If you’re like many grill masters out there who spend countless hours looking longingly at high-end smokers online and in catalogues, but you don’t have the space or budget to get your own, we’ve got good news. This summer, get that smoky flavour you’ve always wanted in your favourite grilled recipes by smoking them on your gas grill with these tips.
Although the only way to achieve that true smoked flavour and texture is with a specialized smoker, there’s no reason you can’t enjoy the next best thing. With a few simple steps, you can give your favourite recipes a smoky flavour through and through.
If you’re lucky enough to have a modern gas grill that already comes equipped with a metal smoker box, this will be a breeze. All you need to do is turn on the designated burner underneath the smoker box and load the box up with your presoaked, damp wood chips of choice. Once you’ve loaded up the smoker box, you can use the burner control knob to adjust the amount of smoke being produced.
Most gas grills aren’t designed with smoking in mind so they often won’t have a designated smoker box, but luckily you can buy aftermarket heavy gauge stainless steel smoker boxes that work just as well. The only difference is you place the smoker box on top of the cooking grate and then follow the same steps as above.
For those grill aficionados that only want to use their gas grill for smoking on rare occasions and don’t feel the need to have a designated smoker box, there is also a single-use option. You can easily make your own smoker box using a foil pan and aluminum foil. All you have to do is load the foil pan up with your damp wood chips, tightly cover the top with aluminum foil, and puncture several holes in the foil using a knife. Once you’ve constructed your makeshift smoker box, place it under the cooking grate on top of an unlit burner, and then put the grate back in place and fire up your grill.
Wood Chip Soaking Tip
Regardless of what kind of smoker box you’re using for smoking on your gas grill, you’ll want to soak your wood chips or chunks beforehand, so they don’t flare-up. You should soak your chips for roughly 15 minutes and then allow the excess water to drip off before using them.
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