Where There’s Smoke, There’s Flavor Smoking Foods On Gas Grills

Today’s grillers are hungrier than ever for more flavorful foods, as evidenced by the steady increase in the sales of wood chips and wood chunks over the last several years (according to the Hearth, Patio & Barbecue Association). “When you add particular kinds of wood smoke to your food, you are taking advantage of a technique that most people associate with charcoal. Actually, it’s just about as easy to control wood smoke with a gas grill, and the results are fantastic,” says Chef Jamie Purviance, author of “Weber’s Real Grilling.” As one of the country’s top grilling and barbecue experts, Purviance offers consumers useful tips when smoking meats, fish and vegetables on gas grills: Choosing a Smoking Flavor. “The world …

Grilling Tips For The

Grilling is going to the dogs. According to the Hearth, Patio & Barbecue Association, 81 percent of Americans own a grill and average grill usage is up to 26 times per year. And, with three-quarters of dog owners saying they consider their dog like a member of the family, more and more owners are including their four-legged friends in the barbecue fun. According to grilling guru Kent Whitaker, author of Smoke in the Mountains Cookbook: The Art of Appalachian Barbecue, “Grilling is a family affair and today our dogs are like part of the family. My dog Moses is my grilling assistant who keeps it fun and entertaining, while we all enjoy the real meat aromas on the grill. ” …