COOKING

Where There’s Smoke, There’s Flavor Smoking Foods On Gas Grills

Today’s grillers are hungrier than ever for additional flavorful foods, as evidenced by the steady increase within the sales of wood chips and wood chunks over the past several years (in step with the Fireside, Patio & Barbecue Association).

“After you add specific sorts of wood smoke to your food, you’re cashing in on a technique that almost all folks associate with charcoal. Truly, it’s just regarding as easy to regulate wood smoke with a gas grill, and the results are fantastic,” says Chef Jamie Purviance, author of “Weber’s Real Grilling.” Together of the country’s prime grilling and barbecue specialists, Purviance offers customers useful tips when smoking meats, fish and vegetables on gas grills:

Selecting a Smoking Flavor. “The world of barbecue has its ancient pairings of sure woods with bound meats, like hickory with pork and mesquite with beef. Those traditions wouldn’t last if they did not style great, however keep in mind that there are many flavors of wood and foods, other than pork and beef, that improve with a touch of smoke,” says Purviance. Purviance suggests smoking with hardwoods provided they are sold dry and untreated. Avoid softwoods, like pine and fir, as a result of they’re too resinous for smoking.

In line with Purviance, hardwood chips and chunks fall into 3 categories of flavor intensity: pungent (mesquite, hickory and pecan), moderate (ok, maple and alder) and gentle (apple, cherry and pear). “Beef, lamb and pork handle the pungent woods very well,” he adds. “For the moderate woods, I like fish, pork and poultry. It’s superb what a handful or two of okay chips can do for chicken pieces. Very quickly they choose up a deep wood-fired flavor without any bitterness. The gentle woods have a good sweeter, fruitier quality, that works fantastically with chicken and also with vegetables.”

Prepping the Wood. More or less ready for grilling, wood chips ought to be soaked in water for at least 30 minutes; chunks need a minimum of a 1-hour soak. Soaking ensures that chips/chunks can smolder instead of simply burn. Thoroughly drain and loosely fill the gas grill’s smoker box, such as the one featured on some Weber Summit® grills, and leave enough space for air to circulate.

On the Rocks. Even without a smoking attachment, you can still enjoy the various, wealthy flavors imparted by smoking. Merely place presoaked wood chips in a very foil pan, cover with aluminum foil, and poke enough holes in the foil to permit the smoke to escape. Once the grill is preheated, place the foil pan directly on the bars or lava rocks over the lit burner. Place the cooking grates on high, flip the burners on high, and close the lid. Begin cooking when the grill is absolutely smoking.

Smoking Sense. Whenever smoking your foods, Purviance offers this last reminder: Meats and vegetables will taste best if the smoke is kept inside the grill. Thus do not peek too much. Keep the lid down when grilling with wood. And, for safety, perpetually allow the wood to cool completely before disposing it.

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Weber Cooking Grilling Seasoning – 3 Small Tubs $17.40

Weber Cooking Grilling Seasoning – 3 Small Tubs $17.40

Weber Cooking Grilling Seasoning – 3 Small Tubs $17.40

Weber Cooking Grilling Seasoning – 3 Small Tubs $17.40

Weber Cooking Grilling Seasoning – 3 Small Tubs $17.40

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