Nowaday, we enjoy foods that are smoked for their special taste. They are a favorite dish that many people love and often appear in meals. The flavor of smoke mixed with food creates a special flavor that no other dish has. By handling and handling the smoking process, people can enrich food flavors. You can smoke traditional methods or use tools like a gas grill. A gas grill meets the needs of the market and the era. How to smoke on a gas grill is the best? Join us to find out in the following article!
What is a Gas Grill Smoker?
If you are a big fan of smoky food then a gas grill smoker is familiar to you. It is a kind of stove, with a burner and a grill. Some gas grills will have a dedicated smoke box, which will make it easier for you to smoke.
All gas grill smokers have lids for smoking. A thermometer to measure the temperature in the kitchen is indispensable. You need to use this thermometer to adjust the temperature properly during the smoking phase.
Some gas ovens today are equipped with a metal hood placed on top of the burner. Your job when smoke is simply turning on the stove and adding damp wood. In contrast, with gas grills that do not have a smoke box, you can buy a high quality smoke hood instead. I recommend choosing a smoke box that has a good, rust-resistant material as it may affect the taste of the smoke.
If you can’t buy smoke boxes and your gas grill doesn’t have them either. Do not worry! You can create a temporary smoke box yourself. This method is highly effective and has been used by many people. The recipe is very easy. You just use foil to form a tray, place damp wood chips that have been drained in, cover with foil and connect the two edges together into a block. This means that you form a sealed foil package with damp wood chips inside.
Be sure to poke a few holes in the top surface of the foil to let the smoke escape. Put this homemade smoke pack on top of the burner. Turn on the stove and proceed to smoke the dishes.
How to Smoke on a Gas Grill?
This is the question that many people who love smoked foods want an answer to. There are actually many ways and recipes to do smoke on a gas grill. The recipes are different and also offer many different flavors. But today I’m going to show you the basic and most essential steps to smoke on a gas grill.
First, in order to best smoke on a gas grill and create the perfect smoked recipe, you should prepare the necessary ingredients carefully. This will help you concentrate more during the smoke, the food will be more perfect. Make sure that the wood chips, chips or pellets are prepared and suitable for the dish. Even the moisture content of the wood should be determined before proceeding. Thoughtful preparation will help everything go smoothly.
1. Turn on the burner of the gas grill at the right temperature
Turning on the burner is one of the most important steps. Each type of gas grill will have a different number of burners. If your gas grill has 4 burners, you cannot turn them all on at once. Flames can burn to your food. The smoked dish will be spoiled.
You need to know which burner to turn on. Usually with a 4-burner gas grill, 2 ends will be opened and 2 ends are turned off. You can turn on and off the staggered burners, as long as the temperature of the gas grill is not too high.
Turn on the right number of burners and set them on a moderate heat. You should use a thermometer, please install it first. After turning on the burner, please close the lid. Observe the temperature on the thermometer and leave it at the right temperature, usually 225°F – 250°F.
Let the incinerator operate for a short time to warm up and reach a starting temperature. You can turn the burner down or turn off the burner if the temperature you are monitoring is too high. In other cases, the gas grill has not reached the desired temperature, turn on the other burner. However, you still have to monitor the temperature continuously and keep it at a stable level. This will make your bacon more perfect.
2. Add appropriate wood to the gas grill
Wood is the most important ingredient in smoke on a gas grill. As mentioned above, your home gas grill may or may not have a smoke box. You have a lot of measures to fix this problem. You can either buy a smoke box or make your own. I have shared the recipe very clearly for you.
In addition to the smoke extraction box, you should pay attention to your wood chips. There are many types of wood used in the smoking process. And it seems that each type of wood will suit different foods. I will share more about the types of wood used to smoke later. You should pay attention to the moisture of the wood, do not let the wood chips get too wet. Otherwise you will steam the food with steam and not smoke.
In addition, you should equip yourself with a solid candy or a pair of high heat resistant gloves. You cannot use your bare hands to put on a hot gas grill. Remember that you heated it up before.
Use tongs or gloves to add wood to the gas grill. You can use hardwood, wood chips, wood chips or pellets directly on the burner or put in a smoke box. Add an appropriate amount and match the amount of food you want to smoke.
When smoke streaks appear, you have successfully created smoke.
3. Start the smoke
Once smoke has appeared, place the food on the opposite side of the burner. Don’t let flames reach your food. Smoke will break! Keep away from the burner and close the lid. You must observe the temperature on the thermometer continuously to ensure that the temperature remains constant. Don’t let it get too low or too high.
Don’t be too curious at this stage to open the gas grill lid. It was a mistake, the smoke will come out if you open the lid. You should time and check them after an estimated amount of time. If you still do not smoke like you want, remove more wood and cover again. Check it out until you feel like it.
In 3 easy steps you already know how to smoke on a gas grill. You only need to pay attention to a few points that you can easily smoke using the gas grill at home easily.
Which Woods Should be Chosen to Suit Smoke?
Like fine wines, smoke wood will also suit different types of food. Because the taste of the wood will get into food through the smoke phase. So it can be said that the wood pellets will directly affect the flavor of the dish.
Some hardwoods such as rosewood, oak, cherry, walnut, chestnut, apple tree, alder tree, mesquite (a legume tree grown in northern Mexico), and wood of various types Citrus stalks are all good ingredients for the smoking process.
Alder wood, apple and cherry train for a delicate and mild flavor like pecan. But Hickory and oak have a stronger flavor. Mesquite wood is only suitable for beef brisket when smoked. For a strong and strong flavor to smoke you can choose aromatics with a high essential oil content.
Not only does the smoke originate, but they also contribute to the distinctive smoky flavor of the product. Other soft-bodied woods such as pine, when burned, will emit great heat and burn quickly, leaving an unpleasant dark odor from the sap that makes them never the preferred choice for smoked ingredients.
In addition to hardwoods, some flammable ingredients are also added during the smoking process such as teas, herbs, spices, vine branches, corn husks, fruit bark (typical orange or apple peel), peanut shell intended to combine with the smell of smoke to bring a distinctive, attractive flavor to the dish.
Should I Choose Which Woods to Smoke?
In fact, the type of wood you choose depends on which food you decide to smoke. You cannot use wood chips or chips to smoke a large piece of meat. This wood burns very quickly and it is inevitable that you open the lid to add more wood continuously. So you need to pay attention:
- Wood chips, also known as wood chips, are small in size and often easy to find. They burn very quickly and you need to add them many times during the smoking cycle. Wood chips are good for short smoked foods. But when they smoke for a long time, they will become very troublesome. However, they are the easiest of all smoked wood.
- Wood pellets are wood humus compressed and compacted into members, they are about half an inch long. They are quite flammable and are widely used. The temperature and taste that the wood pellets give is so good that it is often used by people as the main ingredient.
- Wood blocks are small blocks of wood that burn more slowly than wood chips. Usually one or two pieces, about the size of an egg, can help you finish the smoke. The smoke from this wood is very stable and long lasting. However, its starting phase is quite time consuming.
Before foods are seasoned and smoked, make sure their outer skin has been dried to a certain extent, which is the key to a complete smoked product. the best! Not only does it act as a skin covering and protecting the outside, but it also plays an extremely important role in capturing the smell and taste of all ingredients afterwards!
Always use the thermometer to check the internal temperature before enjoying bacon. Smoking should be done with meats at room temperature (thawed if frozen).
Smoke always gives the user a special taste. Different types of wood can also bring in many different great flavors. In the above post, we shared how to smoke on a gas grill. Wish you success with your smoke!