Help with smoking on a gas grill

tonbracci · Feb 25, 2013

Hi Guys

I've become hooked on the idea smoking but the results thus far are poor. This means a lot to me and I would greatly appreciate any suggestions.

I'm smoking on a gas grill. It's a kenmore with four burners. There's a big 3 inch wide hole in the back as well as vents,

I have a smoke box which I put the soaked chips in and lay straight on the burner on the left. I then put the meat on the right side of the grill.

Issues I'm having:

1) the smoke runs out in about 20 minutes

2) the temperatures seem all over the place. It doesn't appear like anything's cooking until the grill says the temp is near 400 F. But I know I'm supposed to cook at 225-250?!

3) My rubs are coming out way to strong and dominating the meat.

All in all I'm a total novice. I would really love to produce some decent food but it's not working so well. If I could just smoke a few chicken breasts correctly it'd go a long ways towards building some confidence.

Best

Graham

flash · Feb 25, 2013

I have done beer can chicken and ribs in a propane grill along with a few other things. You set up method is correct but as to wood, I placed a metal box over the last burner, no cover (away from food) and place chips in a foil packet, in the box. You might as well should make up several of them, because you will need them. I usually smoke at 250 degrees and it works fine.

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flash
Feb 25, 2013

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flash
Feb 25, 2013

You are just going to have to practice some until you find out how your grill works for you. It will not be as good as a smoker, but will give you some great meals.

flash · Feb 25, 2013

And try this rub:

Memphis Rub

2 tablespoons paprika (Spanish pimenton is excellent)
1 1/2 teaspoons dark brown sugar
1 1/2 teaspoons granulated sugar
1 teaspoon salt
1 teaspoon cayenne pepper
1/2 teaspoon celery salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon dry mustard
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Another version

2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons black pepper
1 tablespoons salt
2 tablespoons chili powder
2 tablespoons cumin powder
2 tablespoons brown sugar
3 to 4 tablespoons paprika
2 teaspoons cayenne pepper

oldschoolbbq · Feb 27, 2013

Graham, Hello and welcome to the fun.

Here's MHO on your dilemma. I never liked a "smoke box", too much bad (creosote) in the smoke.

Soaking chips only causes more of this bad smoke and over-whelms the taste.

Placing them over a burner will cause quicker consumption - remember "smoking chips"...

You have the one burner idea (heat control) down.

The temp. might be controlled with a piece of foil (or something) over the hole in back , and the vents-if controllable- are O.K.

Now, if you can afford it send off for one of Tod's AMNPS. Use it away from the flame for excellent flavor. The smoke last up to 6hrs, and more...

Get a decent Thermometer and again Todd has the Mavericks -darn good units

, when taken care of

.

Flash has a good Rub recipe , not too Spicy and easy. You could play with flavors of Spices YOU like , and as Flash says Practice .

And one more (IMHO) start and maintain a BBQ Log ... Helps in the learning curve too...

Have fun and as always...

nedtorious · Feb 27, 2013

The AMNPS will work great. I use the AMNTS with my Holland, and it works great!

flash · Feb 28, 2013

I will add the smoke box on the burner, no cover, place foil packet of chips in it, seems to work well. Especially if chips are a little damp. Still I do not do it too much so other ways may be better for more smoke.

whtplainssmoker · Feb 28, 2013

More smoke does not necessarily mean more flavor. You only really need a wisp of smoke to get good flavor in the meat. I've used a gas set up many times on my weber Genesis. I usually just put some chips in a drip tray, cover it with foil, poke one or two holes in the foil top and place it over the side burner until i get a smell of the smoke, then I place the tray on the flavorizor bar over the lit burner. That usually does the trick. Most of the time you can't use the thermometer in the lid. Get a digital probe thermometer and place it right where the food will be. You can usually control the temp fairly easily with the burners BUT if you open the lid or if it is windy, sunny, cloudy all will effect the temps.

dirtsailor2003 · Feb 28, 2013

I use my 12" and 18" AMNTS (Amaze-N-Smokers) for smoke in my gas bbq when I use it. I set it up on one side (no heat on that side) and cook on the other. Works great. I bet that for most things I do in the bbq the 6" AMNTS would be just fine.

tonbracci · Feb 28, 2013

Thanks so much for the insights Flash and everyone else. This is a GREAT forum. I've never seen such a wonderful response from helpful individuals.

I'll try some of your suggestions.

tonbracci · Feb 28, 2013

Any suggestions on how long it takes to smoke chicken breasts? What temps do you guys like?

smokeusum · Feb 28, 2013

tonbracci said:
Any suggestions on how long it takes to smoke chicken breasts? What temps do you guys like?

Bone in or out?

dirtsailor2003 · Feb 28, 2013

What temp do you want to smoke them at? I usually run mine at 250-275 and they don't take very long. I don't really have a exact time as I smoke them just like I grill them, to touch. If you're looking for an IT temp, 170* is what you should shoot for.

flash · Mar 1, 2013

dirtsailor2003 said:
What temp do you want to smoke them at? I usually run mine at 250-275 and they don't take very long. I don't really have a exact time as I smoke them just like I grill them, to touch. If you're looking for an IT temp, 170* is what you should shoot for.

LOL, my wife would kill you. She wants her chicken DONE, so 170º will not cut it for her. More like 180º, as long as they are still moist. Dirtsailor is right though, they do not take a long time. I know on my smoker I start out with temps like 210 to 225º just so I can keep them in the smoke longer, but to have crispy skin, you want to raise those temps up closer to 300º or as I do a lot of times, move them to the gas grill for 10 minutes or so to crisp them up.

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flash
Mar 1, 2013

Out of smoker. Still have rubbery skin.

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flash
Mar 1, 2013

After 10 minutes or so on a hot grill. Skins is much more edible.

Help with smoking on a gas grill

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