Bring a large pot of water to a boil over high heatand place a bowl of cold water next to your stove.
Use a small knife to cut a shallow circle around the top of each tomatoremoving its stem. Flip the tomato upside down and slice a very shallow X on its bottom, just piercing the skin. Though this step isn’t totally necessary, it will make peeling slightly easier.
Use a spoon to lower each tomato into the pot of boiling water for 15 secondsthen immediately plunge it into the cold water to stop it from cooking further.
Remove the tomato from the cold water. Use your thumb and the small knife against the four small triangles you created with the X cutand peel the skin downward to remove.
Instructions
Bring a large pot of water to a boil over high heat, and place a bowl of cold water next to your stove.
Use a small knife to cut a shallow circle around the top of each tomato, removing its stem.
Flip the tomato upside down and slice a very shallow X on its bottom, just piercing the skin.
Though this step isn’t totally necessary, it will make peeling slightly easier.
Use a spoon to lower each tomato into the pot of boiling water for 15 seconds, then immediately plunge it into the cold water to stop it from cooking further.
Remove the tomato from the cold water.
Use your thumb and the small knife against the four small triangles you created with the X cut, and peel the skin downward to remove.
You can boil an egg in so many ways, but I like this method because it yields a hard-boiled egg with a perfect medium-cooked yolk.
If your egg is pale yellow with a green perimeter, you’ve gone too far.
Add the desired number of eggs (without overcrowding the pot; they should all fit in a single layer at the bottom) to a large pot and cover with cold water.
Set a bowl of cold water next to your stove.
Bring the water to a boil on high heat.
Once boiling, turn down the heat to low to bring the water to a gentle simmer.
Once simmering gently, set a timer for 6 minutes and 10 seconds.
Drain the eggs and immediately plunge them into the cold water to stop them from cooking further.
When it comes to peeling the eggs, I can’t say I have a magic trick where the shell peels right off in one go.
There are a few ways I’ve found that work well, such as shaking the egg in a tall glass of water with your palm over the top, or rolling the egg along the counter.
Essentially, you want the eggshell to break all over the egg, rather than in one place.
There are a few ways to poach an egg, this method being my favorite. It’s important to use a deep pot even though you’re only poaching one egg at a time. The egg will hit the bottom and disassemble in a shallow pot; it needs to be deep enough for the egg to drop and reassemble around itself without hitting the bottom. Wait to add the salt until the very end, as adding salt to the water toughens the egg white.
DIY Smoker Technique transforms any gas or charcoal grill into a simple smoker using soaked wood chips. It’s an easy method for adding authentic smoky barbecue flavor to meat, fish, poultry, and vegetables without needing a dedicated smoker.
Food to be smokedmeat, fish, poultry, or vegetables
Marinade or dry ruboptional
Water
Wood chipsapple, cherry, hickory, mesquite, or your preferred variety
Instructions
Soak the wood chips in water for at least 30 minutes.
For a gas grill, wrap the soaked wood chips in aluminum foil and create a pouch.
Poke several holes in the top of the pouch.
Place the pouch directly over the heat source.
For a charcoal grill, drain the soaked wood chips and scatter them over the hot coals.
Preheat the grill to low or medium heat.
Place the food on the grill away from direct heat.
Close the lid.
Maintain a steady cooking temperature.
Add more wood chips when the smoke begins to fade.
Use the spray bottle to control flare-ups if needed.
Cook until the food reaches a safe internal temperature.
Remove the food from the grill.
Allow it to rest before serving.
Notes & Wine Advice
Recipe Notes
Different wood chips create different flavors. Apple and cherry are mild, while hickory and mesquite produce a stronger smoke.Avoid soaking the wood chips for longer than one hour, as overly wet chips create steam instead of clean smoke.Keep the grill lid closed as much as possible to maintain a steady temperature and consistent smoke.Always cook food to the recommended internal temperature for food safety.
Wine Advice
A fruity Zinfandel pairs beautifully with smoked meats.A bold Syrah also complements the deep smoky flavors created with this technique.
DIY Smoker Technique is an easy way to add authentic smoky barbecue flavor without investing in a dedicated smoker. By using soaked wood chips and a standard gas or charcoal grill, you can create delicious smoke that enhances beef, pork, chicken, fish, vegetables, and even cheese. This simple method allows anyone to enjoy slow-smoked flavor at home using equipment they already own.
Why You’ll Love DIY Smoker Technique
This grill smoking method is inexpensive, easy to learn, and surprisingly effective. Different wood varieties produce unique flavors, allowing you to customize every meal. Apple and cherry create a mild sweetness, while hickory and mesquite deliver a stronger barbecue profile. If you enjoy outdoor cooking, browse our Barbecue Recipes, Grill Recipes, Outdoor Cooking Recipes, Basic Recipes, and Meat Recipes.
Using the Grill Smoking Method
Start by soaking the wood chips before placing them in a foil pouch or directly on hot charcoal. Position the food away from direct heat and close the grill lid to trap the smoke. Keep the temperature steady and add fresh wood chips whenever the smoke begins to fade. DIY Smoker Technique works best when you avoid opening the lid too often, allowing the smoke to circulate around the food.
Best Foods for DIY Smoker Technique
DIY Smoker Technique works beautifully with ribs, brisket, pork shoulder, chicken, turkey, salmon, sausages, mushrooms, peppers, and many other vegetables. Experiment with different wood chip varieties to discover your favorite combinations. Matching the wood to the food is part of the fun and creates endless flavor possibilities for every barbecue.
Storage and Safety Tips
Store unused wood chips in a cool, dry place to keep them ready for future grilling sessions. Always cook meat, poultry, and fish to their recommended internal temperatures using a reliable meat thermometer. For additional food safety recommendations, visit the FDA Food Safety website.
This simple smoking method makes authentic barbecue flavor accessible to every home cook. With just a handful of wood chips and a little patience, you can turn an ordinary grill into a versatile smoker and enjoy rich, smoky results throughout the barbecue season.
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