The article discusses the feasibility of using a gas grill as a smoker, with insights from Grill Master Silvio Correa. He suggests that while it’s not ideal, smokers can use smoker boxes or foil pouches with soaked wood chips over low burners. Careful temperature control around 225 degrees Fahrenheit and minimal lid opening are crucial for achieving good flavor. However, Correa cautions that the results will not match that of a dedicated smoker, especially for tougher meats like brisket. Select wood types play a vital role in enhancing smokey flavor.
"I don't generally recommend converting a gas grill into a smoker, they're not designed for it," Correa advises. "But if you're curious, use a smoker box or foil pouch with soaked wood chips placed over one burner set to low, with the other burners off or set very low."
"You'll need a smoker box or aluminum foil pouch, soaked wood chips, and a good meat thermometer," Correa explains. "Keep a consistent low temp around 225 degrees Fahrenheit and try not to open the lid too often, you'll lose precious smoke and heat!"
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