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Anyone use Smoker boxes on gas grill?
Posted on 8/12/14 at 9:54 am
Posted on 8/12/14 at 9:54 am
I'm toying with the idea of trying this. I've seen videos of folks doing it. Anyone tried it? what kind of results are possible?
Posted on 8/12/14 at 10:08 am to Tiger Ryno
I've done it but have never had a box big enough to last how long I want. I now wrap my soaked wood chips in a long piece of aluminum foil and place on the burner. For something quick, it gets a decent smoke flavor. If I want to do a butt or ribs and don't feel like breaking out a fire, I'll leave the grate off to where I can easily remove the spent chips and place more. Works pretty well low and slow if you can get the temp right on your grill.
Posted on 8/12/14 at 10:13 am to liuyaming
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?
Posted on 8/12/14 at 10:13 am to liuyaming
quote:
wrap my soaked wood chips in a long piece of aluminum foil and place on the burner
Posted on 8/12/14 at 10:42 am to Tiger Ryno
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.
It seems like you wouldnt get as much smoke with the foil and holes method.
Posted on 8/12/14 at 12:13 pm to Tiger Ryno
I'll usually get about an hour out of it before having to reload. I forgot to put that I poke holes on the top of the foil.
I might have to try the stainless steel bowl idea. I used a large cake pan in my upright propane smoker that has bit the dust. I miss that smoker when doing larger gatherings. I find that I can fit the aluminum pouch perfectly between the last burner and the side of the grill.
I might have to try the stainless steel bowl idea. I used a large cake pan in my upright propane smoker that has bit the dust. I miss that smoker when doing larger gatherings. I find that I can fit the aluminum pouch perfectly between the last burner and the side of the grill.
Posted on 8/12/14 at 12:34 pm to Tiger Ryno
I have a Weber Summit with a dedicated 5th burner for the built in smoker box. While it's bigger than most of those after market boxes, it only holds a couple of cups of chips/chunks. It works well, but you do have reload it occasionally.
It is not as good as a dedicated smoker for long smokes, but it is great if you just want to add some smoke flavor to grilled dishes that you are cooking slowly. I use it for chicken quite frequently.
It is not as good as a dedicated smoker for long smokes, but it is great if you just want to add some smoke flavor to grilled dishes that you are cooking slowly. I use it for chicken quite frequently.
Posted on 8/12/14 at 1:35 pm to Jax-Tiger
thanks. can you actually smoke a good larger piece of meat using only the smoke box on the gas grill?
Posted on 8/12/14 at 1:44 pm to Tiger Ryno
quote:
Something like a butt or brisket is like 4-6 hours at 250 right?
a good sized butt is usually 8 hours
a brisket should probably be 10-12 even
however, you could finish either in the oven if you really wanted to....after the first few hours, the smoke will have done its job
Posted on 8/12/14 at 1:46 pm to Tiger Ryno
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
Posted on 8/12/14 at 2:02 pm to Croacka
thanks. the grill i'm getting installed is a coyote C series 34". I think its a pretty solid grill but haven't used it yet.
Posted on 1/18/15 at 2:13 pm to Tiger Ryno
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.
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.
Posted on 1/18/15 at 3:20 pm to Tiger Ryno
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