Oh Happy Day!!!

[dave11]

Thats the only point I was trying to make. The design just isnt there. I have a gas grill too, and I can get a little smoke flavor using the wood chips, but like you, its just not enough. The smoke just can't permeate the meat, if there is not good air flow. Now, if I got out my drill......and maybe......drill some holes......... :D
P.S. I like your avatar.......made me laugh

 

[joed617]

When I am grilling my steaks I use my weber that has a 1 gallon propaine tank and that is used just to start the charcoal started and then I turn it off so a 1 gallon tank last about a year, I get the coals glowing, place the steak on after the steak is seared on both sides I move the steak aside and add chips if I like but I keep the bottom veny wide open and the top vent 1/2 to 3/4 open and I get a nice smokey flavor.

Joe

 

[cajunsmoker]

I think when I posted on this thread earlier I didn't quite understand what was going on.

I also have a Char Broil gas 2 burner grill. I occasionally try to smoke hamburgers, steaks or something that I want to cook quick and hot but also would like a little smoke on it.

I'm with you guys. It just don't seem to work very well. The best I have accomplished is to put the food on the top rack and the wood chips in a box on the drip vaporizor strip under the bottom grill rack. It seems to smoke a little better, but the heat is not as hot on the top rack so the cooking is slower. I have decided that if I want something smoked it goes into the BSKD and if I want it grilled it goes on the grill. That's my .02 worth.

 

[icemn62]

I think this is the difference between a gas powered smoker and a gas powered grill. I do like firing up the gasser and cooking a steak if I don't have a lot of time.

 

[nickbailey]

I have to say those peppers look downright amazing, are they just bacon wrapped jalapenos or something more complicated than that?