Smoke? On a Propane rig?

[Prof Bunky]

We did a smoke-speriment. Everything and everyone says you can SMOKE on your gas rig…tried a lot of ways, the latest yesterday with a water pan and wood on grill. Just smelled like someone chainsawing trees. But we stumbled onto an interesting short cut.


Bought a rack of St. Louis trimmed spares, seasoned them. Smoked with a small coal basket in the Weber Kettle with apple and cherry for about 45 minutes.


Then, cooked indirect on the lowly Grill Master propane rig (on a rack on top of a water pan) 250° for 4-1/4 hours. For the last hour, glazed with some random sauce, and then removed the water pan for the glaze to set.


This is probably as close as we'll ever get to Set It 'n' Forget It.


Glazed…. Then plated with air fryer steak fries, and brussells sprouts with a sweet/spicy sauce…

[JLR]

It looks delicious.
I smoked on a gas grill for years. I wrapped wood chips in thin foil, punch a lot of holes in it with a fork, and laid it directly on one of the tents. I turned that burner up full blast until it started smoking. It worked surprisingly well. After getting the smoke flavor in the meat for a few hours, I finished it in the oven. Of course, it didn't get bark like my offset (or my SNS kettle) that I have now, but the meat was always tender, juicy, and smokey.

[FireMan]

Sure look great. Ya did somethin right, yessir.

[ItsAllGoneToTheDogs]

My journey to my current setup started with 2 gas grills, the more capable of the 2 when it came to smoking was a Big Easy Smoker Roaster Grill with modifications to lower temps and increase smoke. It smoked birds and pork butts admirably... everything else, not so much. I used a mix of wood chips and pellets during testing. The biggest problem was massive fluctuation in temps, and on my gas grill there was tons of ventilation meaning the smoke all just goes straight out. I did try to setup for indirect and it was a 4 burner, but it was a chore to keep temps right AND keep the smoke going.

At worst I turned out some gas cooked food with a hint of smoke, at best well... I don't currently own a gas cooker

Your way is an option, I suppose

[Redwng]

That's how I started my smoking journey 35 years ago. It worked pretty well until MCS snuck in.

[FireMan]

Yeah, ya gotta blame it on somethin.

[Bad Hat BBQ]

Yep....gassers are the gateway drug....

[Prof Bunky]

In recent years I've done most of my smoking on a Kamander (Kamado-style, non-ceramic). However, it takes a fair bit of baby-sitting to keep temps stable. So we were looking for something closer to "set it and forget it." The gas grill does a good job this way, especially for longer cooks.

[Jerod Broussard]

Gas verticals are lovely.

[texastweeter]

Indeed

[GilBandel]

I am in the market for a gas smoker, loved my Landmann till it fell apart from too much use. Bought a new one and it wont get down to 225 so its not gonna work. I looked at the Camp Chef but its 1 door, takes wood chips (really why not chunks?). Which do you use and why?

[Jerod Broussard]

GilBandel I use chunks. They last longer

[TripleB]

Looks good. Great job.

[Murdy]

I, too, started out on a gas grill (not sure why since I owned a Weber Kettle at the time, but I guess I didn't appreciate what it could do). I would put an A-maz-n Tube on one side with pellets and one of those metal boxes with wood chips in it (soaked -- I know) on the other side with a burner on under it on low. With that one burner, my gasser could hold 225 degrees real well (but you had to remember to rotate the meat occasionally, as it definitely had a warm side).

It worked pretty good, though admittedly not a heavy smoke profile like I can get on my kettle or my OJB now. I used that for a couple years until I figured out how to use my kettle as a smoker.

[Prof Bunky]

The water pan was a Meathead idea and it really did the temps trick.

[bbqLuv]

looking good in the neighborhood.

[Draznnl]

Those ribs look good. If they tasted good and had a nice bite, it’s a big win.

[Reds Fan 5]

I haven’t done low and slow on a gas grill. I have smoked chicken and pork chops. Put a wood chunk directly on the burner. It worked well. Not the same flavor as smoking on a kettle or drum but good enough for a weeknight cook.

[captainlee]

I started smoking 10 years ago in my Summit that has a burner dedicated for wood chips. It was so so but got me interested in smoking. I purchased my smoker 6 years ago. Your ribs look great.

[bunky2021]

I have a Weber Genesis with GrillGrates but still struggle with temperature regulation. This has been a source of frustration, mostly when cooking steaks using the Indirect Method I learned here.