Today I’ll try and help you smoke with your “Grill” to feed the masses.
You can smoke with either a gas grill or a charcoal one.
For a gas grill, you will need one that has burners running front to back for best results. You will need a smoker box of some type for the gas grill. Place the smoker box with soaked chips on the burners you are going to use. To do this, you will need to remove the cooking rack and then replace it. Then start the burners on that side of the grill leaving the other half off for a cool zone. Adjust temperature to that needed for the recipe.
If smoking less than 30 minutes, a water pan is not needed. If over 30, place warm water pan with ½ to 1 inch of water over the lit burners (direct heat). When you have achieved a steady stream of smoke, place food on the cool end of grill and close the lid. Depending on the length of time smoking, you may need to add more soaked wood chips and/or warm water.
Now for a charcoal grill, you want to bank briquettes to one side of grill grate(s). Light and wait until coals are ashy and glowing. Place a foil drip pan about the same size as what you are smoking the side opposite of coals. Place a couple of wood chunks or scatter soaked wood chips onto coals. Replace cooking rack and close grill. When there’s a steady stream of smoke, place food on cooking rack over the drip pan (cool zone). Add you may have to add more wood or water depending on how long you are smoking. You may also have to add more briquettes to keep heat even and going.
There is always more to learn about smoking on a grill, but I hope this at least gets you started. Smoking on a grill or even with a smoker is a learning process. There will be good and bad moments, but don’t give up. Have fun learning and trying different ideas.
“Happy Cooking” until next time. Please help share this link with others. Thanks.
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