Smoker Grills

How does smoking work with a gas grill?

With a little trick, smoking on the gas grill also works. To do this, simply let the wood chips burn up in the grill in a small bowl. The prerequisite for this is, of course, that the gill has a cover.

However, not just any bowl can be used for smoking, but suitable boxes must be used. This bowl is fireproof and has holes in the upper area so that the smoke can escape. The advantage of the box is that the ashes of the wood chips can later be easily disposed of, and the grill remains clean.

How to smoke in a gas grill:

Whether you want to smoke your food on the gas grill, wet or dry is up to your personal taste. With dry smoking, the wood is not watered and begins to smolder. This leads to a stronger smoke development.

When smoking wet, the grill wood is soaked for about an hour beforehand. As soon as it has drained well, it is evenly distributed in the aluminum tub or in the smoking box. If you don't have a box on hand, make one out of aluminum foil. Take a large piece of the film twice and just pack the smoking chips with it. Then prick a few holes around with a fork or grill stick so that the smoke can develop. It takes a while (about 30 minutes) for the smoking chips to start smoking. Therefore, it makes sense to preheat the grill a bit. The smoking box is placed on the heat source - and the lid of the grill is kept closed until there is smoke. It should not be left open too long so that the aroma does not evaporate.

Tip: The closer the meat or other grilled food is to the smoke box, the more it absorbs the smoke aroma. It is, therefore, better to start with a few chips and add new ones if necessary. In this way, you can be sure that the smoke taste of your food will not become too intense.

Smoker grill guide: 6 tips for newbies

However, much grilling experience you have: with a closed lid, the technology changes. We'll tell you what to watch out for when grilling with the smoker.

1. Buy a thermometer: Smoken stretches over several hours, nobody can and does want to stand next to it all the time. A meat thermometer tells you the core temperature of the food to be grilled and allows you to prepare everything according to your taste
2. Don't open: It's not a problem to open the grill every now and then unless you do it every 10 minutes. In order to keep the temperature constant at around 110 degrees, it is sufficient to check the food under the hood about every 2 hours.
3. Keep an eye on fire: Despite a temperature check, a fire must always be observed separately. When it's windy, flames can quickly become too big, and the meat burns. You also have to be careful that the frying fat does not catch fire.
4. Soak wood chips: For extra-long cooking, soak the wood so that the heat is lower. Smoke comes from wet wood - dry wood just burns, but can partially replace charcoal.
5. Don't be afraid: A piece of meat that has been cooked in the smoker for about 10 hours then looks like a piece of charcoal. Sugar in the marinade caramelizes after some time. Cut off the layer beforehand or, when the desired brown crust has been reached (usually after half of the grilling time), wrap in aluminum foil.
6. Don't bite into it: In order for meat to remain tender and juicy, it must rest after it has been prepared (duration: 20% of the total preparation time). This relaxes the meat fibers, and the meat juice is distributed evenly again. Simply wrap the meat in aluminum foil, then place it in a cool empty box (which also keeps you warm!) With a bottle filled with hot water. The meat is still hot and fresh after 2 hours.