"been practiced throughout human history. [...] Smoking meat imparts an attractive and appealing sensory property, in addition to preserving meats. Smoking has three preservation mechanisms: (1) heat, (2) chemical, and (3) surface dehydration. Heat from smoke cooking can kill microorganisms, depending on time and temperatures used. Some chemical compounds in wood smoke have an antimicrobial effect, contributing to food preservation, but these compounds are generally insufficient by themselves."At Patio and Hearth Shop, we're passionate about both outdoor furniture and what you can do with gas grills in Greenville, NC. Believe it or not, you don't need a charcoal grill to smoke your meats. In fact, all you need is a smoke box. Here's how to smoke on your propane gas grill with a smokebox step by step.
Wood Chips You Can UseBefore you start smoking your food, it's important to know what kind of wood is right for it. To make it easier, here they are, broken down:
- Oak- This is medium and good for hot and slow gas grilling sessions. It's usually paired with beef and lamb.
- Hickory- Has a sweet and strong taste, similar to bacon. It's best with pork, beef, and lamb.
- Maple- It's sweet and light, perfect for hot and fast dishes. This is usually paired with beef, lamb, and chicken.
- Pecan- Fruity and Sweet, it's great for slow and cool sessions. Try it with pork and beef.
- Mesquite- Has a very strong taste that's perfect for beef and lamb.
- Cherry- Like the name, is light, fruity and sweet. Cook chicken, ham, and salmon hot and slow for pure magic.
- Apple- Use this for a light, fruity, and sweet taste that is great for pork and chicken.
How to Smoke On Gas GrillsOnce you've chosen the wood you want to use, follow these simple steps:
- Soak the wood chips in water for at least 30 minutes
- Before placing the wood chips, drain the excess water. Then place the chips in the smoke box.
- Close the smoker box and grill lid and wait for it to begin smoking
- Once the grill is ready, adjust the grill lid to low-medium heat and set meat over the unlit burners. Then close the lid.