Adding Wood Chips


 
RCBaughn

RCBaughn

TVWBB Super Fan
Does adding wood chips to the flavorizer bars in a tinfoil packet really add a lot of smokiness to the meat? I'm talking around a 30 minutes session, maybe shorter maybe longer. Nothing like a steak I suppose where it isn't going to be on there for more than 7-8 minutes, but maybe something like chicken or thick pork chops. Wondering if it's worth all the trouble or whether I'm just better off grilling as is, no extra steps needed.
 
Yes it will I have used it on Salmon which only takes 25-35 minutes on my gaser, most of the smoke is induced in the first 20-30 minutes, on shorter cooks anyway,(that is what I read I am no pro at this stuff) So yes if you want some added flavor do it. One point to make, use smaller packages with a mix of wet and dry chips, not to much (experiment) so not to over smoke the food. I have done this, not good try this out on cheaper cuts, or types of food to get your gage for smoke.
Kevin
 
Thanks Kevin! Next time I'm too lazy to fire up the ole Spirit I'll try it out. Maybe it will give my burgers that extra oomph in flavor.
 
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Hi,
When I use wood in my Summit 470 I'm always using indirect heat to extend the time the smoke can soak in to the meat. Why? Because gas grills are designed to pass lots of air though the grill. However, you can still achieve a nice smoke taste. The affect may not be as intense as with a Kettle or a WSM but it is still pretty good.
My Summit 470 grill has a smoke box over one of the burners that is very effective.
It’s handy for use with the rotisserie cooking and indirect cooking.

Good Grill'n
RCBaughn said:
Does adding wood chips to the flavorizer bars in a tinfoil packet really add a lot of smokiness to the meat? I'm talking around a 30 minutes session, maybe shorter maybe longer. Nothing like a steak I suppose where it isn't going to be on there for more than 7-8 minutes, but maybe something like chicken or thick pork chops. Wondering if it's worth all the trouble or whether I'm just better off grilling as is, no extra steps needed.
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I jsut edited my post above, I put Performer when I meant my Spirit E-310. Sorry about that. But I am pumped about trying to give my meats that good woody flavor.
 
I have a Genesis Silver and I use a small cast iron box to put the chips in. I position it over the back burner and it gives a lot of smoke. Usually, I ahve the food on "indirect" with the center burner turned off. This works well for me.

Ray
 
I have a stainless box for chips I use on my Genesis but started with foil pouches. It does add flavor but of coarse it is far from smoker smoked.
 
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