Gas grills are convenient and easy to use. But you don't have to sacrifice Wood Smoke Flavor for these benefits. Use BBQ Smoking Chips in a tray or pouch to get that great BBQ Flavor you are looking for.
Wood Chips are typically either squared off at approximately 1 inch by 1 inch
or are long and narrow.
How to use BBQ Smoking Chips
Fill the smoker tray with your favorite WESTERN® BBQ Smoking Chips. You can also mix flavors together to create your own unique flavor blend.
Place the smoker tray directly on the top of the cooking grid over the hottest burner area to activate the smoldering process. You may want to use a double layer of foil as a lid to allow your chips to smolder slowly. If so, place six to eight holes in the foil to allow the smoke to escape.
Do not soak the chips prior to putting them in the tray.
Always use tongs or gloves when moving a smoker tray.
Wait until the chips are smoking before you place food on grill. Move the tray to one corner to make room. Keep grill lid closed for maximum flavor enhancement. When cooking for an extended period of time, be sure to have an additional tray ready so that you can get it smoking before the first one stops.
Don't soak your wood chips
Many people advocate soaking chips prior to putting them in the smoker tray. However, by doing so you are only delaying the smoking process. As the wet chips warm up, the liquid begins to evaporate causing steam instead of smoke. The chips will have to dry out again before they start smoking. This is why wet chips seem to "last longer."
Maintain moisture while you cook
One of the reasons people suggest soaking chips is to add moisture to their grill or pit. Adding moisture to the cooking process is great idea. It helps to keep the item being cooked from drying out, plus it can add flavor when using a juice or an alcoholic beverage. However, you should not have to sacrifice wood smoke flavor for these benefits.
For best results, use a pan of water or other liquid in your grill to add moisture content and control instead of wetting your chips. Not only does it keep your chips dry, it actually works much better. Use a pan that is proportionate to the size of the grill and the amount of room you have. Instead of water, the pan can be filled with any flavor you choose such as apple juice or beer. But this kind of flavoring can also be achieved by using a spray bottle instead.
Keep a spray bottle handy
As the temperature of the wood chips increases, it is possible they will flare up. This is another reason some people soak their chips. But as mentioned before, since wet chips have to dry out before they will smoke, it really doesn't address the issue. It just delays it.
The simple solution is to keep a spray bottle handy. This is ideal for many reasons.
First, if the chips happen to flare up, simple spritz them a bit and they'll settle back down.
Secondly, you can use the same bottle to spray the food being cooked to maintain moisture during the cooking process.
Lastly, as mentioned above, a spray bottle can be filled with what ever flavor you want to add.