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Help with smoking Ribs and Chicken on Gas Grill.

post #1 of 12
Thread Starter 

I recently purchased an AMNTS (thanks to this site) and have a small dual burner weber gas grill, as well as a little Smoking Joe.   I've smoked my share of ribs on that propane bbq, usually one burner off, meat on the off side, and smoker pouch or cast iron box on the "ON" side.  With the AMNTS would the setup be the same?  

 

I'm looking to smoke ribs tomorrow for 30 people using the 3-2-1 method then some scarbelly wings after a round of giant jenga :-)

 

I could also leverage my little smoking Joe and finish the ribs off on charcoal, so that's always an option too.

 

Just need confirmation and some tips ... thanks!

post #2 of 12
I would try and keep the tube away from direct heat because it could cause the pellets to ignite or burn faster than they need to.
It might just be a trial and error/success to find just the right placement for it to work best.
post #3 of 12
Thread Starter 

Hmm, that would mean the ribs would be beside the AMNTS or on the "ON" side of the BBQ.

post #4 of 12
Thread Starter 

I could always put the AMNTS on the upper rack instead of near the flames?

post #5 of 12
You can try the tube on the "on" side of the grill and see how it does. If it doesn't ignite and smokes good then you win! If it seems to be getting to hot you could try and make a heat shield out of some foil and put it below the grate and the tube all the way to the side. Maybe the shield will keep some heat off of it.

Is it just a 2 burner grill?

It might just take some playing around to find the perfect spot for it. If you have some time you could do some trials with it before you put any food on just to see how it is going to react. Better to play around and get to know it before you put the food on so when you do you look like a seasoned pro in front of your friends!!!
post #6 of 12

I use mine all the time in my gas BBQ. I have to put it on the side and leave that burner off. You could try it on your upper rack, I'm sure that the smoke will still get to the meat. You will want to put it in a foil pan or have tinfoil under it. You don't want the ash dropping all over your ribs. If your smoking around 250º you should be fine. In my GOSM I have used the tube up to 285º and been fine. Though it does burn faster with the higher temps.

post #7 of 12
Thread Starter 
Quote:
 Is it just a 2 burner grill?

Yup - left and right.  I wish it was front and back but what can you do.  I can't complain when the wife bought it ;-)

post #8 of 12
Thread Starter 

Thanks for the advice dirtsailor2003.  I plan on doing a trial run this evening (as suggested) since the ribs have to be on by 9am.  I'll try having the AMNTS on the upper rack - I assume you meant the bum warming tray and not the grill for meat, right?  

post #9 of 12
Quote:
Originally Posted by SmokingJoeJoe View Post
 

Thanks for the advice dirtsailor2003.  I plan on doing a trial run this evening (as suggested) since the ribs have to be on by 9am.  I'll try having the AMNTS on the upper rack - I assume you meant the bum warming tray and not the grill for meat, right?  

Yep the rack above the main cooking grate.

post #10 of 12
Thread Starter 
Well I did this over the weekend and the ribs turned out great. THe amnts smokes a ton! I had to move into the bun tray rack to stop it from lighting on fire. I'm wondering if I can put it underneath the meat next time instead on the burner side.
post #11 of 12
Quote:
Originally Posted by SmokingJoeJoe View Post

Well I did this over the weekend and the ribs turned out great. THe amnts smokes a ton! I had to move into the bun tray rack to stop it from lighting on fire. I'm wondering if I can put it underneath the meat next time instead on the burner side.

Do this, it may need some modification on your end, but I do hope you can understand this.   Your BBQ has left and right burners.  Turn off and leave the left burner off, fire up the right burner.  Place meat on left side, AMNTS on the left side, under the meat. You could place it as far away from the fire as possible, elevate it some with something fireproof.   Regulate the temperature religiously in this BBQ and enjoy a few cold ones while you smoke your food.

post #12 of 12

Definitely place the tube under the meat but build yourself a Tent of foil so rib juices can't drip on the tube...JJ

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