Hi there, I've got a 3 burner Broil King gas grill and I recently purchases one of those 12" pellet tubes with some apple pellets. I would like to do up a rib roast low and slow, but first I'd like to test the smoke out on some chicken leg quarters so I can get comfortable with it. Where in the grill should I place the pellet tube? I don't want to ignite the pellets or make too much smoke. Since my gas grill doesn't have any smoke vents, I am worried about over-smoking. Any tips would be appreciated. Thanks!
Hope I'm not too late for the party. I started smoking pork spare ribs 15 years ago on an old Brinkmann gas grill with a burned-out soup can for wood chips placed on the lava-rock grate next to the burner...it can be done, indirect heat and all.
Put your AMNPTS away from the lit burner, closer to the meat on the off-side of the grill towards the front. Light a burner on the opposite side your meat is on. Don't worry about too much smoke, because your grill will ventilate quite a bit out the rear of the lid. If you have a temp probe for monitoring grate temps is best...place it through a small piece of wood (or a potato) with the bulk of the probe exposed with the tip. Locate the probe between the meat and the lit burner, right next to the meat...that gives a good representation of your grate temp for indirect cooking with a gas grill. Remember that your off-side grate temps (far side of the meat away from the lit burner) will be lower, so adjust temp accordingly. You can also rotate the meat 180* on the grate about 1/2 way through cooking to even things out more.
Keep the lid closed to maintain temps as much as possible. 250-325* for chicken...rib roast can go hot & fast (275-325*) or low & slow (225*)...doesn't really matter...hot & fast will give a bit more rainbow effect in the meat vs low & slow...that's about all I've noticed, other than a bit more rendered fat with low & slow.
Oh, if you use a drip pan under the meat, it will baffle heat a little bit getting across to the off-side, so if you use them, remove the lava-rocks, etc, and use a very shallow pan, if possible. A simple pan fashioned out of foil can do the job nicely.
A small load in the tube will be plenty for chicken or ribs...chicken pieces don't need much smoke time...they're small...30-45 minutes.
Eric