Everyone loves the classic smoky flavour of a steak cooked over charcoal, but nothing beats a gas BBQ for speed, convenience, and precision. Can you have the best of both worlds? Absolutely!
Try these 2 easy ways to get that iconic smoky charcoal flavour on a gas grill:
Make the Perfect Wood Chip Packet
When people think of charcoal flavour, what they really mean is a great smoky aroma and taste. You can easily generate smoke on your gas BBQ with packets of wood chips or a smoker box. Want to make your own wood chip packets? It is really quite simple:
- Soak about 135 g (4.75 oz) of your favourite wood chips in water for at least 45 minutes. Have fun experimenting with different types of wood, as each will have its own character. Popular wood chips for grilling include hickory, mesquite, oak, maple, and apple wood.
- Wrap the wood chips in foil to create packets. Cut slits to let the smoke escape.
- Place the packet over the bars of the grill under the grate before starting your BBQ.
- Keep the lid of your BBQ closed while grilling so the smoke can infuse into the meat.
If you are the type who likes to be precise, check out this detailed article on how to make the perfect wood chip packet.
Cook on a Cedar Plank
Cooking on a cedar plank is one of our favourite ways to grill fish. You can also try planking with chicken, beef, or vegetables (just don’t combine meat and vegetable ingredients on the same plank). Because the fish goes directly on the smoky wood, it imparts a wonderful smoky flavour. Here is how to get started:
- Buy cedar planks that are larger than the fish you will be grilling.
- Soak the planks in water in a tub, tray, or sink for 1 – 4 hours. Feel free to add a splash of lime juice, apple juice, or white wine to the water.
- Place just the planks (without the fish) on the grill over medium direct heat to preheat for about 3 minutes.
- When the planks begin to smoke and blacken, it is time to add the fish. Turn over the plank and place the skin-side of the fish on the blackened side of the wood.
- Cook the fish over indirect heat according to your recipe for a nice, woody flavour.
Enjoy!
