Hello to all, I am not a big posting guy but i have now done a small brisket flat 3.5lb and a 3.3lb pork shoulder on my genesis special edition 3 burner. Using probes I was quite surprised that with the far right burner on medium i could hold 250 to 260 degree temps. On the pork I used a caveman wood chip box over the right burner. Really impressed with the temp control. I have to say it is easier with the grill then my LP vertical box smoker. I need to experiment more with the smoke box. I have found the gas grill to fill a void when mother nature doesn't cooperate in northwest Indiana for my kettle.
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Genesis gas grill as a smoker.
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Club Member
- Aug 2017
- 7574
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Primo XL
Weber 26"
Weber 22"
Weber 22"
Weber 18"
Weber Jumbo Joe
Weber Green Smokey Joe (Thanks, Mr. Bones!)
Weber Smokey Joe
Orion Smoker
DigiQ DX2
Slow 'N Sear XL
Arteflame 26.75" Insert
Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
- With Rear Infrared Burner
- With Infrared Sear Burner
- With Rotisserie
Empava 2 Burner Gas Cooktop
Weber Spirit 210
- With Grillgrates
​​​​​​​ - With Rotisserie
Weber Q2200
Blackstone Pizza Oven
Portable propane burners (3)
Propane turkey Fryer
Fire pit grill
I just used a smoke box in my gas grill tonight. That was the first time with this grill..I just did brats though so it was a quick cook. I can't see myself doing a pork butt that way though since I have other options.
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Club Member
- Aug 2015
- 127
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Weber 22 with SnS
Weber 330 Spirit Gasser
Too many thermometers to count
Two kids
Not enough sleep
That’s how I started, too, on my weber Spirit. I found on the little weber it was hard to keep temps consistent, so a lot of fiddling with two burners, but fun all the same.
Of course I then had to upgrade to a kettle. Then mod the kettle. Then get a pit fan and control. And SnS. And a gasket. And a better pit fan with wifi control. Then a Summit charcoal. And a fireboard. And a LP SnS. And now I want a Lang. With the warming box. And...wait, what were we taking about?
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Charter Member
- Oct 2014
- 7450
- NEPA
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Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.
For years I did ribs on my gasser using a two zone setup and wood chips. They always came out pretty good... i means, they’re ribs, after all!
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Charter Member
- Oct 2014
- 2831
- Winnipeg Manitoba Canada
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Cookers:
Broil King XL
Broil King Smoke
Weber Kettle 26
Grilla Pellet smoker
Capital 40 natural gas
Napoleon Pro 22 kettle
Thermometer:
Maverick 733
Thermapen (ok..4 thermapens)
Thermo works DOT (or two)
Fireboard (probably my favourite)
Thermworks Smoke (or two)
Accessories:
SnS (original, plus and XL)
DnG pans, 6 or 7 of these
Vortex
Grillgrates
and, maybe some other toys as well
That is the way I first tried smoking as well. It does work well although usually pretty mild smoke due to all the air flow in a gas unit. What don’t you like about your vertical smoker?
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Club Member
- Aug 2017
- 10017
- Hate Less, Cook More
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OUTDOOR COOKERS
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Like mentioned I’ve done tons of two zone cooks on my Weber Summit. Never had much luck with the smoke box or added tubes. Just a waste of time imo, too much combustion gases being sucked straight out of the cooking chamber.
Having said that, I do love the results, especially the rotisserie. It’s just not the same as a good cook over charcoal, never will be.
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Just joined.
Here in Sunny Qld, Australia. Just coming into our winter.
Had the Genisis for about 15 years, or more. and have only really just started playing with the somker during the CoVid lockdown. Making and smoking my 3rd pork belly into a nice slab of bacon....
First 2 slabs barely made it from the BBQ (What most you guys call a grill) to the table. Smelt so good, and the neighbours could smell the smoke, and immediately brought over some magic amber fluid, and we sliced that bacon, and it tadte, and flavour.. wow, was like a honeymoon night all over again, only I knew I could recreate it again, and again.
This third slab I have done a wet brine, with maple syrup, and half a cup of ground coffee beans.
Gotta give it a go..
The only issue I struggle with, is replacing the wood chips to keep the smoker smoking. Pulling out the hot smoker box, emptying the spent charcoal, and putting in fresh chips was a delicate operation while that smoking box was hot, but the results are pretty good..
Cheers
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Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7207
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My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:Thermapen MK4 (pink)Maverick ET 73 a little workhorse with limited range
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
I smoked on my gassers for years before adding smokers/cookers to my BBQ Toy Collection. We were always pleased with the results.
Never had much use for the smoker box, though, until I started putting some smallish wood chunks into it. The chips would just burn down too fast. Then I started putting wood chunks on the flavorizer bar. Meathead has some great gasser smoker setups in this article over on the free side: https://amazingribs.com/more-techniq...aintenance-and
It's the first article that brought me to AR many years ago--along with the Last Meal Ribs recipe.
I don't use the gasser for smoking any more except for the occasional piece of salmon that I want to infuse with a bit of smoke flavor.
Kathryn
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Club Member
- May 2018
- 1675
- Northern Illinois / Southern Wisconsin
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Weber Kettle 22; Broil King Signet; OKJ Bronco
I have a Huntington (e.g., Broil King) with a fast aluminum box that will hold 225 with 1 burner on low. I started with one of those metal boxes with wood chips, but you do have to add chips a lot later I added an amazn tube and use both at the same time. It helps. I've done ribs mostly, and they came out good, but also a shoulder and brisket a few times. Not as good as my kettle, but good.
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