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Wood Chips

Discussion in 'Q&A With Steven Raichlen' started by chef b, May 27, 2011.

  1. May 27, 2011 #1
    chef b

    chef b

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    Hey, howzit goin'?

    I cook on a gas grill, but like to get that wood smoke flavor into the food.

    I have wrapped wood  chips in foil & set them on the burners & that  worked  OK.

    But, do you have any suggestions as to how to achieve a more robust smoke flavo?
     
  3. May 27, 2011 #2
    steven raichlen

    steven raichlen

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    It's going well, thank-you, Chef B. I designed special "smoker pouches" that have a V-shaped foil bottom and fit between the flavorizer bars (a feature on most Webers; don't know what kind of grill you have). I have also read about a device called a Smoke Daddy, but have never used one. You might investigate them if you do a lot of smoking.
     
  4. May 27, 2011 #3
    yogiwan

    yogiwan

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    An alternative that I use, especially if I want a smoke flavored side but not necessarily the main, are Cameron's smoker bags.  These have flavored wood chips inside and you can seal the dish in the bag a put it on the grill or open fire to cook.  Things come out juicy and tasty with the easy alternative.  As a side note they can be used inside in the over as well.  We have used them for fish, vegetables, and other items with great success.
     
    Last edited by a moderator: May 27, 2011
  5. May 28, 2011 #4
    steven raichlen

    steven raichlen

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    Great idea, yogiwan. I used their indoor smoker extensively when writing Indoor Grilling, but have never used their bags.