Smokin in the gas grill

jamesf · May 6, 2013

Hey, I'm hoping someone can give me tips on doing some long period smoking in my gas grill for this weekend.

I've done short term stuff using small store bought chip wrapped in foil and resting on over one of the gas burners. It was ok but didn't last more than an hour per pouch.

I'm doing a pork butt which I'd like to smoke for about 5 hours and was planning on placing charcoal briquettes inside the grill over not lighted burners and need some advice. The other burners would get me to the temperature I want the inside of the grill.

I can do small (1" square x 10" long) wood pieces, or chunks, or whatever but I'm concerned that they might catch fire sitting directly on the coals. Can anyone give me advice on this such as wetting the wood, suspending it off of the coals slightly, etc. Obviously I'd like to limit the amount of times I need to open the cover.

Thanks

Jim F

chef jimmyj · May 7, 2013

Welcome to the SMF Family...Jim the key to making smoke is controlling Oxygen. There is no reason you can't make a big foil pouch with Chunks or the Sticks of Dry Wood, punch about 6 pencil wide holes in the pouch and place it on the coals or next to the lit burner. You can make multiple pouches and as one is spent, toss the next on. Another possible solution is to get a Juice Can like from Hi-C or Juicy Juice and load that with Chunks , cover with foil and punch a few hole. Just make sure you burn out any can liner before attempting to smoke with it. The last and best option is to pick up a AMNTS Pellet fired Tube Smoke Generator from...http://www.amazenproducts.com . Loaded up with 100% Flavor Wood Pellets and they smoke for several hours without a refill. Todd Johnson the Owner is a Member here, gives outstanding Service, and is a just a great guy. If you order soon, you may have it in time for the weekend. When you get a minute, please add you location to your profile. It will help us answer your questions...JJ

seenred · May 7, 2013

Welcome to the forums, Jim! Glad you joined us. You've found a great place to learn and share ideas on our favorite pastime...Smoking and Grilling great food! Lots of friendly and knowledgable folks here who really enjoy helping one another. Just ask when you need help and you'll get plenty. Looks like JJ's covered all the bases, Good luck, and have fun!

Red

jamesf · May 7, 2013

Chef JimmyJ

Thanks for the reply. I'm going to try the sticks wrapped in foil sitting directly over the charcoal and have plenty ready to go. Do you see a problem with replacing the regular briquettes as they begin to burn out as far as fumes during the smoking process? I suppose I could have some pre burned coals ready to drop in but would rather not.

Thanks again.

Jim

kathrynn · May 7, 2013

to SMF! We are so glad you joined us!

Jeff offers a free 5-day E-Course and its packed full of great information no matter what your experience level might be! http://www.smoking-meat.com/smoking-basics-ecourse

If you didn't read the "Terms of Service" notes.....please do. There are a few things that everyone should know about those pesky little rules before plunging into the forums. http://www.smokingmeatforums.com/a/terms-of-service

If you need any help roaming around the forums....just holler! Happy to help out!

Kat

s2k9k · May 7, 2013

Hi Jim! :welcome1: to SMF!!! We're happy you found us! You've come to the right place, we have over 45,000 members who just love to share their experience and over 900,000 posts describing it!
The search bar at the top can be your best friend when you are trying to find answers to your questions but you can still ask too if you want!

chef jimmyj · May 8, 2013

Hey Jim, you will only need to add more charcoal to keep the packet of sticks smoking. If you wish you can even skip the Charcoal and just place the packet close enough or somewhat on the lit burner to make smoke. Really common method to smoke with Gas Grills and may give a more constant temp then trying to manage Charcoal and Gas...JJ

jamesf · May 9, 2013

Chef JimmyJ

I've been doing some testing this week on this and have determined exactly what you note. The charcoal is a real pain and is going to require constant attention.

I removed 2 burner shields and placed a very large foil bag of large chips right on burners. (lots of room because it's a 5 burner Vermont Casting Signature). Finally got the result I need.

I might even place my second large foil pouch over the first, so it won't take too long to begin to smoke once I replace the first. Could risk the second pouch drying out too much, but it should still smoke even if dry.

Thanks for all of welcoming comments by the way.

Jim F

s2k9k · May 9, 2013

JamesF said:
Chef JimmyJ
I've been doing some testing this week on this and have determined exactly what you note. The charcoal is a real pain and is going to require constant attention.
I removed 2 burner shields and placed a very large foil bag of large chips right on burners. (lots of room because it's a 5 burner Vermont Casting Signature). Finally got the result I need.
I might even place my second large foil pouch over the first, so it won't take too long to begin to smoke once I replace the first. Could risk the second pouch drying out too much, but it should still smoke even if dry.

Thanks for all of welcoming comments by the way.
Jim F

Wood only smokes when it is dry. When it is wet it puts off steam that might look like smoke but really isn't.

jamesf · May 9, 2013

Understood Dave. That would explain why I've needed extreme heat for long periods in the past to get smoke going.

You see that? I've been on this site for 2 days and already learned plenty.

Thanks,

chef jimmyj · May 10, 2013

Glad to hear you got it locked in. Good Luck with the Cook...JJ

Search

Search

Smokin in the gas grill

jamesf

Newbie

chef jimmyj

Gone but not forgotten. RIP

seenred

Epic Pitmaster

jamesf

Newbie

kathrynn

Legendary Pitmaster

s2k9k

AMNPS Test Group

chef jimmyj

Gone but not forgotten. RIP

jamesf

Newbie

s2k9k

AMNPS Test Group

jamesf

Newbie

chef jimmyj

Gone but not forgotten. RIP

Similar threads

Latest posts

Hot Threads

Our Second piece of Heaven, Little piece on the Atlantic Ocean

How Do I Get Rid of These Armadillos?!!

Non fat dried milk

Getting to the bottom of what happens to cure in smoked sausage

Calling pity party of one….Pity party of one!