This one is for the Gas Grillers of the world. When heating your gas grill
in preparation of smoke-cooking your next meal, turn on both burners for 10
minutes or so in order to heat the entire cooking chamber. On the side
where the meat will reside, turn that burner off. The other burner should
be turned down to maintain the proper temperature.
If it is "smoke" you
want, obtain a smoker box and your choice of flavored smoking chips. Take
the presoaked chips and place them in the box and place the box on the
defusing materials (i.e. rocks, briquettes, etc.). Close the lid. Work
with the vent holes to insure the exhaust is on the food side - as opposed
to the fire side. Soon that great smoky flavor (not to be confused with
"Smoky's" flavor) will be gushing forth and your masterpiece will be the hit
of the crowd.
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