Expert: John Langenfelder - 1/3/2009

Question
QUESTION: Hello John,

I recently bought a Charmglow 8905 4 Burner Gas grill.  I converted it to Natural Gas and have yet to use it (planning on this week).  The grill comes with a rotisserie burner, some side burners, and also a wood chip smoker tray and burner.

My question is that I have no idea how to use the wood chip smoker tray.  There are no instuctions with the grill on this part.  Can you steer me in the right direction?

This is my 1st "big grill".  I've had basic 3 burners in the past.  I usually cook the basics... burgers, fish in foil, dogs, and my specialty is pork ribs.  I cook on low indirect heat for 7 hours flipping every 20 mins.  I'd like to make use of the smoking tray if I can, but def need guidance.

Thanks!

ANSWER: Greg,

You'll need wood ships or small pieces of wood chucks.  Best to soak them so they don't burn up quickly.  Place the smoker tray on top of the lava rock or grates that sit on top of the gas jets.  The heat from the fire will cause the wood in the tray to smolder and emit smoke.  That's all that is too it.

Good luck.

---------- FOLLOW-UP ----------

QUESTION: Thanks, but can you elaborate?  What kind of wood chips?  Where do I get them? Soak them in what?  Water?  Also when do I do this?  During preheat?  During the cooking?  Do I place the meat directly over the smoking tray?  

Remember, I've never worked w/ smoke, so need to be set straight!  Thanks!

Answer
Greg,

Generally you can find wood chips anywhere charcoal is sold.  Most grocery stores probably carry small bags of chips.  Wood chips must be hard wood (Oak, Hickory, Mesquite, all fruitwoods (cherry, apple etc)), no soft wood like pine.  

Soak them in water, although people do soak in beer, wine, fruit juice and liquor,  Soak about 1/2 hour before starting the grill.  Drain the water off before putting them in the smoker tray.

It is not necessary to put the tray under the meat.  The tray should be directly over the grill flame.  And generally you'll be cooking indirect so the flame will not be under the meat and neither will the tray.

Depending on what you are cooking and how high the heat is will determine how much wood chips to use.  This is something that you will have to learn by doing.  A pork butt will need more chips than ribs or steaks.  Meat will only absorb so much wood smoke so using to much will just be a waste.  For ribs and steaks I would start with about 1/3 full.  For larger roasts, try 1/2-2/3 full.