I have used this trick for years. No need for unpractical and polluting charcoal anymore. Instead of aluminium foil, my instrument is an old perforated sardine or kipper can (can be reused). I have a walnut tree in my yard (thanks to the squirrels), and it produces loads of wood for smoking this way. You can reap the wood of this tree regularly otherwise it will overgrow. It always grows back even if you cut it flat. I let the wood dry for a couple of years. I suggest also not to throw away pistachio shells as they are excellent for smoking. Maple which grows easily here makes the job too. Personnaly I don't soak the wood to make it easier to engulf.
Marc, I am so glad you mentioned not soaking the wood. I was thinking that will slow down the smoke process. I am smoking a eye round tomorrow on my gas grill with a rotisserie. Thank you so much for your great tips😀👍
You never never NEVER want to soak wood for smoking. It only makes the would smolder and gives off an acrid flavor. See any true BBQ joint. Clean, dry wood. ALWAYS!
I over smoked my beef jerky once and it literally tasted like ash tray. That’s when I learned it’s possible to over smoke beef. It was almost inedible.
What did I do without this for so long?2 pieces of French Toast at a time ?20 minutes for 10 pancakes ?NO MOREthis griddle is awesomeTook some time to season before first use th-cam.com/users/postUgkxHM5jmQoi4dbb0hoWSBs9hPhSwXUbGVG_ did brunch and hibachi dinner on Mother’s Day and it worked like a charmSturdy, well built and heats up quick. burners2-4 were a little stubborn but then lit up.Great addition to my patio.Bought the cover and it’s great, also bought the accessories kit - scraper is good but the spatulas are flimsy to be honest that’s my only negative.
This guy is wearing a "Barbecue Nation" shirt! I trust 'em! I know cuz I tried it and it worked so I'm trusting anyone wearing a "Barbecue Nation" shirt!
If I smoke salmon like this - do i need to brine it first (like put it in the sugar salt mixture to draw water out of it before smoking) Or can i skip that step and the bowl of water you put in there - since the salmon will have moisture in it still?
I was always wondering where to put he smoke pack. But when you have to change packs, you need to take the very hot grill off to change them right ? Not so quickly to do. Some BBQ have very heavy grills. But thanks for showing this !
If you don't need to put the meat over direct heat, leave the grate over the smoke pack off the grille. That way, you don't have to worry with handling a hot grate.
You hit on my concern exactly! I saw the last part of the video, with a large cut of meat (pork shoulder or butt), and a bowl of liquid, pretty much occupying the entire grill top, and was thinking that changing the foil packet in this case would be challenging. One thing I learned from a friend about handling hot grates mid-cook: he has special, thick, rubberized BBQ gloves (with five fingers for dexterity), which are meant to be used to handle really hot items, like BBQ grates. My buddy has a Big Green Egg, and I have seen him remove the grates, mid-cook, to take out the concrete insert that sits between the fire, and the grate. Then he puts the grate back on. First time I saw these gloves, I thought "HA! Rubber! That is going to melt pretty quickly". Man, was I wrong. These "rubber" gloves seem indestructible!
So I have a question. My electric smoker quit working, I have 2 gas grills, I am wanting to smoke armadillo eggs (jalapeno, cream cheese wrap sausage) for 2 hrs, do I turn all the burners on the whole time? Or just high with the ones with the wood chip packets on top of it?
Smoking is not a preservation method. It’s a flavoring. If you want to prep for long term storage, you’ll need to look into canning or dehydrating the food.
Put the packet in as your putting the food on. If you do It as the grill is heating you will lose 10 plus minutes of good smoke. The chips will be burned out
Thomas B. Mawn you can sort of, it’ll let a lot of the heat and smoke out of the grill if you open it to spray them, and they really do need that long soak to get soaked through to help slow down the burning process though
Is it odd that I've done everything exactly as described, but my hickory wood chips have lasted over 40 minutes now and look like they'll last even longer yet?
When someone soaks their wood chips, they get confused when they start to use them. They think they’re saying smoke but they’re just seeing steam and wasting a lot of time. Don’t soak your chips.
James Charbonneau The essence of the wood flavor is in the smoke, not in steam. You have to burn the wood to get smoke. Where there’s smoke, there’s fire, right?
Hard wood soaked for 30 minutes, 45 minutes, even 24 HOURS absorbs almost no water at all. Soaking the chips just makes it take longer for them to get up to temperature to start smoking.
You should be ashamed of yourself for lying about people like that. You want people to be angry at him based on your lie, but YOU’RE actually the bad person here. What kind of person are you? Seems very trashy.
As soon as I saw him I knew he was sent from grill heaven 💯
Guess it was the chortley belly that helped
Lmao
I literally spit out my mouth
I'm just glad he made it to the end of the video...
Clear and concise video. Thank you
finally! bbq experts that know how to edit their vids efficiently. great video!
I use to cook with post oak at a restaurant.
I’m retired now , just got my first gas combo grill.
THIS IS INFO I CAN USE
THANK TOU SIR 👍🏾🙏🏽👍🏾🙏🏽
Thanks brother! Great tip for a condo owning person stuck with only gas grill
I know how you feel!
one look at this guy, and I believe any thing he says about grilling. No doubt we are in the presence of a grill master lol
this mf knows what hes doing
The best comment ever!!!! 😅😅😅😅😅
Still relevant in 2020. Good info, straight to the point.
I have used this trick for years. No need for unpractical and polluting charcoal anymore. Instead of aluminium foil, my instrument is an old perforated sardine or kipper can (can be reused).
I have a walnut tree in my yard (thanks to the squirrels), and it produces loads of wood for smoking this way. You can reap the wood of this tree regularly otherwise it will overgrow. It always grows back even if you cut it flat. I let the wood dry for a couple of years.
I suggest also not to throw away pistachio shells as they are excellent for smoking.
Maple which grows easily here makes the job too.
Personnaly I don't soak the wood to make it easier to engulf.
Marc, I am so glad you mentioned not soaking the wood. I was thinking that will slow down the smoke process. I am smoking a eye round tomorrow on my gas grill with a rotisserie. Thank you so much for your great tips😀👍
Honestly great video. Straight to the point, well presented, easy to follow and well edited. Going to do this myself now.
From the beginning I new I was in the right place ! Love it
Great tips , Just what I was looking for. Thank you.
You never never NEVER want to soak wood for smoking. It only makes the would smolder and gives off an acrid flavor. See any true BBQ joint. Clean, dry wood. ALWAYS!
Thanks for this valuable short and to the point Video!!! I’m off to make a smoke packet!!! 👍
I love how apple is sweet and mild while cherry is mild and sweet
Great guy very good demo. I like his chin.
Would this technique work in an electric grill?
Man he has a beautiful back yard
Awesome tips!
I over smoked my beef jerky once and it literally tasted like ash tray. That’s when I learned it’s possible to over smoke beef. It was almost inedible.
Hello - At which point did you know that it was oversmoked? What did you do to oversmoke it?
What did I do without this for so long?2 pieces of French Toast at a time ?20 minutes for 10 pancakes ?NO MOREthis griddle is awesomeTook some time to season before first use th-cam.com/users/postUgkxHM5jmQoi4dbb0hoWSBs9hPhSwXUbGVG_ did brunch and hibachi dinner on Mother’s Day and it worked like a charmSturdy, well built and heats up quick. burners2-4 were a little stubborn but then lit up.Great addition to my patio.Bought the cover and it’s great, also bought the accessories kit - scraper is good but the spatulas are flimsy to be honest that’s my only negative.
What's the setting of the grill? Medium? High?
Can i do this on a electric grill?
Great presentation easy to follow instructions thanks
This guy is wearing a "Barbecue Nation" shirt! I trust 'em! I know cuz I tried it and it worked so I'm trusting anyone wearing a "Barbecue Nation" shirt!
Thanks! Great tip!
I do not soak my chips and it smokes like a chimney for about 45 minutes
ang sarap naman ito 👍👍👍
This is beautiful! Thanks for the tips!!
Hello..so is he saying that after 2 hours to remove the chips becuz you dont want to over smoke it?
How many degrees do I have to reach to get the smoke going?
If I smoke salmon like this - do i need to brine it first (like put it in the sugar salt mixture to draw water out of it before smoking) Or can i skip that step and the bowl of water you put in there - since the salmon will have moisture in it still?
I was always wondering where to put he smoke pack. But when you have to change packs, you need to take the very hot grill off to change them right ? Not so quickly to do. Some BBQ have very heavy grills.
But thanks for showing this !
If you don't need to put the meat over direct heat, leave the grate over the smoke pack off the grille. That way, you don't have to worry with handling a hot grate.
I have tried your tips and I think I've got he hang of it. It tasted great. Thanks :)
You hit on my concern exactly! I saw the last part of the video, with a large cut of meat (pork shoulder or butt), and a bowl of liquid, pretty much occupying the entire grill top, and was thinking that changing the foil packet in this case would be challenging. One thing I learned from a friend about handling hot grates mid-cook: he has special, thick, rubberized BBQ gloves (with five fingers for dexterity), which are meant to be used to handle really hot items, like BBQ grates. My buddy has a Big Green Egg, and I have seen him remove the grates, mid-cook, to take out the concrete insert that sits between the fire, and the grate. Then he puts the grate back on. First time I saw these gloves, I thought "HA! Rubber! That is going to melt pretty quickly". Man, was I wrong. These "rubber" gloves seem indestructible!
How do we set the heat
hi! what do you suggest if I have wood chunks (not chips)?
Excellent tips!!! I'm trying it today!!
So I have a question. My electric smoker quit working, I have 2 gas grills, I am wanting to smoke armadillo eggs (jalapeno, cream cheese wrap sausage) for 2 hrs, do I turn all the burners on the whole time? Or just high with the ones with the wood chip packets on top of it?
how well does this work for smoking meat for long term storage? Like for packing trail food?
no
Smoking is not a preservation method. It’s a flavoring. If you want to prep for long term storage, you’ll need to look into canning or dehydrating the food.
Anyway to prep the wood chips without using a lot of propane?
JayZoop if you’re just using it on something quick like burgers or something just do what he said to do and cook the food
Super helpful! Thanks!
do i put the wood on as the grill is heating up or when i’m putting the food on
Put the packet in as your putting the food on. If you do It as the grill is heating you will lose 10 plus minutes of good smoke. The chips will be burned out
Thank you! Nice presentation.
Great job man! Thanks for showing!
Yes, I will try that also. Thanks mate
Appreciate the information
Very helpful, thank you
Can I use those chips without letting them sit in h20 for 45 mins and just spray them with water instead?
Thomas B. Mawn you can sort of, it’ll let a lot of the heat and smoke out of the grill if you open it to spray them, and they really do need that long soak to get soaked through to help slow down the burning process though
You look like you know your food.. thanks for the video and tips, trying it out now. RLTW
Great video, thanks!
Is it odd that I've done everything exactly as described, but my hickory wood chips have lasted over 40 minutes now and look like they'll last even longer yet?
You're blessed
U don’t need to soak if u use gas grill
Never soak my chips. Smoke is much better with dry chips!
When someone soaks their wood chips, they get confused when they start to use them. They think they’re saying smoke but they’re just seeing steam and wasting a lot of time. Don’t soak your chips.
My boy said drug store wrap😂😂😂😂
Very informative thanks
ONLY WET THE CHIPS IF YOU LIKE TAR AND CREOSOTE FOR FLAVORING
Add wood to the burner easy.
Awesome Kitchen I am jealous :-)
Just need a tool for lifting a searing hot grill surface to swap smoke packets
Tongs!
Too much is like burning your house down, don't do it.
Thanks for the video
Atb
Steve
To be clear, *DON'T* burn the house down? I had to double check. I suck at cooking.
I meed recs for a good propane grill for a single person up to serving six people... Did I spy a Weber Grill label on his grill ? 🤣
Did as you say and I got nada.
I search grillz(forteeth)
.
.
.
I ENDED UP HERE😂
apple are sweet and mild while cherry is mild and sweet? lol
XxInthecoldxX apple is the strongest of all the fruit woods
No need in soaking
You dont need to soak your chips!!
ending it with "burn your house down" is not smart lol
Nice Presentation. #Minutesnothours SmokeCage® & Flavor-Fuel™ No soaking required. No trees cut down. #safearborfuel
N
where was the smoke
Don't soak chips or chunks. It's useless.
Yeah, that’s what I was thinking. If they are soaked in water, then aren’t you just cooking water for the most part.
Chips will burn quick if you don't
James Charbonneau
The essence of the wood flavor is in the smoke, not in steam. You have to burn the wood to get smoke. Where there’s smoke, there’s fire, right?
Hard wood soaked for 30 minutes, 45 minutes, even 24 HOURS absorbs almost no water at all. Soaking the chips just makes it take longer for them to get up to temperature to start smoking.
totallyfrozen Try to set fire to wet wood, no fire but all smoke. Steam is very little in that amount of water
that is too much smoke
So much nonsense here. Go to Amazing Ribs to find out how to properly do this.
Just throw the gas grill away
This gentleman is in the KKK. His my brothers neighbor!
Rico Suave you nasty fuck. where are you from?
You should be ashamed of yourself for lying about people like that. You want people to be angry at him based on your lie, but YOU’RE actually the bad person here. What kind of person are you? Seems very trashy.
What does that have to do with smoking in a gas grill?
Kkk is fine w me
Sweet! Are they hiring?