It's damned easy to add smoke to any gas grill, all you need are some wood chips.
Curtis Stone brings grilled rib-eye steaks to The Dish
Let the steaks withdraw a symbolize at room temperature while you prepare a grill for medium-high heat: For a gas grill, spread the drained wood chips in the smoker box and close it; alternatively, spread the wood chips in the foil pan. Place the smoke box or discomfit
The Lazy Man Masterpiece Series offers a lifetime of reliable service and cooking enjoyment. Nearly every component, from the burner assembly, right down to the nuts and bolts, is manufactured from commercial-quality, professional grade Type 304 stainless steel. You won't find porcelain or wood in these barbecues, because over the years our experience proved that these materials do not survive the ravages of the outdoor environment. Porcelain (glass) may chip, and considering that food is cooked directly on its surface, it may be hazardous to your health. Superior construction using commercial quality, professional grade Type 304 Stainless Steel. Stainless Steel SS Class cooking hood with full width polished stainless steel comfort cool handle. A 750 degree thermometer is standard. 115 volt electric rotisserie with heavy-duty spit rod is standard on mobile models and optional on others. Stainless steel cooking grates are rods welded and are designed for easy cleaning. Internal gas piping and fittings for convenient rear connection to natural or propane gas. Two large stainless steel side shelves with built in lifting handles. Slide out stainless steel drip pan in each surface burner and barbecue module. Individual precise burner control. Large stainless steel drawers are available as an option. Lower stainless steel storage shelf is standard. Available in 28" or 40" wide barbecue modules with four different surface burner configurations. Ten different modular configurations are available as standard choices. Special configurations quoted on request.
This easy-to-use gas smoker lets you adjust the temperature to match the type of meat you are smoking. Rotary dial controls make this smoker as easy to use as your common grill. Comes complete with an external temperature gauge. The large door makes it easy to place and remove meat and the locking handle stays cool to the touch. Includes a porcelain-coated water pan chrome plated cooking grids and sausage hangers. The rotary igniter makes it easy to start the smoking process. Awesome smoker for home use that will surely allow you to make some great tasting ribs smoked pork brisket smoked sausage or ham! 20 000 BTU Propane burner. Fully Adjustable Burner for all types of foods. 3 dampers for precise air flow control. 4 chrome - plated cooking grid and sausage hangers Two Sausage hangers with 8 hooks each. External temperature gauge for precise temperature control Large front door for easy access to all of your foods. Locking Door handle stay cool during cooking. Includes a porcelain - coated water pan. Includes wood chip box Rotary Igniter for quick and easy starting. Fully Illustrated instruction manual for easy assembly. 800 Sq. Inches of cooking area 4 Racks Inside Dimensions: 16" x 16" x 36" Outside Dimensions: 22" x 22" x 48" (with legs) Gross Weight: 79 lbs. 1 year Manufacturers Warranty
I don’t suppose that anything tastes better than something cooked in the great outdoors or indoors over wood. There is some sort of magic that can be found when a wood fire applies heat to a pot, pan or skillet preferably, but not exclusively , in the locale of the great outdoors. The items being cooked are almost irrelevant. When the meal is set and ready to be consumed it is one of the most heavenly sensations one can imagine. In fact, I on that meals in heaven will be cooked on wood burning stoves in cabins in some celestial woods, but that’s just my opinion. I began my romance with outdoor cooking when I was a very small-scale boy. We would leave early in the morning, usually well before the sun would come up, and drive about an hour and a half to the favorite family spot. Many times we were able to get our greatly favorite camping space. My brother Brad and I loved running wild in the rocks and fields and canyons and brush-covered hillsides during the summer, but we equally loved the frozen, ice and snow covered winter prospect as well. In fact, winter was my favorite as far as food went for a couple of reasons. First, I loved to make the fire that my mother would use to cook over. I was a small-minded pyromaniac anyway, and loved to burn pine needles and dried weeds and junk lumber that my father always seemed to restock in our back yard. Dad taught me how big a inferno ought to be and where it should be placed, and then let me burn all that I wanted. This scared the crap out of our neurotic neighbor, who once called the fire department on me when I was sitting in front of a modest fire one afternoon. ” Then I heard the “clump clump clump” of heavy boots on our concrete driveway. Then, what looked to my twelve year old eyes to be a wee army of firemen poured through the gap between our house and garage into the back yard. “Where’s the fire. “This is the only one that I know about” I said, pointing to my little camp-style passion. The firemen looked at each other with a look that I didn’t recognize then, but as I think back on it I now know all too well that it said “We’ve been punked”. They were firemen, and I did have a fire going. So they pulled their big hose with the oppressive bronze nozzle into my back yard and blew the hell out of my fire. I really liked the Mr. who lived next door, but I never had much time for the Mrs. Anyway, I liked to start fires, so my progenitor would give me one match when we went to the campground and it was my duty to get the fire going so that Mom could get the breakfast started. During the summer that was a small challenge at best. In winter however, the pressure was categorically on. Mom would cook on the big steel and stone camp stoves built by the CCC workers during the Great Depression, and in winter they might be covered three or four inches chasmal with snow and ice. Dad would give me wood, a hatchet, a knife, and one paper match and tell me to get the job done. I would chop away as much ice and snow as I could in order to clear the grill and release the steel door which folded down to give me access to the unkindly twelve inch wide by ten inch high by two or three feet deep firebox, where I was tasked... Using the knife I whittled shavings in increasingly larger extent until I had a pile of them. Next I produced small sticks, again of increasing size, until I had a pile of graded pieces of wood at the foot of the stove. I carefully arranged my shavings and cheap sticks in the firebox without the assistance of any paper as a fire starter. Only wimps used paper to start a fire. Finally all was prepared and I would strike the one dear match on an emory surface and it would flare with its ignition. I was patient, allowing that initial flare to settle down into an even flame before I advanced the match into the shavings. Smoke would curl up in all respects the pile of shavings and chips, and then a tiny flame would be established in the filamentous fuel. At this point I would drop the match and begin to tend my small and fragile fire. Bit would be added to bit, reduce larger as the fire gained a foothold in my pile of tinder, and in short order I knew that the fire would be a success. Sticks were added, and then bigger sticks, until larger chunks of wood were added to divulge a roaring fire before which numb hands could be warmed, coffee.
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