New to the Pit and have been into Meathead’s book for most of the summer and trying to find the best ways to smoke on a gasser.
I am using a Weber Genesis (WIB?) and pretty comfortable using a single burner - far left next to the searing station - to set up a two zone.
I’ve tried lots of different things and am not yet satisfied on a good set up that balances consistent heat to the wood and getting it close to the meat so the smoke does not just waft out.
Right now I’m thinking foil packets with wood chips for short cooks and a smoker box with some lit charcoals or laying wood chunks on the flavorizer bars for longer cookers.
Please chime in on thoughts and experiences. Thanks!
I am using a Weber Genesis (WIB?) and pretty comfortable using a single burner - far left next to the searing station - to set up a two zone.
I’ve tried lots of different things and am not yet satisfied on a good set up that balances consistent heat to the wood and getting it close to the meat so the smoke does not just waft out.
Right now I’m thinking foil packets with wood chips for short cooks and a smoker box with some lit charcoals or laying wood chunks on the flavorizer bars for longer cookers.
Please chime in on thoughts and experiences. Thanks!
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