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Newbie - smokeless in Seattle...

post #1 of 6
Thread Starter 

Hi everyone,

 

Newbie for grill & smoking. We own a Weber Summit gas grill but no smoker for now. My interest in joining this community is in finding out how to best use that gas grill for smoking. I tried a small piece of brisket (4lbs) last week-end and it was a semi-disaster... 

post #2 of 6

Welcome to the site JD.  Folks do succeed at smoking on a gas grill.  I've never owned a gasser nor tried to smoke on one but all you really need is very good heat control and a smoke generator.  Some folks use a simple foil pouch with wood chips or you could buy a smoke generator.

post #3 of 6

Welcome to SMF JDelage!  Glad you are here. 

 

It is tough to "smoke" on a gas grill.  You can get some pretty good tasting meats but it won't have the same smoke flavor as a wood burner, charcoal/wood burner, or electric. 

 

On my gas grill my burner elements run front to back not side to side.  Using an expandable grill grate I picked up at Lowe's, I got creative and made a raised grill that was 8" wide, as deep as my grill surface.  It put the meat about 4" above the main grill.  I just pulled the expandable parts completely out of the main grill, then using a pair of pliers bent about 1/2" of the the ends 90 degrees and put them back in the grill.  Instant raised grill.  I could put two 8x8" aluminum cake pans underneath the raised grill to deflect any heat.  I'd usually put about an inch or two of liquid in them for additional protection.  I tried lots of different liquids and finally decided it added nothing to the flavor so I stuck with water. 

 

On the outside burners I'd place a smoke packet made out of aluminum foil on each one.  Wood chips worked best in the smoke packets.  There are lots of videos on YouTube about how to make smoke packets or smoke bombs.  I'd get the packets smoking, turn the outside burners down to low, then load the meat.  The packets I made would only last about an hour or so.  Don't soak the wood chips, leave them dry. 

 

If you have a warming grate high in your gas grill, you can use that for SLC spare ribs or BB ribs if you don't want to make a raised grill. That worked pretty good.    

 

You can just put your meat on the main grill but most of the smoke just rises and goes right out the back of the grill.     

post #4 of 6
Thread Starter 

Thanks, I'll try elevating the meat. It should give me another option in terms of temperature too, as it should be a little higher than at the grate. The elevated gril on the Summit is probably big enough to accommodate any flat cute of meat, incl. a small brisket.

post #5 of 6

texas.gif  Good evening and welcome to the forum, from a nice day in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.

 

Gary

post #6 of 6
I think one problem might have been that you smoked a small piece of brisket. Most people will tell you to do a whole packer brisket that will work the absolute best as most of the small pices you biy at the store dont have much fat to break down the meat. Glad to see a fello washinton member on here!
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