Get that smokey BBQ pit flavor right in your own gas grill with this technique. No fancy equipment needed, just your grill, tin foil and wood chips!
- Soak your wood chips in liquid for at least 2 hours or up to 24 hours. You can use almost any tree wood as long as it is free of debris and resin. Soak in water or for added flavor use beer, wine or whiskey!
- Apple wood: good with pork and poultry, adds a mild sweetness.
- Birch wood: similar flavor to maple, also good with pork and poultry
- Cherry wood: sweet, mild flavor, good with anything
- Hickory wood: adds a strong flavor to meat, best with beef and lamb
- Oak wood: strong flavor but not too intense, good with beef and lamb
- Place soaked wood chips into a rectangular shaped tin foil basket or use foil pans. Place under the grates of your grill directly on the burners.
- Keep heat on low, preferably under 300 degrees, as smoking your meat slowly is what adds flavor! Place your meat onto the grates and keep grill lid closed as much as possible. Allow to smoke until done using a meat thermometer to check for proper meat temperature.
Generally speaking, if your following a recipe use the temperature the recipe calls for for the particular meat you are smoking. Avoid using pine, redwood, fir, cedar, elm, spruce, sycamore, cypress, eucalyptus and liquid amber as this wood is not suitable for smoking.