Get Better Flavor from your Gas Grill
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- เผยแพร่เมื่อ 6 ต.ค. 2024
- How to get Better Flavor from your Gas Grill!
I love cooking over a real fire and wood, but sometimes it’s easier to cook off a gas grill. But one thing you lose by not cooking over wood is that great flavor wood gives when grilling. Well, in this episode we’re showing you an easy trick to turn your gas grill into a smoker and get better flavored food when grilling.
Enjoy the video and leave questions or comments below.
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Kent Rollins
Chuck Wagon Cook, Grilling, Dutch Oven Cooking, Cowboy, Cast Iron
kentrollins.com
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You should have a TV show. Your voice is very relaxing and fun to listen to. Keep being awesome, sir.
Thanks so much for taking time to watch
TH-cam channels *are the new tv shows!
He beat Bobby flay in a cook-off, and was on a TV show. So, I believe if he wanted to do something like that he would have. Lol (not meant to be snide, please don't take the wrong way)
He’s actually quite well publicized. Pioneer woman talks about him all the often.
TV is not interactive, This is more fun and no bosses... TV on the way out, nearly dead.
Little suggestion for my fellow gas grillers, or anyone in general: save your steak fat strips, and use them to grease the hot grates. Imparts a great flavor, helps clean the grids, and does a better job that any spray I've found.
Jeff Miller cool tip thanks! Do you do this on hot grate? Is this done right before the steak goes on?
@@seancarson7222 Yes. If you do it as the grates are heating up, then it just cooks off. I still give the food a little "shake" to make sure it doesn't stick, but it's probably not necessary.
Also throw the fat into the fire. Fat smoking rules.
How do you store the fat strips?
This is the BEST method I've seen for adding smoke flavor to a gas grill. If you want to avoid the flare up you can spray the oil on the meat instead of the grill
@@patrickglaser1560 Right....spray some olive oil on it!
Tried the lime juice marinate and did the mesquite gas grill hack yesterday. Awesome result ! Thanks Cowboy Ken !
I love the way he speaks. I can listen to him for hours!!♥️♥️♥️♥️
Your vids cheer me up
"A merry heart doeth good like a medicine," Proverb 17:22 KJV
I'll have to try this sometime when I need to cook fast. My wife and I have been cooking over charcoal with then add oak chunks for over 7 years or so in an original Weber. She loves it so much she even learned how to cook over charcoal and/or wood. She never had a medium rare steak either now she can't go back to well done. Everything you say is true I'll tell you what! lol!
As a Navy Vet I was really happy to your free shipping for our people serving in the Military. Anyone can fly a flag but when people back it up with their wallets it means so much more. God Bless America and May God Bless you!
Thanks Gary for watching and for your service and it is the least we can do
Hooyah!!!
This man is genuine and authentic.
Love his videos. Always great instructions
Its so interesting how there's different cultures among Americans. I lived in Oklahoma for bout 5 years and moved up here to Illinois, everyone is so different.
Kent, thanks for the grilling tips. I will be trying this on my own gas grill. God bless you and yours. Keep the videos coming. Thanks.
Thanks Allen
Why/how I've never heard or thought of this before is beyond me. Great tip, thank you sir! Glad to have found your channel.
Glad you joined us
I do something similar. Using wood chips soak them and wrap in foil. poke some holes in the top of the foil and stick it right on top of the burner under the grate on one side. Cook as normal. Works like a champ.
Just wanted to say thank you for all the time and effort you put into producing these videos. I've enjoyed learning your recipes as well as your cooking tips but my favorite part is your delivery style. You come across as what the perfect friendly gentleman neighbor would be! Subscribed.
Thanks for watching and for joining us
i made your sparkling potatos yesterday for lunch with some sausage on the grill. they are awesome and everyone in my house loved them. I plan on making them more. thanks for the recipe
So glad they enjoyed it is some good eating
Been using oak on beef brisket for years, one day I didn't have any oak soaked in water, so I cut some green oak threw it in the smoker and never looked back. Just gotta peel the bark off it. It's really acidic. Also juniper works really well with beef and pork. Thanks for the tips! God bless.
Thanks for the tip Mr. Rollins. I've never done anything myself in the Gas Grill but that was my main concern on how to get the same charcoal taste.
I have a Weber Silver gas grille and I love it. I soak the wood chips and stick them in a little foil container and put them on the grate to get a good smoke flavor when grilling steak and chicken. It is so much more convenient than a charcoal grille. 😎
I do the same type of thing with oak branches setting on the side of my 15 year old charbroil. I keep replacing the worn out parts with handmade parts. Even if I am just grilling asparagus or squash that smoke makes it right. Also, I once was horrified when a woman took a scouring pad to a skillet I got seasoned right. So I understand the passion for good cast iron. Love the videos and look forward to watching more of them.
Thanks Chris
I'm a new one for grilling. My friends say they prefer charcoal grilled food, but I'm not ready to experience all that. So, thanks for your suggestion here. :)
Great tutorial. My mother in law just got a new gas grill and I'm going to try this method.
Hope y'all enjoy
what a great idea. so much simpler that messing around with the metal smoke boxes or wood chips
THIS is America. Stumbled upon your videos, but they're tonic for the soul, sir. Thank you!
Now that is just what I have been after with my gas grill! Thank you again for an awesome video, Kent!!
We thank you Rick for watching
You can also buy or make smoke boxes and use wood chips or pellets.
I so thankful I found your videos! Lots of love from West Virginia! I’m grilling my 1st ever steaks this evening under your tutelage. For the 1st time I’m not afraid to try! THANK YOU!
Hey Kent. Thanks for this. An even easier way to do this is to make a sachet of heavy duty aluminum foil and wood chips, and poke a hole in it with your meat thermometer. Same results but you don’t have to soak and you don’t have to cut logs to size. Give it a try.
Thanks Ted
This guy is a legend, hello from Australia.
Salute to all Vets. from Steve in SA.
We owe them so much
Nut shells are good for smoking. Peanut shells are my favorite. I also like hickory and oak for most meats, and maple is hood for pork.
Man that dog has the life! Steak for dinner! HEAVEN!! Thanks for the video!
He is quality control, and he loves his job
I love Kent and have been watching for years. I just realized #1 He is in suburbia. I always thought he was on a big ranch or something. #2 I was not subscribed.Fantastic channel regardless where he is!
They make a long smoker box that fits under the grates and sits between two deflector shields. My other trick is I found out when I turn a grate sideways it fits perfectly down in the cavity of the grill just above the burners. I bought ceramic briquettes and place them on that grate and got a replacement grate to go back on top. This cuts down on flame ups and more importantly when fat or juices fall off your meat it vaporizes on the briquettes instead of just dropping to the bottom of the grill and becoming gunk. Much more natural smoke flavor.
Kent, this is the second time I've contacted you and it's because you are bloody good mate. Try the same thing with a pizza in the gas BBQ and I'm sure you'll like it. I use an Aussie wood called Apple Box or Apple Gum which is a eucalyptus but when I use the hot smoker with pickled chicken or pickled pork I',m in heaven! More power to you!
Thanks John for watching, sounds good
Thank you for this video, I was just telling my lady friend that I prefer charcoal or wood grilling over propane any day because the flavor is so much better, but this gives me a great option for propane with flavor. I've spoken to some people about the flavor difference of propane vs the traditional BBQ, some people actually can't tell the difference - must have dead taste buds! Ha! Keep on grilling, Ken!
Thanks for watching
Brother there are days i just want to hop out and get that grill going and i KNOW i should be burning and building wood but gas is just simpler. THANKYOU for making this video
No one's cooler than Cowboy Kent
I dont know about that but thanks
I've never owned a gas grill, but have taken fruit wood pellets in a pouch made from aluminum foil and punched full of holes to smoke flavor my chicken and turkey breasts .... don't have to worry about flare ups if it's in a pouch! ... Steak looked good Kent!!
thanks my friend
Hmm, that gas grill has the same hood as my 1963 Hasty Bake charcoal from Tulsa! Love that grill, keep it at my house in Flagstaff, AZ. Betting that you've heard of them. So nice to be able to raise/lower your firebox. And the build quality is still outstanding. I've even got a little portable one that my family always hauled on our boat to Lake Powell. Hasta from AZ!
They are great grills and been around along time, thanks for watching
Great tip I've done a lot of cookin over an open fire pit and some times in August I don't feel like makin a hot fire. I might buy me a gas grill and try this. Thanks for the tip!
Our pleasure Ken
Love your videos Kent. Oak, Apple, Hickory... I'm a pro with. I tried using Mesquite and the garbage disposal wouldn't even eat it, but in any Southerner's hands and it is magnificent. Its the Yankee grillin' curse!
Mesquite can be very heavy if it smokes to long, thanks for watching
I might be 2 years late here but I will add that the cowboy is right. Mesquite has a very heavy smoke flavor.
I found it's great for short cooks like steak, burgers, sausage patties, dogs etc. anything that gets done in about 10 minutes.
For longer smokes 'lighter' woods like hickory and fruitwoods work best.
I had used wood chips soaked in water and then placed in a cast iron "crib" set below the grates, but this sounds/looks better, quicker and easier.
Thanks!
Thanks Jeff, it does work well
Thank you for posting all your videos as I have learned a lot about cooking from you!
Our pleasure
Love everything that you do !!!! And I'm a vegetarian!!!!! You made genuine and real
Thanks Paul
Kent love your new video.I have 4 grills and everyone of them I've found on the side of the road, I just see beauty in a grill on the side of the road!! I haven't bought a grill in over 10 years and I've always used charcoal but seeing this video makes me rethink the gas possibilities. I may go ahead and pull the trigger on a gas grill just for the convenience. Much love from Mobile Alabama
Thanks Randy for watching, I use to cook at a Festival in Foley for about 11 years
I love your videos, I used to cook on gas all the time right up till I met my wife 24 years ago. Then I went to her dad's for a cook out and he cooked on a charcoal grill, I haven't cooked on gas since, I don't care about tips and tricks or whatever you will never ever get the fantastic flavor that you do outta real wood flavor. I use gas gas to start my wood on fire then I shut it off, that's all it's good for. But I do love your videos.
Not trying to convert just trying to give them gas burners a little help. Thanks for watching
I understand sir, and thanks for the clarification. Keep up the great work.
A tuna can that has been rinsed out makes a great holder for mesquite chips. Place it on top of the briquettes under the cooking surface and wet it down. The spray trigger bottle works great when it catches fire.
Great tip on how to keep the mesquite from burning up.
I might have to take a road trip so I can try grilling with some of those southern woods. Mesquite, pecan, and hickory trees can't handle the winters up here. Sugar maple, alder and beech are my usual woods for smoking and grilling. Many people swear by apple. My choices for fruit woods are pear, cherry and mountain ash. Just last week I picked up a black walnut limb from a storm damaged tree. I might try using some of it in the smoker.
I like to slow cook meats on my UDS and I like to take the bark off my wood I use. I always thought I could taste the bark when I didn’t. Might be just in my head though.
Just bought your book. Can’t wait to dive in.
Thanks Marcus and we hope you enjoy the book
I never knew you could make a gas grill steak so good. Thanks for the tips and love your quality control buddy. Love this channel!
Thanks Steve so much for watching and he is a great hound
Thanks- I love how you put things in easy to understand language
Thank you Steve for watching
Here in East Texas we've got plenty of Pecan Trees and that's a practical brother to Hickory (I've often used the empty hulls soaked real good) and I've got an old pear tree in the back yard that's gone passed the bearing point so she still has some sorta future. For a little while anyway.
Thanks for watching Steve
I was the 3000th like! Looking forward to following your advice while I transition from charcoal to gas!
God bless from another old school old man! Great video's!
Thanks for watching and God bless you as well
If all I have are chips instead of blocks, I'll wrap them in foil and twist it up like giant tootsie roll. Then I'll poke a lot of holes in the wrap on both sides and put the package over high heat just as you did. Once it smokes, it's the same drill, although I don't have to hit it with water, because it only has enough air to smoke and not to catch fire. I live in PA and can't always get blocks in my favorite flavors at the store. You folks have it made in Oklahoma.
Thanks of watching
Wow I like your hospitality and thanks for the tips
Our pleasure, thanks for watching
Thanks for sharing...really like your channel and how you explain cooking the country way not citified...
Thanks Gary
That's a great idea. Never thought of using wood on my gas grill. I have a really good gas grill but prefer wood myself. Well thats an experiment for next summer. Its a little chilly here in the UK right now and my neighbours might think I am a bit mad having a barbecue now.
Your great cowboy. Rich from Brooklyn likes your style and your beagle too
Thanks Rich for taking time to watch
Love your videos and demeanor Kent, you and Shan seem like real, good Americans. God bless.
God Bless you as well my friend
My weber gas grill has a built-in smoke box, I bought this model of Genesis especially for the smoke box. It works great with pellets or soaked wood chips mixed with some dry. I wish weber would still make those Weber Special edition Genesis gas grill. The wood box is on the left side of the grill sitting across all 3 horizontal burners and it opens from the top so you refill it as needed while you cook. Before I had that propane grill. I used aluminum foil pouches filled with wood chips and put them directly over the burners , it worked in a pinch.
I work in a vineyard and have been meaning to use some of the cut vines for smoking.
In our gas pig cookers and little cookers we have a pipe/tube directly over the bunrer that u put wood in and it works really good
Kent,Great job,and yes you can get good results with a gas grill and some wood, you just proved it.I bet if you cooked with charcoal (no wood) this method wins all day.Keep up the good work.
Thanks for watching
Sure looked good great tip with the wood . My spice order just came in the mail today can't wait to try them out.
Hope you enjoy Joseph
Here in Louisiana we like our pecan. Regardless of what kind of wood you use to smoke with, it's always better with it than without it! ;)
That is so true
I absolutely love watching you, I'm a disabled former government agent. My happy place is my grill I don't have a high dollar model only a charbroil gas. But your tips have made it a hit with my family and neighbors.. Curious to know if I can order the big cuts of steak from a vendor
You can order online, but go to CertifiedAngusbeef.com and type in your zip there may be local dealer close by
Awesome awesome video great way to show everyone how to add flavor to a gas grill. I just bought me a new gas grill at Tractor Supply it has grates that set down inside and over top of the gas burners so you can use it as a charcoal grill as well so yeah that's pretty cool thanks for the show.
Our pleasure
This is the most American video I have seen all week week long. Great tips to boot!
Yummy !! The smoked hard wood really brings out the flavor... I cook a bunch on a gas grill & the mesquite rub works excellent..Thanks for sharing !
Although hardwoods are common, certain softwoods can be used as well. For example, the natives in the Pacific Northwest have been cooking salmon on cedar planks and alder planks for centuries, as well as using those woods for smoking fish. It's definitely something people should try, to see what they think. (Go easy if you're smoking with alder or cedar, as too much will impart a bitter taste.)
Washingtonian here. I can absolutely confirm this. Cedar is heavily underrated. Best smelling wood in my personal opinion.
I use maple because it grows in my yard and the squirrels cut the branches for me, but nothing beats mesquite for beef in my opinion.
I do like some mesquite, Thank you for watching
That cute ol' Beagle has never missed a good meal. I missed the wood smoke on my gas grill so I finally figured out Kent's tip a few years ago. Turns a gas grill into the real deal!
NO that Beagle knows when to show up
Always soak your wood chunks, I always had some soaking, days on end so it was just a quick pick out of the soaker box tray sand straight to the fire. By all means, allow it to get to a good burn, spritz out the flames and smoke away.
In Kentucky we don’t know anything but hickory we thought Mesquite was some kind of bug LoL
Thanks Kent for all your great videos
Our pleasure Jerry
Thank you for all of your tips. I can hardly wait to try them.
I live in Canada - all we got is softwood and ice. Not much good for smoking, unless it's a forest fire! 🤣 I'll continue to live vicariously through your videos Cowboy Kent! Thank you for sharing!
BTW: Thought maybe that was some Bison or Ostrich filet mignon you were cooking at the beginning of the video. Much to my surprise it was wood. That's one way to get your fiber!
For sure on the fiber, Thank you for watching
So nice right here. I was looking for this exact method for my gas grill. Thank you sir -cL
Great tips. Softwood will make food taste like turpentine. Hard wood is the way to go. Great video.
To much sap in soft wood
I just got a gas grill from my aunt, Cant wait to start grilling and try this out!
Hope you enjoy
I'm not sure how I've never seen your channel before, but thank you for the entertaining and informative videos. I'm a little south of you in Fort Worth, Texas. I've always cooked on wood and recently bought my first gas grill since I've got a line running in the back and really needed some tips on how to best use it. So thank you for the Mesquite tip!
Thank you for watching and glad to help
Awesome tip and how to video to use a gas grill for open wood fire taste. Thanks for sharing.
Our pleasure
I live in a condo cooking on a big six burner grill I love cooking with different flavours gonna have to mesquite smoke tonight.
I've been throwing down wood chunks in my gas grill for over 20 years. I've tried all different ways including this way. However...The fastest and simplest way is to use smaller thinner DRY chunks or thick slivers (have not tried pellets) and keep them on the outer edges adding more pieces as you go along. It just makes a little bit of ash which blows out of your gas grill easily. No soaking, no smoldering wood left on the grill, much time saved, and the results are just as good. If you don't like ash in your gas grill, putting wood chips or slivers in a foil pouch with holes in it works well too. You only need smoke for 3 to 8 minutes - the time it takes to grill a 1" thick steak. I can have great smoke tinged steaks on the table within 15-20 minutes upon firing up the gas grill using my technique. I use this method year round - rain, snow, heatwave.
good tip. we don't have mesquite so I'll try some alder in the woods of the idado/ montana line all summer/ every summer. stay cool
awesome advice, Im just now getting into the gas grilling, and I definitely want that great smokey wood flavors!!
Thanks for watching
You need to go up around Sapulpa and Tulsa for hickory and lots of oak. Have a beautiful week.
Will keep that in mind, thanks so much
Kent, I am promoting this video in my Facebook group, American Cast Iron Users Group. In fact, I have promoted several of your videos there. It's a good one.
Thanks James we appreciate the help
Greetings from Australia Kent. I’m gonna try that when I barbecue next. I used to use hard eucalyptus wood, soaked and thrown on a grill just above the burners but below the cooking grill. Infuses a beautiful flavour but the wood catches fire too quickly. Although I love the wood burner barbecues, our weather makes hot work out of dinner. But then, the pool gets a workout then.🇦🇺👍
I love that little chubby dog he looks like he knows exactly where to be and when to be there lol
Yes he has it figured out
Couldn't have said it better!
I sure am glad I found your channel! Most useful one yet
Thanks so much
never thought of doing that, always made chips of it and put it in a "chicken" can. I can see the advantages now! I've got a branch of a an apple tree cured, rounds coming up!
Thanks Roger for watching
Kent thanks for the tip about using wooden discs in a gas grill.
Love the dog and the tip. I think this will work on carcoalas well. Thanks.
My favorite thing about your older videos is getting to see everyone's pup, Frank the Wonder Dog. We miss you Frank!
We sure miss Frank, he taught us a lot and made us laugh everyday
If you are grilling salmon, steelhead, or trout, cook it right on a cedar or alder plank. It's the best you can get! That is the Pacific Northwest native's traditional way of cooking those fish.
Wheres your rez at friend
Planking works well with Great Lakes whitefish, too.
Works for bbq carp also,.........except throw out fish and eat the board.
I use a leftover tuna or chicken tin can with some smoke pellets. You will need a water sprayer to keep the pellets from going up in flames. Also, don't forget to remove the label and glue from the tin.
This man know his cooking ..for the a average Joe !! Ty Kent Rollins
Thanks Alan, we appreciate you watching
He's a really good guy I learned so much from him
Thank you for your cooking tips brother. As usual I get a lot out of them.
Thanks for watching