How can I get my woodchips to smoke on a gas grill?
Thursday, March 11th, 2010 at
7:25 pm
I've tried two methods: foil bag with holes and open aluminum tray.
I've soaked the chips overnight. I have a gas grill so I have to put the bag or try on top of the triangular drip covers.
I also wait 10-15 minutes before putting a big piece of salmon on the grill. The salmon comes out with zero smoked taste.
I'm cranking the grill to 500 degrees and waiting 15 minutes.
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Tagged with: 15 minutes • aluminum tray • chips • drip • gas grill • holes • salmon
Filed under: Gas Grill Covers
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This is how I’ve done it, and it works on a gas grill.
Soak chips (just a couple of hours will do fine). Place onto an aluminum foil rectangle (shiny side IN). Fold to completely close up. Place foil right on the stones, or as close to heat as you can. Close cover. Let "cook" for 15 minutes, or until the chips are definitely "cooking".
Take foil off the heat source. Put your food on the cooking grate; place foil with chips right beside it and open at the top. Cook the food with the chips, grill lid closed. The steam will come off of the chips and flavor the food. At some point, the foil may burn through, but that’s not a problem. Just don’t get the chips or foil right in the food.
Happy eating!