Smoked prime on a weber genesis gas grill?

Discussion in 'Beef' started by smokingfrank, Apr 17, 2013.

  1. Have any of you fellow smokers done a 6 lb boneless prime rib on a weber genesis gas grill? Do you put the prime rib in the center section and turn on the two outside burners of just turn on end burner and place the prime rib on the opposite end. Do you use a drip pan and do you add water to it. Do you use smoke boxes on the burners or aluminum foil pouches with wood chips. I am trying to smoke at about 275 F. Any ideas on settings for the burners?


  2. xutfuzzy

    xutfuzzy Meat Mopper OTBS Member

    I'm curious about this myself.  I just acquired a Weber Genesis grill (yay, tax return!) and want to know which way is better for indirect cooking.  In the manual it says to place the meat in the middle with the middle burner off, but on my old grill it seemed to work better off to the side.
  3. HI;

    I think it will work better with the meat over an unlit side burner. Indoors, I roast my prime rib at about 275-280F for aout 2 hours in a conventional oven. I have read that tying up a bonless prime rib roast to make it more round will help with even cooking. I rub my prime rib with olive oil, garlic paste, salt, pepper, and paprika before I roast it. I smoked it on a charcoal weber kettle last year and it came out great. I also just got my weber genesis, but I have not smoked on it. I have a cast-iron smoker box and can also make aluminum foil wood chip pouches. I just asked other fellow smokers for their experience with a gas grill and smoking large cuts of meat. I have a natural gas line to my weber genesis, so it will help this weekend with temps in 50s of maintaining my smoking temp and not running out of gas.

  4. johgre078

    johgre078 Smoke Blower

    I found that I have better luck turning off my middle burner and placing my meat in the center.  I also use a  drip pan and foil wrapped chips over one of the lit burners.  I use this method with the rotisserie also.  Its a pain taking out one of the inserts to put the drip pan in but I feel its worth it.

  5. Do you use one or two lit burners and what temps can you get with one or two lit burners.


  6. johgre078

    johgre078 Smoke Blower

    It was pretty windy when I used mine but if memory serves me correctly I was running about 250 with the front and back burner on.

  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    I don't know what temps you can hold with various smokers, but if you can hold between 220 and 240, you'll get perfect Smoked Prime Rib every time.

    See below, in my signature.

    Last edited: Apr 19, 2013
  8. I have indeed smoked/cooked a boneless prime rib on my Weber Genesis.

    When lower-heat or indirect cooking, I've found the most consistent results having the food over a turned-off side burner.  (My last two grills have had burners side-to-side and not front to back.)  I used a heavy-duty foil wrapped packet for the woodchips (Applewood, soaked for about 30 mins), on the burner furthest away.

    As to where to adjust the knobs for the best temp... I had to fiddle with this for a bit and make some notes (which I can't currently find).  Pre-heat your grill as you would normally - with all three burners on.  After 20 or so minutes, pop the lid for a moment, drop 2 of the knobs to the lowest 'big' dot, and shut off one burner.  Check your temp after about another 15-20 minutes - adjust accordingly.

    My Weber is hooked up to the natural gas line.  In theory, there should be no difference between the temps from propane to natural gas, but my internet readings tell me otherwise.

    Important note:  If you're picky about the doneness of your meat, use a probe thermometer with an external monitor - so you can watch the temperature without popping the lid.  (This is also why using a side burner works well.)

    I do not have a formula for the amount of time it takes to cook a specific size roast - I watch the temp and pull it when it's close, and let the carry-over cooking during the rest, bring it to it's final temp.  If you're planning a dinner, with a specific sit down time, make sure you've got enough time in the front... let your roast wait for you... not you, for your roast.  Beef absolutely needs to rest for a minimum of 20 minutes - longer if you have it.

    Best wishes!

    Smoked King salmon was last weekend (so rich, so yummie) ... smoked cod is up in the next week or so.

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