Smoker Box is use on gas grill.
When fire foods cook, they release smoke and flavor into the air. But if you’re grilling something that’s resting directly on a flame (like steak or chicken breasts) without any sort of rack or other outdoor cooking tool in between it and the heat source, some of this smoke can get trapped inside your food, which can make it tough to properly sear. To prevent this, use a smoker box for your grill sessions.
The smokes above are just some examples—there are many different types available online at places like BBQ Traeger, for example. The basic idea is that small compartmentalized wooden boxes are put in place between your food and the heat source to have a large surface area to throw heat onto but still allow you to keep an eye on whatever you’re barbecuing. They work best as indirect cooking tools because they let airflow circulate around the food while still allowing you to maintain direct contact with it with tongs or other tools.
- Cheap vs Expensive: Some people consider buying cheap smoker boxes because they want them for a project or just as “toys” so that they can catch fire without getting caught up in any serious smoking/barbecuing sessions. Others buy expensive ones because they want them as a permanent addition to their cookouts/grilling sets from the start so that they can test different techniques (direct vs indirect) more seamlessly with the help of such tools. For this reason alone, I’d recommend spending more money if you plan on using these often due to how important having a good understanding of what kind of food needs what degree of indirectness is when trying out new recipes!
1. Fill the smoker box with 2-3 cups of soaked wood chips that are available in 6 varieties and which can be purchased separately.
- Fill the smoker box with 2-3 cups of soaked wood chips that are available in 6 varieties and which can be purchased separately.
- You can soak the wood chips in water, beer, wine or other liquids overnight in the refrigerator.
If you have a gas grill and want to add smoking flavors to your grilled foods, use this easy method to add authentic smoky flavor to your food. This is a great way to add flavor if you don’t have access to any hardwood smoke (from a smoker or hardwood fire).
2. Place the smoker box directly over a flame on your gas barbecue grill or burner.
While most people know that wood chips are essential for maintaining a smokey flavor, many don’t realize that they need to be soaked in water before adding them to your smoker box. This will keep the chips from falling out of the box during use. In fact, soaking them first can make them burn much faster while smoking, and they’ll give you a better taste in both time spent and money spent.
3. Only use the smoker box for cold smoking, for example for smoking cheese and fish. Never leave it unattended during cooking and keep children away from it.
- Only use the smoker box for cold smoking, for example for smoking cheese and fish. Never leave it unattended during cooking and keep children away from it.
- After you have used the smoker box to cold smoke your food, remove the food completely before placing the food back on the grill or in a hot smoker box if you are going to cook your food at a high temperature above 80°C / 175°F. The food will not be cooked properly unless removed from the smoker box after cold smoking.
The last thing we need is another reason to be nervous about leaving our kids alone with our pets; but keeping them away from this contraption is one way to ensure they’re not getting into trouble while Mommy’s out grilling chicken breasts or whatever it is that people actually cook on their gas grills these days (all of which makes me sound very old).
4. Open the lid of the smoker box and remove the wood chips after cooking with them by using a pair of tongs or heat resistant gloves to avoid burns. Dispose of wood chips in the trash.
Although it’s important not to let the smoker box get too hot, there are ways you can help prevent it from getting too hot. The first thing we recommend is using tongs or gloves so you don’t burn yourself. You’ll also want to throw the chips in the garbage after using them for smoking. If you don’t have tongs, you should let the smoker box cool before cleaning it out with a brush, and then wash it with soap and water. Finally, dry your smoker box thoroughly before storing it away from kids.
Wood Smoke adds nice flavor to any meat – beef, pork, poultry or seafood
All the tastes, smells, and aromas that make a backyard barbecue so memorable are created by one thing: Wood smoke. That thin haze of brownish-yellow is made up of thousands of microscopic burning particles. It’s as complex and nuanced as any wine, with a flavor all its own. Foods exposed to wood smoke develop a distinctive flavor and aroma that sets them apart from food cooked on gas grills alone.
Add wood chips to your charcoal or hardwood charcoal for a taste you won’t soon forget. With just six simple steps, you can achieve the complex smoky flavor all great grill masters strive for:
- Open your deliciously smoky world up to new possibilities by investing in finely crafted wood chips, available at hardware stores near you! If a hardware store doesn’t carry them in stock, don’t sweat it; ask an employee for assistance in locating the nearest supplier who has these unique products in stock!
- Measure out 1 cup of wood chips per every 2 pounds of meat you’re planning to grill. For example, if you’re cooking 10 pounds of chicken wings, use two cups’ worth (1 cup per 5 pounds). If it’s easier for you to measure out your wood chips by volume rather than weight—for example if one cup equals roughly 15 grams—just remember that this works out to roughly 15 “cups” per 5 pounds!
- Throw those beautiful little logs right into some hot coals until they start to pop; then spread them evenly across the coal bed before placing your meat directly atop it. Resist any temptation to use lighter fluid instead; chemicals like butane will ruin the smoky taste of your meal!