Let's Cook

Here at TVB we always choose BigK Lumpwood because it’s the most natural product creating the perfect smoke for us.

Gas BBQ Cooking

Always preheat your gas grill, if this is your weapon of choice, and again lid down cooking is our recommendation to achieve the best results.

Cooking smaller cuts like steaks and burgers we suggest the [direct method] to achieve a seared crust but juicy in the middle.

For those longer cooks, roasts/bakes, still maintain a preheated grill, however only using one side of the burners for the cooking period. For the running burner, manipulate the heat setting to the acquired temperature, placing your meats on the opposite side, with the lid down to create that [indirect]cooking method. (More like a fan assisted oven)

Smoking on a Gas Barbecue

To smoke on a gasser, you will most definitely need to purchase a smoker box. This sits on top of your burner with damp wood chips or small wood chunks and makes smoking pretty easy.

You can control how quickly you smoke by turning the knob of the burner higher or lower. Some of the boxes have a separate compartment for water, which will provide a steaming effect on the food, too. The metal will conduct the heat of your barbecue to the soaked wood chips you pile inside the box. The holes in the lid will direct the fragrant smoke over your food. When the wood chips have burned out, you can simply open the lid and add more, if you like.

You can also make your own smoker box by placing drained wood chips in a foil pan, covering with aluminium foil, and poking holes in the foil to allow the smoke to escape. Place the pan directly on the bars over an unlit burner or two, preferably in a back corner. Put the cooking grates in place. Turn on the barbecue, with all the burners on high, and close the lid. When smoke appears, begin cooking your food, adjusting the temperature of the barbecue as needed. You can’t add more chips to the pan, but at least it’s a start.