Trouble Generating Smoke With Smoker Box

[DWCowles]

Welcome coldbrew

[coldbrew]

if using a gas grill for longer smokes, I put away my smoke box, and make a BUNCH of aluminum foil pouches of wood. they each usually last about 30-45 minutes. I change them about every 45minutes to an hour. Like everyone else said, for HEAVY smoke flavor, gotta get a dedicated smoker though.

When I cook "low-and-slow" on my Weber Genesis, 2 of the 3 burners are off and the far left is at the lowest setting. This gives me a grill grate temp of 230 to 235 deg, the lowest I can get my grill. Putting the stainless smoker box with wood chips directly on the flavorizer bar gives a little smoke. Using pellets gives a bit more. I tried an aluminum foil smoker pouch that I saw on YouTube directly on the flavorizer bar and it gave some, but not much smoke. Is the flame/heat just to low to generate smoke? I just bought a pellet smoker tube but haven't had a chance to try it. Making "last meal ribs" next week and will try the smoker tube. At least according to my understanding it does not rely on burner heat, just the lit pellets to generate the smoke.

I just had a session with California Psychics, and she told me a gas smoker is in my future

Thanks again for all the suggestions and warm welcomes

[EdF]

No direct experience, but I've heard good things about those smoker tubes.

[texastweeter]

I wrap up the wood chips about twice the size of my palm and about an inch and a half thick. the bottom layer is one thick the top a bit more due to folding the foil over. Then I poke about 8 holes in the top the size of a pencil, and place directly on the grates above the lit burner. generates quite a bit of smoke fairly quickly for me.

[coldbrew]

So, I just tried a generic 12 inch pellet smoker tube on my Weber Genesis. Loaded the pellets, lit it with a propane torch, waited about 10 minutes put it on the grill grate and blew out the flame. It's now 45 minutes later and it is still smoking like crazy - the best smoke I have ever gotten. Like others have said, the grill leaks a lot, but the smoke is billowing. Can't wait to make another rack of "last meal ribs" later in the week, and already planning a Boston butt for Labor day weekend.

My thanks to everyone on the forum that have been so helpful. This smoker tube looks like it will do the trick until I figure out which smoker to buy.

[coldbrew]

So, my pellet smoker tube put out smoke for 4 hours. The directions said it would last up to 5 hours but I am very happy with 4 hours of nice smoke. As other posters noted, gas grills leak a lot and mine did especially along the hinge line of the lid and body where there is a big gap.

[Gilmore]

glad to hear it worked! The large amount of air in the environment is why the pellets tend to not last as long on gas grills I think. Mine also burns out slightly faster than advertised.

[Baltassar]

I use Mo's Pouch with hickory pellets to generate smoke on my Weber Genesis. In a two-zone set up I use only the far left burner, food on the right. I put a few handfuls of pellets in the pouch, set the pouch on the grill above the live burner, close the lid, and just leave the burner on high until I see smoke coming out. Then I turn the thing down to what I have learned is the correct range for sustained low-and slow, and that's that. It does take a few minutes for the pellets to start smoldering, but once it's going you can turn the heat down to normal.

I have gotten excellent results this way from my perspective. I don't know what heavier smoke would taste like, but for my pallet the main thing I need to watch out for with this set-up to is too much smoke, not too little. Tastes vary, of course.

Anyway, Mo's Pouch performs well for me in this application. Worth a try if what you're using isn't behaving as you wish.

[Troutman]

You know if you put a silk purse on a sow's ear and parade it around underneath its still a pig. I too have a Weber Summit 6 burner and love it for steaks, chops anything involved with grilling. When I want low and slow smoking I invested in a WSM, it really is a lot of bang for the buck and relatively compact. Sorry to sound sarcastic but making a gasser act like a smoker seems totally out of character to me.

[(Blake)]

I have a Weber Summit with the smoker box attached and I have found that I use dry chips and watch the grill when you cook. By that I mean i turn the smoker burner on and when I see smoke coming out of the grill I turn it off and repeat the process during the cook. I have done Jerk chicken like this and it came out very good although not like a smoker but it did have some smokiness to it.

[reyhook]

Kinda like what Elton said. I have Genesis gas grill and I use a piece of heavy duty aluminum foil; spread some wood chips on it and kinda make a "roll your own" long tube out of it. Punch a few holes in it, seal the ends, and place it in the space between the first flavor bar and the front of the grill. good to go

[texastweeter]

Just bought me an amazinmaze to replace my steel smoker box when I retire it (it is getting kinda thin). I almost always apply smoke on the grill when grilling. Guess it is just a me thing.

[bten]

you are not the only one, I always add some type of smoke to whatever I cook on the gasser. (my wife does not understand why I have so many different types of wood chips and pellets)

[texastweeter]

cook some white fish over mesquite, and then server her some over fruit wood and let her taste the difference in the wood. Did it with my wife, no questions now. smoking some chicken quarters over pecan with a chipotle rub now. she is asking every 5 minutes if it is done yet.

[texastweeter]

Speaking of, has anyone ever tried wood chips in an amazin maze or amazin smoke tube?