Smoking on a Gas Grill

Smoking is a really tasty way to prepare food. We’ll show you how easy it is to smoke on a gas grill.

Category:

Howto & Style

Tags:

• Epicurious.com
• Food
• kitchen
• cooking
• grilling
• dessert
• holiday
• entertain

[mebkick01]

Actually, there is no need to remove the cooking surface or put the chips on the flavorizer bars. Simply don't soak the chips. Instead, just wrap them in a ten by ten inch square of aluminum foil. Shape the foil with the chips into into a pouch shape. Leave a little opening at the top. Place the pouch directly on the cooking surface when you turn the grill on. They will start to smoke by the time you're ready to cook because the have not been soaked. They will not burn up. Hassle free.

[dalejaking]

quite helpfull... Gonna try it at home

[RavalOnline]

@AlphaTwin I wondered about this too. To me it just seems like you'll be creating steam.

[BreakfastBentoBox]

@groffel123 Dude, seriously? It's Hillary Clinton, that's why she looked so familiar with those nasty little paws.

[GoldenGlobe81]

Very cool. Going to try it out.

[BrainEatingApe]

@AlphaTwin Makes sense! Thanks for the replies.

[AlphaTwin]

@BrainEatingApe I'd also like to point out just how silly it is for people to think that water which boils at 212 F and wood which burns someplace between 400 and 500 F is going to do anything but boil away before the wood burn. If you don't want your wood to burn cover the dang pan (the smoke will get out). This does 2 things, 1, it's stops the oxygen from getting to the wood so it won't flame up, and 2, it let's the wood reach a much higher temp before smoking. No white smoke, TBS. :)

[AlphaTwin]

@BrainEatingApe Well I had quite a lengthy response for you but, of course I can't post it here, I'll try to summarize.

Smoke is just invisible gases and suspended solids, white smoke is just an obvious sign of poor combustion, and a by product of that, is creosote.

The pores close up on the meat at about 140/145 degrees, although you can smoke longer if you like you're just piling it on the outside and getting no penetration, with that said I usually stop smoking at around 160.

[BrainEatingApe]

@AlphaTwin Interesting comment. Just curious - why is it the most valuable smoking time when the meat is below 145 degrees? I've never seen that mentioned anywhere else. Is it based on your personal experience, or did someone else discover this? Also, why is there no creosote in thin blue smoke? I agree that you shouldn't soak your chips - in my experience it just makes your food taste like wet wood. But I'm interested in the science behind it.

[35057]

Smoking some ribs today.. Just making sure I'm not missing anything. .. :) I didn't pre-heat last time. THat's probably why I got the smell but no smoke.

[yardsalefrog]

cheer up some