Grilling: Smoking on a Gas Grill

Love smoked meats and vegetables? Elizabeth Karmel, author of Taming the Flame and creator of GirlsattheGrill.com, demonstrates how easy it is to smoke on a gas grill.

Released on 11/11/2008

Credits

Starring: Elizabeth Karmel

Transcript

00:10
For all of those people who think
00:11
you can't smoke on a gas grill,
00:13
I'm gonna show you just how easy it is.
00:16
And it tastes great.
00:18
Number one, always put your wood chips on
00:20
when the grill is cool.
00:22
You never wanna do it once you've started the grill.
00:24
Or else they won't have time enough to smolder.
00:27
So, I'm gonna lift the lid of the grill.
00:29
And I haven't turned it on, so it's cold.
00:31
So I can use my bare hands.
00:33
And I am going to lift those cooking grates off.
00:38
The reason I'm lifting the cooking grates off
00:40
is I'm gonna put the wood chips
00:42
directly on the flavorizer bars.
00:45
If you have a grill with lava rock,
00:46
then you put it directly on the lava rock.
00:48
You never put it on the cooking grate itself.
00:51
I've soaked my wood chips.
00:53
I love using these disposable aluminum trays,
00:55
because you can soak the wood chips in them
00:57
and smoke in them.
00:59
It's very important that you soak
01:00
any wood that you're gonna use,
01:02
because, if you don't soak it,
01:03
it'll just ignite and it'll be up in flames.
01:06
And you won't have any smoke at all.
01:08
So, I'm just gonna get rid of the excess water.
01:12
And, now, they're ready to smoke.
01:15
You wanna place them in the
01:17
far left-hand corner of the grill
01:19
where you're not gonna have the food.
01:20
You never wanna put food directly over
01:23
the smoking wood chips.
01:24
Or, then, your food will taste more like
01:27
the bottom of an ashtray than a
01:28
nice, wonderful smoky kit.
01:32
Then, it's as simple as this.
01:33
You just replace the grate and you're ready to smoke.
01:38
So, the next thing we need to do is preheat the grill.
01:41
Well, we're gonna preheat the grill
01:42
just like we would if we weren't smoking.
01:45
You're gonna preheat the grill
01:46
with all the burners on high.
01:48
This time, you let it run for about 15 to 20 minutes,
01:51
because that's the amount of time
01:53
that you need to make sure that
01:55
the wood chips really start to smoke and smolder.
01:58
And then, you set your grill up for indirect cooking.
02:01
That means you turn off your middle burners on this grill.
02:04
You put those ribs or the pork butt
02:06
or whatever it is that you wanna smoke
02:08
over the burners that you've turned off,
02:10
put the lid down quick as you can,
02:13
and then let that food absorb all that
02:15
wonderful smoke from the wood chips.
02:17
It's as easy as that.