How To Smoke Wood Chips On A Gas Grill,Record Bench Vice No 25,Woodworking Plans For Chairs,Bench Top Planer Stand - How to DIY

Step One: Insert the stainless smoker box under the grills grates on one side of the pit, setting it on the flame deflectors (sometimes called flavorizer bars) that cover the burners, fill it with wood chips, pour one cup of water on the chips and close the hinged lid of the box.
Do not soak the chips, the idea here is to keep the chips from catching fire, not to soak them until they smolder. We want to to produce thin blue smoke, so they will need to burn up fairly quickly.
Close the lid on the smoker box and put the grate back in place (or leave it off to make refilling easy). Step Two: While the grill is heating up you will prep your ribs (we cooked three racks of baby backs for this cook) by trimming off any excess fat and pulling the papery membrane from the bone side of the ribs.
Step Three: After a couple hours, check on the ribs and make sure your smoker box still has wood chips. If you have any questions about this technique, or how to smoke other foods on your gas grill, please comment below. For those of you who like a nice smoky flavor to your barbecue, but who don’t have a smoker at home, we’ve got a little tutorial on smoking on a gas grill.
Before you decide to smoke, there are a couple things to consider before you bust out the wood chips. Now, there are two ways to go about smoking on a gas grill, with many varying opinions on which method is the best. To use these, you just fill them with soaked chips and set it on the edge of the grill, where the warming plate attaches. Next, place a big handful (about a cup, for most recipes) of wood chips on a large sheet of tin foil. At Weber, we pride ourselves on two things: making grills that last and providing a lifetime of excellent customer service.

Some of today’s gas grills come equipped with a metal smoker box that sits on top of a dedicated burner. 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. Ignite the burner that your smoker box is resting on, put your rib rack in place, and close the lid of your grill. Take a little time and adjust the burner so that your grill is holding steady between 225?F and 250?F.
If you want more smoke flavor, you can refill the box now, but if you like a more mild smoke there is no need to worry about it. If cooking for less than half an hour, the smoke won’t have time to really penetrate the meat, so you’ll have more luck with some liquid smoke. The pricier method requires that you go to a store, like Home Depot or Lowe’s, to purchase what’s called a ‘smoker box.’ These are boxes specifically made to smoke on a gas grill. The metal will conduct the heat of your grill to the soaked wood chips you pile inside the box. Here’s how: Place drained wood chips in a foil pan, cover with aluminum foil, and poke holes in the foil to allow the smoke to escape. One of the problems we run into from time to time is a customer that has a nice gas grill but no smoker and doesn’t have the budget or want to spend the money to buy a standalone pit. What’s most important is getting smoke into the ribs for the first two hours of the cook. Once you get the heat where you want it, place your ribs on your rib rack and close the grill lid.

If you’re not comfortable smoking, start with less wood and figure out what proportions work best for you, your grill, and your recipe. Once you’ve got the pouch made, poke some holes in the bottom to allow the smoke to escape during grilling. Once the grill is warmed up and the smoke pouch starts smokin’, place the meat over the burner where you placed the foil pouch.
While you’re cooking, try to keep the lid closed as much as possible to allow the smoke to really circulate all around the meat. When the wood chips have burned out, you can simply open the lid and add more, if you like. The single burner that is burning the wood chips will provide the chamber with the perfect amount of heat to cook the ribs. You can also try fruit woods, like cherry and apple.  Read up on the different types of wood here. Cook the meat for its usual grilling time and use a meat thermometer to ensure that the meat has reached the correct internal temperature. When smoke appears, begin cooking your food, adjusting the temperature of the grill as needed.

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