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Hey Gang I Need Some Info On Smoking With A Gas Grill

post #1 of 9
Thread Starter 
Hey all it's been awhile since I've been here.
I moved to Flagstaff Az and had to leave my smoker in Ohio. UGH! I'm going through withdrawals. I NEED TO SMOKE SOMETHING!
my son in law has a gas grill with a couple of burners in in it. I thought I would try the wood in the pan way but I am unfamiliar with this method. Could someone fill me in on how to do this?

Thanks
Ray Sr.
post #2 of 9

Try an Amaze-n tube smoker. They work Great!

 

https://www.amazenproducts.com/

 

Barry.

post #3 of 9

Ray, not knowing which grill you have there are a few things to try. Start by turning 1 or two burners on low and see what temps you can maintain. on my weber three burner, one burner on low holds about 275 to 300.  Then get a disposable pie pan or something similar and place some chips or chunks in it , I have found chunks work better on mine. Lift the grill and place the pan on burner.it should start smoking once hot.

place your grill back on and see how long it smokes. You may have to cover pie pan  with foil and put a few holes in foil to keep it from flaming up. A few holes  is all that is needed. using this method I am able to get about thirty to forty five minutes of smoke per pie pan full of chunks. I have to  lift the grill cover from time to time to maintain temp, its a royal PITA but it works. you going to have to experiment to see what works best on the grill you have. Good luck, let us know  what  happens.

 

Jerry S.

post #4 of 9
Thread Starter 
Quote:
Originally Posted by casmurf View Post

Ray, not knowing which grill you have there are a few things to try. Start by turning 1 or two burners on low and see what temps you can maintain. on my weber three burner, one burner on low holds about 275 to 300.  Then get a disposable pie pan or something similar and place some chips or chunks in it , I have found chunks work better on mine. Lift the grill and place the pan on burner.it should start smoking once hot.
place your grill back on and see how long it smokes. You may have to cover pie pan  with foil and put a few holes in foil to keep it from flaming up. A few holes  is all that is needed. using this method I am able to get about thirty to forty five minutes of smoke per pie pan full of chunks. I have to  lift the grill cover from time to time to maintain temp, its a royal PITA but it works. you going to have to experiment to see what works best on the grill you have. Good luck, let us know  what  happens.

Jerry S.

Thanks Jerry. Looks like some good info.

Can't wait to build me another smoker.
post #5 of 9

One basic problem is, a gas grill is built to breathe so it doesn't explode. That goes against classic low and slow smoking, but it can still cook food with a smoke flavor, as described above.

post #6 of 9
Quote:
Originally Posted by BlueWhisper View Post

One basic problem is, a gas grill is built to breathe so it doesn't explode. That goes against classic low and slow smoking, but it can still cook food with a smoke flavor, as described above.

I used painters tape to cover the breathing holes on the back of my has grill , a tin smoke box and a single burner on , I removed two of the burners to make room for my drip/water pan , it worked great...

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post #7 of 9
Just turn the burner on low , keep an eye on your temp ..

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post #8 of 9
the easiest route would be to ... I did a quick search in your area on craigslist and found a weber kettle for $40 ... can't go wrong at that price ... and we all know how good a weber kettle works for everything BBQ ... http://lasvegas.craigslist.org/app/5419249233.html
post #9 of 9

 

I smoke on my gas grill all the time chicken, turkey turns out great. I use the Amaze-n tube. set it up on one side (away from the Burner) and only use 1 burner if it has 2 or 2 if it has 3.

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