ADDING SMOKER TO GAS GRILL RECIPES
USING A SMOKER ON YOUR GAS GRILL | JUST A PINCH RECIPES
This is my first smoker for my gas grill. I have never used one in the past, so it will be a learning experience. Here are some tips in case you get one similar. I have hickory and mesquite chips. I'd love to find other types like apple and cherry. I must see if I can find any. I will post any recipes once I try them.
Provided by Jo Zimny @EmilyJo
Categories Other Non-Edibles
Number Of Ingredients 3
Steps:
- To use your smoker box, get a bag of wood chips such as mesquite or hickory. Don't use the chunks, they are too big and hard for the moisture to penetrate.
- Soak the chips for approximately 20 minutes or a full day. I'm going to do them over night to ensure they are soaked and I'm doing extra in case I want to add more. I can always dry them if I don't use them all and use them again.
- Fill the bottom of the metal box with your chips. A single layer should be plenty to begin with.
- Put the box in the barbecue and turn it on high. When the chips start to smoke put the meat on the grate of the grill or whatever you're using. The smoke should last around 20 minutes.
- What I read is one person started cooking the meat on the grill making sure the meat gets seared before the box starts smoking. Once the smoke starts to come out of the box, you can turn the grill down or shut it off (if the meat is almost cooked) Put the smoker box on the hot side of the grill and put the meat on the other side. With the meat seared and nearly cooked through, this is just to flavour the meat at this point.
- When the smoker is finished, remove the old chips, making sure they are totally extinguished. Even dump them in water if you aren't sure. Clean the smoker box of any burnt chips.
- Different types of chips you can use are: Hickory: Its an all purpose wood, and good for pork or chicken. Apple: Good for fish and fowl. The greener the wood the sweeter the smoke flavor will be. Cherry, mulberry, pear and peach: are good for fish and poultry, including wild fowl. Grapevine wood: is the same as for the fruit woods above. Persimmon: is good for beef and pork and wild game Sassafras: is good for fish and poultry Enjoy!
USING A SMOKER ON YOUR GAS GRILL | JUST A PINCH RECIPES
This is my first smoker for my gas grill. I have never used one in the past, so it will be a learning experience. Here are some tips in case you get one similar. I have hickory and mesquite chips. I'd love to find other types like apple and cherry. I must see if I can find any. I will post any recipes once I try them.
Provided by Jo Zimny @EmilyJo
Categories Other Non-Edibles
Number Of Ingredients 3
Steps:
- To use your smoker box, get a bag of wood chips such as mesquite or hickory. Don't use the chunks, they are too big and hard for the moisture to penetrate.
- Soak the chips for approximately 20 minutes or a full day. I'm going to do them over night to ensure they are soaked and I'm doing extra in case I want to add more. I can always dry them if I don't use them all and use them again.
- Fill the bottom of the metal box with your chips. A single layer should be plenty to begin with.
- Put the box in the barbecue and turn it on high. When the chips start to smoke put the meat on the grate of the grill or whatever you're using. The smoke should last around 20 minutes.
- What I read is one person started cooking the meat on the grill making sure the meat gets seared before the box starts smoking. Once the smoke starts to come out of the box, you can turn the grill down or shut it off (if the meat is almost cooked) Put the smoker box on the hot side of the grill and put the meat on the other side. With the meat seared and nearly cooked through, this is just to flavour the meat at this point.
- When the smoker is finished, remove the old chips, making sure they are totally extinguished. Even dump them in water if you aren't sure. Clean the smoker box of any burnt chips.
- Different types of chips you can use are: Hickory: Its an all purpose wood, and good for pork or chicken. Apple: Good for fish and fowl. The greener the wood the sweeter the smoke flavor will be. Cherry, mulberry, pear and peach: are good for fish and poultry, including wild fowl. Grapevine wood: is the same as for the fruit woods above. Persimmon: is good for beef and pork and wild game Sassafras: is good for fish and poultry Enjoy!
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SAGE AND THYME SMOKED TURKEY ON A GAS GRILL RECIPE | MYRECIPES
Brining and smoking turkey makes it juicy, moist, and fragrant, with a flavor that's infused with herbs and hints of applewood. You'll need 4 small metal skewers to close up the turkey's cavities.As you cook, if the wood chunks (they burn longer than chips) are taking too long to start smoking, you can briefly increase the heat under them until they smoke, then reduce the heat to maintain 250° to 300°.
From myrecipes.com
Reviews 5
Total Time 5 hours 0 minutes
Calories 378 calories per serving
From myrecipes.com
Reviews 5
Total Time 5 hours 0 minutes
Calories 378 calories per serving
- Make ahead: Wrap drained, brined turkey airtight and chill up to 1 day before smoking.
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Put the pan under the grill grate, directly on a burner in a corner of the grill. Turn the burner onto the highest setting until the chips start to smoke, and then adjust the burner settings as needed for whatever food you’re grilling. If the chips stop smoking, you can crank the heat back up to get them going again, as long as it won’t cause the food on the grill to burn. Never throw wood chips directly on a a burner, as this could clog the gas line.
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