Can you smoke things on a regular gas grill?

it works in a pinch.

just go to walmarks and get an $80 brinkman smoker. Works well and is well worth the money.

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Gas grills are made for a quick hamburger/ hot dog cooking for a minimal amount of people that want to eat in a hurry.

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Thanks??

And to be specific, gas grills are made to heat raw meats to a temperature safe for consumption.

In a bind, yes you can. Soak wood chips and wrap in aluminum foil or put in a foil pana d cover with foil. Punch a few holes in foil and put directly over burner or flame deflector. The fire will eventually make smoke. Put brisket as far from burner as possible and keep flame low so inside doesn't get too hot. Make five or ten of these foil packs and keep adding one to burner side of grill whenever smoke dies away.

Cook as low and slow as possible.

Trim brisket, Drizzle a little liquid smoke on the meat, rub it well with yellow mustard and fairly liberal seasoning with black pepper, and lawrey's garlic salt. Cook as low and long as possible. After a couple or four hours, add BBq sauce and reduce heat a little. Quit adding smoke packets to burner area when you start adding BBQ sauce.

Not the best way to smoke a brisket, but this does work.

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Better to buy a cheap smoker

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I'm starting to lean this way. I do have the 4 zones, so I would just put the far left one on low and put the meat on the far right.

But I've been knocking it out the park the last few times I cooked for a group at the house, and I'm not sure I want to risk ending the streak

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amazingribs.com.

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Boom, that's what I needed! Thank you sir.

Don't listen to these fools. I used to do it all the time. I'd still do it, but my gas grill didn't make the move with me.

I had a 2 burner grill. I would tirn on one burner all the way down and put whatever I was smoking on the opposite side.

I had ceramic briquettes loaded in my gas grill, and would drop the soaked wood chips right on top of the briquettes.

Is it ideal? Nope. Does it work? Yep.

What would be the consequence if it gets hotter?

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What would be the consequence if it gets hotter?

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You are smoking meat.

Not grilling it, while adding a little smoke to add a bit of flavor.

You are going to be doing it for a few hours. Too high a temperature and you will dry it out.

And when it comes to traditional smoking things like brisket, the lower temperature for longer the better.

Do you already have the brisket?

And if so, do you have one with that thick layer of fat on it?

Well, long story short, I would recommend smoking with that.

Otherwise you will have to give the meat a lot more care and attention, mopping it. Which lowers the smoke flavor.

Mix this:

1/2 cup paprika
1/3 cup brown sugar
3 tablespoons garlic powder
3 tablespoons onion powder
2 tablespoons oregano
2 tablespoons salt

Coat the shite out of the meat.

Let it sit overnight.

Soak apple wood chips overnight as well.

Smoke the meat fat side up, and throw in wood chips as needed. You want to pat dry the wood as well (at least don't have them dripping).

You want a cooking temperature of around 200, and are shooting for an internal temperature of around 180.

Take it out of the smoker at 175 and let it sit for 10 minutes before cutting.