Learn how you can utilise the incredible turndown on a TEC Grill to cook low and slow with our Infrared Smoker/Roaster accessory.
Constructed of the same high-quality, durable stainless steel as our grills, the Infrared Smoker/Roaster accessory uses infrared heat to keep your smoked meats juicy and tender. With a custom radiant drip tray beneath the elevated rack, excess fat drips off while keeping your grill clean. And our 5-cup custom wood chip corral keeps the chips in the proper place for even smoking and cleanup, so you don’t need a separate smoker. There is also no need for a separate rotisserie that requires power to your grill. Simply use the rack without chips for moist, roasted meats. Take advantage of our low cooking temperature for slow-cooked meats that fall off the bone.
Tips for cooking on the Smoker/Roaster
-Preheat the grill for 10 minutes on medium heat with the hood closed.
-For smoking, add your favourite chips to the chip corral. Once they start smoking, turn the grill down low.
-Use a digital thermometer to test the internal temperature of meats on the grill without cutting into the meat and losing all the juices. You’ll consistently get great results if you cook to a targeted temperature, not a time.
-For poultry, stuff the inside of the bird with aromatics to infuse the meat with flavour.
-Add any sauces at the end of the cooking times to prevent burning.-Keep in mind that when it comes to smoking and barbequing, there is no one right way to do it. People’s tastes vary by region and preference, so we encourage you to experiment with different cuts of meat, different types of wood, and different rubs and spices to find what you like best.
-Use a digital thermometer to test the internal temperature of meats on the grill without cutting into the meat and losing all the juices. You’ll consistently get great results if you cook to a targeted temperature, not a time.
-For poultry, stuff the inside of the bird with aromatics to infuse the meat with flavour.
-Add any sauces at the end of the cooking times to prevent burning.-Keep in mind that when it comes to smoking and barbequing, there is no one right way to do it. People’s tastes vary by region and preference, so we encourage you to experiment with different cuts of meat, different types of wood, and different rubs and spices to find what you like best.