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Started By
Message
Smoke or Slow Cooking on regular gas BBQ pit....
Posted on 5/23/13 at 10:54 am
Posted on 5/23/13 at 10:54 am
Anyone have success using a regular BBQ pit (gas grill) to slow cook or smoke food?
Looking to smoke either a brisket or pork tenderloin or whatever.. Any suggestions or recipes, tips, etc. would be appreciated.
"Why dont you buy a smoker?" is a valid question, but irrelevant for this discussion.
TIA
Looking to smoke either a brisket or pork tenderloin or whatever.. Any suggestions or recipes, tips, etc. would be appreciated.
"Why dont you buy a smoker?" is a valid question, but irrelevant for this discussion.
TIA
6
Posted on 5/23/13 at 10:59 am to The Mick
To hot and you need to place a pan of water/seasonings inside.
And watch out, they might put you in time out for posting this here on the OB.
And watch out, they might put you in time out for posting this here on the OB.
Posted on 5/23/13 at 11:07 am to The Mick
If you have a really wide gas grill, like a 4 or 5 burner deal, you might be able to do it by keeping one at one end all the way down and putting the meat at the other end. And like was mentioned, some water over that burner, or some wood chips in a foil pan would help. No idea how it would turn out.
Posted on 5/23/13 at 11:30 am to TU Rob
Charcoal grill -yes and 
Gas grill - no, but you could always just spray on some smoked flavor
Gas grill - no, but you could always just spray on some smoked flavor
Posted on 5/23/13 at 11:36 am to The Mick
I think it can be done relatively easy. Low and slow requires you have a method of supplying smoke for a long period of time (a Brisket or Butt needs 1 1/2- 2 hrs per lb.). This link provides the answer for that. LINK
I have the 5x8 AMNPS I use in my electric smoker and get 11 hours of Thin Blue Smoke with it.
You will just have to figure out how to regulate your heat down to around 225*.
You can also go here: LINK for tons of information on smoking meat.
I have the 5x8 AMNPS I use in my electric smoker and get 11 hours of Thin Blue Smoke with it.
You will just have to figure out how to regulate your heat down to around 225*.
You can also go here: LINK for tons of information on smoking meat.
Posted on 5/23/13 at 11:42 am to The Mick
I use an electric mini-fridge style smoker for pork and chicken and it works great. The key would be to keep the temp low and slow... You can pickup a smoker box(aluminum tray with lid) or make your own with wood chips wrapped in foil. I have a remote themometer for mine that shows BBQ temp and meat temp. Here's the one I have...
LINK
LINK
Posted on 5/23/13 at 11:44 am to The Mick
can't stand my gas grill. i light my old smokey everytime i bbq.
Posted on 5/23/13 at 11:47 am to oldcharlie8
quote:x2 I don't even own one anymore.
can't stand my gas grill. i light my old smokey everytime i bbq.
Posted on 5/23/13 at 11:52 am to The Mick
i can slow cook on a 4 burner gas grill. the smoking won't happen. i do sometimes put some chips soaked in beer or wine in with my pork/brisket. i can get a little smoke flavor in there that way. low and slow indirect heat. also, never trust that thermostat on the hood.
Posted on 5/23/13 at 11:58 am to Stexas
quote:
x2 I don't even own one anymore.
i will do burgers on it but, that's it.
Posted on 5/23/13 at 12:08 pm to Stexas
quote:
Here's the one I have...
The Mavericks are great! I have the MES 30 E Smoker. Anyone that owns one will testify you need a reliable digital meat thermometer for good cooks. The Maverick ET 732 fills that bill.
Posted on 5/23/13 at 2:30 pm to Stexas
quote:
x2 I don't even own one anymore.
Just got rid of mine. Had a Weber 18 inch kettle for the longest time, then got a cheap gas grill at the apartment we lived in when we moved up here. My wife gave the Weber to the apt maintenance man. She thought we were going to get rid of it, and asked him to take it to the dumpster. It was perfectly fine, and only about 4 years old. I went out to grill one night and saw it wasn't on the porch. Oh well. When we moved into this house, I got one of those Char-griller Duo's with the gas on the left and coal on the right. The thing was massive. About the only time I ever used the gas was when I was doing burgers and dogs, or fish. I even added the smoker box to the side and did ribs and pork butts on it a good bit at first. It wasn't great, but it was decent. One time I even had the gas and coal going at the same time when we were having a birthday party for my girl. I think I cooked for over 30 people. Did all the burgers over coal and just threw the dogs on the gas since I didn't have enough room to do it all at once.
But I sold it last week. Someone gave me $75 for it. The wife got me a 22.5 inch Weber Kettle for my birthday. I still need to put it together. Glad to be rid of gas.
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