TRU-Infrared Smoking: Where there’s smoke; there’s flavor

Over the years, smoking foods has grown in popularity. A technique that was once exclusively reserved for professional pit masters is now easy to do right in your own backyard. Now, while an Infrared grill is not a smoker, it can be set up to be one when you need it to be. Just imagine smoking a mouth-watering beef brisket or a tender pork butt, but without all the mess. It’s very achievable on a Char-Broil TRU-Infrared grill. 

Ways to add wood

One happy infrared user reported that these grills allow him to smoke unlike he could on a gas grill.  He placed a wood chip smoker box on one infrared burner, using mostly big chunks of wood. He placed his meat for smoking on the other side of the grill and kept the overall temperature to between 200 to 230 degrees F.  If the meat needs to smoke for more than an hour or so, he refills the chip box when it quits pouring out smoke and repeats as necessary. He says that it provides fantastic smoked flavor for roasts, brisket, turkeys, etc.

You can also make your own “smoker box” by cutting a large piece of heavy duty aluminum foil, adding three handfuls of wood chips of your choice and then tightly seal the packet. Poke a few small holes in the top of the packet with a sharp fork so the smoke can escape. Or, you can make it really easy and use Char-Broil’s disposable wood boxes.  We have an assortment of pre-made disposable wood packets boxes. Each packet is perforated, so it allows the smoke to infuse flavor into your food. There are six varieties available: hickory, mesquite, alder, apple, cherry and maple. 
A final option is to place the wood chips directly between the grill slats (they will not fall through) and they will quickly start smoking. This is a fun way to experiment if you’ve never used wood chips before and it can add a nice touch of flavor to foods with or without seasoning.

Know your wood

Serious smokers will tell you that, when it comes to smoking, it all starts with picking the best wood. Hickory wood usually tops the list for most, but an excessive amount of hickory smoke can leave meat tasting bitter. Using the right wood is a personal choice. For example, southern-style smoked barbecue is most often cooked over hickory wood.  However, other hardwoods provide unique characteristics as well. Cherry wood is a sweet addition to hickory when smoking beef or pork.  Apple wood is also naturally sweet and makes a good combination choice with hickory.
Oak and maple wood are medium woods and are also good alternatives to hickory. Maple wood is sweet and will darken a meat’s color. These woods will stand up to sturdier cuts of meat such as a pork butt or ribs. Mesquite wood smoke is a unique flavor that appeals to some people, and is the strongest smoking wood. It can be a little overpowering for delicate items, but is ideal for something like a beef brisket.
Chicken and fish can be enhanced with a light wood like alder. It’s also a good choice for vegetables such as tomatoes and onions.
So experiment and get creative. Smoking on a Char-Broil TRU-Infrared grill is fun. Get your friends and family involved in the process too. Ask them which woods they think go best with what you’re putting on the grill.