I am new to smoking and I am trying it out on my gas grill before buying real smoker unit (to see if I can do it or not). In reading a lot of books and viewing videos on YouTube, I am generally told for thin cuts of meat you should use a smoke generator. A smoke generator which you can make yourself or buy online (like Smoke Daddy) which uses wood chips and pellets that produces a lot of white smoke. For thicker cuts of meat, I am told you use use a smoke box or wrap wood chips in aluminum foil. I am currently reading the book "The Science of Great Barbecue and Grilling" and smoke generators are not talked about as a means to make smoke for the barbecue. I would like to know what is your opinion of them. Should I use them or not in my gas grill when I am trying to smoke?
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I have used mo,s smoking pouches for a couple of years with great success for shorter cooks I put them on my flavourizebars and for longer cooks I put them on the grill.cheep and cheerful but great smoky flavour -
What make of Gas grill do you own? Does it have flavorizor bars? Or covers over the burners? Like posted below. If you have them, you can place a wood chunk on top of those bars, place your grates back on the grill and smoke will fill the grill chamber. I use this method every time I use the gasser. Perfect for steaks too.
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I have a Weber gas grill (basic model I think). It is about 10+ years old but still in great condition. The unit has only two burners one for the left side and one for the right side of the grill and they are covered by one long cover down the center of the grill. The unit has no flavorizor bars. -
I need to look into getting a new burner cover which can hold the wood chunks. The current cover will not support the wood and they will just slide off and fall under the flame. If I get a new burner cover which is wider, it could be possible to fit the wood chunks under the grate.
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I forgot to mention! Welcome to the Pit. Good to have you. We will get that smoke flavor dialed in for you. While this discussion marinates........
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I used to smoke in my gasser until I bought the Pit Barrel Cooker, and always used Meathead's recommendations on turning the gasser into a smoker.
Now I only smoke fish on my gas grill since it's easier to clean than my Pit Barrel Cooker or Weber Summit Charcoal Grilling Center when/if the fish oils deposit on the walls. For that I use an A-Maze-N tube with pellets, which works great.
As Meathead says in the smoke-related video here on the Pit, while white smoke is not all that desirable for a cook, sometimes it's just the right thing for getting a good smoke flavor quickly. Gassers are a different animal altogether, since there are so many openings in them, so not all that white smoke is concentrated on the meat. I'm happy with what the A-Maze-N tube does with my gasser. I add a Mo's pouch (as Brewmaster mentioned) on the other end of the gasser so I've got the smoke scene pretty well covered. I have a Weber Summit 6-burner gasser, so that's why I like a smoke source on both ends.
Kathryn
And P.S.: FWIW, I much prefer using the A-Maze-N tube or Mo's Smoke Pouch to aluminum foil pouches. They tend to want to catch fire for me. Never had much luck with a smoke box either.
I like using a chunk of wood as Spinaker recommends, though, as a third option. Gassers are so leaky that having a couple three sources of smoke, especially going off (maximizing smoke) at different times during a cook, is a good idea.Comment
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I just heard something on the web and wanted to find out if it was true. If you are trying to smoke on a gas grill for less than 4 hours you are just smoking your meat and not adding any smoke flavor to it. In order to get the smoke flavor added to the meat you need to do it for several hours.
With that said, I have been smoking meats for an 1-2 hours and I cannot get the meat to absorb the smoke flavor. So I am wondering if there is any truth to this?
On a side note just reading Meatheads book, I am a better cook now at using my gas grill than before.Comment
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I second the A-Maze-N tube. Keep your meat cold before adding it to an already smoky grill. The cold moisture will help the smoke particles stick to the meat. Be careful not to "wash" the smoke off later by mopping or spritzing after i
the meat gets hot.
PS. Welcome to fun and learning in the Pit!Comment
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ftietjen1 That's interesting. I used to use a cast iron box with wood chips in my gas grill, and always felt like I got a good result (smoking 1-2 hours). BUT, now that I think of it, I never really noticed any significant smoke ring, which may be an indication that it wasn't really absorbing much smoke. I was always pleased with the results, but maybe it's just because it was grilled meat. No comparison of course to the great results I get now on charcoal with wood chunks for 4-10 hour cooks.Comment
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