The Smoker Box is an essential accessory for true barbecue enthusiasts, especially those who want to take their dining experience to the next level. Designed specifically to integrate into Napoleon barbecues, this box transforms a conventional grill into a complete smoking station, allowing you to elevate your culinary skills and surprise your guests with intense, complex and memorable flavours. Ideal for both casual grillers and demanding barbecue chefs, this accessory represents an evolution in the art of home smoking.
Innovation in Smoking for Napoleon Barbecues
This smoker box has been designed with exceptional precision to fit perfectly into the structure of Napoleon barbecue burners. Its compatibility has been optimised to fit models such as Prestige PRO, Prestige, Rogue and Freestyle without additional adjustments, ensuring safe, efficient and hassle-free integration. This innovation allows the smoking process to be incorporated naturally into the barbecue’s heat flow, ensuring even smoke distribution across the entire cooking surface. Thanks to this smart solution, any Napoleon barbecue owner can enjoy a professional smoking experience without the need for bulky external accessories or additional installations.
Ease of Use and Efficiency in Every Cook
One of the great advantages of this smoker box is its simplicity of operation. Simply fill the box with pre-soaked wood chips — which helps prolong the combustion process — and place it on one of the main burners, removing the flame guard first. In minutes, the wood begins to smoke in a controlled manner, slowly infusing meat, fish or vegetables with a rich, natural smoky flavour. This efficiency in smoke production allows the user to focus on cooking without complications, making smoking an accessible and practical technique, even for those new to the world of barbecuing.
Versatility in Flavours and Aromas for Every Dish
The design of this smoking box allows you to experiment with a wide range of aromatic wood chips, opening up a world of possibilities in terms of flavours and nuances. Woods such as walnut, apple, cherry, mesquite and oak offer unique profiles: from a sweet and fruity touch ideal for poultry or fish, to intense and earthy aromas that pair perfectly with red meats or ribs. This aromatic versatility turns every barbecue session into a creative experience, tailored to the type of food and the tastes of your guests. Whether you are looking for a subtle smokiness or a deep, intense flavour, this box is the ideal accessory for personalising every dish.
Durable and Practical Design with High-Quality Materials
Made entirely of high-strength stainless steel, this smoking box has been designed to withstand high temperatures and prolonged use without warping or rusting. Its sturdy structure ensures a long service life, even with frequent use. In addition, its smooth surface makes for quick and easy cleaning, a crucial detail for those who seek practicality in every accessory. Measuring 41 x 9 x 6.5 cm, it offers generous capacity for wood chips, which translates into longer smoking sessions without the need for constant refilling.
Significantly Improve Your Barbecue Performance
Installing this smoker box instead of a sealing plate not only allows you to enjoy the flavour of smoke, but also radically expands the capabilities of your Napoleon barbecue. This simple change turns a traditional grill into a multifunctional piece of equipment, ideal for exploring new techniques such as slow smoking or sealing with a smoky aroma. The result: dishes with a more complex and professional flavour profile that will impress at any outdoor gathering or family cooking event. It’s an excellent way to get the most out of your investment in a Napoleon barbecue, taking advantage of new cooking techniques and styles without purchasing additional equipment.
Maintenance and Best Practices for Optimal Performance and Long Life
To ensure that your
Napoleon Smoker Box performs optimally during every barbecue session, it is essential to spend time maintaining it. Although it is made of
heat- and corrosion-resistant stainless steel, continuous use at high temperatures and the accumulation of residue can diminish its effectiveness if not properly cared for. Below are the best practices for keeping this accessory in top condition, optimising its performance and ensuring pure, consistent smoky flavours.
Why is maintenance important?
Proper maintenance:
- Prevents residual flavours from previous cooks.
- Extends the life of the stainless steel.
- Ensures efficient combustion of the wood chips.
- Prevents the build-up of soot, grease and oxides, which can negatively affect the taste of food.
Detailed steps for cleaning and maintenance:
- Cool completely before handling: Never clean the box while it is still hot. Wait until it has cooled completely to avoid accidental burns and deformation.
- Empty out any burnt chips: Remove any wood residue and accumulated ash. You can use a metal brush or sturdy spatula to remove any stuck-on residue.
- Wash with warm water and mild detergent: Use a non-abrasive sponge or brush. Avoid harsh chemicals or metal sponges that could scratch the surface and compromise its durability.
- Rinse and dry thoroughly: Make sure to remove all soap residue and dry thoroughly with a cloth to prevent rust formation, especially if stored for long periods.
- Check holes and grilles: Make sure that the ventilation slots are not blocked, as this could hinder the escape of smoke or cause uneven smoking.
- Proper storage: Once clean and dry, store the box in a dry place protected from the elements. If possible, place it in a container with a lid or in a kitchen cupboard or closed garage.
- Responsible use of wood chips: Always use food-grade wood chips, preferably soaked in water, wine or beer for slower, more aromatic combustion. Avoid using chemically treated wood, as it may release toxins when burned.
Additional recommendation:
From time to time, give the box a
thorough clean by soaking it in hot water with vinegar or bicarbonate of soda for 20 minutes before washing as usual. This will remove invisible residues and persistent odours.
Smoked Salmon with Pistachio Crust and Maple Syrup Recipe
Alternative version of firm tofu glazed with a crispy pistachio crust
A gourmet recipe designed to impress. The combination of the mild aroma of apple wood smoke with the natural sweetness of maple syrup and the crunch of pistachios creates a balance of flavours that is ideal for special dinners or outdoor lunches. It is perfect for taking advantage of the indirect smoking capabilities of Napoleon barbecues with the smoker box installed.
Equipment
- Napoleon Smoker Box
- Barbecue compatible with gas burners
- Aluminium tray or perforated griddle for indirect cooking
- Cooking brush or spatula for applying the crust
- Cooking thermometer (optional)
Salmon version
Ingredients (serves 4)
- 4 fresh salmon fillets, skin removed (180–200 g each)
- 100 g unsalted pistachios, shelled and chopped into medium-sized chunks
- 2 tablespoons Dijon mustard
- 2 tablespoons pure maple syrup
- 1 tablespoon extra virgin olive oil
- Fine sea salt to taste
- Freshly ground black pepper to taste
- 2 cups apple wood chips (soaked in water for at least 30 minutes)
Step-by-step preparation
- Prepare the smokerFill the smoker with the wet wood chips and place it on one of the burners, removing the flame plate first. Turn the burner on to medium heat and close the lid until smoke begins to emerge (between 5 and 10 minutes).
- Prepare the crust mixtureIn a bowl, mix the chopped pistachios, mustard, maple syrup and olive oil. Mix until you have a thick, grainy paste.
- Prepare the salmonDry the fillets thoroughly with paper towels. Season both sides with salt and pepper to taste. Place the fillets on an aluminium tray or a griddle suitable for indirect cooking.
- Apply the crustSpread the pistachio mixture over the top of each fillet and press lightly to adhere.
- Cook using indirect heat with smoke Turn off the burner under the salmon and keep only the burner with the smoker box lit. Stabilise the internal temperature of the barbecue between 160 and 180°C. Cook with the lid closed for 20 to 25 minutes, or until the salmon reaches an internal temperature of 52–55°C, ideal for a juicy finish.
- Finishing (optional)If you want a crispier texture on the base or crust, place the fillets directly over medium-high heat for another minute or two.
- Rest and serveLet the salmon rest off the heat for 5 minutes. Serve with wild rice, sweet potato purée or citrus salad.
Vegetarian version of firm tofu with pistachio crust and sweet glaze
Ingredients (4 servings)
- 400 g firm tofu
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon rice vinegar
- 100 g unsalted pistachios, coarsely chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup or agave syrup
- 1 tablespoon toasted sesame oil or olive oil
- Salt and black pepper to taste
- 2 cups apple wood chips (previously soaked)
Step-by-step preparation
- Prepare the smokerAs in the salmon version: fill with damp wood chips, place on the lit burner and wait for smoke to appear.
- Prepare the tofuPress the tofu with paper towels or a special press for at least 10 minutes to remove excess moisture. Cut into blocks approximately 2 cm thick.
- Marinate the tofu: In a bowl, mix the soy sauce with the rice vinegar. Coat the tofu blocks and let stand for 10 to 15 minutes.
- Prepare the crust: Mix the pistachios, mustard, syrup and oil until you obtain a thick paste.
- Apply the crust to the tofuPlace the tofu blocks on a lightly greased aluminium tray. Apply the crust mixture to the top of each block, pressing down to ensure it sticks well.
- Cook over indirect heatCook in the indirect cooking zone at a stable temperature of 160°C for 30 to 35 minutes. Keep the lid closed throughout the process to ensure even smoke penetration.
- Finish (optional)For a firmer, crispier texture, sear the tofu on both sides over direct heat for an additional 2 minutes per side.
- Rest and serveLet rest for 3 to 5 minutes before serving. Serve with jasmine rice, quinoa or grilled vegetables with lemon.
Additional suggestions
- This recipe works very well with cherry wood chips or a mixture of apple and oak for a more intense flavour profile.
- The crust can be flavoured with fresh herbs such as rosemary, thyme or coriander.
- For a spicy version, add a pinch of dried chilli to the pistachio mixture.
- The tofu can be marinated overnight for a deeper flavour.
