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SMOKEBOX
A smoking box is a metal box with holes filled with wood to create smoke. The holes are large enough for the firewood to smolder but not catch fire. These boxes come in one of two styles:
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The pre-assembled cartridges are attached to one side of the grill, above their burners.
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The stand-alone smoke box can be placed anywhere — on the grating or below the grating, between the heat diffusers, or on the ceramic pellets. There is also a V-shaped model designed to sit between the bars.
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Some gas grills today are equipped with a metal smoking box placed on top of a dedicated burner. You can control their suction speed by turning the burner knob higher or lower. Some boxes have a separate water compartment, which will also give the food a steaming effect.
If your gas grill doesn't have a dedicated fume hood, you can purchase a large stainless steel fume hood to place right on your grill. The metal will conduct the heat of your oven to the soaked pieces of wood that you store inside the box. The holes in the lid will direct the fragrant smoke onto your food. Once the wood chips have burned out, simply open the lid and add more if desired.
Of course, you can also make your smoking box.
Here's how: Place the drained wood chips in the foil pan, cover it with aluminum foil, and poke holes in the foil to let the smoke escape. Place the pan directly on the bars on one or two unlit burners, preferably at a rear angle. Place the grill in the correct position. Turn on the grill, with all burners high, and close the lid. When smoke appears, start cooking your food, adjusting the temperature of the grill if necessary.
** Note: The biggest challenge with hot smoking on gas grills is maintaining the smoke temperature, which is typically between 225 and 275 degrees F. Many grills have large vents in the back or sides. Leaking gasket around grill cover. Depending on your grill, set it to indirect grilling.
You'll need to experiment a bit with your grill setup. You need to know how to achieve a consistently low baking surface temperature in an area dedicated to indirect heat.
MEAT
Smoke everything from pork butt to salmon tenderloin on your gas grill. Great recommendations for smoking are fish, chicken breast, and thinly sliced pork chops. If you want a larger cut of meat and a long-time guarantee, then try the beef brisket.
CHOOSE WOOD
Like fine wines, certain woods go better with certain meats. Alder wood, apple, and cherry create a subtle taste as well as pecan. Hickory and oak are more assertive. Mesquite is strong and plump and only goes well with beef brisket. Aromatics, such as herbs, fruit peels, or cinnamon sticks, can also be added to create more flavor. Aromatic substances with high oil content, such as rosemary, will produce a stronger flavor.
Wood size
SMOKING PACKET
Logs burn more slowly than shredded logs. Often one or two chunks, about the size of an egg or weighing two to four ounces, are all that is needed. Creates a slow, steady source of the smoke and is, in many ways, what gets the most smoke. As you use them, you can add a block or two at the start of the cooking cycle.
WOOD CHIPS
Wood chips are about the size of a dime and are usually easy to find. They burn quickly and you may find that you need to add them several times during the cooking cycle.
PELLETS
Tablets are made by compressing wet sawdust into small bars, about half an inch long. Food-grade pellets contain no binders, glues, or adhesives, and when they get wet they revert to sawdust in no time. Some smokers use pills as their primary fuel. For both taste and heat, pellets work well, especially in baked goods. That's because they can be put on fire in a very controlled way, and they also burn very hot and clean.
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How to smoke on a gas grill
Setting up your gas grill for smoking is hassle-free. The first time you do this, it's a good idea to have everything ready in advance and cook something simple so you can focus on perfecting your grill setup.
So have your food and any sauces or rubs ready, making sure your firewood or smoked pellets are handy at all times.
Prepare at least half a barrel of propane to cook dishes like ribs or chicken in less time. For dishes that cook longer like brisket or pork butt, you should have at least one full bucket.
Step 1: Turn on the propane burner to medium heat
Turn on the burner on the left side of the grill and adjust to medium heat. Monitor your temperature until you reach your desired cooking range, usually around 225°F – 250°F.
Take the preheat time to reach the desired heat level. If you quickly exceed the desired temperature, reduce it. If you're having trouble getting your grill temperature up to 225°F - 250°F, you may have to consider turning on an additional burner if you have one.
This may seem complicated, but once you get used to the stove, you'll know how you need to adjust it to cook at your desired temperature.
Step 2: Add wood
Once your grill is heated, it's time to add the wood. Use a pair of heavy-duty tongs or a pair of heat-resistant gloves to remove the grill panels to access your firewood placement.
Place a piece of hardwood, a tin foil bag, or a tray of wood chips/pellets directly on your burner. If using pellets, use a lighter or torch to light one end and place it on your grill.
When you see the smoke, it's time to put your food on the grill and keep the distance from the high heat for indirect grilling.
Step 3: Smoke
Place your meat on the opposite side of the grill, away from the high-heat side, close the lid and you're all set! Monitor your temperature and adjust accordingly.
Depending on what you're cooking, you may need to add more firewood before the meat cooks, checking periodically to add more accordingly
Tips for smoking on your gas grill:
* Until you've mastered the temperature management of a gas grill, eat foods that smoke relatively quickly — like chicken breasts or wings, well-cooked eggs, shrimp, fish filets, or burgers. followed by smoked ribs or bacon, whole chicken, salmon steak, etc.
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* A pan of water added to the grill can help regulate the smoking temperature as it forms a so-called radiator.
Invest in a quality grill thermometer.
* Experiment with different wood flavors, such as hickory, oak, apple, cherry, or mesquite.
Don't be alarmed if you notice a slightly pinkish smell in smoked meat, especially chicken. This is a natural reaction between smoke and meat.
* Don't smoke too much. You're aiming for a smoked flavor, but not an overpowering flavor.
An authentic smoked dish can still be at your fingertips and the above information is the basis for making them easily.
Now that you know how to set up your gas grill to smoke, there's no excuse not to throw a party with some delicious smoky baked goods and enjoy it with the family!
Wishing you a happy grilling!
