Teach me about smoking meat in a gas grill?

[e9999]

I want to start exploring how to smoke meat for extra flavor while/before/after? grilling in a gas grill.
I don't mean really smoking at low heat for hours, but just extra flavor while grilling.
The extent of what I know is that one can soak wood chips, put them in a container and smoke away, but never done it.
Sure I could google this, but I trust Mudders more than Google...

So what's to know to get started and what are some good tips?



(oh, and if smoke is a carcinogen etc etc, I don't want to hear about it just yet.. )

 

[surfpig]

I've had good success using wood chips in my Weber grille. I make a "boat" out of foil and put the soaked chips in under the grille near the flames. It adds some good flavor...

 

[fsusteve]

that's the extent of it. If you want a true smoke flavor use charcoal.

 

[titanpat57]

that's the extent of it. If you want a true smoke flavor use charcoal.

and low heat...

I think the one setback, unless you clean your grill well, is that the meat will inherit the fats and charring from past cookouts. You never really have that problem cooking in a conventional smoker because the temp rarely gets above 160

 

[e9999]

how long do you need to soak these chips? keep them underwater I take it?
so put them on the heat plates rather than on the grille or up on the shelf?

mesquite?

 

[haryv]

Is there any way to speed up the baking of a potato in a gas bbq? After 15 min, it was stick rock hard so tossed into the microwave the other day.

 

[titanpat57]

how long do you need to soak these chips? keep them underwater I take it?
so put them on the heat plates rather than on the grille or up on the shelf?

mesquite?

Mesquite soaked in Jack Daniels if you want to go a****** crazy...

Mesquite is all I ever use anymore.

 

[warpdriv]

I had a grill with 3 racks. On the first rack I completely covered with tinfoil. I then cut a hole in the left side big enough for a small cookie sheet to cover the hole. You want all the heat to hit the chip pan first. I then put my chips 1/2 hickory & 1/2 mesquite in the cookie sheet. On the top rack I would put what I was cooking.

First get the chips smoking, left burner on high (where the chips are), right burner off. I used to soak them but then they would take longer to smoke. So I never soaked them. Then turn flame down and add whatever your cooking on the top right side of the grill. Watch your temperature and regulate your heat.

HTH.

 

[surfpig]

how long do you need to soak these chips? keep them underwater I take it?
so put them on the heat plates rather than on the grille or up on the shelf?

mesquite?

THat's right, on the heat plates. Soak 'em for awhile, an hour or two. THat's just so they smoulder and don't catch fire too quickly. If you can, have the burner on under the wood chips, and the meat on the other side over low or no heat for some offset cooking...

Use any kind of wood you want. I usually have apple, oak, mesquite and hickory to choose from.

I just put two racks of ribs on my smoker.

 

[e9999]

eh, I found this in a cabinet.
Looks to me like it could be (used as) some sort of smoking device. That right?
Put the soaked chips in the box and cover?

(but the corrugated top is odd for that use unless you'd put food on top? Maybe a steaming gizmo instead? Or a plain drip catcher that may be put to good use...?)

 

[splitshot]

Pipe up ^^^^ you.

Be very carefull how much mesquite is used, it can get harsh...

 

[surfpig]

eh, I found this in a cabinet.
Looks to me like it could be (used as) some sort of smoking device. That right?
Put the soaked chips in the box and cover?

(but the corrugated top is odd for that use unless you'd put food on top? Maybe a steaming gizmo instead? Or a plain drip catcher that may be put to good use...?)

Looks like that's what it is made for. Maybe for an electric smoker. I have an old cast iron one:

 

[WarDamnEagle]

that's the extent of it. If you want a true smoke flavor use charcoal.

x2.

Gas grill. Smoking meat. LOL

 

[surfpig]

x2.

Gas grill. Smoking meat. LOL

But you can reach a reasonable fascimile regarding flavor and such.



If I'm cooking chicken parts, after the grill/smoke I'll put them in a tightly covered pan and let them simmer on low for another half hour. Fall off the bone yumminess.

 

[Eicca]

I've only heard of this trick, never actually tried it, but get some wood planking, soak it in water (or whatever) overnight or longer, then just lay the planks down on the grill and cook the meat on top of it.

YMMV.

 

[inthewall]

Is there any way to speed up the baking of a potato in a gas bbq? After 15 min, it was stick rock hard so tossed into the microwave the other day.

You are doing it backwards. Nuke it for about 3 minutes, wrap it in tinfoil, and throw it on the grill.

 

[Eicca]

If it counts for anything, you can also roast corndogs over a firepit. Just make sure there isn't a varnished chair leg burning at the time...

 

[Jman]

eh, I found this in a cabinet.
Looks to me like it could be (used as) some sort of smoking device. That right?
Put the soaked chips in the box and cover?

(but the corrugated top is odd for that use unless you'd put food on top? Maybe a steaming gizmo instead? Or a plain drip catcher that may be put to good use...?)

That is an aluminum broiling pan.

ALUMINUM BROILER PAN "PKG OF 2" - HDSupplySolutions.com

Pipe up ^^^^ you.

I think you mean "pipe down" here. . . .

Pipe down

 

[wob]

Just use liquid smoke and microwave like blowfart.

 

[splitshot]

I think you mean "pipe down" here. . . .

Pipe down

Your right, first inclination was stfu, kinda wanted to be nice.