Cocktail Recipes, Spirits, and Local Bars

5 Holiday Foods You Didn't Know You Could Cook on the Grill

5 Holiday Foods You Didn't Know You Could Cook on the Grill

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

These dishes are even more delicious with a good, smoky char

Fire up the grill (or grill pan) for extra flavor.

(Credit: Curt McAdams)
Why boil eggs when you can cook them on a grill or in a smoker? Sure, it takes longer, but the eggs will be infused with a bold smoky flavor that pairs well with the creamy, deviled filling.Click here for the recipe.

Brussels Sprouts

(Credit: Clint Cantwell)
A common side dish during the holidays, this version of Brussels sprouts is smoky, salty, and slightly charred. It might just make Brussels sprouts your new favorite vegetable. Click here for the recipe.

Green Bean Casserole

(Credit: Clint Cantwell)
If this onion-topped casserole is a staple on your holiday table, you have to try this version. Fresh green beans are grilled before being baked with mushroom soup. If you don’t have an outdoor grill, try giving them some char in an indoor grill pan. Click here for the recipe.


(Credit: Clint Cantwell)
This simple recipe is genius; by leaving turkey stock or broth in a smoker before using it to make gravy, you’ll be able to create an incredibly flavorful accompaniment to your holiday meal. Click here for the recipe.

Bread Pudding

(Credit: Robyn Lindars)
Even dessert tastes better with a little bit of smoke; this sweet and tangy cranberry bread pudding proves it. Click here for the recipe.

A special thanks to Clint Cantwell, editor of for contributing the recipes used in this story.

Kristie Collado is The Daily Meal's Editor. Follow her on Twitter @KColladoCook.

8 meals you didn't know you could cook in an air fryer

If what's under our Christmas trees is any indicator, we are a kitchen gadget nation. Fads have come and gone, enjoying their moment before being relegated to gathering dust in the basement or bringing a few bucks at a garage sale. (Fondue pot, I'm looking at you.) Some stand the test of time my Kitchen Aid stand mixer will always have a place in our kitchen, and judging from Amazon sales year after year, the Instant Pot looks like it's going to stick around. But with the flurry of one-task-wonders competing for our attention it took a while for the air fryer to really bubble up in my consciousness.


Explainers Getting started with an air fryer? Here's what you need to know

Then I talked with professional meal planner Jess Dang, founder of Cook Smarts, about her kitchen renovation. Having an air fryer was a game changer for her family during the several month period that she was cooking out of a makeshift kitchen in their garage. By the time her beautiful new kitchen was complete the gadget had become indispensable, she tells NBC News BETTER. “It's the most used appliance in our house now.”

And you won't believe the things you can make with one. Dang shares several of her favorites with NBC News BETTER, but first, what the heck even is an air fryer?

This is not your Fry Daddy 2.0. There's no bucket of grease. In fact, Dang says, it's more like a glorified oven, albeit a miniature one, that doesn't have to pre-heat. (In my mind it's like the best of the toaster oven and home fryer worlds, minus the gallon of oil.)

You get that crispy/crunchy outside and chewy inside perfect, sweet spot.

Air fryers come in various shapes and forms, but basically, Dang explains, "it's an appliance with a small space so you can circulate hot air. With deep frying you're able to get oil around the surface area and this is the same thinking, just with air.” And thanks to the air circulation, “there's much more evenness in cooking,” she says. “I compare it to a really good oven versus deep frying . you get that crispy/crunchy on the outside and chewy inside perfect sweet spot.” Throw something — practically anything — in and you can heat it up really fast and evenly, she says.

If it sounds too good to be true, there is a drawback. Most air fryers are on the smaller side. You won't be making eight servings of anything for a dinner party like you do in your oven. But cooking for two or in a couple of batches? You're golden.


BETTER Eats Easy one-dish meals that serve a crowd

Before you dive right in, here are a few tips:

  • Plan on about 20 minutes for all vegetables, Dang says. The first 10 minutes she doesn't use oil at that point she tosses the veggies in oil and that helps them crisp without burning.
  • Thicker items do better. My shoestring butternut squash spirals burned, whereas baby carrots, Dang says, are ideal.
  • No recipe? No problem. “I think people get hung up on temperature but I keep everything at 375,” Dang says.
  • And “especially the first couple times you use it, it's worth checking a few times toward the end.”

Ready to start air frying? Here are some of Dang's suggestions for air fryers (specifically for those with baskets) — most of which require no oil at all.

Pizza for 1!

Roll out mini pizzas that can fit into your air fryer. Place into basket and then top with sauce, cheese, and toppings, and air-fry for 10 to 12 minutes. (You can also heat up frozen individual pizzas much more quickly than waiting for an oven to pre-heat, and they're much crispier than if you microwave them!)


Any dessert that's baked in the oven — think brownies, crumbles, cupcakes — can also be done in the air fryer. You don't have to preheat the same way as an oven so just shrink it to a container that can fit in the air fryer and follow the same timing as the oven (but start checking the last two to three minutes).

Mini frittatas

Whisk egg with cheese and veggies in a container like a ramekin or small baking dish that will fit in the compartment. Air fry for 20 to 25 minutes. Bonus: these come out juicier than oven baking them.


A BETTER Way How to make perfect (and easy to peel) boiled eggs every time


Choose any type of meat (leftover pulled pork is a great bet). Spread cheese out onto a flour or corn tortilla, then layer with meat. Roll tightly and brush lightly with some oil. Place into air fryer basket and cook for 12 to 15 minutes, or until they're golden.

Baked potatoes

Poke some holes with a fork in Russet or sweet potatoes and and air fry for 30 to 40 minutes. They end up so much lighter and moist than baked potatoes in the oven.


Yes, you can do fries and chicken tenders, but air fryers are also great for healthy veggies like Brussels sprouts, cauliflower, broccoli, baby carrots, butternut squash and peppers. And yes, you can even start with frozen vegetables.

Forget tofu sticking to the pan and not crisping up. You don't even need breading — just cube extra-firm tofu and toss with some oil, salt and pepper. Air fry for 15 to 20 minutes, shaking once. Toss with your favorite sauce right after air frying.


And my favorite idea, shared by Margaret O'Malley, editor of BETTER: Just toss a drained can of chickpeas with a little oil and air fry, then season with flaky sea salt, herbs de Provence, curry or Japanese spice blend for a crunchy, savory snack.

40 Meals You Didn’t Know You Could Make in a Toaster Oven

Ah, the toaster oven: a perfect tool for making… almost anything you can think of. Yep, while this little oven does toast bread, it can do a whole lot more.

A toaster oven is more energy-efficient than a regular oven, and it can brown and crisp foods in a way a microwave can’t.

From whole eggs still in their shells (what?!) to pizza, fish, kebabs, and muffins, here’s how to use your toaster oven for more than just toast.

1. Maple-glazed sausage and figs

Fresh figs, which are in season from late summer through fall, are a nutritional powerhouse packed with omega-3 and omega-6 fatty acids, potassium, and calcium. The sweetness of the figs contrasts deliciously with the savory sausage.

2. Greek frittata

A frittata is an easy way to start the morning with a healthy dose of protein and veggies. This one combines spinach, tomatoes, scallions, and feta. This easy egg breakfast provides 26 grams of protein per serving.

3. Hard-“boiled” eggs

Get this: These eggs are baked, not boiled. You heard that right. Skip the boiling water and cracked shells and pop ’em directly into the toaster oven (keep the shells on!) for eggs with hard-cooked whites and yolks.

Go ahead and eat the yolk: Studies show whole eggs may not be as unhealthy as we once thought.

4. Whole-wheat blueberry cornbread muffins

Mmmm, blueberries and cornbread. These muffins get a healthier revamp with whole-wheat flour, unsweetened applesauce, and a bunch of fresh blueberries. Each muffin has only 115 calories and 4 grams of protein.

Eat ’em for breakfast or as a snack.

5. Baked eggs

Fill ramekins with eggs, tomatoes, spinach, a little bit of milk, and some cheese. Just 15 minutes in the toaster oven and you’ve got yourself a quick, comforting breakfast.

6. Cinnamon bananas

This recipe calls for only four ingredients: a banana, lemon juice, honey, and cinnamon. And for a lazy Sunday brunch (or dessert), top them with a dollop of plain Greek yogurt and some dark chocolate chips.

7. Whole-wheat banana walnut muffins

These yummy bites are healthier than store-bought muffins, with whole-wheat flour, oats, and nuts. You can omit the extra teaspoon of sugar (the honey will make them plenty sweet) as well as the canola oil (bananas are a healthier substitution).

8. Chicken quesadillas

These ’dillas are filled with Tex-Mex flavors of rotisserie chicken, Jack cheese, and pickled jalapeño. Instead of white flour tortillas, choose whole-wheat. Fresh cilantro adds the final touch of freshness.

9. Roasted broccoli with crispy prosciutto

The main ingredient in this recipe is ultra-healthy broccoli. It gets a tasty, salty companion: prosciutto, Italian dry-cured ham, which is often served sliced super thin. The toaster oven makes the prosciutto extra-crispy.

10. Portobello pesto burgers

These meatless burgers are filled with pesto-seasoned portobellos roasted in the toaster oven. Serve them on whole-grain buns. The zesty carrot-fennel slaw can be served on the burger or on the side.

11. Paleo pizza

The crust for this pizza is made from almond meal, egg whites, and flaxseed meal for a paleo-friendly lunch or dinner. Top it with your favorite sauce, cheese, veggies, and/or meats and bake until crispy.

12. Delicata squash with kale

Kale, one of our favorite superfoods, joins roasted squash in this minimal recipe seasoned by just olive oil, salt, and pepper. Acorn squash and another green (like spinach or chard) would work too.

13. Spicy salmon sandwich

This sandwich takes only 10 minutes to make. Instead of plain ol’ sliced bread, this sammy uses naan, an Indian flatbread. The salmon is seasoned with thyme, sesame seeds, fresh mint, and tart-tasting sumac.

Bonus points: Salmon contains omega-3 fatty acids, which studies have shown may reduce pain from arthritis.

14. Pita melts

Much like the other pizza-esque items on this list, these melts are adaptable to whatever ingredients you’ve got on hand. Top a pita with fresh herbs, Kalamata olives, red onion, and mozzarella cheese, and toast away until the cheese is nicely melted.

15. Moroccan pork kebabs

Coat cubed pork loin in a sweet and tangy sauce made from orange juice, tomato paste, garlic, cumin, and cinnamon. Stick it onto skewers (that you’ve soaked in water for 30 minutes), and then bake these tasty treats in the toaster oven.

Even better, this recipe includes skewers of eggplant and onion to accompany the pork kebabs.

16. Lasagna toasts

Lasagna gets a toaster makeover here. Ditch the sheets of pasta and instead toast slices of hearty whole-grain bread. Top the toasts with ricotta, mozzarella, Pecorino Romano, tomatoes, zucchini, and of course, garlic.

Toast them until the cheese gets all gooey and delicious.

17. Fish and chips

No greasy fingers from this fish and chips recipe. Instead of being battered and fried, the cod is baked with lemon, garlic, and thyme (and eaten with knife and fork). But first, roast the potatoes on high until they turn into golden fries.

18. Stuffed mushrooms

This flavorful dish is light but filling. Fill each portobello cap with a mixture of spinach, onion, ricotta, tomatoes, and basil. Top with a panko breadcrumb and Parmesan cheese crust.

19. Miso-glazed salmon

This dish takes only… count ’em… 5 minutes to cook. The Asian-inspired sauce’s umami flavors come from a blend of white miso (Japanese fermented soybean paste), soy sauce, and sake.

Feel free to omit some (or all) of the sugar or sub a few tablespoons of honey instead.

20. Garlic kale chips

We’re big fans of kale chips, and a toaster oven is great for smaller batches. Kale is packed with antioxidants and is a great source of fiber, calcium, and iron.

21. Baked sweet potatoes

Sweet potatoes (full of vitamin A, which supports cell growth) take a solid 45 minutes to bake if they’re really big. But using a toaster oven means there’s no need to heat up a giant conventional oven.

Make sure to pierce the taters before popping them into the toaster oven — or kapow! Yep, they’ll explode. To speed up the cooking, slice the sweet potatoes into ½-inch-thick rounds.

22. Roasted baby potatoes

Whole baby potatoes take only about 25 minutes to cook in the toaster oven. All you need are potatoes, a little salt and pepper, some olive oil, and herbs of your liking (this recipe suggests rosemary and thyme).

23. Pizza bagels

Load up toasted wheat bagels with sauce, lots of fresh veggies (like bell peppers), and grated mozzarella and you’ve got a satisfying and hearty snack for two in minutes. Top with fresh basil.

24. Applesauce cornbread

Applesauce replaces the fat (usually butter or oil) in this easy cornbread recipe. The recipe also includes oatmeal. Pour the cornbread batter into a small baking pan before sliding it into the toaster oven.

25. Cheese and tomato crackers

No worries — there’s no actual baking of crackers here. Instead, top whole-grain crackers with sliced tomato and a little cheddar cheese and broil until the cheese is melted.

26. Toasted persimmon slices

Persimmons, with their mellow flavor and vibrant orange hue, can be a confusing fruit to eat. To bring out their natural sugars, roast slices dusted with spices of your choice: ginger, cinnamon, nutmeg, and paprika. Dice them to use as a topping for ice cream.

27. Toasted pine nuts

Toasting pine nuts makes them more flavorful and brings out their crunch. They can be expensive, so mix them with other nuts and dried fruits to eat as a snack.

28. Roasted brussels sprouts

Side dish for two, coming right up! Coat some sprouts in olive oil, sprinkle with sea salt and pepper, and leave the rest of the work to the toaster oven. The little sprouts are full of vitamins, including C, E, and A.

29. Roasted chestnuts

Chestnuts roasting on an open fire… um… toaster oven. Peeling them is a chore, but you can always take a shortcut and buy them steamed, peeled, and vacuum-packed. They have a rich, nutty flavor.

30. Almond flour biscuits

These savory biscuits have more protein than their white-flour counterparts. The recipe makes just two biscuits — perfect for snacks or to accompany a dinner for two.

31. Toasty artichokes

First steam the artichokes, and then remove their fuzzy cores. Drizzle with olive oil and salt and roast in the toaster oven. Serve with melted butter for dipping. YUM.

32. Beets with grapefruit glaze

This recipe is all about superfood beets, which contain vitamins A, B, and C. Once they’ve roasted for a full hour in the toaster oven, glaze these earthy-sweet roots with a mixture of grapefruit juice and maple syrup to make them even sweeter.

Things You Didn't Know You Could Grill

Summer is the perfect time to explore, be adventurous, and try something new -- and that means outside on the grill, too. If you've flipped too many burgers, eaten too much barbecue chicken, and are up to your ears in corn cobs, there are plenty of new and delicious foods to try that taste even better with some char. We've rounded up a few of our favorite and non-traditional grilling foods.

For example, have you ever thought of grilling cheese? Not cheese sprinkled on top of bread, but actual cheese. It's entirely possible, surprisingly easy, and doesn't turn into a gooey mess, but soft and chewy instead. Choose thick slices of halloumi or cheese wheels with a thick rind.

Grilled vegetables are another underappreciated grilling gem. One of the best is lettuce, which can enhance any summer salad. Try using a head of Romaine lettuce or butter lettuce that has been cut in half and brushed with olive oil. It chars in minutes and is simply irresistible drizzled with ranch or buttermilk dressing.

Use this optimal warm weather to dust off the grill and try something new. In addition to this list, there are plenty of other deliciously grilled foods. Roam the produce aisle and see what you can find, but be sure to see our picks first!

New to the Ninja Foodi family and wondering what to cook in your new appliance? I’ve rounded up 21 of the best Ninja Foodi Grill recipes, plus more delicious entree recipes using the Ninja Foodi Pressure Cooker and Air Fryer combo.

This post contains affiliate links for your shopping convenience. If you make a purchase based on my referral, I earn a small commission, at no additional cost to you. is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Read my full disclosure policy here.

The commercial made us buy it. Our family was totally influenced to purchase a 5-in-1 Ninja Foodi Grill with a built-in air fryer after seeing the company’s ads over and over again on Hulu. All those mouthwatering meals on screen appealed to us as foodies, and we decided to become Foodis, too.

And I’m so glad we did! The Ninja Foodi Grill is one of my favorite kitchen appliances ever — right up there with my Kitchen-Aid stand mixer and my microwave. We use our Ninja Foodi Grill nearly every day for air frying, grilling, toasting, reheating and so much more. (I love it so much more than the popular Instant Pot, which pretty much just takes us space in our pantry.)

We’ve devoted prime kitchen counter real estate to the Foodi Grill because we use it so much, whether it’s to make air fryer appetizers, like fried wontons or fried ravioli, or to make a main dish like these grilled pork kabobs or 5-minute grilled hotdogs and smoked bratwursts with homemade hot dog chili.

We use the Foodi Grill almost exclusively for reheating leftovers, like chicken tenders, fries, egg rolls and spring rolls, that we want to remain crispy, not soggy. We also use it to toast bread, bagels and buns and to make a batch of grilled cheese sandwiches. We’ve cooked bacon, burgers and sausage in it, too.

At the end of this post, I’ll answer some of the most frequently asked questions about the Ninja Foodi Grill. I’ll also help you figure out which Ninja Foodi Grill is best for you. If you’re trying to decide between the Ninja Foodi Grill or the Foodi Pressure Cooker and Air Fryer combo, I’ll help steer you in the right direction.

But I know you came here for the Ninja Foodi recipes. So, let’s get to those.

7 Fall Grilling Recipes That Will Make You Want to Cook Outside All Season Long

Fire up the grill for sweet potatoes, apple crisp and more.

Related To:

Katie Lee makes Grilled Pumpkin BBQ-Glazed Pork Chops, as seen on Food Network's The Kitchen

Get a Premium Subscription to the Food Network Kitchen App

Download Food Network Kitchen to sign up and get access to live and on-demand cooking classes, in-app grocery ordering, meal planning, an organized place to save all your recipes and much more.

I wasn’t always a year-round griller. I blame my willingness to brave bitter temperatures and the occasional snow storm in the name of char-grilled goodness on my aunt and uncle. It started a few years ago when my aunt (whose grilled pizzas are so good they should win an award) made stromboli on the grill — in late October.

Up until that point stromboli was something we made indoors, in the oven, while watching football. It was one of our go-to game day foods. And, we never really did much grilling after Labor Day. But, one bite of cheesy, grilled, broccoli-rabe-and-cherry-pepper-stuffed goodness and I knew I was never going back. The mozzarella was warm and stretchy and the crust was crisp, with a light char that reminded me of a good, wood-fired pizza. Why hadn’t we been grilling our stromboli all along?!

That year marked the beginning of lots of cold-weather grilling for us. We gave our baked mac and cheese extra smokiness by finishing it on the grill, we charred wintry root veggies directly on the grill grates and my uncle roasted the most incredible, beer-drowned Thanksgiving turkey outdoors. And, we haven’t stopped our all-season grilling since.

You may not be willing to bundle up in a winter jacket and cook outdoors in the middle of January (completely understandable!) but there’s no need to pack up the grill just yet. Fall afternoons are sunny and pleasantly cool — perfect for spending outdoors. Plus, lots of seasonal produce (like apples, sweet potatoes and Brussels sprouts) taste even better with a little bit of char on them.

Ready to give fall grilling a try? These recipes will get you started. But, don’t be surprised if they turn you into a year-round griller, too!

Break out the canned pumpkin puree and pie spices — they’re the key ingredients in Katie’s easy, fall-inspired barbecue sauce. If you make the sauce ahead (it can be stored in the refrigerator for up to two weeks), then these juicy, bone-in pork chops come together in a matter of minutes.

8 Things To Know About The HISTORY Channel's 'The Food That Built America'

At this point, you're probably looking for a new show to watch (and inevitably become obsessed with). You've finished everything on your list and all of your reality TV go-tos just aren't hitting the same. It may sound crazy, but we think you should be mixing in some educational programming into your queue, and lucky for you, The HISTORY Channel is bringing back The Food That Built America for season two on Tuesday, February 9. (Full disclosure: Our editorial director Jo Saltz makes an appearance in a bunch of episodes this forthcoming season!)

The show focuses on the origin stories behind the iconic brands we know and love, ranging from pizza chains to the candies you probably have in your pantry as we speak. Hosted by Adam Richman, The Food That Built America features reenactments and expert commentary about the history of America's favorite foods, so you can learn some fun new facts to throw around at the dinner table or keep in your back pocket for your next trivia night.


Enjoy the warm weather feels of grilling food year-round when you use your panini press to cook vegetables 365 days a year. Achieve the impressive grill marks and charred smoky flavors of summer without going outside or cleaning your grill. Prepare your veggies by cutting them thinly, then arrange them in a single layer in the panini press. Close the lid and cook away. Whether you prep bell peppers, squash, or mushrooms, in no time your kitchen will smell like the best cookout in the neighborhood.

Get inspired to grill some seasonal veggies with your panini press with this easy-to-follow zucchini recipe from Food Thinker.

Healthy Holiday Foods: Latino

Families in Latin American countries traditionally gather on Christmas Eve to share ponche (eggnog-like drink) and a meal. But the fun starts long before the holiday, as relatives get together on weekends to help make the festivities' tamales. Think of it as a merry assembly line: One person makes the masa or ground corn dough, another prepares the pork, and still another is in charge of putting the right amount of masa in the corn husk, adding the pork and chile, and at the end, closing the corn husk just the right way.


Traditional treat: Depending on where it is made, ponche, the Latino-style eggnog, may contain less sugar and be free of heavy cream, unlike its American classic counterpart. The tradition is to add rum and/or fruit. Some versions are made with whole milk and condensed milk, others with only evaporated milk. And Puerto Rico's version of ponche contains cream of coconut and is called "coquito."

Leaner eat: Buy a lower-fat version and skip the alcohol to save calories per cup of eggnog, says Malena Perdomo, RD, a dietitian in the Prevention Department of Kaiser Permanente Colorado and Latino nutrition spokesperson for the American Dietetic Association (ADA). Or make it yourself the way Latinos do (that way you can use fewer egg yolks and more egg whites). And if the recipe calls for heavy cream or evaporated milk, reach for fat-free evaporated milk instead.


Traditional treat: Lechón asado (roasted suckling pig) is a traditional dish for families from Cuba, Dominican Republic, Puerto Rico, Mexico, and Venezuela. Everyone pitches in, digging a pit in the backyard, lining it with banana leaves, placing the pig in the pit, and covering it. A fire is built and the pig is roasted -- slathered in oil, of course.


Leaner eat: Roast a pork loin in the oven by removing the skin, draining the fat, and adding broth, fruit, or bitter orange or orange juice instead of oil to keep it moist.

Traditional treat: A classic Mexican dish popular throughout Latin America, tamales are made of chopped pork and crushed peppers, highly seasoned, wrapped in cornhusks, spread with a dough made of dried corn and lard, and steamed. This recipe has many versions.

Leaner eat: Rather than using lard or shortening, make the tamales with a healthier vegetable oil, such as olive or canola. You can also save fat and calories by making them vegetarian with a Mexican cheese or Monterey Jack and adding a green chile (jalapeño or Anaheim, for example) for an extra kick.

18 Things You Didn’t Know You Could Grill

This could be a great alternative for vegetarians at your next barbecue! Who doesn't love a grilled cheese sandwich? The grill crisps the buttery bread, becoming the perfect companion to that gooey melted cheese. This would be amazing with a smoked gouda! Get the recipe here.

8. Grilled Edemame

My favorite appetizer, GRILLED! Yes, please. After cooking the edemame according to the package directions, toss them in a couple tables of olive oil with a pinch of salt, and place them on the grill until grill marks appear, turning several times.

9. Grilled Mixed Nuts

Sounds nuts, right? If you don't have a smoker, this is the next best thing! It's perfect for summer because you can keep the heat outside. Enjoy them with a nice tall glass of beer.

8 Secrets For a Moist & Juicy Roast Turkey

As a barbecue pitmaster, I love smoking meats of all kinds. But as a restaurateur, I’ve learned that diners want more than just big hunks of meat. Luckily, smoky flavor translates well to many things-cheese, shellfish, fruit, nuts, olives, capers. If you know how to smoke meat, you’ll find that the technique for smoking these ingredients is similar. Just follow the chart and instructions here to produce surprisingly delicious smoked snacks and accents to main dishes.

WOOD Different types of wood add distinct flavors and varying levels of smokiness. Maple and alder are mild and sweet. Apple, cherry, and peach are also mild and sweet but with fruity notes. Hickory adds a stronger flavor, which is great with foods like capers and nuts.

Adjust the amount of wood chips to control the level of smoke. Besides the type of wood, another factor that a ects the smokiness of the food is how many chips you use. Foods that absorb smoke more readily or that will smoke for a short time need fewer, while those with long cook times or barriers preventing absorption, like skins or shells, need more.

Soak the chips for about 30 minutes and then drain before using. Otherwise, they will burn rather than smolder and smoke.

TEMPERATURE Smoking is achieved over low, indirect heat. Just how low that heat should be depends on whether you want the food to cook (like scallops and oysters) or just soften slightly to absorb the smoke. If you’re smoking a melty ingredient like cheese, the temperature should be only hot enough to ignite the wood chips. This is called cold-smoking.

For a charcoal grill, ignite a chimney starter full of lump charcoal and burn until the edges of the coals look ashy. Carefully spread the coals over half of the charcoal grate. (If you’re cold-smoking, ignite half a chimney. Use three coals and leave the rest in the chimney set on bricks.) Close the lid to let the coals burn down to the desired temperature, monitoring with a probe thermometer stuck through the air vent if your grill doesn’t have one built in. Scatter the wood chips on the coals.

For a gas grill, ignite one of the burners and close the lid. Let the grill heat up to the desired temperature, adjusting the burner setting as needed, and then add the wood chips. If your grill has a built-in smoker box, use it according to the manufacturer’s instructions. If not, after-market smoker boxes are available, or you can wrap the soaked chips in a foil packet with lots of holes poked on top and place it directly on the lit burner, under the grate.

SURFACE Once the chips are smoking, put the food on the section of the grill that doesn’t have coals or a lit burner under it. Items that are large enough not to fall through the grate can go directly on it. For smaller items, use a perforated grill pan to keep the food from falling through the grate while allowing smoke to circulate. For foods so small that they would fall through a perforated pan, use a metal pie plate.

TIME Cover the grill and smoke according to the instructions in the slideshow below.
Try this method once with one of these foods and you’ll see how easy it is. Just don’t blame me if you take up smoking all the time.

Watch the video: Hühnerkoch Weihnachtsessen (August 2022).