What Smoker Box is Best
Stainless steel is the most common material used to make smoking boxes because it retains heat well, and resists rust, corrosion and staining. Look for the thickest box steel on the market to avoid warping. A quality smoking box provides stable smoke and can be used for many years.
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Aluminum is extremely light and can be used once or twice. If you use a disposable aluminum smoking box, DO NOT place the heat source directly.
Cast iron is less common and more expensive than stainless steel, but it is the most durable material. Cast iron smoking boxes can last forever if properly maintained. The disadvantage of cast iron is that it heats slowly, so smoking boxes take longer but the advantage is that the box heats up slowly and retains heat more efficiently than steel so the smoke will last longer.
Where to put the smoking box on the gas grill
First, check your grill to see where the air is coming out, that's where the smoke will be drawn out.
Initially placing the smoking canister on the burner produces the hottest heat. The rear burner, on a gas grill, usually has the highest temperature.
Then, switch the smoke box from a direct heat source to an indirect heat source about 15-20 minutes after placing it on the grill. By moving the fume hood away from the vent, the smoke will pass through the food before exiting the grill.
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How to use smoker box on a gas grill
Smoking boxes are metal cans filled with smoldering wood chips that give off smoke and give your barbecue a delicious flavor. They are easy to use and do not require much preparation.
1. First, start soaking the wood chips in water. They should be soaked in water for at least 30 minutes, or they are likely to catch fire and give you more fire than smoke.
2. Start baking by preheating your oven for 10-15 minutes on high and then using a stainless steel grill brush to clean the grill.
3. Add wood chips to your smoking box. Using the long-handled tongs, open the lid of the smoking can. Take some soaked wood chips with tongs, let the excess water drain out, and drop the wood chips into the smoking box.
Spread the wood chips out so that they cover the bottom of the box so that as much of the wood is in direct contact with the burner below as possible.
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It takes about 10-15 minutes for the wood to start producing smoke. When you see smoke it's time to turn down the heat and reduce the temperature to about 435˚F (225˚C) to 480˚F or (250˚C).
4. Start smoking your food. Arrange food in the center of the grill and above the reheating rack. Close the lid as soon as possible and let the food cook.
Most of the smoke will accumulate around the smoking box. The closer the food is to the smoke box, the more flavor it will absorb.
Once the wood chips have burned out, simply open the lid and add more if desired.
Those are all the tips and a few guidelines to help you use the smoker box on a gas grill to create your favorite dishes with ease without sacrificing the smoky flavor.