Smoke for a non smoker on a gasser?

[Hugh]

Ok folks. I'm from Canada and we just don't smoke our meat alot. I figure its time for me to try it. Who has been smoking successfully (or not) on gas grills and what is your take on it? I know Meathead says it can be done. But is it worth it or should I just go out and buy a new toy for a couple hundred bucks and get a smoker?

I've got a Weber Genesis 310 with Grillgrates. I saw Meathead throw some pellets on the Grillgrates in a sous vide video cooking turkey. Is it that simple? Or is it better to get a container and put it above the gas burner?

Are there any like me out there who didn't grow up with smoke? Have you acquired a taste for it?

[kmhfive]

I don't use gas, but having read a lot before and after I started using a pellet cooker, I can tell you that there are many easy ways to add smoke or more smoke! I currently have an A-Maze-n tube. I have taken wood chunks and placed them right on the firebox deflector plate. And I've put chips into a foil wrap with holes poked into the foil. Some folks on here use a CI pot with holes drilled in it to add smoke to their Kamado cookers.

That said, the PBC does produce some wonderful BBQ. It's on my MCS list.

[kmhfive]

MCS is More Cooker Syndrome. Here's some help with some of our more typical abbreviations:

https://pitmaster.amazingribs.com/forum/pitmaster-general-discussion/7752-commonly-used-acronyms-abbreviations#post7752

[kmhfive]

I agree with you, Hugh , regarding getting quality up front. I have a good pellet cooker and a Weber Kettle with the SnS combination. This, to me, has been an amazing combination. There are a number of posts discussing both the PBC and the Weber Kettle/SnS combo.

[kmhfive]

https://pitmaster.amazingribs.com/forum/introductions-aa/319322-trying-to-do-the-best-i-can-on-an-inferior-budget#post319322

https://pitmaster.amazingribs.com/forum/grills-and-smokers/charcoal/342100-pbc-or-wsm#post342100

[RonB]

Since you are not sure if you will like smoked meats, I suggest buying some wood chips and making aluminum foil pouches to add smoke to your gasser. If you like the taste you can buy a "real" smoker. You will need at least two leave in thermometers to monitor both pit temps and meat temps.

If you do like the flavor smoke adds, then you need to figure out how many people you could be cooking for, and what you want to cook before researching what cooker you will need.

You also need to decide how much smoke flavor you want. Pellet smokers mostly have a milder flavor than charcoal or wood.

And how much time do you want to spend tending your smoker? Some are essentially "set and forget" while others may require tending every 30 minutes.

Cost is a factor to most here. You can spend as little as $100, (US) to well over $10K. Please buy a quality product. A cheap smoker that leaks smoke can be very frustrating for someone new to smoking because it's very difficult to control temps using one. Most sold at big box stores are not very well sealed, so I would avoid them all together.

Good luck.

[EdF]

This is all very sensible advice!

[jlhilden]

I have been using my Weber Genesis for smoking more and more since getting an A-Maze-n smoke tube. It's cheap and with a few lbs of pellets, it's a great way to give it a go with little cost. I light the pellets in the tube with a blow torch and set the tube on a piece of heavy duty tin foil on the grate above or near the burner being used. I constantly get +4 hours of decent smoke. If the tube is not near the meat, it really does not contribute much heat and I use the burners for full heat control.

[cgrover60]

I'd stick with chips or pellets directly in the channels of your grill grates to see if you like smoked food. Mo's grilling pouch is also a good option if you want hassle free cleanup.

[FireMan]

You WILL like smoked everything. Not only do we all know it, it is an order. Many of the ways of introducing smoke to your gasser have been mentioned, do them, all of them, until one works best for you. I just got a gasser, would not cook with out chips, unless I'm woking, & even then I might. And most importantly, get the "other" cooker. Feed the need! You can't have to many, cuz they all do different things, like different saws. That's another story you will have to learn & master as you grow in your grillin/smoking career.

[JCGrill]

I'm beginning to think FireMan is a euphemism for that little devil that shows up on your shoulder.

[EdF]

Didn't I say something about him sitting on your left shoulder a week or so ago? But he's right - the current quarry will love everything smoked!

[Hugh]

Thanks all. Smoking is my next experiment.

[choffert]

You can also try chunks of wood below your grates on the flavorizer bars, they need to be too big to fall through the bars. I've done this before to add smoke to something I was grilling, but as stated above, a dedicated smoker will produce a much stronger effect than any of these methods. Experiment...there is no wrong way...

[PJBowmaster]

I use the exact set-up recommended by Meathead on this site. A small foil pan for smoking chips placed directly on the flavorizer bar above the lit burner. A Large foil pan for water placed directly on the flavorizer bars and underneath the grill grate. Meat placed on the grill grate above the water pan. Pit Temperature probe at grate level above the water pan near the meat. Meat probe in.....the meat. The ONLY trick is to get the pit temp right. And that means playing around with the burners. Try different combos until you are around 225 degrees f pretty consistently.

This set-up requires a bit more babysitting than a dedicated smoker in my experience. Particularly on windy days. And I prefer a dedicated smoker or Weber Kettle w/SNS for that reason. But if all you have is a gas grill give this set-up a try. It works GREAT! And you will enjoy the smokey results on your dinner table. Cheers!!

[PJBowmaster]

I think the water pan is VERY important to stabilize the heat and add moisture to the cook. That moisture allows for good smoke penetration of the meat.

[Hugh]

Thanks PJBowmaster. I'm off to find some disposable containers for the water.

[Sultan2ofswat]

I've found keeping the temp around 225 or lower can be difficult when smoking on a gas grill... the water pan helps a lot getting the temp to stay in that range when needed.

[FlaBouy]

I run a Smoke Daddy on my gasser.... http://smokedaddyinc.com/products/co...ld-smoker.html

[Argoboy]

I have smoked ribs successfully on my Napelon grill using a metal box that sits above the burner, they are available at Home Depot, Lowes or CTC if you look. They work well and I did not have any trouble getting my natural gas grill to do low and slow. I think pellets from a pellet smoker would work best and last longer, I cut up pieces of hickory to fit in my smoke box. Aluminum foil will also work.

[RonB]

And please let us know what you think of your first smoked protein. Pics would be great too.

Also, if you ever come to the US, post here where you are going and someone will most likely be able to point you to some good Q.

[Hugh]

Alright, I'm going to try making my first ribs ever tomorrow AND smoking them! I saw that metal box at Home Depot Argoboy. That will be my next purchase if I like smoke. I'm going to start with pellets and tinfoil. I found a drip/water pan that will fit under my Grillgrates. Should be fun.

[Hugh]

This is my first shot at smoked ribs. Using all of meatheads techniques and Last Meal Ribs.

There are cooking at this moment.

I have a few problems....I mean learning opportunities.

But first - my setup:
- Gas Grill Weber Genesis II 310, GrillGrates, iGrill2 therm. I put the water in a tray under the grillgrate on the hot side (as per Meathead).
- I removed a membrane from one of the backs. The other was covered over 1/2 with a thick slab of fat. Wasn't sure how to approach that so I left it (should I have removed with a knife?)
- I put 4 ounces of Hickory chips in a tinfoil pouch I made directly on the hot side (over the flame protector). I wanted to use pellets but Home Depot didn't have any.
- I salted the ribs last nite and put in the fridge. Discovered there was no room so I had to wrap in plastic and scrunch into meat holder. Not sure what that will do to the dry brine.
- I liberally coated them in Memphis rub before putting on the barbeque.


Problems so far....

1) I didn't preheat the grill. I set it all up with the wood on the under the grillgrate and then realized if I preheat, I'd lose smoke or have to handle very hot grill grates to get the wood under....first mistake. I threw the ribs on cold. What is the downside of that?

2) Fire! The smoke started fairly quickly and by 15 minutes in I had a fire. The tinfoil bag looked like a grease fire. Initially it seemed ok, there was just a big cloud of nice smelling smoke. Toward the end (20 minutes) though the smell became metallic. I wonder if the tinfoil burned??? It wasn't heavy duty tinfoil. It will be interesting to taste these things to see if there is a metallic taste. I think I put too many holes in the tinfoil to let in too much oxygen?? Fewer holes next time. How long should the smoke last???

3) Heat consistency - I did a big pulled pork a few days ago and the gas weber held the heat at 225 with one burner no problem. Today I can't hold 225 with one burner. I'm at about 195. I assume that is because I have a water tray over the lit burner? I hate adding a second burner since the inside rib is very close to the middle burner and would get direct heat.

I resigned myself to needing two burners so I moved the water over to the middle burner and resumed cooking.

4) the back of one slab was covered in fat. Should I have trimmed it?

5) The type of meat - the package said they were side ribs with breast bone removed. th

[Hugh]

I eventually removed the water tray altogether just to complete the test. Sure enough it heated right up and I'm able to maintain the heat with one burner.

I didn't realize how much of a heat sink the water would be.

Is it important to have water for the whole cook or just while its smoking?