill that has a convenient shield between the heating element and the bottom rack ["flavor saver"], I place the foil smoker on it and it works great!). You could place it on the faux briquets if it will work.
7. Use low heat, since it helps the chips from not burning up and helps the meat to be more tender. If they are burning up still, keep a spray bottle full of water nearby and spray the foil smoker if it seems to be getting too hot.
8. Make sure you are using the right wood for the meat you are using, and leaving the individual woods in for the appropriate time. They differ, and if left in too long they can make the food bitter.
9. Happy grilling!
What about newer gas grills where you don’t use briquets or faux briquets? Where would you put the foil smoker and the meat?
For the newer grills with no briquettes I bought a smoke box make for holding the wood chips and place your wood chips in the box. place the box at the side of the grill where the warming plate attaches to the grill. Light one of the burners below the smoke box and keep it on low. Keep the box close to the flame, but not directly over it. This works to create a slow smoke for me. – good luck.