Start smoking, easy and quick with SMOKE IT ALL.
- Easy smoking for gas or charcoal grilling
- Grills up better-tasting food
- Several smoking dust blends to choose from using Kiln-dried beechwood combined with a variety of spices
- Creates a heavenly aroma
- Smokiness is not overpowering
- May be too smokey for some
Now Smoking Is As Easy As Opening a Package of Smoke It All
I’m not a professional griller. I’ve used my Weber strictly for grilling burgers and chicken, as well as roasting veggies and the occasional turkey. When I was asked for my take on smoking, I decided it was time to explore that food enhancement with my grill.
Instead of using pre-soaked wood chips on hot coals for my first foray into smoking, I chose SMOKE IT ALL, a pre-packaged smoking product from a company in Denmark that promised easy smoking for gas or charcoal grilling. I may not be a pro griller, but there is something about using a charcoal grill, that makes me feel less of an amateur. I personally believe charcoal cooking grills up better-tasting food, as well.
“Start smoking, easy and quick with SMOKE IT ALL,” – DIY Pipeline, YBLTV Writer/Reviewer
I’ve learned that charcoal creates radiant heat, so food cooks a bit quicker; gas heat, on the other hand, gives off a water vapor and that diminishes the heat’s intensity.
SMOKE IT ALL has several smoking dust blends to choose from, all of them using Kiln-dried beechwood combined with a variety of spices. That sounded particularly uncomplicated to me. I started with the “Seaside” blend which included Allspice, Coriander, Mustard Seed, Onion, Pepper, Thyme, Tomato, and Paprika.
Directions Are Simple
I prepared medium hot coals for indirect heat and piled them to one side of the grill. Next, I placed the SMOKE IT ALL tin tray with the smoking ingredients right on top of the coals—but only after I removed the sleeve and the film from the tin tray.
Then I placed the top rack on the grill, and oiled it using tongs with wadded paper towel, wet with a little oil – I find that keeps food from sticking.
When the tray began to smoke, I put a piece of salmon on the grill rack, above some coals but not directly above the smoking tray. Covered all, and kept the vents about a quarter open. Smoke began pouring out, and I must say, the aroma was heavenly.
I turned the salmon after 10 minutes and removed it from the grill 10 minutes later. It was perfect for me. I could taste the smokiness—but it wasn’t overpowering.
Tried different grilling times, different smoking dust blends, with other foods—veggies in a tray, sausage, even corn. Each attempt delivered slightly different tastes with just enough smoking flavor. I don’t know if I would attempt foods requiring much longer cooking times with these 20-minute smoking trays, but for barbecuing seafood, hamburgers, chicken and more, SMOKE IT ALL does a wonderful job, easily and quickly when the mood calls for something smokey.
Follow package instructions to remove the tray with tongs.
Other flavors include kiln-dried beechwood with a variety of spices for smoking pork, beef, poultry, lamb and game.
About Smoke It
SMOKE IT ALL is a Danish company producing instant smoker boxes for grilling that is an easy and convenient way to add smoke flavor to any grilling occasion. Our product is a gourmet blend of beech wood with herbs and spices that can used on both gas as well as charcoal grills. Unlike other products, there is no soaking, just smoking!