Smoked meat is a very great recipe, but you will need the right equipment to do it right. So here is a guide to know how you smoke meat on a gas grill.
Gas grills do not have the most important aspect of smoking meat – the smoke. Gas grills can produce consistent heat, but they do not produce the smoke needed for the meat.
That is why you need to improvise with a gas grill to smoke meat in it. This guide will let you know everything about the process that goes into smoking meat in a gas grill.
This is a very easy thing to do; in fact, smoking meat in a gas grill is an easy job. It only requires you to build the right amount of heat and find the right tools to create a rich smoky flavor.
How do you smoke meat on a gas grill?
As long as you have a proper way to introduce wood chips or wood chunks into your gas grill, you can start smoking meat in it, and you no longer need to purchase a separate grill.
Ensuring that you have the right temperature should be the least of your concerns as gas grills can build up into the highest temperature and the low ones needed for smoking.
If you just have the proper casing for holding the wood, you can cook anything in your gas grill. Smoking meat will be very easy, and you will have the best meat for your next meal.
This guide will have some tips and tricks that you can do to enhance your smoked meat quality. So you just need to follow it and start cooking the best meats for you and your family.
Read on as we start with the guide by knowing what it means to smoke meat. You can go straight for the guide, but it is always better to have substantial knowledge about the topic.
Smoked Meat – What Is It?
Smoked meat is a staple for many countries around the world. It is one of the best types of food and arguably the best cooking style for any meat type.
If you love to barbecue, then you should have at least heard of smoked meat. It is essentially the same, but the difference is that it is prepared and cooked a little bit differently.
The low and slow cooking type makes the meat perfectly tender while also keeping all the juices inside. The result is a piece of meat that is tender and tasty with a different flavor.
While some may argue that it is not that noticeable, the smoke’s flavor helps improve the taste and overall flavor of the meat if you cook it with the right wood.
Smoked meat cooks with indirect heat, and so it needs to be slow. The cooking process usually takes hours, so you need to be patient, and you need a lot of wood for it.
The slow and low cooking process creates the right environment for the heat and the smoky flavor to evenly seep into the meat, making it tender and juicy once cooked.
The key is also within the wood that you use. You need to consider the type of meat you want to smoke and know, by observation, which type of wood fits best with meat.
What Do You Need To Smoke Meat?
If you do not have the right pieces of equipment, smoking meat on a gas grill would be more likely to fail. That is why you need to know exactly what goes into cooking meat in a slow and low process.
Some will say that you already have the right amount of heat, so just throw in some wood chips in the grill. But that is wrong, and it can even damage your gas grill.
So you need some of the following tools to create the perfect environment for smoking meat on your gas grill. The first thing that you are going to need is a wood holder.
There are many types of wood chip holders, and you can also improvise. This is responsible for keeping the fire from lighting up the wood chips and preventing them from smoking.
If the wood chips do not have something to protect them from the heat, they are more likely to ignite, and we all know that fire does not equate to a lot of smoke.
This is one of the common types of wood chip holder. A slightly large metal pan can hold either wood chips or bigger fuel such as wood chunks or even wooden slabs.
It is the type of metal that can block flames from burning the wood. It gives the right amount of temperature to let the woods start smoking but low enough to prevent them from burning.
These are cheap and durable tools to hold the wood chips or slabs in. if taken good care of, they can last for a lifetime, so I recommend using them for smoking in the gas grill.
This is one of the tools that I guess you can think of as a smoker box. It is a long tube that functions just like the smoker box, meaning it holds the woods.
The advantage of this tool is that it can store a lot of wood. That means that you can smoke with it for hours without the need of refilling it frequently.
If you do not have either of the two smoker boxes that we just talked about or do not want to spend another money out of your budget, you can use daily household materials.
You can form some sort of a smoker box by putting the wood chips on a foil wrap. The foil will protect the woods from burning out during the process.
But how will the smoke come out, you might ask. After wrapping the wood chips with the foil, Easy uses a fork or one of the skewers you have and pierce a few holes on the foil.
This will let the wood chips heat up and allow the smoke to go out. It will also limit the amount of smoke you get; you can smoke more by piercing more holes.
How To Smoke Meat In A Gas Grill
While it is pretty easy to smoke meat on a gas grill, you are going to need a lot of time, so as much as possible, prepare everything you need ahead of time, preferably a day before smoking.
Select and Prepare the Meat
First, select the type of meat you want to smoke. Some common types of meat to smoke are salmon, poultry such as chicken breasts, pork, and of course, beef.
Once you have selected the meat that you want to smoke, start the preparation by trimming off excess fats and tendons that can make the meat tough even when cooked.
Make sure to leave some fats in the meat to prevent it from drying out while being smoked. Wash the meat by running it under cold water and then pat them dry with a paper towel.
From there, you can start putting your rub into the meat. Be generous with the rub, or you can soak the meat in brine or marinate it for at least a day to get the most out of the spices.
Select and Prepare the Wood
Depending on the type of meat you want to smoke, you can select the best type of wood to combine the flavors it gives off to the meat you are smoking.
Ensure that the wood is in a smoker box, a pellet tube, or the improvised version where you use tin foil to wrap the woods in and keep them out of the fire.
You can also do preparations ahead of time by soaking the woods in water or apple cider vinegar, this is not necessary, but it helps create more smoke.
Soaking the wood chips will also help prevent them from burning in the grill. If you want to do this, soak the wood for at least an hour before putting them inside the gas grill.
Preheat the Gas Grill
Once everything is ready, start the cooking process by preheating the grill and turning up the temperature to the maximum on one side.
Place the tray of wood on the side where the heat is coming from.
Close the lid and wait for the smoke. Do not constantly open the lid of the grill, as it will slow the process down. Once you see the smoke coming out of the grill, turn the temperature to low.
Do not turn the burners on as you will only need the heat to warm up the grill’s chamber and for the wood chips to continue creating the smoke that you need.
Smoke The Meat
Place the meat on the grill’s side where the heat is not turned up, opposite to the wood chips. The indirect cooking will give just enough heat to the meat while enhancing the smoke.
Let the meat cook for at least an hour with the lid closed. After an hour, check if the meat to know if the cooking process has already begun.
Check also if the wood chip tray needs more fuel. If so, add more wood to it but spray them with water before putting them into the wood chip tray to enhance the smoke.
Do this process in the following hours. The leaner and the thicker the meat is, the longer it will take for it to finish cooking, so be patient and not open the lid after every few minutes.
After around 5 hours, check the meat if it has reached the desired temperature. Using a meat probe will help determine the type of doneness that the meat has without cutting it open.
If it has reached the desired doneness, remove the meat from the grill and rest for about 30 minutes. You can wrap it with foil to keep the juices from running out of the meat.
Add some other flavors to meat by garnishing it or brushing it with a light barbecue sauce. Cut into thin slices and then serve with the side that best fits the type of meat.
Smoking meat in a gas grill is sometimes easier than doing it in an actual wood pellet smoker because gas grills give off a more consistent heat than wood fuels.
So the only important problem that you have to face is producing the smoke for the meat. Since you now know every trick that will allow you to do that, you can now smoke in your gas grill.
Gas grills will also be easier to cook with since if it runs out of fuel, you do not necessarily need to open the chamber and disturb the cooking process.
Smoked meat is one of the best types of recipes. You can eat it as it is or serve it with healthy options such as mixing it with salads and mashed potatoes.
So if you have a gas grill, you no longer need to purchase another wood-fired grill for smoking meat as you now know all the necessary things to smoke in it.
Just make sure that you remember to select the right type of meat and type of wood for smoking. It will take some time, so make sure that you do not stop cooking.
The more frequently you smoke meat, the more information you will get about which type of meat and wood you can use in smoking.
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