Smoking in standard grill?

[archeryrob]

That pro-staff was a sarcasm speak thing. Guys sound just like the fishing pro-staffers and you can't catch anything unless you are using "Brand B" baits. ;) When I ask a question about "Brand C" baits.

No worries, not pissed off, just frustrated with my inbox blowing up from so many replies that aren't even what I asked.I only used caps as maybe the point would be reached that I want to use regular wood. :)

I'm good at fabbing and will find some scrap metal at some point and start playing with the thing. Worst case I catch a couple pieces of wood on fire in the grill. Somethignt o do when I am bored.

 

[jbellard]

Hey Rob!

I used my Weber gas grill to smoke a pork butt just last night. The above pic is of some turkey wings I did awhile back but you can see my cast iron box set up under the left hand grate with the pellets. And just for kicks that is the pork butt I cooked last night on my weber grill. Came out great!
I too use chunks of pecan wood that I have found and cut up into small pieces that I can use.
I have a cast iron box sitting on top of my grates and turn just that burner on high for awhile. Once it’s smoldering, I turn down the burner until I hit my desired temp.
Here’s the trick that works for me.
I put a layer of pecan/oak pellets that I got from academy for like $14 for 20lb sack of ‘em. Lasts me a long time.
The pellets catch and smolder and then they in turn catch the pecan chunks I have sitting on top of the pellets.
You would have to buy a $14 sack of pellets but it will last you a year and you will get to use as much of your own wood as you want to.

 

[archeryrob]

I tried tonight to make a great with what I call Rat wire and sat wet wood on it on the left burner. All seemed great for a while and it wanted to flash up where the pilot light was for the burner. I wet it down and on low the grill is 215 maybe 225 with one burner on low. The it flashed over and on fire.

I think my burners, at least, are too hot on low.

 

[archeryrob]

Pics

 

[Jefffarq]

I've got a follow-on question... I'm smoking with a 5-burner propane grill, using an iron box on the burner grates, along with a second tray placed on the grills themselves. I don't have a problem getting either chips or chunks to smolder (although I have had a few flare-ups). My problem seems to be too much smoke. The meat (either pork or beef ribs) has a very bitter, almost rancid taste. I've tried cutting back on the amount of time using smoke, which has helped some, and tried different brands of chunks. I think I'm just putting too much wood at a time. I did some beef ribs on Christmas, started out with hickory chips and about 6 - 8 chunks. Got LOTS of smoke, so when the chunks had burned down I put in only 3 or 4, but all this got me to thinking about how much smoke should I be seeing, how much wood to use.

I guess part of the confusion I have lies with reading posts where lots of folks say they smoke the whole time they are cooking - 6, 8, 10 hours or more. I'm stopping the smoke at about 4 hours, still getting a foul taste.

Any advice?

Thanks,

 

[SonnyE]

I've got a follow-on question... I'm smoking with a 5-burner propane grill, using an iron box on the burner grates, along with a second tray placed on the grills themselves. I don't have a problem getting either chips or chunks to smolder (although I have had a few flare-ups). My problem seems to be too much smoke. The meat (either pork or beef ribs) has a very bitter, almost rancid taste. I've tried cutting back on the amount of time using smoke, which has helped some, and tried different brands of chunks. I think I'm just putting too much wood at a time. I did some beef ribs on Christmas, started out with hickory chips and about 6 - 8 chunks. Got LOTS of smoke, so when the chunks had burned down I put in only 3 or 4, but all this got me to thinking about how much smoke should I be seeing, how much wood to use.

I guess part of the confusion I have lies with reading posts where lots of folks say they smoke the whole time they are cooking - 6, 8, 10 hours or more. I'm stopping the smoke at about 4 hours, still getting a foul taste.

Any advice?

Thanks,

Hi Jeff!
Welcome to:

I did actually attempt to use my Gas Grill to get smoke with, but mine was too porous to get any smoking done with it.
I even put a baffle on the back to try and hold the smoke inside the cooking area.
I finally came to the conclusion I really needed a smoker to do my smoking, and my grill for cooking. So I got a MES 30.
Then decided my inclinations were right, and I needed to make it my own. So I modified it to smoke from cold to hot.
I do sometimes smoke meat in my smoker, then finish it in other ways. Like Chicken legs and thighs, then Air Fryer them. Best of both worlds, smoky taste/crispy skin.
Sometimes it is just better to have the right tool for the job. At least, that was my conclusion.
Many folks do use an AMNTS, which is a tube you put Pellets in and light to infuse smoky goodness.
With a tube, you could smoke on your grill with the burners off, then fire that muther up to finish cooking.
There are lots of ways to get smoked.
What you want to see is a Thin Blue Smoke coming out and away from your smoker. Not white, not billowing smoke.
But a smoke you have to actually look for.

 

[Winterrider]

Make your wood into fine shavings/ chips. I would get a "cast iron" smoking box. Our Walmart carries them, about 8x8 with cover. Set on top of flair-up deflectors.