Using my Weber/Gasser to smoke???

[shierkahn]

So, my UDS got put on hold for a few....

I really want to smoke some grub and figure I may as well use my gasser with some chips.

Sorry bout the crap pic, digi not focusing right...

Is it as simple as using one... maybe 2 of my 3 burners with a tray of chips above them and my meat over the other(s)? Or even on the warmer rack?  If so, would I just leave it on low or medium maybe? And, how much time do you think I'd get out of the standard grill?propane tank?

Thanks for any help ya'll can send my way. Chris

I didn't realize I posted this in the wrong section... could a mod please move to the appropriate section?

 

[pineywoods]

If you can get it to run 225-250 you should be able to use it doing the indirect method pretty much as you described. I'm trying to remember I think those burners run from side to side don't they? If so hopefully you can just light one burner and place the meat over the other burners.You can try the chip pan if that doesn't work just use tin foil to wrap a handful of chips in then poke some holes in it and try it. Fuel consumption shouldn't be that bad. Good luck and let us know how it works out

 

[shierkahn]

Thanks for the reply and the move. Yes, they run side to side... I was thinking about using a cake pan and setting it on the defuser plates. Just got to figure out how to close off the holes around the burner plumbing now.

 

[pineywoods]

If you can keep the temps consistent and thin blue smoke going it should work fine.

 

[shierkahn]

Just took a better look at the grill... the bottom is totally open. It opens right up to the drip pan. I'm thinking I may be able to pack (foil?)  around the slide out pan to seal it up. Or maybe even come up with some kind of a fire box to sit below the grill. Then pack the other couple of holes with some steel putty or something, may require some trial n' error to get the temps constant. I'm gonna spend some thought time on this later this evening and see what I may be able to come up with.

I got some boneless pork chops thawing for the grill 2marrow.

 

[rw willy]

Don't worry about it being airtight.  You are controlling the heat by the gas knobs.  I have used the same grill for smoking, w/mixed results.  ITs okay in a pinch.  I placed the foil pouch with chips right on the diffuser angle plates.  directly oiver the burner you have fired up.  It shouldf work.  My problem wasw not enough smoke.  You might want to try two or several pouches.

Good luck.

 

[ddave]

Don't worry about it being airtight.  You are controlling the heat by the gas knobs.

Also if you block too much air flow on a propane grill, you won't be able to keep the burners lit.  This is true for propane smokers as well.

Dave

 

[shierkahn]

^^^^^^ didn't think about that... thanks for the reminder.

I didn't end up doing this this weekend as I planned. Maybe I'll be able to fit it in next weekend.

 

[coffee_junkie]

I have the same grill, I had a hard time getting smoke, so I used big chunks set right on the favor bars, turn the back burner on and run at 250* the best you can. You really have to babysit it to make sure the wood doesn't catch fire, for some reason it helps to soak the wood chunks before placing on the flavor bars. So here is the set up, back burner on lowish, left cooking grate off, right cooking grate on with whatever you are smoking placed on it, 2 chunks of wood directly on the flavor bars at the back right hand side of the grill, water pan soaking chunks of wood, and a spray bottle with water in it to spray the wood chunk if is catches fire. Keep an eye on the grill, if there is no smoke you either have a fire or the chunk is spent. I have used my grills in the past to smoke some really good food. It was way before I even thought I would like to have a dedicated smoker. I used to have a ducane gasser and it worked really good for this technique. Good luck!

 

[sharonazamboni]

I've used the same grill at work, but my foil packets of chips always caught on fire, so I started them on the bars, then moved up to the cooking grate. I haven't done any lengthy smokes on it, just trying to add some flavor to chicken, etc.