OT--Cooking on a gas grill
- Thread starter mos.sixpack
- Start date
You can try getting some aluminum foil and making a little bowl out of it. Soak some wood chips and place them in the foil. Poke some holes in the foil and either directly on the burner or right over the burner. It will put out a little smoke and add some smoke flavor but it is going to be disappointing compared to actually cooking on a smoker or a BGE type of grill/smoker.
Use the burner on one side, set it to low, and wrap some wood chips in Aluminum foil and toss it on the low burner. You can also build a little bowl instead of wrapping the wood chips and keep topping off the chips, but it's easier to just change out the bundles of wood chips. Put your food on the other side of the grill, ideally where it's getting next to no direct heat from the burner. Overall, you're just not going to get great smoking results. <div>
</div><div>Edit: Get a metal pan and put it over the heated side and fill the pan with water/juice/beer/etc. It will help keep the food moist.</div>
</div><div>Edit: Get a metal pan and put it over the heated side and fill the pan with water/juice/beer/etc. It will help keep the food moist.</div>
There's no real great way to smoke something on a gas grill. Indirect heat and keeping it away on the other side of the grill is the key to keeping food from drying out on a gas grill.
here's a professional's opinion...
best gas grill is weber...but, if you want to smoke, go online and buy a brinkmann electric smoker...just add water to tank and add hickory or mesquite chips...i prefer hickory, but an electric smoker is fast, easy and will make you look good...
pork tenderloin marinaded ahead of time and chips soaked in water overnight with a good marinade will make you look good too...even a pork loin quartered to look like a tenderloin will be unbelievable...you'll have to experiment for your best marinade...if you can buy from sysco, get a case of caber brothers italian marinade...
best gas grill is weber...but, if you want to smoke, go online and buy a brinkmann electric smoker...just add water to tank and add hickory or mesquite chips...i prefer hickory, but an electric smoker is fast, easy and will make you look good...
pork tenderloin marinaded ahead of time and chips soaked in water overnight with a good marinade will make you look good too...even a pork loin quartered to look like a tenderloin will be unbelievable...you'll have to experiment for your best marinade...if you can buy from sysco, get a case of caber brothers italian marinade...
Drag your gas grill to the road, grow a pair of balls that are big enough to hang out of your thong, and buy a green egg
It's electric. I've heard it's good for people like me who don't have the time to devote to smoking on an Egg, but want adecent smoker. Curious as to others' opinions.
About as idiot proof as it gets. Good quality. It's the Ronco of smokers. Set it and forget it.
Here's the deal, though. The tradeoff for incredible convenience is that electric smokers are basically outside ovens. You lose the ability to get deeply penetrated smoke. And it's tough to get the kind of bark that makes people fight over end pieces.
Having said that, there are a few cuts that simply cannot be topped by anything else but an electric. Butts done right are moist as hell and tender beyond belief. Haven't had better. But ribs .... meh. If you're into ribs, I'd say stay away from electric.
Here's the deal, though. The tradeoff for incredible convenience is that electric smokers are basically outside ovens. You lose the ability to get deeply penetrated smoke. And it's tough to get the kind of bark that makes people fight over end pieces.
Having said that, there are a few cuts that simply cannot be topped by anything else but an electric. Butts done right are moist as hell and tender beyond belief. Haven't had better. But ribs .... meh. If you're into ribs, I'd say stay away from electric.
Like someone said, just get an electric smoker but if the gas grill is all that you have, get one of those baking sheets that are a little deeper and have the grate like thing that fits on top. Soak wood chips in water, put them on the pan and cover with the grate or whatever it's called. Cook meat on the top rack of the grill above the wood chips. Don't use much heat or you will cook the meat too fast, since it is being cooked by the gas and the smoke.
Right idea but wrong product. Get a Primo XL.
http://primogrill.com/
better product than BGE and made in USA
http://primogrill.com/
better product than BGE and made in USA
I have one (4 years) and my dad has one (10 years). It is a high quality American made product out of Ponca City, OK. They are pricey but are one of the best on the market for electric.
I typically smoke butts, fish, deer jerky (prior to the dehydrator of course), deer sausage, whole pork loins, and turkeyson it and do not have to use the grill. As for ribs, wings, chickens, cornish hens, and other smaller meats, I sometimes use the cookshack to get them close and then finish them off on the charcoal grill with indirect heat to better create a crisp or bark. I have a smokebox on the charcoal grill too and more times than not, I just use it instead of the cookshack for these smaller items.
You can't go wrong with a boston butt in a cookshack.
BTW, homemade deer jerky that is first smoked for 2 hours at 225 and then put in the dehydrator is ridiculous. And no, I don't share that ****. The only people who get any of it are me, the wife, and any friends or relativesI have in a war zone with their care package.
I typically smoke butts, fish, deer jerky (prior to the dehydrator of course), deer sausage, whole pork loins, and turkeyson it and do not have to use the grill. As for ribs, wings, chickens, cornish hens, and other smaller meats, I sometimes use the cookshack to get them close and then finish them off on the charcoal grill with indirect heat to better create a crisp or bark. I have a smokebox on the charcoal grill too and more times than not, I just use it instead of the cookshack for these smaller items.
You can't go wrong with a boston butt in a cookshack.
BTW, homemade deer jerky that is first smoked for 2 hours at 225 and then put in the dehydrator is ridiculous. And no, I don't share that ****. The only people who get any of it are me, the wife, and any friends or relativesI have in a war zone with their care package.