Smoking on a Gas Grill - How To

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[Pantherswim]

I have been cooking with smoke pouch's for 10 + years now. Other tips I learned with a Gass grill is to cover the side holes near where you put the pouch so that the smoke is forced to go to the other side of the barbecue ( the holes where the rotisserie kit would go). Second, add a tin can of water near the burner to add moisture to the barbecue if you're in a dry environment, that will keep the food from drying out.

[dandoe]

Thanks for the advice on the chips and foil! Also take off the turkey breast at 158-160. It will warm up to 165 when it rests 👌.

[zetnnik]

Thank you for the vid. I was this close to getting a smoker just coz I saw a recipe for a smoked fish that I wanted to try. This saved me the $200+ and an additional item (clutter?) in my backyard.
😊👍

[MrForcecon]

I've used a smoker box to do brisket on my gas grill. Filled with pellets I get over an hour of smoke. Kind of a pain to keep emptying and refilling a hot stainless steel box, may just try foil next time. Comes out good if you manage the temperatures right.

[markmccaleb]

Super good advice and video. I love using the pellet tube to cold smoke cheese. Make great Christmas gifts for family, friends, and neighbors. You'll be a hero doing this

[gundyvillepics]

Thanks!!! I really like you guys. Been smoking for decades (literally). Keep looking for common sense, but well thought out smoking techniques using a regular gas grill (been using weber forever) and I always just feel disappointed with the presentations and suggestions. I do believe you put all of this into perspective and that is a great accomplishment. No need to trash a brand, but I have what is considered to be a fairly high end electronic smoker and it blows circuits, quits mid session and does a whole host of other oddities that render it A) unreliable B) unpredictable C) pain in the "arse" and D) all of the above. I'm gonna give your promo a go before replacing my smoking unit. Thanks for the

[zzdoodzz]

Great vid. I long for slow cooked smokey meat and I have wanted a smoker for a few year snow. I was researching pellet grills and was excited to buy a slow cooker that would give me the awesome smokey flavor. Turns out most people say their pellet grills don't actually put out much smoke. Some do a decent job from what I read, some have a "smoke mode", but it seems most folks were forced to adding a smoke tube or foil packet to their "smokers" just to get smoke flavor. WTH, why pay $400-1000 bucks for smoker that doesn't actually smoke? Figured I would give this method a try first with my existing gas grill.

[foosmonkey]

This is super helpful, I have that exact same propane grill 😊

[StanIROCZ]

You many not need to refill the wood chips since the meat only soaks in the smoke in the early part of the cooking process. Once the outer layer of the meat is cooked smoke does not penetrate. I will frequently start cooking on my charcoal smoker then switch the meat to an oven or gas grill after about 2hrs bc my smoker doesn’t hold temp. I’ve actually found the keeping the meet in smoke the whole time can give it a bitter taste. This hobby is a craft so find what works for you just sharing my experience

[jimwortham]

Thanks so much proposing exactly what I have been looking for been researching pellet grills look like a pain this is answer for me

[robmart]

Seriously. That looks so good I'm jealous. It makes my pb & j for lunch look like a well I'd regale you with a very colorful anecdote for my sandwich but I think we all get the idea. Great video again! 👍

[violeman]

Thanks for the tips!!
I have been doing up some Brisket for the first time on our Gas BBQ.
Purchased a Cast Iron smoker box but also implemented the tin foil with dry chips in in as well as I was watching your video.
Thanks for the tips and tricks!!.
+1
DEv

[pkmatt]

Those smoker tubes work really well. We've done cheese with one. Would be curious to see how smoked salmon is done.

[goal]

Thank you finally I found a video that explains this clear

[dwright]

Thanks for saving my Christmas menu!! My box smoker element went out today so I needed a quick alternative...Thanks again and Merry Christmas!!

[jamesloveless]

Oh yeah !! Thank you for your Expertise with Gas Smoking. I can do that all year round, ( Canadian Winter be Damned ) !!!Now that I’m Subscribed I’m looking forward to looking for other great ideas from your Channel !!

[mikew]

The I grill 3 ambient probe make Monitoring the grill temp easy, you can see the temp while sitting in the house.

[stevehegewald]

I have a pellst grill. But when smoking on the grill I have Grill Grates over 400 degrees a handful of pellets will give you all the smoke you need.

[AlphaTwin]

Two of the largest myths that are incredibly pervasive in smoking food even among otherwise great grill masters:

Fat Cap up will allow the fat to soak into the meat.
Soaking wood, or wood chips in water makes them last longer.

Put a paper cup on your gas stove, add some water, and fire up the burner. You’ll boil the water out of the cup before the cup burns. This is because water boils at 212F and wood combustion is from 550 to 600F. That wet wood isn’t going to do a thing until every ounce of water has been boiled out of it. What’s actually happened is you’ve lowered the temp of your coals and created a stage in the combustion process of your wood where it needs to come up to temp, both of which result in an acrid creosote filled smoke that will make your food bitter. Once every bit of water has boiled off, THEN it will begin to burn, but not before. Don’t do it, if you feel you need humidity put a water pan in the grill.

[TheKofthasc]

Beautiful lady who knows how to cook! I'm definitely a fan!