Adding smoked flavors to your favorite grilling recipes can turn a good barbecue into a truly great experience. You can spend lots of money getting a specialty smoker or with the tips we tell you about here you can turn your Colman road trip grill into a backyard smoker that you can also use on camping trips or for a family day at the beach.

Which wood should you use for smoking?

Most stores that carry grills and barbecue supplies also stock a variety of woods that you can use for smoking. These commercially available products come either as small, thin slices (“chips”) or as larger “chunks” of wood. You may also see hardwood logs or bags of hardwood sawdust but we recommend you avoid these choices because using them requires additional tools. Chips and chunks work great and are easy to use.

Chips are ready to use right out of the bag. Hardwood chunks may still have bark attached. Until you have had the opportunity to experiment with bark you may want to avoid using chunks with bark. Depending on the amount of bark on the chunks you could be adding some unexpected bitter flavors. Chunks are still a good choice because they are much larger than the chips, they burn and smoke longer, and require less of your attention.

You do not have to use commercially prepared chips if you have some hardwood sources available to you. There are three kinds of woods that you do want to avoid completely, however:

• Softwood from evergreen trees. Pine and other evergreens contain lots of resins and other volatile substances that can impart some nasty off-flavors.
• Green wood of any kind. Undried wood when burned can create creosote and other potentially harmful toxins.
• Chemically treated wood of any kind. That includes most lumber used for construction even if it is not specifically labeled as treated wood.

How should you for prepare the wood chips?

With a charcoal grill you could just toss the chips on the hot coals and be done with it. You may not want to do that, however. The chips will ignite and burn hot and fast creating a lot of smoke at first but then fading out almost as quickly.

You will get better results if you soak the wood chips or chunks in clean water for 20 to 30 minutes. Drain them well and toss them on the coals. They will burn much longer and give off more smoke.

Follow the same soaking and draining procedure for your gas Roadtrip Grill. Wrap the damp chips in heavy duty foil, punch some holes on the top, and place the bundle directly on the burner. You can also use a soup can with the paper label removed and some ventilation holes punched toward the bottom side of the can. You can also buy a metal smoker box made especially for gas grills.

You will have to experiment to determine how much smoke flavor you want to add to your different grilling recipes. If you like lots of smoke flavor then you will have to tend the grill and replace the burned-out chips on a regular basis.

Here is a list of recommended hardwoods, the kind of a flavor you can expect from their smoke, and the best food matches for each hardwood variety.

• Powerful, portable, propane grill with authentic open-flame drip-through grilling
• Consistent cooking performance even in cold weather, high altitudes and when fuel is low
• 285 sq. in. cooking surface area
• Removable “mix & match” surfaces – grill, griddle or stove (each sold separately)
• Matchless lighting
• Fully adjustable 20,000 BTU burners, perfect for outdoor cooking even in cold weather
• Lasts up to 1.1 hours with both burners on high or 4.5 hours on low on one 16.4-oz. propane cylinder
• Operates on 16.4oz. propane cylinder (not included) or adaptable to 20 lb propane tank (purchase of tank hose and tank required)
• Propane sold separately (Coleman® Propane recommended)
• Folds to compact size with easy to pull handle and wheels
• Tool holders and side tables built in for easy use
• Removable grease management tray
• Two grill grates included
• Limited 5 year Warranty
• Extra Grill, Extra Griddle, Stove Grate and Wheeled Carry Case also available
• Grill on Stand weight: 44 lbs.
• Dimensions: 46″L x 18″W x 35″H
• Made in China

The Coleman Limited Warranty
Coleman products have a limited warranty from the date of original retail purchase that the product will be free from defects in material and workmanship. The length of the limited warranty may vary by product. The warranty is valid for the original retail purchaser from the date of initial retail purchase and is not transferable.

Keep the original sales receipt. Proof of purchase is required to obtain warranty performance. Coleman dealers, service centers, or retail stores selling Coleman products do not have the right to alter, modify or in any way change the terms and conditions of the warranty. Please refer to your product for the exact terms and conditions of the limited warranty for your purchase. The warranty included with your purchased product is your exclusive warranty.

Can you spot the Roadtrip Grill?

According to a national consumer survey most backyard chefs do not know the safe temperature for a grilled burger. In fact, a whopping 90 percent of backyard grill chefs were not aware that 160 F is the correct internal temperature when cooking ground beef patties on the grill and inside too.

When it comes to serving the best burger, professional grill masters like Steven Raichlen, best-selling author of 28 cookbooks including the just-published “Barbecue Bible! 10th Anniversary Edition“, leave nothing to chance. Instead, they reach for an instant-read meat thermometer, the only reliable way to ensure ground beef reaches an internal temperature of 160 F. Next to an outdoor grill cover an instant read meat thermometer is the essential grill accessory.

The Taylor Analog instant read thermometer is about $3 and rugged enough to toss into the glove compartment so you don’t forget it when you wheel your Coleman Roadtrip Grill into position. Why risk cutting a road trip short with tummy problems?