How to Add Flavor With Gas Grilling
The best tasting grilled meats come from the secret ingredients that individual barbecue lovers implement. You can get smoked flavor using a gas grill by using hard wood chips and improvising the technique. Experiment with different types of hard wood chips to find your own secret recipe. This works best on meats that are on the grill longer. Sauces and pastes should be applied last to avoid burning. Marinades, spices and herbs can add flavor.
- Learn the differences in flavoring techniques between gas and charcoal grills. Experienced barbecue enthusiasts sometimes prefer to use charcoal grills to get that smoky flavor in their meats. It is possible to improvise and get the same kinds of flavorings from a gas grill.
- Pick hard woods to get your wood chips from. This type of wood gives meat that great tasting smoked flavor. Some examples of hardwoods are oak, hickory and fruit tree woods like cherry. Do not use soft woods such as pine. Soft wood smoke does not give foods an appealing taste.
- Soak small pieces of wood chips in water for about 20 minutes. The hardwoods you choose should be dry to start. You can keep a ready supply of woodchips in your freezer. It is a good idea to use about a handful at a time.
- Use a purchased grill pan designed for smoking as directed. Otherwise, take the soaked wood chips, drain water off and place in a packet of aluminum foil that is square. Make some holes into the top of the packet but not on the bottom.
- Fire up your gas grill. About 5 minutes prior to placing meat on the grill put your packet of woodchips near the fire. You can also use the purchased pan.
- Try different woods to get different flavor combinations. This works best on meats that are cooked longer.
- Experiment with different herbs, spices, marinades, and sauces. Follow your recipe directions. Any sauces or pastes should be applied right before cooking is done to keep from burning.