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Message
Smoking on a gas grill
Posted on 10/7/20 at 2:54 pm
Posted on 10/7/20 at 2:54 pm
Anyone ever do this? I’m thinking of doing it this weekend, don’t feel like hauling out the smoker for the little I’m smoking.
I have a four burner Jenn-Aire. I’m guessing just turn one burner on, put my chips in an aluminum pouch, get the temp steady at 225, and place the belly on opposite end of the grill.
Any suggestions?
I have a four burner Jenn-Aire. I’m guessing just turn one burner on, put my chips in an aluminum pouch, get the temp steady at 225, and place the belly on opposite end of the grill.
Any suggestions?
10
Posted on 10/7/20 at 3:16 pm to theantiquetiger
quote:
don’t feel like hauling out the smoker for the little I’m smoking.
Where do you keep your smoker that is so inconvenient to "haul out"?
Posted on 10/7/20 at 3:17 pm to theantiquetiger
have something else to eat for backup. gas grills dont hold a steady low temp good enough IMO
Posted on 10/7/20 at 3:28 pm to theantiquetiger
Posted on 10/7/20 at 3:41 pm to theantiquetiger
quote:
I have a four burner Jenn-Aire. I’m guessing just turn one burner on, put my chips in an aluminum pouch, get the temp steady at 225, and place the belly on opposite end of the grill.
Any suggestions?
Two packets of chips... soak the chips in one first. That way, you get a longer smoke time.
Also, put a pan of water on one of the other burners. Will act as a sort of heat sink and help maintain temp.
Posted on 10/7/20 at 4:02 pm to BiggerBear
quote:
Where do you keep your smoker that is so inconvenient to "haul out"?
Tucked away in my garage, plus extension cord, and all the shite to go with it. Plus pork belly gets messy, so cleaning it after before putting back up.
Posted on 10/7/20 at 4:41 pm to theantiquetiger
I've done this on my Weber Genesis with wings using their woodchip box. Turned out just fine.
Posted on 10/7/20 at 7:12 pm to theantiquetiger
We have done it and it does work fine. Be sure you cut a few slits in the foil. I usually shaped my pack to straddle one of the heat deflectors - like the most distant one from your meat.
If you want a lot of smoke or a lengthy smoke, You might want to make two packs and put the second pack on the burner assembly when the first stops smoking.
If you want a lot of smoke or a lengthy smoke, You might want to make two packs and put the second pack on the burner assembly when the first stops smoking.
Posted on 10/7/20 at 8:13 pm to theantiquetiger
i have a weber genesis as well/ i put wood chunks in a small cast iron skillet over one of my burners / takes about an hour to start smoking and last a while and as needed / i dont soak them
leave one burner on and i can keep the temperature i want no problem
just my 2 cents
leave one burner on and i can keep the temperature i want no problem
just my 2 cents
Posted on 10/8/20 at 7:47 am to theantiquetiger
quote:
Tucked away in my garage, plus extension cord...
There’s your problem right there...
Posted on 10/8/20 at 9:25 am to theantiquetiger
quote:
anyone ever do this?
Yes. In college we would use a few cartons of marlboro reds, light them up and position them in the grill. Incredible smoke rings.
Posted on 10/8/20 at 10:02 am to theantiquetiger
I have. Make sure your aluminum is thick. I have started a pretty bad fire in my Weber before.
Posted on 10/8/20 at 10:03 am to theantiquetiger
quote:
I’m guessing just turn one burner on, put my chips in an aluminum pouch, get the temp steady at 225
I’ve been doing this a lot lately. For me two burners on low keeps it steady at 225 and I put 3 pouches in between them crossways replacing every hour or so.
Also slightly dampen the chips first.
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