Working with a smoker box
To begin using a smoker box, ignite your gas grill and let it preheat on high for 10 to 15 minutes. Fill the box with wood chips, being careful not to overstuff it, as this can hinder airflow. However, the chips should be close enough together to maintain a steady flame.
After loading the box with chips, position it over a direct heat source, either on the grill grates or directly on one of the burners. The latter option is beneficial as it conserves space on the grill, allowing you to cook items like New York strips or Ribeye steaks without overcrowding. Always start with raw meat to allow the smoke to penetrate deeply, enhancing the flavor. If possible, let the meat smoke for 20 to 30 minutes.
To help the flames ignite, keep the lid of the box open for a few minutes to provide the wood chips with ample air. Typically, the high heat from the gas grill will ignite the wood chunks. If they struggle to catch fire, feel free to use a tool like Jo Chef's refillable butane kitchen torch to spark the flames. Once ignited, place the box over a strong heat source to ensure a continuous flow of smoke, infusing your food with rich flavor.
Get grilled flavor with a smoking gun
When it comes to smoking food without a grill, Chef Rich Parente recommends using a smoking gun to add flavor to a dish after it has been cooked. This tool is not only easy to use but also incredibly versatile. Essentially, operating a smoking gun (such as this Breville model) is similar to packing tobacco into a pipe. At the end of the gun, there is an opening that holds a separate mesh chamber where you can place and ignite a small quantity of wood chips.
The base of the gun requires batteries to power the fan that generates airflow within the device. There should also be a second opening on the tool for connecting the smoke hose, which allows you to direct the smoke into a makeshift smoke chamber. A bowl or tray covered with plastic wrap (preferably frozen to avoid sticking) works perfectly for this purpose. Just ensure there’s a small gap between the container and its cover to insert the hose.
Using this device can be easier than a smoker box in some respects, as the only "live" fire comes from the smoldering wood chips in the mesh chamber. The fan keeps the wood smoking for the duration of your infusion, which typically lasts just a few minutes. One of the best features of this tool is its ability to smoke unconventional items like ice cream, cheese, and popcorn. You can even create smoked cocktails with it.
Tips for using liquid smoke effectively
If you've ever found yourself wishing, "I wish I could capture this moment," you'll understand the idea behind liquid smoke. This flavorful ingredient is made by burning wood chips and condensing the smoke's "steamy" vapors into a liquid form, which is then bottled and sold in stores. You can find it in the same aisle as condiments like barbecue sauce, but there are also various options available online, such as Stubb's hickory liquid smoke.
Unlike other condiments, it's best to incorporate liquid smoke before you start cooking rather than after. Chef Rich Parente advises using it sparingly, so remember the principle of less is more. Just a 1/4 or 1/2 teaspoon of liquid smoke is enough to enhance the flavor of grilled foods. When working with ground meat, simply mix the liquid smoke into the meat with your hands. For larger cuts, like chicken breasts or pork chops, and vegetables, start by coating them with olive oil before rubbing in the liquid smoke. You can add additional seasonings afterward.
Liquid smoke is an incredibly affordable and simple way to add a smoky flavor to your meats, though its taste may not be as nuanced as that achieved by burning various types of wood chips. Regardless of which method you choose, your dishes will taste like they were crafted by a barbecue expert, even if the smoke originated from a bottle or a specialized tool rather than a charcoal grill or dedicated smoker.
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