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How to Smoke on the Grill
Prepare the gas barbecue for the desire temperature. For long slow-cooked meats like baby back pork ribs or beef brisket, use a lower temperature, such as 250 degrees F. For meats that cook quickly, like burgers, steaks and sausages, use medium-high to high heat.
Ray Kachatorian
How to Smoke on the Grill
Prepare the gas barbecue for the desire temperature. For long slow-cooked meats like baby back pork ribs or beef brisket, use a lower temperature, such as 250 degrees F. For meats that cook quickly, like burgers, steaks and sausages, use medium-high to high heat.
Ray Kachatorian
Soak about 2 cups of mesquite or hickory wood chips in water for at least 1 hour before using them. Soaking the wood chips in water helps ensure they smolder. Other wood chips that are good to use include apple wood and cherry wood.
Ray Kachatorian
Drain the soaking water from the wood chips then place the wood chips in a disposable aluminum broiler pan. These pans are available at most supermarkets.
Ray Kachatorian
Set the broiler pan over one burner at one end of the barbecue. Once the wood chips smolder, reduce the heat under the broiler pan to low or turn it off so the wood chips smolder slowly and continually. Keep all the other burners on.
Ray Kachatorian
Use an oven thermometer or the built-in thermostat on your barbecue to help regulate the temperature of the barbecue.
Ray Kachatorian
Close the barbecue cover until the desired temperature of your barbecue is reached, then place the meats on the grill at the opposite end from the smoldering wood chips and cook. For longer grilling times, add more soaked wood chips to the broiler pan as needed.
Ray Kachatorian
Enjoy!
Ray Kachatorian
