Learn how you can utilize the incredible turndown on a TEC Grill to cook low and slow with our Infrared Smoker/Roaster accessory. Watch as Chef Danielle Wecksler demonstrates how to use the Smoker/Roaster by cooking a whole roasted chicken and smoked ribs.
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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. The Infrared Smoker/Roaster accessory is available for the Patio FR, Sterling Patio FR, and the G-Sport line of grills. Or if you are cooking for a crowd, try our Gator Rack for the Sterling Patio FR or Patio FR!
Tips for cooking on the Smoker/Roaster
-Preheat the grill for 10 minutes on medium heat with the hood closed.
-For smoking, add your favorite 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 flavor.
-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 fine what you like best.
Recipes for the Smoker/Roaster
Roasted Whole Chicken & Turkey
-Preheat the grill on medium for 10 minutes with the hood closed.
-Rinse the bird, and pat it dry. Then rub it thoroughly with canola or vegetable oil, and season with salt and pepper. Adding additional spices is optional.
-Place the bird on its back on the smoker/roaster rack, and pull the legs of the bird gently apart, taking care not to rip the skin. This will allow the heat to better penetrate the thigh area.
-Turn the heat down to low, and close the hood.
-Cook until the bird’s internal temperature (deep within the breast) reaches 160°F. Let the bird rest for at least 15 minutes before carving. We know it’s hard, but worth the wait.
TEC Tip: If you want to use wood chips, our favorite for poultry is apple wood.
Smoked Pork Ribs
-Preheat the grill with wood chips for 10 minutes on medium with the hood closed.
-While the grill preheats, rub the ribs all over with your favorite seasoning.
-Place up to 3 racks of ribs on the Smoker/Roaster rack. Turn the heat down to low, and close the hood.
-Cook for 75-90 minutes until the meat pulls away from the bone easily.
TEC Tip: We love pairing cherry wood with ribs. To maximize the smoky flavor, replenish the wood chips once while grilling.
Smoked Salmon
-Preheat the grill with wood chips for 10 minutes on medium with the hood closed.
-While the grill preheats, rub the fish with canola or vegetable oil, and season with salt and pepper.
-Place the salmon on the Smoker/Roaster rack. Turn the heat down to low, and close the hood.
-Smoke for about 1 hour until the salmon’s internal temperature is 140°F.
TEC Tip: Apple and elder wood are our favorites for smoking fish.
-Preheat the grill with wood chips for 10 minutes on medium with the hood closed.
-While the grill preheats, rub the meat with your favorite seasoning.
-Place the brisket or butt on the smoker/roaster rack. Turn the heat down to low, and close the hood.
-Smoke until the internal temperature of the meat reaches 195°-200°F.
TEC Tip: To maximize the smoky flavor, replenish the wood chips while cooking. In our experience, pork pulls best when you remove it from the grill at 200°F.
Share with us how adventurous you get with your new accessory by using the hashtag #TECGrills on all your grilling pictures!
IMPORTANT: Our infrared Smoker/Roaster should NOT be used on burner settings higher than low. When cooking fatty foods, grease drippings will accumulate in the tray. Do not under any circumstances cook above low or burn off your grill on high fire with this accessory in place. If you do, the drip tray will reach temperatures high enough to ignite the fatty drippings, which can cause a grease fire.