| With the advent of electric grills, it is possible to cook | | | | If your electric grill cycles the element on and off |
| food outdoors without the mess of charcoal, lighter | | | | based on the thermostat, it may be necessary to |
| fluid, or blinding smoke. What can go missing is the | | | | increase the heat setting to have enough heat to get |
| smoky flavor that so many desire from food off the | | | | wood smoking. The next consideration becomes how |
| barbecue. Here are some tips to help you grill with | | | | to avoid burning the food. Increase the distance |
| electricity but still get that smoked food taste. | | | | between the element and the food when you're |
| Safety is always the first priority in all outdoor cooking. | | | | smoking it. If you increase the heat setting but don't get |
| Just because there is no flame, it doesn't remove all | | | | smoke, you may need to slightly alter the element |
| fire risk. Follow clearance measurements stated in the | | | | control to allow turning it slightly higher. That option is |
| owner's manual to cook a safe distance from all | | | | beyond the scope of this article. |
| structures. If you must use an extension cord with | | | | The smoke cannot be excessive from the wood, nor |
| your grill, use the proper gauge or thickness and length | | | | can it be allowed to accumulate around the food. The |
| to avoid overheating the cord from excess resistance. | | | | goal is a stream of smoke around the food and out |
| Never leave your grill unattended. A flare-up or grill | | | | the top area of grill. If your grill lid has a vent hole of |
| knocked over from a gust of wind can quickly ruin | | | | some sort, it needs to be fully open or mostly so. |
| your food or your day. | | | | Merely tilting the grill lid may not allow smoke to stream |
| Your smoke source will be wood, of course, in the | | | | out. You may have a thermometer in the lid; this is an |
| form of chips or a large chunk. The wood can be | | | | ideal place to put a vent hole for the smoke. Remove |
| soaked in water beforehand, but that will only increase | | | | the thermometer and plug most of it with aluminum foil. |
| the time it takes to get smoke. Wrap a handful of | | | | Another solution is to use a metal can top screwed |
| chips in a double layer of heavy aluminum foil, and use | | | | through the lid next to the hole to adjust the smoke |
| a fork to poke a few holes in it. Poke too few holes, | | | | exhaust. |
| and the wood will not get enough air to burn. Poke too | | | | Another obvious safety point is to remember the |
| many, and the wood may burn up too quickly. | | | | possibility of your wood flaming up. Keep a spray |
| Whether wood chips or chunks, you will need to learn | | | | bottle of water handy to mist the wood. Remember |
| the nature of your particular grill to determine the best | | | | that the smoking wood gets a large load of oxygen |
| placement. The wood may be best suited to positions | | | | when you lift the lid, and you should be prepared to |
| above, below, or beside the element. So long as you | | | | keep it safe. |
| get a small but steady stream of smoke, it is enough. | | | | |