Smokig on a propane/gas grill

[dganor]

I was wondering if someone could offer some assistance. I will be going on a vacation this summer down in NC. The house we are staying at has a gas grill and I thought what better way to thank my in-laws than to treat them to some good BBQ. Are there any tips that anyone has for using a gas grill to smoke a pork butt? I am planning on buying one of those smoke boxes you see at home depot to get that authentic smoke flavor. But are there any things to look out for/be prepared for when I do this on the gas grill? I would assume I turn one side of the grill on low and place the meat on the other, unlit side? I am a novice to begin with, but I do have a little experience on a traditional smoker and I have the basic knowledge/concepts. Just looking for a little advantage to have this thing turn out well. Any feedback would be much appreciated.

 

[richtee]

First off.. a Roll Call forum post would be nice. Your experience, equipment etc. We're nosy and with more info we can formulate better answers.

A heat shield is what I use when I'm forced to simulate smoked meat on a grill. I have a hunk of quarter inch plate with a couple holes in it that I seperate the fire/wood from the food. Keep the fire L_O_W on the heat side, and pre-burn the wood.... here's why: http://www.smokingmeatforums.com/for...67333#poststop

Good luck and don't forget the Roll Call!

 

[dganor]

Not a problem. I'll get on that roll call ASAP. Thanks for the feedback. I'm not sure how much I'll be able to work with (heat shield) other than what's provided at the house we are staying at. I'll obviously bring a digital thermo. and smoker box. I assume the heat shield prevents it from cooking too fast?

 

[ron50]

If you are using a smoker box you might need chips instead of wood chunks. They go quick since on most grills you can keep the temp lower then 300 degrees. You might want to wrap them in foil before you put them in the smoker box.

Grills aren't sealed well so watch the wind. If the wind is blowing the wrong way, the smoke will exit the grill before it touches the meat.

 

[richtee]

Bingo...low and slow. And the preburn keeps the nasty smoke down...Thin and Blue... TBS!

 

[sleecjr]

The smoker box is ok. Try http://www.bbqrsdelight.com/ Get these put about 1/3 cup in tin foil, Poke a hole with a toothpick and you are good to go for 30-45 min. When you need more just put on another pack. Most gas grills have a heat shield of some sort. Just drop the pack on there. This works great! I use them any time i use the gas grill.