Anyone use Smoker boxes on gas grill?

How long do the chips usually last before you need to reload? Something like a butt or brisket is like 4-6 hours at 250 right? How many relaods?

I recently started using a stainless steel bowl filled with chips directly over the flame. Ill put a handful of pecan and a handful of cherry. I get about 45 minutes of good smoke and then Ill add some more chips and shake the bowl up.

It seems like you wouldnt get as much smoke with the foil and holes method.

thanks. can you actually smoke a good larger piece of meat using only the smoke box on the gas grill?

quote:

---

can you actually smoke a good larger piece of meat using only the smoke box on the gas grill?

---

it depends on the grill


most gas grills are too well vented and aren't good at maintaining temperature, especially lower temperatures typically needed for slow cooking meat

they also don't trap the smoke too well

i would recommend a weber kettle or some type of dedicated smoking rig


i have an electric smoker which is very easy to use and inexpensive...but I also use my chargriller kamado a good bit lately

i find using actual charcoal to be a little more challenging and fun

Just bumping an old thread, as I have a question about using the wood chips on a gas grill. I can get them smoking in the beginning by apying high heat, but then I need to reduce the heat for the slow cooking (in this case, to abouy 275 for some spare ribs). But as I reduce the heat, I lose the smoke. Any advice on this? I do the wrapped in foil method.

I'm to the point where I'm heating up other packets on my gas stovetop inside and then brining them outside and replacing the current ones. But still, the smoke only lasts so long (like 5 mins) at the lower heat.