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Real Wood Smoke Flavor from a gas grill

August 18, 2008 by  

Click Author Nickname for Bio > KAPN

I am one of the guys who loves my gas grill, and I really do not care what others say.

I like the ease of use, predicable performance, easy of cleaning, and all of that.  But, it took me awhile to learn how to get “real wood smoke flavor” from my gasser.

 When using my smoker, I have learned to love certain smoke flavors with certain types of meat. For example, I like fruit woods such as Cherry, Apple, and Peach on poultry and pork. For beef (primarily Brisket Burgers on the gasser), I like a touch of Mesquite.

I have also played with specialty chips such as the Jack Daniels barrel chips and such with mixed results. To get the smoke flavor, I use a “Smoke Bomb” loaded with chips or pellets of the desired flavor.

A Smoke Bomb is basically a closed container with only a couple of air holes to allow smoke to escape.

A Smoke Bomb can be made that lasts a long time, even to an hour or more if needed. It works so well because it restricts the oxygen to the chips or pellets, producing a longer and smoldering burn that reduces flare ups and quick burning.

 I started with the most simple of Smoke Bombs, just heavy duty aluminum foil. I made a double layer big enough to resemble a small grapefruit with chips or pellets inside. Sealed it up good and poked one or two tiny holes in the top with a tooth pick or my trusty Thermopen. Place it on a burner and when smoke starts emitting from the holes, it is time to cook.

 The next step up for me was one of those stamped and bent sheet metal boxes sold by Home Depot with “smoking chips” in them Viagra 100mg. They Viagra Online are about 5-6 inches long, 3 inches wide, and an inch deep. The first thing is to throw away the “smoking chips” unless you really know what they are. If you try to use these open boxes with chips, you will need to soak them first or they will just ignite and last a minute or two. Not even long enough to do a smoked hot dog. So, I wrapped the box with good ole HD aluminum foil and poked a couple of small holes in the top to restrict combustion air. Worked like a charm. Biggest benefit was that the box gave some form to the Smoke Bomb when compared to HD foil only. Worked well.

My final evolutionary step was a cast iron skillet to hold the chips and pellets. I found an old 7 Inch skillet at a garage sale for $2. I cover it with HD foil with a couple of teeny -tiny holes again. One quarter to one half a cup of pellets or chips produces plenty of smoke for a good steak cook. Because of it’s mass, I put the skillet on my side burner to get the heat up and start the smoke. Then, the skillet fits perfectly on the two left hand burners on my five burner gas grill.

I defy anyone to tell that my steak cooked with a Mesquite Smoke Bomb came off a gasser! Outstanding wood smoke flavor, and that is what BBQ is all about.

Chips a pellets are available at many places, including WalMart if you watch the BBQ area closely. Small quantities of pellets are available on-line in many flavors. I tequires so few pellets or chips per cook that they are really cost effective when used only for flavor.

Happy Cooking.

TIM

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One Response to “Real Wood Smoke Flavor from a gas grill”

  1. PiggyRibs on September 12th, 2008 8:48 pm

    I enjoy using my parents’ gas grill to get great smoke flavor, and I’ve had a similar evolution. I started with foil and went to a cast iron box. Too many holes for me, so I put the foil smoke bomb inside the cast iron box! That and indirect heat with one burner turned off has always produced great results.

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