How to Make Your Own Wood Chip Smoker
Do-it-yourself wood chip smokers are readily accomplished by using propane grills in conjunction with wet hardwood chips, foil and a bit of patience and planning. A do-it-yourself wood chip smoker will impart smoky barbecue flavor on gas grills, which are typically known more for speed and convenience than slow-cooking and rich taste. Does this Spark an idea?
Things You'll Need
- Multiple-burner gas grill
- 3 feet of heavy-duty aluminum foil
- 2 lbs. hardwood smoking chips
- Mixing bowl
Instructions
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1
Pour the hardwood chips into a large plastic mixing bowl an hour before smoking. Add enough water to completely cover the chips. Leave the mixture to soak for 60 minutes.
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2
Lift the grill lid and light one burner of the grill, leaving the others in the "off" position. Close the lid and allow the grill to preheat to about 225 degrees F.
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3
Place two heaping handfuls of soaked hardwood chips in the middle of a sheet of aluminum foil that measures 3 feet long. Fold the foil into a square-shaped pouch around the chips, folding or curling up the edges tightly to form a good seal around the chips. The final pouch should be about 5 inches long on each side and the chips should be completely encased by the foil.
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4
Use a fork to poke roughly a dozen ventilation holes on the top and bottom of the pouch. When heated, this will allow smoke to escape the pouch and flavor the meat.
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5
Lift the grill grate with long-handled pliers or grate tool and place the foil pouch atop or near the lit burner. Close the grill lid and allow the pouch to heat until smoke rises from the pouch.
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6
Place the food you wish to smoke on the cooking grate above the unlit burners and close the lid.
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7
Check the wood chips every 30 minutes to ensure smoke continues to flow from it. If smoke stops, fashion a new foil pouch of wet chips and replace the old one with the new one.
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Tips & Warnings
Most whole chickens, ribs and roasts require five hours or more of smoking time at between 200 and 250 degrees F. Consult a grilling cookbook, manual or website such as www.barbecuebible.com for recommended smoking times and temperatures.
Always use heavy-duty foil to create the foil smoker because thinner foil will melt and burn under intense heat.
Always use fire-resistant cooking mitts when placing chips into the grill or handling hot grates.
Handle meat with long grilling-style cooking tongs to avoid burns.
Use only chips from hardwood trees. Pine and other coniferous woods contain oils that create an offensive flavor and transfer toxins to the food when used for smoking.
