Our smoking platform lets cooks easily add smoky flavors to foods on a conventional gas grill. The perforated base and wood chip tray allow heat and flames in to produce smoke quickly, creating a venting system that controls the amount of smoke in your grill.
Includes: Smoking platform, chip tray and cooking grid
Care: Dishwasher safe; dry well after each use (do not use abrasive scrubbers)
Dimensions: 11½" l x 11¼" w
Material: Stainless steel
Made in China just for us
Liquid reservoirs keeps cooking environment humid
Helps retain natural juices and flavor
Smoke sausages, beef, lamb, pork, fish and vegetables
Only takes up a portion of your grill space
Cook simultaneously on the other side
Fill with water, beer, wine, juice, stock or any other liquid
Use drawer handle to adjust heat vents
Slide compartment in or out to control amount of smoke
Pre-soak wood chips for added depth of flavor
Seattle-based Sur La Table® has kept its finger on the pulse of America’s cooks since opening its doors in 1972 at Seattle’s historic Pike Place Market. Since then, chefs and home cooks with a taste for adventure have flocked to the culinary mecca.
A destination for iconic chefs such as Julia Child, Jacques Pépin, Martha Stewart and Mario Batali, Sur La Table entices aficionados and curious beginners alike with its amazing selection of cookware and tools.
With a successful catalog, website, culinary program and stores coast to coast, Sur La Table continues to share its passion for the traditions and tastes of the world with people who love to cook and entertain.
I read two previous reviews and thought I needed to comment. The second review trashes the smoker. The customer must have gotten a defective smoker or tried to use it in an open-hearth steel mill! We have used our smoker several nights in a row over several months. It is very good quality and does an excellent job. We have used it on the grill in the winter, as well as during Spring. We liked it so much we have recommended it to three other friends who purchased them also. Just to be safe for the future, we bought a second unit to have when this one eventually wears out
This is a one time use product. When the grill heated to 350 degrees it started to warp and I couldn't get the drawer open. I put pork chops on and they took way too long to cook. I had to just put them right on the grill. When I turned the grill off and the temp came down it was a mangled mess. Sad. Such a great idea, but even on sale, not worth it for one (bad) experience
I read several reviews about poor smoke when using this product. I thought about how I use a smoker box on my gas grill and decided to try that method. I removed the grilling racks and placed the Moistly Grilled Smoking Platform directly onto the burners. This seems to work. I am not seeing any warping.
First if you read the box that it is shipped in, it says at the top of box to use indirect method. Farther down it says to use direct method. I started indirect and there was no smoke. I switched everything around (not easy with hot grill) and did it direct. It warped so could not open drawer and wood chips burnt. Also used wine for the liquid and it burnt in sides. Am going to try to clean it, but looked pretty bad. Also coated with olive oil to keep food from sticking.....no such luck
I LOVE THIS. I MARINATED MEAT FIRST. GREAT FLAVOR WITH THE WOOD CHIPS AND USED DIFFERENT LIQUID FOR DIFFERENT ITEMS. ONLY THING I WOULD LIKE TO SEE IS THAT IT WOULD BE MADE OF SOME NON-STICK MATERIAL BECAUSE IT IS RATHER DIFFICULT TO REALLY CLEAN.
This is a pain to clean, but it gives great results, especially for (dry rub coated) Chicken Thighs and Tri-tip. (clean with a STURDY spatula or scraper) I have used this for 2 years with great results. currently purchasing as a gift for my son.
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Best Answer:This makes amazing chicken. I usually cook thighs, and they turn out perfectly. You will need to "tinker" a bit to figure out the best cooking time for chicken breasts. Start with my cooking time/temp that I use for thighs, and use a thermometer (I swear by the thermopen ( website:= .thermoworks ) the easiest and most accurate thermometer I have ever used) and adjust accordingly. (Thermopen is not cheap, but it IS WORTH EVERY PENNY). for 12 Thighs I use a temp (thermometer in the top of my grill located roughly above the chicken) of AROUND 400 degrees (400-425). Start with seasoned thighs, skin side down, cook for 35 minutes, then turn thighs over for an additional 15 minutes. This will cook medium size thighs to a "rare" degree. Large size thighs need an additional 5 minutes or so. I hope this helps...it should give you a good starting point (Weber gas grill with thermometer in the top being used) -K. Nilsson
There no exact answer to your questions. Too many variables. Grill temp, amount of chicken, etc. Your internal temp should be 165 degrees. I highly recommend an internal temp thermometer to monitor the correct time to remove your chicken or any foods. I use the Idevices 2 and love it. It connects to your phone via bluetooth to allow you to monitor your food temp while away from the grill.
Best Answer:Great recipe: Large Tri-tip Coat the Tri-tip liberally with dry BBQ Seasoning + unseasoned meat tenderizer. let stand (in refrigerator for an hour or so). Cook on grill (approx temp 400-425 by temp thermometer imbedded in the (gas) grill lid) for 45-50 minutes. (fat side up). This will come out med-rare in the center (thickest part) of the tri-tip. (suggestion: buy a tri-tip with the smallest "tail", as that part cooks the most, and usually comes out med-well) k.nilsson
Would this work in a regular oven for bread baking?
A shopper on Oct 9, 2014
Best Answer:Yes, There is no reason why it would not work. I am guessing that you want to use wood chips to impart some "smoke" into the bread. just keep in mind that it takes about 30 minutes for the "soaked" wood chips to start smoking (based upon the unit being placed on a BBQ grill with the internal grill temp running at 400-425). You will no doubt need to experiment a little, but it should work. (the liquid trays keep everything moist). from my experience you do not need a lot of wood chips when using this. (I usually use only a hand-full and spread them out. This easily lasts (generates smoke) for warmup+ 60 minutes of cooking.
I absolutely love this thing and it makes perfect tri-tips (45 min - rare/med rare) and BBQ chicken (12 thighs 35 min / flip / 15 min =>done. It IS kind of a pain to clean (I use a scraper spatula), but really does a nice job of imparting smoke to your food. Bread...that is a new one. Sounds interesting. I have 2 left thumbs when it comes to baking, but this should work. (might want to put it on the lowest rack of the oven, directly over the heating element.) This really works well for "indirect heat" cooking. Good luck. -K. Nilsson