When making barbecued food, many people like to choose smoked roasted meat with smoke. Especially large pieces of beef, steaks, etc. Some people may ask, how does the gas bbq grill do smoking? With the help of some methods, it can actually be done.If you’re lucky, your grill has built-in a smoke box like I do. If not, you have a couple of choices.
If you just want to try it once, you can make a pouch of heavy-duty aluminum foil with some holes and place it on a burner on high until it starts to smoke, and then turn it back down.
If you are going to do this more than once or twice, pick up a cast-iron smoker box .Everybody has a favorite wood for smoking. I almost always use hickory and occasionally apple.Traditionally, many suggest soaking wood chips. Most experts have now stopped this as an unnecessary step. Also, since the surface is moist, the moisture will evaporate before anything else happens and just delay everything.
Some will still argue that soaked wood chips will smoke longer and, if not soaked, may catch on fire. I have not had a problem with this unless I’m smoking at a high temperature.For wood chips to smoke, they need to get over 570° really. So close to a high heat burner to get them started. Then turn it down and it will keep going from there.
Cast iron smoker boxes work by retaining the heat and controlling the airflow. You don’t want flames since the smoke from flames is different (not in a good way). Foil pouches can also be used with some air holes. You can not use an open tray,So when you know the settings you need for the stable temp you want. Get that first, then place the meat away from where your smokebox (or pouch) will go and turn that burner up until it smokes then turn it back down.Bigger chunks of wood will produce much longer smoke so you don’t need to keep adding to it.
For wood chips to smoke, they need to get over 570° really. So close to a high heat burner to get them started. Then turn it down and it will keep going from there.Cast iron smoker boxes work by retaining the heat and controlling the airflow. You don’t want flames since the smoke from flames is different (not in a good way). Foil pouches can also be used with some air holes. You can not use an open tray,
So when you know the settings you need for the stable temp you want. Get that first, then place the meat away from where your smokebox (or pouch) will go and turn that burner up until it smokes then turn it back down.Bigger chunks of wood will produce much longer smoke so you don’t need to keep adding to it.If the smoke box is filled of wood chips, it burns too fast, you will need to replace the smoke box or aluminum foil bag during smoking.One more thing,The whole smoking process is carried with closed lid BBQ grill.
