Smoke for a non smoker on a gasser?

[kmhfive]

I add only enough water for the first couple of hours. Once the water boils away, I adjust the temperature if necessary. However, I have just let the temperature rise naturally the extra 20-30 degrees to get through the stall on longer cooks.

[Hugh]

How long should the smoke last?

[kmhfive]

On charcoal, I only use two wood chunks for ribs, figuring that after about 2-hours, they aren't getting any more smoke flavor. With a gasser, I don't know. I know my smoke tube will smoke for 4-6 hours, which is more than enough for ribs.

[Hugh]

LOL - then I wonder how much smoke I got on these ribs. I had a flame and the smoke lasted for about 20 minutes or so.

They are coming off in the next hour or so. Looking forward to trying them.

[docblonder]

15 minutes of smoke is enough for the smoke ring. But flavor will continue to develop over a couple of hours. Still, not bad after a half hour.

[Hugh]

Doc - can the ribs be cold or do you have to heat them up before you hit them with smoke?

Thx, H

[Hugh]

Doc - can the ribs be cold or do you have to heat them up before you hit them with smoke?

Thx, H

[Hugh]

Nope. Complete bust. I left them in too long. 5.5 hours. I'm confused about timing, the package said they were side ribs, not baby backs. Hmmm.

No smoke taste.

I put on lots of BBQ sauce which made them passable.

[kmhfive]

Sorry! You might try the smoke pouch instead of foil. I'm still working on the timing for ribs myself. I just start checking early since I don't do ribs that often.

https://amazingribs.com/BBQ_buyers_guide/barbecue_accessories.html#mos

[Hugh]

Thanks kmhfive. Luckily this was just an experiment, not the main course so it was a good learning opportunity.

[bten]

My son has an older weber, and I picked up one of these for him, from Amazon:

https://www.amazon.com/Charcoal-Companion-Stainless-V-Smoker-Pellet/dp/B00IJZC9VG/ref=sr_1_9?ie=UTF8&qid=1500257970&sr=8-9&keywords=pellet+smoker+box+for+gas+grill

The also make a double sized one.

He did some ribs on his grill and they really came out great! He liked the way he could add pellets as needed, without having to lift the grate.

[btuckertx]

This is probably a little off topic, but I use a foil pack - actually, some tin foil, made into a boat with the top open - with mesquite and/or hickory chips/chunks to add a little smoke to steaks, sausages, and such on my Weber Genesis grill. I'm going to try the same with a couple of whole chickens on a rotisserie sometime in the next week.

I wouldn't get too caught up in trying to get an optimal temperature. Just try to keep it low - around 300 - and add a few chips from time to time for the first two hours or so.