After the grill has come up to the right temperature, add wood packets. You can make wood packets by cutting a large piece of heavy-duty aluminum foil, adding three handfuls of wood chips of your choice to the foil, and tightly sealing the packet. Then poke a few small holes in the top of the packet with a sharp fork so the smoke can escape. An easier way is to use any of the disposable wood packets and wood chip smoker boxes.
How to Smoke on an Infrared Grill
Smoking food on a Premium TRU-Infrared™ grill by Char-Broil® is a cinch. Start by creating a two-zone grill. Leave one side completely off, while setting the other side of the grill to medium-high.
Choose a wood flavor that complements what you’re smoking. Light woods such as alder, fruitwoods and pecan lend a mild smoky sweetness to foods, and are best used with delicate items like fish and chicken. Medium woods include oak and hickory. They impart a stronger smoke flavor and work well with sturdier cuts of meat such as a pork butt or ribs. The strongest smoking wood is mesquite. It overpowers most foods, but it’s ideal for smoking a beef brisket.
Some tips to remember when smoking food:
- Try varieties of wood to achieve the flavors you like.
- Replace the wood packets every hour for larger cuts of meat.
- You can combine two flavors together to make your own combination – hickory and apple, for example.
- Vegetables also benefit from smoke flavor. The more moisture in a vegetable – say a tomato or onion – the more smoke it will accept. If you’re smoking vegetables put them in a tray so any juices remain with the vegetables.