Wood chips on gas
Hi - Please excuse the newbie question: Can I use wood chips to enhance the
flavour of food, using a gas barbeque without coals or lava rock? TIA - Dave |
Wood chips on gas
>Hi - Please excuse the newbie question: Can I use wood chips to enhance the
>flavour of food, using a gas barbeque without coals or lava rock? >TIA - Dave > Yup. You can buy cast iron boxes, or just wrap in foil. -Zz |
Wood chips on gas
On Sun, 17 Aug 2008 21:42:38 +0100, "Dasco" >
wrote: >Hi - Please excuse the newbie question: Can I use wood chips to enhance the >flavour of food, using a gas barbeque without coals or lava rock? >TIA - Dave > Yes, you sure can! (finally, a question this newbie can answer, though others will have more details) Some gas grills come with smoke boxes--mine doesn't have one, so I have a cast iron smoke box I bought separately. I understand you can also just soak the wood chips in water then wrap them in aluminum foil and poke holes in the foil. Not a perfect fix, of course, and it's something I'll have to play with more to get better results. Desideria |
Wood chips on gas
Dasco wrote:
> Hi - Please excuse the newbie question: Can I use wood chips to enhance the > flavour of food, using a gas barbeque without coals or lava rock? > TIA - Dave > > Hi Dave, I used to use wood chips soaked in water for half an hour in a metal smoker box on the hot side of the gas grill. The nice regulars here turned me on to using unsoaked chunks wrapped in aluminum foil with a few small holes punched in the foil. I have to say that the chunk method provides much better smoke both for flavor and cooking. We have a 6 burner grill. I light the two rightmost burners and put the foil-wrapped chunks over the heat. I put my meat on the left side with foil under it (keeps the grill cleaner). I've had great success with ribs, chicken and spatchcocked (butterflied) cornish hens so far. One of these days, I'm going to try a small pork butt. -- Janet Wilder Bad spelling. Bad punctuation Good Friends. Good Life |
Wood chips on gas
"Desideria" > wrote in message ... > On Sun, 17 Aug 2008 21:42:38 +0100, "Dasco" > > wrote: > >>Hi - Please excuse the newbie question: Can I use wood chips to enhance >>the >>flavour of food, using a gas barbeque without coals or lava rock? >>TIA - Dave >> > > Yes, you sure can! (finally, a question this newbie can answer, though > others will have more details) > > Some gas grills come with smoke boxes--mine doesn't have one, so I > have a cast iron smoke box I bought separately. I understand you can > also just soak the wood chips in water then wrap them in aluminum foil DON'T soak them. > and poke holes in the foil. > > Not a perfect fix, of course, and it's something I'll have to play > with more to get better results. > > Desideria Other than that one point, you're right on target. I can't get my neighbor to give up his gasser, but I have finally gotten him to give up the wet wood. BOB |
Wood chips on gas
"Janet Wilder" > wrote in message ... > Dasco wrote: >> Hi - Please excuse the newbie question: Can I use wood chips to enhance >> the flavour of food, using a gas barbeque without coals or lava rock? >> TIA - Dave > Hi Dave, > > I used to use wood chips soaked in water for half an hour in a metal > smoker box on the hot side of the gas grill. The nice regulars here > turned me on to using *unsoaked* chunks wrapped in aluminum foil with a Janet, PLEASE repeat this several times for those that still like to boil their wood. > few small holes punched in the foil. > > I have to say that the chunk method provides much better smoke both for > flavor and cooking. > > We have a 6 burner grill. I light the two rightmost burners and put the > foil-wrapped chunks over the heat. I put my meat on the left side with > foil under it (keeps the grill cleaner). I've had great success with ribs, > chicken and spatchcocked (butterflied) cornish hens so far. One of these > days, I'm going to try a small pork butt. Pork butt is much easier than ribs or Cornish hens/yard bird. Just takes a little longer. Don't get one that's too small, it'll be more susceptible to drying out (less fat to begin with). BOB |
Wood chips on gas
On Sun, 17 Aug 2008 21:09:01 -0400, " BOB" > wrote:
> >"Desideria" > wrote in message .. . >> On Sun, 17 Aug 2008 21:42:38 +0100, "Dasco" > >> wrote: >> >>>Hi - Please excuse the newbie question: Can I use wood chips to enhance >>>the >>>flavour of food, using a gas barbeque without coals or lava rock? >>>TIA - Dave >>> >> >> Yes, you sure can! (finally, a question this newbie can answer, though >> others will have more details) >> >> Some gas grills come with smoke boxes--mine doesn't have one, so I >> have a cast iron smoke box I bought separately. I understand you can >> also just soak the wood chips in water then wrap them in aluminum foil > >DON'T soak them. I thought folks here had said "don't soak them" before, but couldn't remember for sure. Thanks! > >Other than that one point, you're right on target. >I can't get my neighbor to give up his gasser, but I have finally gotten him >to give up the wet wood. (smile) Thanks again, BOB!! |
Wood chips on gas
"Desideria" > wrote in message ... > On Sun, 17 Aug 2008 21:09:01 -0400, " BOB" > wrote: > >>DON'T soak them. > > I thought folks here had said "don't soak them" before, but couldn't > remember for sure. Thanks! > > >> >>Other than that one point, you're right on target. >>I can't get my neighbor to give up his gasser, but I have finally gotten >>him >>to give up the wet wood. > > (smile) Thanks again, BOB!! We'll forgive you this once since you're fairly new to this game. '-) Look what I found... http://www.youtube.com/watch?v=rv7y1TWyKEw BOB |
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