If you love to BBQ , and you wished you could upgrade to that Pellet Smoker Grill you’ve been dreaming about, but you don’t have the money yet to go get a pellet smoker grill.
No worries, because there is a solution!
Don’t give up on that gas grill yet! You can still smell & eat many of your favorite bbq meats & veggies with the smell of applewood, hickory, mesquite, and other blends while still holding on to your trusty gas or charcoal grill.
Have you ever wanted to smoke cheese & veggies too?
It all can be done!
As long as your grill has a lid & room on your grill racks you’re good to go.
We’d like to Introduce you to the Green Mountain Grill Thin Blue Smoker Tube with Gourmet Pellets. The bag provides up to 50 hours of smoking.
The smoker tube & pellets can be used on a hot grill for adding your favorite Smokey flavor into your steaks, chicken, pork, beef, fish, and veggies!
On those cold days you can cold smoke fish & your favorite cheeses using the cold smoking technique.
All you have to do is add food grade smoke pellets into your smoking tube.
Light it up with a lighter until it starts to burn.
Blow out the flame.
In 5-9 minutes your good to go for 3-5 hours of smoking.
The tube can be adjust from 11”-18” for longer cooking times.
The Green Mountain Grill thin blue smoker tube comes with an 8lb. Bag of smoking pellets giving you 50 hours of smoking time.
…and don’t forget to have a Kizen Meat Thermometer on hand to check your meat helping you know when your food is done, giving you the moist & BBQ that you expect!
Here’s some internal cooking temperature for different kinds of meats. I go by the internal temperatures then pull it off as soon as it reaches the internal temperature.
For big or small cuts of meat, and vegetables we’d recommend the Grillaholics Grilling Mat , keeping it all together on the grill with easy cleanup & it’s dishwasher safe too!
When it comes to smoking food the longer it smokes, the more you can taste it. With heat smoking you want to go low & slow (keep the grill’s internal temperature between 200 to 300 degrees) while regularly checking your food’s internal temperature with your Kizen Meat Thermometer.
To be safe, most meats need to be cooked to an internal temperature of 145 degrees, and poultry cooked to 165 degrees. However, to get real tender barbecue you want a higher final temperature, at around 180 degrees. (See above photos for certain meat internal temperatures)
Then let it rest for a few minutes before cutting into it so that the moisture doesn’t evaporate at its highest temperature.
For those who want the convenience of smoked food away from home we recommend The Green mountain grill’s Davey Crockett WiFi portable pellet smoker grill . It’s perfect for grilling away from home & tailgate BBQ ’s. It can operate with a generator that uses a cigarette lighter plug, or runs off your car battery. You can even grill pizza with it’s fire grilled pizza attachment (sold separately)
With cold smoking cheeses you can smoke them around 3-5 hours with your Pellet Smoking tube. No need to turn on the heat for cheeses. In fact, the more it is cold smoked the better it tastes.
We hope these ideas will help you get grilled smoked food with the grill you already have! The GMG thin blue smoke tube is a lifesaver & will add the smoke flavor you want until you can get your own pellet smoker grill.
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