Super Quick Video Tips: How to Get Wood-Smoked Flavor on a Gas Grill
All it takes is some wood chips, aluminum foil, and a desire for smoke.
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As someone who is always trying different types of wood chips and methods to impart that lovely aroma on grilled meat, this video is lacking some key information…
Although you may smell the wood burning, and the smell will stick to YOU, it will not stick to meat grilled quickly over high heat such as a steak. You will need to do a two stage reverse sear where you first cook over low heat (while smoking wood chips) and then sear the crust.
Some foods absorb more wood flavor than others. I have found that pork roasts and eye of round roast beef are very absorbent. Although I have not done it yet, I understand cheese is also absorbent.
I have experimented with different types of wood chips over the years and unfortunately do not notice any real difference with the exception of cherry wood which does smell a little sweeter.
I started with Woodprix plans.
My adventure with woodworking began with projects from Woodglut.
Well done!!! Thank you.
If you start with 2C, make (2) 4.5 x8 brircks, how will you have 2C left over for 2nd brick???
Im sure you can build it too guys. Just look for woodprix page
I check a lot of woodworking handbooks. These one from woodprix are the best.
Wtf are those hunks of meat at end. Looks disgusting
I tried this on my gas grill and it did not work.
It did smoke a little, but not enough.
One of your episodes recommended the Grill Pro cast iron smoker box. Cost me $9.00 Cdn…I love it & never use the foil packs any more.
What type of wood chips do you recommend? Maple, Oak, ect. Does it matter?
It's like hooka in a grill lol
so do you put the steak on top of those foil packets, or is putting the steak next to them, and closing the lid enough to get the flavor?
Finish with the follow-through in terms of teaching, yo.
THAT COLOR ON THE STEAKS!!!! drools…
There's no need to soak the chips
Why do you need one dry and one wet? I would expect steam to come out of the soaked wood chips, so I get that part, but what about the dry ones? What's up with that?
Sounds expensive
This is amazing. This video contains some information but you would know almost as much if you didn't watch it.
Don't eyeball those 2 inch slits; use a ruler.