So I just bought a smoke box for my gas grill and even though I know the smoke flavor won't be as good as a charcoal grill I'm pretty excited. I was wondering if anyone had any tips, tricks, or recipies for gas grill smoking.
Smoking on a gas grill
- Thread starter dynomike87
- Start date
Just make sure you put it where you want it, before you start also when I tried it I used dry chips it did impart some smokiness. Have fun!
Place it UNDER the grate as close to the burner as possible.
Soak your wood chips in hot water for at least 10-15 minuets before you place them in the smoker box.
That's about it.
I've used the same cast iron chips box in my gas grill for decades now.
Soak your wood chips in hot water for at least 10-15 minuets before you place them in the smoker box.
That's about it.
I've used the same cast iron chips box in my gas grill for decades now.
Make sure you've got a good, thick pair of gloves - those things get HOT! I just used a cheap pair of welding gloves I picked up if eBay for a few pounds
I smoke ribs a few times a year on my gas grill. I'm sure a charcoal grill or a full on smoker would produce better results but I've gotten some decent ribs off my grill. The technique is simple, run one burner with your smoke box and keep your meat on the other side as far away from the heat source as you can. There are two things you need to worry about and they are unfortunately in direct competition. First your gas grill is built with a good amount of ventilation, this is bad for smoking as you want to keep that smoke near your meat. Second is heat, at least on my grill, with even just a single burner on the lowest setting I'm constantly fighting to keep the temperature down, you want it around 225 degrees for ribs. I'll wrap some foil around my grill to try and limit the ventilation and manage the heat by slightly opening or creating ventilation as low as possible, slightly opening the lid for a few minutes will drop the temperature without losing too much smoke. It's handy to try and time the venting and changing out your chips as there's likely not much smoke left inside the grill.
Cast Iron smoke boxes work much better than stainless steel. That's the only advice I can give. Other than that, have fun and don't be afraid to experiment.
I have a smoke tube which really does not cut it so I use smoke pouches made from aluminum foil with two handfuls of wet chips to one of dry.
I have one and think they are a massive pain. You have to refill the chips every 15 to 30 minutes.
And here was me wondering how to get the quick smoulder from dry chips and the long burn time from wet all in one package... You sir, are a genius
A pork shoulder's going on the 'Q on Saturday so I'll be giving that a try
http://amazingribs.com/recipes/beef/steakhouse_steaks.html
This website has all the answers to all your grill questions.
It has helped me greatly!
This website has all the answers to all your grill questions.
It has helped me greatly!
And here was me wondering how to get the quick smoulder from dry chips and the long burn time from wet all in one package... You sir, are a genius
To give credit where it is due it was from a TV show with Rob Rainsford - License to grill
Just to be clear, this is what he does in this case for ribs:
- Place 6 cups of the wood chips in water and soak for 1 hour.
- Build a smoke pouch by squeezing the excess water from 2 cups (500ml) of wet wood chips and place on a large piece of aluminum foil. Place 1 cup (250ml) of dry wood chips on top and mix them together. Close the foil around the chips to make a sealed foil package. Using a fork, puncture holes in both sides of the foil pack to allow the smoke to flow through and infuse the meat. Repeat twice more to make a total of 3 pouches.
- Remove the one side of the grill grate and insert one smoke pouch.
- Prepare barbeque for grilling with indirect heat by preheating one side of the grill to 200°C or high heat and leaving the other side of the grill off.
- Close lid and wait for smoke. Once you have smoke lower heat under smoke pouch to 120°C or medium low heat.
When the smoke from one pouch stops he puts in a next.
I guess I really must be lazy. I made a cardboard one
Rule #1 - keep your meat away from the heat. Put it as far away from the burner as you can. If your grill has burners front to back, use the one on the far left for the chips, and put your meat on the far right. If your grill has side to side burners, it's a lot harder, but the front of the grill usually has less heat than the back, try to find your coolest spot and keep the meat there. You can also isolate the meat from direct heat but putting it into a roasting pan (shallow) so the bottom won't take the brunt of the heat. If you have a bread rack that has ANY height at all, or is a little sturdy, you could put a smaller Boston Butt up on that, and ribs might fit as well. Brisket gets difficult to manage up there.
I finally caved and bought one that offered the best of both worlds last year.
I finally caved and bought one that offered the best of both worlds last year.
You also do not need smoke the entire 4-5-6 hours that the ribs will need to cook. after the surface temps are reached about 165 the meat will no longer absorb the nitrates and smoke flavor. you could move them inside at this point if it is easier to control the temps. The other thing to remember is that you do not want huge clouds of billowing white smoke. the gold standard is thin blue smoke. Have fun!
Similar threads
