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Smoking on a Gas Barbecue

Technique Course5C2

Some of today’s gas barbecues come equipped with a metal smoker box that sits on top of a dedicated burner.

Just turn on the burner and add as many damp wood chips as you like.

You can control how quickly they smoke by turning the knob of the burner to a higher or lower temperature.

Some of the boxes have a separate compartment for water, which will also have a steaming effect on the food.

If your gas barbecue doesn’t have a dedicated smoker box, you can purchase a heavy-gauge stainless steel smoker box to sit right on top of your cooking grill.

The metal will conduct the heat of your barbecue to soaked wood chips that you pile inside the box.

The holes in the lid will direct the fragrant smoke over your food.

When the wood chips have burned out, you can simply open the lid and add more, if you’d like.

Technique Course5C2 2

You can also make your own smoker box. Here’s how: Place drained wood chips in a disposable foil tray, cover with aluminium foil and poke holes in the foil to allow the smoke to escape. Place the tray directly on the bars over an unlit burner or two, preferably in a back corner. Put the cooking grills in place. Turn on the barbecue with all the burners set to a high temperature and close the lid. When smoke appears, begin cooking your food, adjusting the temperature of the barbecue as needed. It’s not possible to add more wood chips to the pan but it’s a start.

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