Sur La Table® Moistly Grilled Smoking Platform
A sliding base plate makes it easy to add more chips, and liquid reservoirs keep the cooking environment humid for natural juicy tenderness. Just fill with water, beer, juice, stock, wine and more. 11¼" l x 11½" w. Dishwasher safe.
- Now you can easily achieve the intense, smoky flavor of a charcoal grill on a conventional gas grill
- Food cooks directly over the smoldering wood chips for a delicious, concentrated smoky flavor
- Sliding base plate makes it easy to add more chips
- Liquid reservoirs keep the cooking environment humid for natural juice retention
- Just fill with water, beer, juice, stock, wine and more
- Dimensions: 11¼" l x 11½" w
- Material: Stainless steel
- Made in China
Care & Usage Show
- Dishwasher safe
A previous reviewer made it sound so easy so I followed the instructions on the box exactly, soaked the chips, oiled the cooking surface, bought a 3 lb. chicken, rubbed it with seasoning and put it on the grill (using an oven thermometer right on the platform) and cooked the chicken at around 300 degrees. In 1 hour & 15 minutes the chicken was cooked through, moist and delicious, but no smoky flavor whatsoever. While I never lifted the lid during the cooking process, I peeked through the sides of the grill and never saw any smoke. The water reservoirs still has about a 1/4 inch of liquid in them each and the wood chips looked a little roasted but not much burn or char.
I want to try it again, but could use some tips from Sur La Table. There is nothing listed on the website
PROS: The device is well crafted. It is all stainless steel and the liquid reservoirs are seamless, so they do not leak. It is also 3 separate pieces, so it's relatively easy to clean.
CONS: The design of this device is its major flaw. First of all, the key to smoking meat is to engulf the food in smoke, while maintaining a lower cooking temperature. This leads to tender, smoky meat. The problem here is that the chips are directly under the food, so you will never get the chips to smoke unless you really crank the heat, thereby cooking food too fast to absorb the smoke. I cooked my chicken for over two hours @300 degrees. There was zero smoke and no char on the chips. The chicken might as well have been cooked in the oven, since there was no smoke and all indirect heat, thanks to the platform.
This product is a great idea, I just can't imagine how one would get it to work as advertised. If I could return it, I would
The wood chips are so far away from the gas flame they didn't start to smoke until the roast was almost done. That's a waste of smoke.
There are also heat-engineering issues.
Due to the temperature difference between the smoke box portion and the liquid resevoirs the top grate warped (it comes back into shape when cooled) and again the higher heat under the smoke box portion causes that portion to expand enough to make an interference fit making it very difficult to pull out to add more water
Questions & Answers
We have an infra red grill. Can I use the smoking platform and get the same results?
I have an Oak burning grill that has an adjustable cooking surface and would like to know if it will hold up.
Could this be used inside the house over a gas range?
I am disappointed that there are not instructions with Smoker Platform Griddle..-on a gas grill should you heat it to high?-when smoking tdo you lower the heat or turn a burn off?It would have been nice to have some detailed instructions with this and some sample recipes
Is there any information anywhere regarding recipes for use with the smoking platform?