Think you can’t get smoky flavors from a gas grill?Try this.
What is the gas barbecue? two-Hand Touch is real football: fun, but certainly not so serious.Interested in real low pricesand-However, the backyard chef with a gas grill is slow to smoke (about two-Third BBQ shop owner in the USA) would like to choose: how do you add smoke to the food if not cooked by wood or charcoal?For a BBQ master like Steven Raichlen, this is a non-starter.(He wrote in his book project smoke: "My advice is: no .".") Others are more open to the idea."Most people think that smoking is something that pitmasters is dealing with these huge rigs, and that's the stereotypical image," said Jamie Purviance, author of several barbecue books, including "Weber's smoke."But you can get the smell of smoke with a gas grill.This is possible but not easy.Frankly, the gas grill is not suitable for smoking.Unlike smokers, smokers are designed to burn wood for too long, even charcoal grills, providing a deep smoky flavor, this grill allows the use of large pieces of hard wood in the steam gas can not provide the smell of burning.Also, as Raichlen points out, in many gas grills, extensive ventilation can allow smoke to escape.The grill is designed to handle transparent, transient smoke, not penetrating smoke.However, barbecue manufacturers have noticed an increase in interest in real barbecues.Mike Kempster, former Weber global chief marketing officerStephen Products says the number of people the company has called and emailed to ask about smoking has increased over the past decade.Weber's response was to manufacture, among other things, perforated metal cigarette cases designed to be placed in a gas grill.The average price of a natural gas grill ranges from $200 to $1,000, and has improved a lot since the days when ceramic coal balls or lava provide heat.Now it is more common to find inclined steel heat shield on the burner.Clark Turner, product management director at Char-said: "hot tent protection burnerBroil."They reduced the explosion and even the heat.Although the current gas grill is not as good as charcoal, the current gas grill can achieve good results.If you understand their limitations how to start: Prepare a container for a piece of wood or block.They burn and smoke the food.If you have a high may have a built-in grill.In the cigarette case, set directly above the burner.) Most free-The standing cigarette case is rectangular, about $20.Make sure to get a heavy-Stainless steel gaugeSteel grill that can resist the heat of the grill.These are set on the cooking grate or on the inclined metal plate below the grate.And V-A box of shape for placement between plates.You can Jury, too.A month in the middle of the drill smoking bag-by-16-Inch of aluminum foil, close it up and poke a few holes in it to let the smoke dissipate.Like a rectangular box, it can be set on a cooking grate or on a sloping metal plate.Before starting the grill, place the smoker's box on the cooking grate.
The distance from the fire will help to prevent wood chips from burning as they take longer to capture and the grill will be completely warmed up when smoke appears. Soak oak trees, pecans, apples or other pieces of fruit wood or hard wood for an hour, then drain them and put them in a box or bag. Put the box back on the grill and turn all the burners up to warm up. Cook with indirect heating: fire on one side and no fire on the other. When you see the smoke, turn off the grill that is not under the smoker box. Set the knob on the hot side (where the box or bag is placed) to the desired temperature. Put the food on the cool side, cover it and wait until the food is finished. This is the place to limit. It is possible to smoke large pieces of meat like pork shoulder or cow bris on a gas grill, but they are unlikely to be as delicious as you would like. Why? First, the wood chips in the smoker's box don't last long, you have to change the bag every half hour8 hours, 12 hours or even 18 hours. Second, the wood chips offer more of a wisp of smoke than a wisp of smoke, so your food will not have that thick, outdoor flavor. You can use blocks for a long timeLong lasting smoke, but even they are not enough to complete the task because of the problem with the smoke discharged from the vent mentioned earlier. Then, it is better to use a gas grill to make more delicious food so that smoking can be easier and faster. Highlights: appetizers, such as mixed nuts with five flavors. These nuts are sprinkled with brown sugar and cayenne, showing a classic sweetness.
Hot taste, when pecans-smoked. It takes them only 30 minutes to cook, addictive and placed in a sealed jar. Fish, especially fish fillet and steak. Like mixed nuts, they quickly absorb the smoke, because the fluttering of the smoke is mild, so few people worry about excessive smoking, which is related to fish. The fleshy fish such as Blue Fish, mackerel fish and Sailfish work very well. One of my favorites is the juicy Chilean bass with butter, which is dense but humid, and it invites smoke to inject a light campfire scent into the meat.Sausages.They can Bake gently so that the meat can be kept moist, but the meat can be cooked thoroughly.(Sausages are usually grilled or fried, which tends to burn the outside when the interior is not done enough. It only takes about 40 minutes for them to dine easily on weekdays. In "project smoke", Raichlen offers a sausage recipe that is juicy and refreshing outside. He told you to get hot-Smoke on hardwood floors. But it is very good on the gas grill and may even make him a believer. Sha Hin is an associate professor of journalism at Syracuse University. He will attend the free-range chat at noon on Wednesday: Live.washingtonpost.com.
