Comments on: Smoking on a Gas Grill

By: Scotty

Scotty — Mon, 16 Jan 2012 20:47:37 +0000

For charcoal I use the same method of cooking/ smoking the meat as he does with gas… If you put the coals and wood chips to one side and the meat on the other (after marking the meat) you get a nice convection that circulates the heat and smoke, with reducing the direct heat applied to the meat.

By: Steve

Steve — Sat, 12 Nov 2011 03:58:53 +0000

Charcoal is easy, just throw a handful of wood chips on the coals right before you put the meat on!

By: L Gibbs

L Gibbs — Sat, 12 Nov 2011 03:08:20 +0000

I don’t use a gas grill, I prefer charcoal. Are there any changes I should make to accommodate this difference?

By: rob

rob — Fri, 19 Aug 2011 01:55:12 +0000

I always thought soaking the wood chips added moisture to the meat. It creates a kind of steam/smoke combination. Whenever I grill a turkey over indirect heat I add water every now and then to the burning chips and I always get a very moist bird even without brining.

By: Indian Spiced Smoked Spareribs « Savory Salty Sweet

Indian Spiced Smoked Spareribs « Savory Salty Sweet — Thu, 07 Jul 2011 17:24:47 +0000

[...] your wood chips in a tight pouch of aluminum foil with holes punched in the top (as demonstrated here), then place the box or pouch of wood chips under the grill grate, directly on top of a burner. I [...]

By: Jim

Jim — Mon, 04 Jul 2011 17:48:35 +0000

Rather than using tin foil get an old
bread pan about 5Wx8Lx5D (aprox)put it between the grates. The pan should have enough handle on each side to lay over each side of the grates. I do use a little water @ first but pour it out prior to heating the grill
30 min. it helps to keep the smoke from getting to heavy. It should smoke for about 4 hrs. I some times use beer instead of water for soak.

By: Ryan

Ryan — Fri, 24 Jun 2011 16:11:59 +0000

I think the point of soaking the chips is that “ideal” is to only have it hot enough to get it to smoke, and over several hours let the warm smoke cure the meat (it’s supposed to take a long time). So in that senario, you want a lot of smoke and for it to last a while.

By: How to Make Smoked Salmon at Home « Savory Salty Sweet

How to Make Smoked Salmon at Home « Savory Salty Sweet — Thu, 16 Jun 2011 17:40:27 +0000

[...] your wood chips in a tight pouch of aluminum foil with holes punched in the top (as demonstrated here), then place the pan of wood chips under the grill grate, directly on top of a [...]

By: Jeff

Jeff — Wed, 08 Jun 2011 22:59:28 +0000

I was introduced to a wonderful option to wood chips for smoke….. onions. Try it… you’ll love it. Just slice a big onion (matters not what kind), separate the rings and place in a tinfoil ‘burrito’ as you would the wood chips. They start smoking quickly, require no soaking, and gives a slight hint of an oniony flavor. I also recommend laying sprigs of fresh rosemary or chives directly on the grill rails for smoke. Love your site, Steve… keep up the great work.

By: John

John — Sun, 05 Jun 2011 22:32:03 +0000

I have found that he who claims not to be a moron generally is, at least to some extent. Let the reader make that determination; why lead him/her to that conclusion. Morons are easy to recognize.

Steve’s recommendations are valid and have been helpful to this amatuer griller. Try them before criticizing. Thanks.

By: Steve

Steve — Mon, 30 May 2011 23:26:18 +0000

Thanks for sharing your ideas.

By: City boy from the South

City boy from the South — Mon, 30 May 2011 22:52:32 +0000

True no-one called me a moron, I was merely attempting to offset any chance should such a comment be made. Further, when the entire cooking surface (of my grill at least, remember, now, I am an amateur) is no more than 2′ square, there is probably no need to move the “smokin’” chips to the opposite side of the meat. Finally, mentioning that one must close the lid is unnecessary and obvious. Using simple deduction, one arrives at the conclusion, correctly so, that the smoke would blow away, and any wind would sacrifice the temperature equilibrium. Done, done, done.

By: Steve

Steve — Mon, 30 May 2011 22:03:18 +0000

Uh, yeah, no one called you a moron, but ok let’s go with this advice. Your method works fine, but you forgot to mention that you have to close the lid once the smokin’ begins and place the food on the other side of the grill from the smokin’ chips so that the smoke circulates over the food. Done and doner.

By: City-Boy from the South

City-Boy from the South — Mon, 30 May 2011 21:57:03 +0000

Hello,

I am not a grill master, pit-master, or even average griller. However, I am not a moron. The suggestions herein might sound appealing, but you would be well advised, reader, to survey a different set of methods. For example, placing a soaked “burrito” of wood chips underneath your gas grill rails will certainly get you a lot of smoke. However, it will only be because the chips are on fire. Soaking the chips will require a minimum of 45 minutes to attain a pitiful amount of smoke, and ultimately delay your dinner time by the same. I would recommend making a smoke “tray” out of aluminum foil, placing a good sized handful of chips inside, and setting that shit right on top of the grill rails. Turn the grill up to high and ride the lightning. Once smokin’ (which should take no longer than 5 minutes) set yer meat on that grill and lower the heat to the appropriate temp. for the size/type of meat you are grilling. Done and done.

By: Steve

Steve — Wed, 20 Apr 2011 00:27:25 +0000

Hey Eric. Good point. I wrote that article a long time ago and since then, I have wondered about soaking. I actully don’t soak them much these days, but mainly because I am lazy and rarely think far enough ahead. I think I may try an experiment to see which is better. As for the white smoke, I don’t ever get bitter taste from the smoke, but the real point to avoid that is to make sure there is proper exhaust so the particulates don’t settle on the meat. I don’t really think it has to do with type of smoke, but some of those pitmasters have a lot more experience than me.
Thanks again for the comments.
Steve

By: Eric

Eric — Tue, 19 Apr 2011 21:08:16 +0000

The chip soaking I’ve never understood why so many people recommend. All you do is make the chips take longer to start smoking which intern takes away from your most valuable smoking time, when the meat is below 145 degrees.

Not to mention the water keeps the temp down, and you end up with copious amounts of white smoke. White smoke is bad and imparts a bitter taste, you want TBS, (Thin Blue Smoke). The white smoke is full of particulates like creosote.

If you go to just about any pit master’s website, you’ll see that they all recommend not soaking your wood and avoiding white smoke at all costs.

I don’t know, just what I’ve found to avoid. When I first started smoking, I tried the water chip thing but as soon as I realized that the water was just boiling off, and then giving me smoke, it just seemed kind of silly, and counter productive..

By: Steve

Steve — Fri, 30 Jul 2010 00:20:14 +0000

Your Momma is right. Lowes, Walmart or Home Depot would be considered a box store.

By: Brandy

Brandy — Fri, 30 Jul 2010 00:11:41 +0000

My Momma told me: “There are no stupid questions, only stupid answers.” So, what is a “box store”?

By: Make Your Own Bacon - Frugal Village Forums

Make Your Own Bacon - Frugal Village Forums — Wed, 19 May 2010 14:06:27 +0000

[...] 0 score You can smoke on a regular grill gas or charcoal: How to Smoke on a Gas Grill How to Smoke Food on a Charcoal Grill | eHow.com __________________ Nancy How many books [...]

By: How to Build a Smoker; Preparing the Drum

How to Build a Smoker; Preparing the Drum — Tue, 20 Oct 2009 12:48:41 +0000

[...] you know this or not, but there is a HUGE difference between grilling and smoking. Sure, you can smoke on a gas grill, but true “slow and low” barbecue normally is done in a smoker where you can smoke [...]

By: Brined and Grilled Pork Loin Roast : Grilling Companion

Brined and Grilled Pork Loin Roast : Grilling Companion — Tue, 25 Aug 2009 19:13:04 +0000

[...] at least 2 smoke pouches worth of wood chips by soaking them in water for about 30 minutes. Once soaked, form the smoke [...]

By: Weber Grillside Chat Videos : Grilling Companion

Weber Grillside Chat Videos : Grilling Companion — Tue, 25 Aug 2009 19:08:54 +0000

[...] I agree with them that wood should be considered an ingredient. Of course, wood can be used for smoking on a gas grill as well, but an open fire is probably an even better alternative if you have the [...]

By: Are Gas Grills “Greener” Than Charcoal or Wood Grills? : Grilling Companion

Tue, 25 Aug 2009 19:04:38 +0000

[...] diagree though that gas grills lose out “big time” on taste. When done properly, a smoke pouch added to your gas grill while cooking can create as much of the “smokey” flavor as a [...]

By: Beer Can Chicken Recipe : Grilling Companion

Beer Can Chicken Recipe : Grilling Companion — Tue, 25 Aug 2009 18:47:30 +0000

[...] the grill is heating up, create a smoke pouch according to these [...]

By: Barbeque Chicken on the Grill | Grilling Companion

Barbeque Chicken on the Grill | Grilling Companion — Fri, 24 Apr 2009 18:05:19 +0000

[...] Split Chicken Breasts (on the ribs with skin) Kosher Salt Fresh Ground Black Pepper Smoke Pouch (optional, though [...]

By: Pulled Pork Sandwiches on a Gas Grill | Grilling Companion

Pulled Pork Sandwiches on a Gas Grill | Grilling Companion — Mon, 16 Mar 2009 11:42:48 +0000

[...] (I like to get about a pound for every person I am feeding) Wood chips, enough to make about 4 or 5 smoke pouches 2 tablespoons Paprika 2 tablespoons Dark Brown Sugar 1 teaspoon Garlic Powder 1 teaspoon Dry [...]

By: How to Grill a Beef Roast | Grilling Companion

How to Grill a Beef Roast | Grilling Companion — Mon, 16 Feb 2009 21:32:13 +0000

[...] The Goods 4 pound bottom round (ask your butcher which one to get for roast, but I prefer one with some good fat marbling) Kosher Salt Fresh ground black pepper Finely chopped fresh rosemary Smoke pouch (click on the link for instructions) [...]

By: How to Grill Baby Back Ribs | Grilling Companion

How to Grill Baby Back Ribs | Grilling Companion — Thu, 27 Nov 2008 15:46:51 +0000

[...] the grill (over the off burner), get the grill to 300 – 325. If you have some wood chips, stick a smoke pouch over the hot side of the grill and let it start [...]

By: Tips on How to Cook Ribs on the Grill | Grilling Companion

Tips on How to Cook Ribs on the Grill | Grilling Companion — Fri, 29 Aug 2008 12:42:44 +0000

[...] difference to the taste. At this point, you will want to start soaking your wood chips for our smoke pouch (see directions in that link). Step 2, Check to see if they are ready. To make the ribs nice and [...]