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Can You Smoke Meat On A Gas Grill Using Real Wood: Yes You Can

Updated on October 29, 2015
Soaked Wood Chips In a Foil Pouch
Soaked Wood Chips In a Foil Pouch
Meat Tenderizer. The prongs will be sharp so use caution. To use plunge into the meat creating holes.
Meat Tenderizer. The prongs will be sharp so use caution. To use plunge into the meat creating holes.
You can fill up the injector with your favorite liquid spice and inject into any cut of meat. The injector is food safe certified. Pointed end so use caution.
You can fill up the injector with your favorite liquid spice and inject into any cut of meat. The injector is food safe certified. Pointed end so use caution.

Smoking With Real Wood Chips On A Gas Grill

You love to cook outside, so smell the fresh air and hear the birds chirping. You love the smell of charcoal burning, and the wonderful smell of meat on the grill. What’s this. You don’t have a charcoal grill, just the gas one out on the deck covered up? No problem spark it to life, burn off the cobwebs and set the table, cooking outside year round is about to begin.

Propane exchange services can be found at practically any store you shop at and most places will exchange a 20 pound bottle for around 20 dollars. Remember by poundage the propane will only have 17 pounds in it, this is a safety measure, so don’t feel like you were ripped off if the gauge on your grill reads less than 20 pounds.

These are not your Father’s gas Grills.

Gas grills have come a long ways from what your father owned. Many have infrared cooking which basically means you never see a flame. The flame elements are underneath the cooking chamber and the chamber as a whole gets hot, much hotter than if the flames where licking at the meat.

This style of gas grill allows much more even cooking, no cold spots, and it really works to maintain a steady temperature even in the corners. Many gas grills come with a rotisserie which allows you to slow cook roasts and whole chickens. If the grill doesn’t come with one they can be purchased for around 20 dollars and change at most home and garden stores. By the way the infrared cooking technique uses less propane because, the heat is conducted by the cast heating chamber, and it does not rely on the meat getting cooked by heat from the gas flame, thus much more heat is produced with lower gas settings.

What to grill, how to grill it and I love smoke flavored foods, but I don’t have a smoker

Not to worry in today’s economy you cannot go out and buy it because you want it. Let’s face it no one needs a grill let alone a smoker, but if you have one, then coming up are some tips and recipes. In addition, for you and you alone I will show you and explain how to get great smoked flavor out of your gas grill.

A bag of wood chips and some aluminum foil and we are ready.

Ok let’s head out to the grocery store, keeping in mind our budget is small. We have rummaged through the cupboards and have found some spices and things we can use without having to load up at the store on duplicate items.

First off, let’s hit up the produce section. Ok you grab two sweet onions and I’ll grab some zucchini, and yellow squash and some bulk mushrooms. Next we head over to the meats, now remember from some hints in previous articles we are going to shop for just a few days at a time, let’s eat what we buy, because you cannot afford to warehouse food at your home. The more you have of something the more you will waste. Plan simple and keep it tight, and you will find that you have spent less and wasted nothing.

Don’t turn your nose up at the cheaper cuts, it’s not economically savvy.

I see you eyeing the prime cuts, I am too, but neither one of us can afford it. Let’s look at some flank steaks or tri-tips, and some lean sirloin. The sirloin looks good, but from past experiences you found it to be tough, but remember who is shopping with you. I have the answers and soon you will too.

Great job shopping, two small bags of groceries, and you didn’t wander too far off the grocery list. Small rewards sometimes are the best ones.

Ok first thing we need to do is soak some wood chips that we picked up. A small bag is very economical and lasts a long time. Take two handfuls and drop in a bowl of water to soak by the grill. Tear off some aluminum foil, and after the chips have soaked for 30 minutes, pull them out by hand and let the water drain from your hand.

Put the chips on the foil and turn up the edges. In the meantime I see you have the meat on a plate, let’s stop right there for a minute. Ok let’s round up the items we found earlier, white vinegar, salt, pepper, minced garlic, and olive oil.

Take a fork or a meat tenderizer (you can buy at any house wares store) and start putting holes in the meat, really put some in there, and the more the better. We are not pounding the meat just putting holes in it.

Next take a cap full of the white vinegar and pour it over the meat. White vinegar is an excellent tenderizer, and the flavor will not transfer into whatever product you’re tenderizing. Pat some salt and pepper onto the meat with the minced garlic pushing it into the holes.

Take the squash we picked up, and cut it long ways, they should look like big pickle wedges. Peel the sweet onions and quarter them, grab some more foil and the mushrooms and make a bowl out of the foil and put the onions and mushrooms in it with some olive oil, salt, pepper, a small cap of white vinegar and some minced garlic.

The meat is seasoned and unless you plan on cooking it in the next 30 minutes wrap it in saran wrap and put in the fridge along with the vegetables. Meat should be at room temperature before grilling. Twenty to 30 minutes on the counter will do the job; vegetables can be cooked right out of the refrigerator.

You have the meat seasoned along with the vegetables; you can add baked potatoes or wedge fries that you make by simply wedging raw potatoes or any other dish that you prefer, maybe some sliced tomatoes with balsamic vinegar. Using raw potatoes sometimes lengthens the cooking time. Pop the wedges in the Microwave for Two to Three minutes before grilling or roasting.

We are at the grill now it is warming up, and the meat is on the counter ready to go. The chips are out of the water and in the foil. Ok the grill is pre-heated, pre-heating is important for several reasons, one it helps prevent the food from sticking and two the high heat helps to clean the grates.

Put the chips on the grates wherever you like, soon you should see steam rising, after a bit it will be smoke, but you want the meat and veggies on before you waste all the smoke. Put everything on the grill close the cover and let cook. Depending on how long you cook, you may want to have additional chips soaked to replenish because they will burn down to ash. The veggies you can grill right on the grates to get that great flavor and wonderful looking grill marks. If you prefer your veggies steamed then leave in the foil. The reason we stared out in foil is to allow them to marinate in the oil and seasonings, grill in or out of the foil.

Smoking and cooking this way adds a very mellow flavor, not harsh or overpowering like some smoked meats can get. This technique does work, and keep in mind the chips are wood, so there is the possibility of some flame, of course it will be contained. Simply shut the cover if you get a flare up. I do not recommend tossing water on any flame from any grill there is a risk of steam burns. If you absolutely have to use a spray bottle set to stream so you can stand back far enough to prevent a steam burn. Let me know how dinner turned out.


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    • Kristen Howe profile image

      Kristen Howe 2 years ago from Northeast Ohio

      Great hub Rex and perfect timing for those who love to BBQ in the summer. Voted up for useful on the grill!

    • profile image

      Johnd959 3 years ago

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