When they are smoking, it’s go time. Hey, I'm Kita, the Meat Maven, outdoor junkie, campfire connoisseur, adventure-seeking and world traveled recipe developer and photographer behind GirlCarnivore.com. All you need are a few basic tools – mainly because splashing wood chips through the grates would just result in a mess and some basic safety. Beef goes wonderfully with hickory, mesquite, and even specialty chips like Jack Daniels Whiskey Barrel chips. Fill up a smoker box with the wood chips or make a foil pouch as described above. Fill up slightly more than half of the smoker box with dry wood chips. There’s plenty of debate on this matter, and it comes down to personal preference. Just about everything. Here’s a quick video by Weber about smoking with wood chips. I'm a self-proclaimed BBQ nut, and the founder and chief editor here at Food Fire Friends. Home » How To » Ultimate Guide to Smoking with Wood Chips on A Gas Grill, | Yield | May 18, 2020 | Updated: November 8, 2020 by Kita, This post may contain affiliate links. Before starting a fire, you can dump wood chips into a bucket. But, it’s the mighty propane-fueled gas grill that can be your one and done tool that most people overlook as they dive from the casual griller to wanting to learn more of a barbecue mastery. Some gas grills are already equipped with a smoker box, so if yours has one, use it. Before starting smoke, you should turn on your grill for 10-15 minutes on high temperature. With a Smoker Box: Let me know how it works for you. Pair fish with cedar or alder. If your gas grill doesn’t have a dedicated smoker box, you can purchase a heavy-gauge stainless steel smoker box to sit right on top of your cooking grate. I always love your feedback. FoodFireFriends.com is a participant in the Amazon Services Associates Program. If you are adding wood chips or chunks to a gas grill, you need to keep the wood isolated from the fire. There are three sizes of smoking wood you can choose from: Fortunately, you can get them pre-packaged from your local stores such as Home Depot, Lowes or even online, so they’re very easy to source, readily sized and packaged for use. Light the fire, place the smoker box on the grill. Using a smoker with wood chips on a Gas Grill or Electric Grill It is very easy to use wood chips on your gas grill. Together we can grill better. If you are grilling and don’t have dampers, leave a lid gap about an inch to let the air in but don’t lift it, you need the smoke. Add a handful of wet wood chips or one or two fist-sized wood chunks to the hot coals every 30 minutes to slow-season the meat with natural hardwood smoke. The holes in the … Place the smoker box over a burner you will leave on during indirect cooking. Once loaded, cover the compartment and place it back in the smoker, ready to be used. Once you have soaked your chips for 30 minutes, fill up the box or foil and just place it on the grill. A tightly sealed lid ensures more even, stable temperatures inside the smoking chamber. This post was sponsored by Western Wood; Thoughts and opinions are my own. Place the foil packet on the lowest rack while you heat the oven. There’re so many variables such as fire control, cooking temperatures and times, smoking times, type of wood, dry rub recipes, and sauces that affect the meat. Make the foil packet by placing ½ cup to 1 cup of wood chips in the center of a 9×12 sheet of heavy-duty aluminum foil. With a gas grill, all you need to do is connect the grill with the propane tank. Now you have a decent idea about the types of wood chips, whether to soak them or not and how to make a pouch, the only thing left to do is to start smoking your meat. You will have to add new wood chips every 30 minutes or so in a new packet as they do burn up. Wood smokes when it reaches temperatures between 570 and 750°F (299 and 399°C) depending on the type of wood. Once you’re done with seasoning the smoker, you can now prepare it for cooking. Take some wood chips, then soak them for 30 minutes. With it’s controlled and even heat and steady fuel source, a propane/gas grill is a great way to add a variety of wood barbecue flavor to anything you can grill. This also depends on whether your smoker is designed for wood chips. For longer smokes, set up a fuse burn with charcoal and wood chips or chunks. Ultimate Guide to Smoking with Wood Chips on A Gas Grill, Fresh Ground Beef: How to Grind Perfect Patties ». Wood chip pouches or boxes are one of the very best ways to add smoke into dedicated gas smokers, or a gas grill you want to add smoke to. More about Kita. Let the smoker do the rest of the work. They could be poisonous with old poison ivy vines clinging to them or weed killer overspray. Smoke is a complex mixture of compounds that create the aroma and flavors we love so much. Usually, gas grills come with the smoker box. Digital Thermometer with grill safe probe. Make sure to keep the smoky flavor in your meat. Converting your grill into a smoker is incredibly simple, but don’t tell anyone I told you that. Fill the smoker box with the soaked wood chips. The most traditional form of outdoor smoking is done with a charcoal smoker, where burning coals provide the heat and wood chips or wood pellets are added to the cooking chamber. The foil will restrict the oxygen, turning the wood into charcoal while giving off maximum smoke, instead of burning the chips and tuning them to ash. Wait until … One other way is adding wood chunks to allow it to burn more slowly and consistently. It’s time to add the wood chips for smoking. You can buy wood chips almost anywhere, and they’re quite reasonable. As an Amazon Associate I earn from qualifying purchases. Wrap up the pouch nice, tight and neat like you would a birthday present so that the chips won’t fall out. Pick the wood chips flavor that will compliment your food (such as cherry, hickory, mesquite or others). Here are some basic guides (but in no way a set in stone set of rules – playing with flavors is half of the fun). I pop a probe thermometer into the grill to read the ambient heat as often the metal on metal thermometers that come with the grill are not accurate and for longer smoked meats, we need to be sure we are hitting that low and slow point. Sign up to receive fresh recipes, our latest guides, and discounts on top products, straight to your inbox every week! Logs produce smoke, but they are also part of the fuel source, creating heat from burning. Because of the design of the chip tray and heating element, you should never overload your wood chips, or you will not get constant smoke and heat. TRU-Infrared™ Grill: Place chips directly onto grill … Yes, and this is the ultimate guide to Smoking on a Gas Grill. In this article, we’re going to take a look at just one type of wood specifically and concentrate on just how to use wood chips for smoking. Are you worried of your wood chips catching fire instead of simply producing smoke? What Does it Do? How to Reheat Brisket – Keeping it Moist, and None of That ‘M’ Word! According to him, when you toss dripping wet wood on hot coals, the water just cools off the coals. My mission is to break down savory eats and inspire you to get a little grit under your nails while having fun with your food. So if you plan on smoking the food for 6 hours, 6-8 cups should be optimal. You can use this with your gas or charcoal grill (yes, you read that correctly). Close the grill and allow the chips to preheat 5 to 10 minutes. However, you don’t need to smoke for the entire cooking time if going for 4+ hours (and potentially as long as 20!). Then, twist the knob to turn on the grill. However, after 3 to 4 hours most meats have absorbed enough flavor that you can just let it continue to cook through. For more information, please see my full disclosure policy. GirlCarnivore Tip: Make sure you check your gas tank before grilling. Never use pine wood as pine leaves sooty smoke that will make your food inedible. After a few minutes, you should see smoke coming from the chimney or upper exhaust vent. Place the smoker box over the source of heat, directly above your grill’s burner. However, soak or dry, it’s up to you. Pairing the right kind of chips and food will further enhance the flavor of your barbecue smoked meat. He said: The key to good smoking is to control your smokers temperature. Gas smokers work like water smokers and other types of smokers, by slow-cooking food with smoke and steam. Why take the risk? Otherwise, you can buy one or grab a disposable smoker box from the store with the wood chips already inside. When to Wrap Brisket, How and What With – If At All! Here are the steps on how to use the offset smoker using chip woods. Now that we are talking about wood chips, and before getting into step-by-step of smoking with wood chips, we should first tackle the most common topic that comes up in discussions of smoking with wood chips: You’ve probably heard of people soaking their wood chips before barbecuing. Insert the wood chips, if you are using them. You need to place the wood chips in the smoker tube and then place it in cold water for at least 30 minutes before using it with your gas grill. But, is it possible to add that signature smoke flavor on a classic gas grill? Once you’re familiar with one wood’s characteristics, you can mix-and-match them to sample a variety of scents and flavors. Pick the wood chips flavor that will compliment your food (such as cherry, hickory or mesquite). Here is my recommended method of smoking using wood chips with charcoal: Do remember to add more wood chips for low-and-slow cooking, with a regularity you can find discussed in our guide to using wood chips in an electric smoker. The main problem for an entry level meat smoker that will face in this cooking style is the temperature, grilling time and smoking level. Yep, you can indeed smoke food on a gas grill. You can put them directly on the charcoal or separately in a smoker box. Then, add dry wood chips in the smoker box. I do not soak my chips. Wood from your backyard might look good for smoking. For most grills, 1 cup (240 ml) of wood chips per smoker box will be fine. For barbecue, and particularly nailing that ideal smoked flavor, you want to create a radiant heat that circulates around the food allowing the food to cook slowly and absorb flavor by placing the heat source opposite the food. They are inspired and excited to get outside and try a new recipe or lured in by the spring displays at the local hardware store with a showroom full of new and shiny models of all the newest grill tech. For a simpler method that still incorporates wood smoking, many BBQ chefs now embrace gas smoking, which generates heat by burning propane. Punch a few holes at the top of the pouch to let the smoke out and place the packet directly on the grill grate above a burner. Wait for the packet of wood chips to begin smoking before adding the food. Afterward, let the smoker cool. There are many types of wood chips to choose from, and you can pick a type or two. In most cases, this will mean to turn 1 of 3 or 2 of 4 burners to your regulated temperate while the food sits over the other burner which is off. One group of compounds, Phenol, and other phenolic compounds impart antioxidant characteristics which slow bacterial growth and rancidification of animal fats. Load your smoker box with wood chips of your choice. If your meat turns out smoky and delicious, just keep doing what you’re doing. Otherwise, you can buy one or grab a disposable smoker box from the store with the wood chips already inside. Adjust the remaining lit burners until the internal temperature is … Wood comes in logs, chunks, chips, and dust. You want to pair the food you are cooking to the subtle flavor of the wood chips you use but with so many varieties out there its fun and a little overwhelming to pick. No one does it perfectly the first time. Make sure to keep a journal so you can keep track of the good ones and avoid making the same mistakes. Pork and chicken go amazingly with pecan, maple, peach, cherry or apple. Nothing is worse than losing your fuel source in the middle of a cook! The size of the wood matters and this article will focus on how to smoke using wood chips. Then, cover them with wine or beer. Pick the wood chips flavor that will compliment your food (such as cherry, hickory or mesquite). The goal is to get to a target temp and hold there. And we recommend in our electric smoker tips and tricks guide, that you do not soak your wood chips. If you are running your smoker at temperatures above 250 degrees, it is possible to burn wood chips faster so for the first few hours check for a smoke every thirty. But not everyone has a charcoal grill or smoker to use smoking chips. Let’s see. Many electric smokers have trays near the bottom to keep the wood chips. Light the fire, place the smoker box on the grill. Place the cured meat on the rack of the grill or smoking chamber and close the lid. The right way is the one that works for you. Here are some examples for you to compare: There are many more wood types. Why? Place the chips in the smoker box and place the box over the heat in the back corner of the grill, to give yourself the most useable cooking space. Required fields are marked *, I’m Kita, the meat maven for GirlCarnivore. Lift the grill lid or open the smoker door as little as possible. Measure out your wood chips. Make sure you click through the recipe archives for even more inspiration and let me know in the comments below what you have made! Just follow the instructions below. The classic debate, to soak or not soak. Usually, gas grills come with the smoker box. These containers restrict the flow of oxygen so the wood cannot burst into flames. As you know, burning wood produces mostly heat and a little smoke. 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