Smoking on a gasser

[Blackshirt BBQ]

I'm trying the "Perfect Pulled Pork" recipe today. I'm using a 4 burner Broil King gas grill, with a stainless steal smoke tray from Blazin' Grill Works. The tray holds about 2.5 lbs of pellets. Everything is going good, except holding temperature on the indirect side is tough, and the smoke doesn't keep up. I'm not sure if maybe the pellets are not getting enough oxygen or what. The smoke picks up more when I pop the top off the grill for a minute. I've got the top propped open an inch right now to see if that helps. Any tips or suggestions from you guys would be greatly appreciated.

[Troutman]

That's interesting, I have a Weber Summit gasser and I have the opposite problem. My pellets want to fire up instead of smoke due to the amount of air that enters the cook chamber. Typically gassers are that way as not to trap the combustion gases. I would say your solution should work but you may sacrifice heat loss as a result.

It's a real challenge to do a low and slow long cook on any gasser. Good luck with yours !!

[jgreen]

I usually try wood chips rather than pellets in a gasser, but any gasser is not the best unit for a low and slow Smoke.

[Baltassar]

I'm not sure I understand the concept here. On a gasser the pellets are not fuel. They are an ingredient -- the smoke, anyway. I find that few ounces of pellets or chips applied (via Mo's pouch) early in a cook, when meat is relatively cool and moist, provides good smoke flavor. But evidently that's another technique entirely.

[PJBowmaster]

I took a look at the Blaz'n GRill Works web site. And I have zero experience using that type of pellet set-up. What I can tell you is it's difficult to keep low and slow temps on a gas grill. Particularly if it's cold or a bit breezy. But you can pull it off. I think with your set-up I would just crank up the heat a bit. That pork will take 275 degrees f all day long anyway. And I would not worry about the smoke at this point. Particularly if the goal is to eat today....

[fzxdoc]

I smoked on a gasser for years following Meathead's instructions and had some pretty good results. Now that I own 2 smokers/cookers though, I only grill on my gasser.

Kathryn

[Danjohnston949]

Blackshirt BBQ, Our 4 Burner Charm-Broil We Typically Use the Outside Burners on Low for Heat and the Center Burners Off for Low and Slow❗️ Smoke I am Still Trying to Figure for a Fact‼️ But as The Others Have Said
You Don't Want A Roaring Wood Fire❗️ IMHOP, A Small Handful of Smoldering Pellets or Chips or Very Small Chunks in a Pan or on the FireGrate or Burner Defusers Should Do It❓ But I Haven't Decided Which is Best!
From a Backyard Cremator in Fargo ND, Dan

[texastweeter]

chips on the gasser always. you have to move them around to find the sweet spot. I usually use a chip tray as well as some smoke packs of aluminum foil.

[Thunder77]

If I am smoking on my gasser, I use my v-shaped smoker box. It sits between two burners perfectly.

https://www.homedepot.com/p/Charcoal-Companion-Stainless-Gas-Grill-V-Smoker-Box-Short-CC7355/205506825

[Henrik]

I've smoked on a gasser for years too. I put my wood chips (not pellets, not chunks) in a disposable aluminum tray, over the burner that's running. Only one layer of chips. When they're done, it usually takes 30 minutes, I add another handful. Job done.

I'm not familiar with using pellets on a gasser for smoke, but I would first try and put a single layer of pellets in a/on a tray and see what happens.

[texastweeter]

tried pellets in my gasser pizza oven...had a pretty good fire

[Potkettleblack]

I use a pellet tube on the Genesis. The trick is all in placement. Not over the direct area, but not right up against the food. So in the middle.

I can keep a pretty steady 225* on the Genesis using the meathead setup with a water pan. That makes it a bit trickier using the pellet tube, but I manage. I only use the water pan setup when it's windy out. I used to see swings of 50* on windy days, so that was a lot of fiddling with the knobs to keep something like a steady temp.

It's not the world's best smoker. But it works good enough until I get the wherewithal to get a more dedicated smoker.

[Spinaker]

I throw a few pieces of oak on the flavorizer bars. It adds a great level of smoke. I do it when I am grilling to. You get connivence and flavor!

[Blackshirt BBQ]

All good info! Thanks guys! By the way, the butt took 12 1/2 hours to get to 203, I used the Memphis Dust rub, and it was absolutely tremendous! I made some overloaded potatoes the next day, and the meat was just as good if not better. I put it in the freezer with "KC Classic" bbq sauce mixed in. I got the book, "Meathead", for Christmas, and I haven’t put it down yet.

[Potkettleblack]

Sometimes they take that long. That’s pork shoulder.

[texastweeter]

https://amazingribs.com/tested-recipes/barbecue-sauce-recipes/east-carolina-kiss-vinegar-barbecue-sauce-mop

I use apple cider venigar instead of distilled, chipotle instead of crushed red pepper, and add 1/2 stick of butter (have to serve warm and shaken). At our house we call it HOGSAUCE. BEST THING TO HAPPEN TO PULLED PORK SINCE SMOKE!

[Blackshirt BBQ]

Also, the meat didn’t stall until 190 degrees. It took over 2 1/2 hours to get done after that. Is that normal? I was expecting the stall around 150-160. It got up to 191, then dropped to 189, and stayed there for over an hour.

[Henrik]

Yes. All meat is different. There's even a second stall sometimes. It seems your pork skipped the first one :-) Either way, the general rule is: let the meat tell you when it's done. You did. Good job!