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HOME
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KITCHEN TIPS & TECHNIQUES
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KITCHEN TIPS & TECHNIQUES
Gas-Grill SmokingBaking | Fruits & Vegetables | Dairy | Grilling | Meat, Fish & Seafood | Pantry | Misc. | Tips for Two Gas-Grill Smoking Foil to the rescue  1. Soak 1 cup of wood chips in a bowl of water for 20 minutes.  2. Fold a 12-by-20-inch piece of heavy-duty foil in half to create a 12-by-10-inch double-thick piece. Transfer wet wood chips to the center of the foil, allowing as much water as possible to drip back into the bowl. Create a packet by folding the short ends of the foil over the wood chips and folding the open ends to seal them.  3. Make 6 holes in the top of the foil packet using a skewer or the tip of a knife.  4. Place the packet of wood chips, pierced-side up, under the grill rack and on top of the burners. Close the lid. Turn the heat to high and allow the grill and packet to heat until the chips smell smoky and smoke begins to billow from under the lid, about 15 minutes (don’t worry if the packet temporarily catches on fire).  5. Cook poultry, meat or fish as you would normally, making sure to keep the grill covered during cooking. Recipe: Shaker-Style Smoked Chicken Thighs Full List of EatingWell's Test Kitchen Tips & Techniques Sources: amazon.com, woodbridgechips.com, barbecuewood.com « Back |
 
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