Some associate the gas grill with a delicious dinner in fifteen minutes, others with cleanliness and minimal maintenance, for others the gas grill turns heads and completely changes the standard home kitchen and regular meals.
Often, the fantasy responsible for improvisation and cooking takes over and falters. If you're tired of hamburgers, steaks and other grilled dishes, it's time to try something new. For example, to smoke hot smoked mackerel, salmon or chicken. How to do it?
There are a few tricks you can use. Regardless of whether you want a barely perceptible aroma of cherries, or a more intense aroma of curry, whiskey barrel smoke, or you want to smoke the product completely, we recommend using wood blocks, chips, aromatic fire herbs - add them directly or use with a smoking cylinder, which must be filled with these aroma-giving additives.
Aromatic herbs of fire
Created by world grilling champion Peter de Clercq aromatic fire herbs "EldurApi" is the simplest option. If you want to add a light smoky flavor to your meal, a handful of herbs will do. Use more if you smoke. We recommend pouring directly under the grill. Fire herbs are perfect for grilling meat, poultry, vegetables, fish or seafood.
Wood shavings
If you use wood chips, they should be soaked first. According to the manufacturer's instructions, the wood chips should be soaked in water for at least 30 minutes before use, but to get a more intense aroma, you can soak them overnight.
Why soak in water? So that the wood chips do not burn too quickly, the aroma spreads slowly, of wine and whiskey barrels shavings would reveal a richer aroma, and the food could smell of smoke.
Soaked wood shavings, or so apples, pecan or beech tree, should be placed in the smoking cylinder, and it should be placed under the grill.
Choose the chips according to the products you like/bake most often. For example, if you don't spend a day without pork or beef dishes, the most useful curries or whiskey barrel shavings, while apple wood shavings are suitable for poultry, pork, fish, vegetables and cheese, and with an intense flavor mesquite is ideal for smoking red meat (pork, beef, lamb or game).
We also recommend chip mixes for specific types of meat. For example, chip mix for beef, has a more bitter aroma, consisting of a mixture of hazelnut, hardwood and fruit tree shavings, while mixture for seafood has a mild aroma, consists of fruit tree shavings, ideal for smoking salmon, mackerel, shrimp.
Smoking cylinder or smoke generator
Best used for hot smoking smoking cylinder, while cold smoking requires is smoke generator.
Also, if you plan to cold smoke fish or meat, choose wood chips instead beech wood chip dust. Why? When smoking with a smoke generator and using beechwood dust, you can smoke for up to 8-10 hours on a single charge. Smoking will be stable and efficient.
True, it is necessary to cover the lid when smoking both hot and cold. You can also control the intensity and duration of smoking with a gas burner.
If you're wondering what a gas grill can and can't really do, read here.
