Using your TEC Infrared Grill as a Smoker
Grilling on your TEC Infrared Grill is a no-brainer. But did you know that you can also use your grill as a smoker? The TEC Infrared Grill has such a wide range of temperature controls that you can certainly sear a steak, but can also easily smoke a larger cut of meat like a brisket or pork shoulder.
Here’s the step-by-step how to for smoking…
1. Soak small wood chips in water for at least 30 minutes, and preferably for around 2 hours. We used cherry wood for its slightly sweet but rich smoke flavor that will pair perfectly with meatier cuts like brisket.
2. Meanwhile, season the meat (in this case, beef brisket) all over with salt and pepper or your favorite rub, and let meat sit out for about 30 minutes in order to come to room temperature.
3. Preheat the grill on high heat. Place the chips along the front of the grill on top of the grates. Once you start to see some smoke coming up from the chips, turn the heat down to low and close the lid.
4. Smoke the brisket for about 1 ½ hours per pound. You may need to add more wood chips as you go. Use a digital or instant read thermometer to check the internal temperature of the meat. You are looking for an internal temperature of about 185 degrees.
5. If you see the meat is starting to cook or brown too quickly around the edges, you can move it to the top shelf of the grill or even wrap it in foil. That frees up more space on the grill itself, so you can also use the opportunity to smoke a variety of other things too (you are already there anyway…). Some ideas include: nuts, dried fruit, eggs, sausages, even alcohol (just be sure to keep the alcohol away from the chips in case they flare up!).
6. When the meat has reached the proper temperature, turn off the grill and let the meat sit on the grill for about another hour. Keep the lid closed this entire time! This will help to further tenderize the brisket as the internal connective tissues will continue to break down within the meat, which kind of bastes the meat from the inside and makes the meat tastier and delicious.
7. Another option is that you can pull the meat off the grill, and use it in another recipe. The smoky flavor of the brisket is fantastic in a recipe like chili. As you cook the brisket in the sauce, it will also further break down and tenderize the meat while adding lots of flavor to the dish.
8. As for all the other things you smoked, here are some ideas for what to do with them:
*Toss smoked almonds with your favorite rub for a sweet and salty (and addictive) snack.
*Stuff smoked dates with little slivers of parmesan.
*Soak smoked dried cherries in smoked bourbon to make, you guessed it, smoked Manhatten cocktails!
*Smoked eggs are delicious on their own, but also great as deviled eggs.
*Smoked pork “banger” sausages are a delicious change for breakfast with eggs and toast.
Have you tried smoking on your TEC Infrared Grill? What else have you tried smoking? Tell us about your successes (or if you have any questions)!