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Smoking On a Gas Grill
Posted on 6/16/18 at 2:09 pm
Posted on 6/16/18 at 2:09 pm
I just purchased an RCS grill with the smoke box accessory.
Smoking a pork butt. I am using Hickory wood chips (soaked). I placed the box directly over a burner low to get the grill to around 200 degrees. Chips are burning but I am not getting a lot of smoke. I don't think I am overcrowding the smoke box. Any tips for getting more smoke? Should I switch to pellets? Thanks
Smoking a pork butt. I am using Hickory wood chips (soaked). I placed the box directly over a burner low to get the grill to around 200 degrees. Chips are burning but I am not getting a lot of smoke. I don't think I am overcrowding the smoke box. Any tips for getting more smoke? Should I switch to pellets? Thanks
5
Posted on 6/16/18 at 2:49 pm to jrenton
Have you tried putting dry wood chips in there?
Posted on 6/16/18 at 3:20 pm to upgrayedd
Just added some dry. Will see
Posted on 6/16/18 at 3:31 pm to upgrayedd
Much better with dry chips. Thanks
Posted on 6/16/18 at 6:44 pm to jrenton
Try Pecan Wood, not quite as harsh as hickory
Posted on 6/16/18 at 6:55 pm to pecanridge
I agree! Pecan or the fruit woods apple and cherry.
Posted on 6/16/18 at 9:44 pm to jrenton
quote:
Much better with dry chips. Thanks
Common myth is to soak wood chips before use. But if you really think about it, it's a dumb idea. To get that wonderful smoke flavor you desire, the wood has to burn. For it to burn, it needs to be dry.
Posted on 6/17/18 at 11:22 am to GeauxTigers0107
Thanks. Going to try different wood next time. Pork didn’t get quite the bark on it I wanted and was not as tender as I used to get in my electric smoked (since broken). Kept the temp a little over 200 for 10 hrs for a 4lb butt. It should have been easier to shred.
Posted on 6/17/18 at 11:29 am to jrenton
Use a thermometer, the internal temp for pulled pork should be 195-200.
Posted on 6/17/18 at 6:07 pm to jrenton
Before I got my kettle grill, all I had was a gas grill and I had a V-box smoker that would sit in between the flame protectors so it was very close to the flame. It did take a little bit of time for the smoke to happen. I used to love doing chicken wings on the indirect side with the box kicking out smoke. All the difference in the world as far as flavor.
Posted on 6/17/18 at 11:14 pm to jrenton
My gas grill is too ventilated to get a really good smoke. I have tried it and I get a very slight to no smoke flavor. I know it sounds weird but that is just how it is built. It is a Jenn-Aire natural gas.
As far as soaking the chips, I quit doing that years ago (for Charcoal).
As far as soaking the chips, I quit doing that years ago (for Charcoal).
Posted on 6/17/18 at 11:17 pm to jrenton
Just did a brisket last night on my gas grill. Came out great.
This post was edited on 6/17/18 at 11:17 pm
Posted on 6/17/18 at 11:38 pm to Athis
quote:
My gas grill is too ventilated to get a really good smoke. I have tried it and I get a very slight to no smoke flavor. I know it sounds weird but that is just how it is built. It is a Jenn-Aire natural gas.
I know it is counter intuitive but you can do much better smoking with a well ventalated grill then a hot box.
There is a reason most high end smokers these days come with exhaust fans and that is to avoid the creosote effect.
Posted on 6/17/18 at 11:46 pm to Tiger Ryno
If you're cooking with propane, you're grilling. You ever seen those BBQ competitions use propane? It's grilling'.
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