Guest bowhunter56 Posted June 6, 2010 Report Share Posted June 6, 2010 Any one do any meat smoking using wood chips in their grill, rather than using a smoker? Quote Link to comment Share on other sites More sharing options...
wtnhunt Posted June 6, 2010 Report Share Posted June 6, 2010 Tried it, works ok. Even bought one of those wood chip holders that goes over the burners, still just ok compared to using the smoker. But for burgers and steaks on the gas grill it does add a little flavor. Quote Link to comment Share on other sites More sharing options...
ruttinbuc Posted June 7, 2010 Report Share Posted June 7, 2010 I tried the Kingsford charcoal with mesquite and it flavored the burgers, dogs and chicken pretty darn good. Everyone liked it. Different for sure. Quote Link to comment Share on other sites More sharing options...
Ravin R10 man Posted June 7, 2010 Report Share Posted June 7, 2010 Thats the only way I smoke..just wrap the chips in aluminum foil poke a few holes and get er smokin about 250 or so..then turn the heat down to about 150...and keep a watchful eye on it. For my venison jerky..I marinade my meat in High Mt. Jerky Cure at least 48 hrs prior. takes about an hour to do a 10# batch the way i like it. Quote Link to comment Share on other sites More sharing options...
HUNTINGMAN Posted June 8, 2010 Report Share Posted June 8, 2010 I throw a few hickory chips on top of my charcole every now and then when cooking burgers or steaks,gives a little light smoke flavor. Quote Link to comment Share on other sites More sharing options...
dbHunterNY Posted June 8, 2010 Report Share Posted June 8, 2010 I tried the Kingsford charcoal with mesquite and it flavored the burgers, dogs and chicken pretty darn good. Everyone liked it. Different for sure. yea i usually use that now. once black friday rolls around we'll buy one of those charcoal/gas combo grills for the new house at half off. that way we can smoke with it too, using chips in the charcoal grill side with chips in it, that's connected to the gas grill side. Quote Link to comment Share on other sites More sharing options...
Snipe Posted June 9, 2010 Report Share Posted June 9, 2010 To get the most smoke flavor into your meats using your grill and chips is to cook indirectly.. Keep the temp down as low as you can and your meats farthest from the heat source.. It will not give you a good deep smoke flavor in the meats, but it will add much more flavor to your meal.. Quote Link to comment Share on other sites More sharing options...
redkneck Posted June 10, 2010 Report Share Posted June 10, 2010 The master has spoken.... Quote Link to comment Share on other sites More sharing options...
Leo Posted June 12, 2010 Report Share Posted June 12, 2010 Thats the only way I smoke..just wrap the chips in aluminum foil poke a few holes and get er smokin about 250 or so..then turn the heat down to about 150...and keep a watchful eye on it. For my venison jerky..I marinade my meat in High Mt. Jerky Cure at least 48 hrs prior. takes about an hour to do a 10# batch the way i like it. This is a really good technique! I use the aluminum foil method myself. You got a lot more smoke out of much less wood than you would any other way. This way works really really well! Quote Link to comment Share on other sites More sharing options...
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