Grilling: Smoking on a Gas Grill
Love smoked meats and vegetables? Elizabeth Karmel, author of Taming the Flame and creator of GirlsattheGrill.com, demonstrates how easy it is to smoke on a gas grill.
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Grilling: Smoking on a Gas Grill
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get a viking
Doesn’t that Weber summit have an inbuilt smoker?
that is not smoking. that is grilling with some added smoke. huge difference.
she is fucking stupid it has been proven that u do not have to soak the wood
That's some nice green you got in the background there 😉
Al fine and dandy when you have more than $2000 to spend on a grill 🙁
So we leave 1 of the burners on high, and turn the other one completely off right? At anytime, do I reduced the heat to med? Or is there a target temp. to optimize smoking? I'd like to smoke sausages..
nice!check out ours too and tell us your opinion!thanks!
wet chips don't add any appreciable moisture to the food. If you need moist heat then you want to use a "wet" smoker/ vertical smoker or put a metal pan with water next to the heat so it can simmer/low boil. when smoking you should expect to go through 1/2 gallon an hour, thats about how fast my vertical wet smoker goes through liquid…
Moist wood chips keep more moisture in the meat, is what I've been told.
What's the point of soaking the chips anyways? You want them to turn to charcoal in an oxygen deprived environment. I wrap them up pretty tight to exclude air, the smoke will escape.
Thank you! I guess i´ll give it a try..
Check out the AMNPS (the A-Maze-N-Pellet-Smoker) by Amazenproducts. I know there are a few youtube videos showing them in action or you can check out the Smoking Meat Forums. I've been using one in my electric smoker but I don't see any reason why you couldn't use it on a grill (as long as it isn't directly on the flame).
Pemake four or six aluminum foil puches. Just swap them out when one looks like it's about to be done smoking.
That's simply not true. BBQ "purists" think of themselves as "purists" because charcoal came before propane. In reality, using charcoal is no more purist than gas. BBQ is from the word barbacoa, which translates to 'sacred fire pit'. So if you really want to complain about gas and think of youself as a purist, please tell me I can find a hole dug in your back yard, with a pot hung above it to catch juices, and wood, not charcoal, fueling the cooking. Back to your regularly scheduled programing.
Ok, so what if i want to make some meat that takes more time and i need to refill the smoker box? food like a brisket or pulled pork?
Yes. The same method with a box or with foil. What I've been doing lately is a combination. One pouch not soaked (to start smoking quick) and another pouch soaked for one minute only.
You should point out that this is *obviously* not the preferred method, and if you want to smoke meat properly you should use charcoal.
I've tried both ways, with and without soaking the chips. Soaking them works if you pre heat good. But as for me, I'm building a smoker out of an old metal refrigerator.
@AlphaTwin Makes sense! Thanks for the replies.
@BrainEatingApe I'd also like to point out just how silly it is for people to think that water which boils at 212 F and wood which burns someplace between 400 and 500 F is going to do anything but boil away before the wood burn. If you don't want your wood to burn cover the dang pan (the smoke will get out). This does 2 things, 1, it's stops the oxygen from getting to the wood so it won't flame up, and 2, it let's the wood reach a much higher temp before smoking. No white smoke, TBS. 🙂
@BrainEatingApe Well I had quite a lengthy response for you but, of course I can't post it here, I'll try to summarize.
Smoke is just invisible gases and suspended solids, white smoke is just an obvious sign of poor combustion, and a by product of that, is creosote.
The pores close up on the meat at about 140/145 degrees, although you can smoke longer if you like you're just piling it on the outside and getting no penetration, with that said I usually stop smoking at around 160.
@AlphaTwin Interesting comment. Just curious – why is it the most valuable smoking time when the meat is below 145 degrees? I've never seen that mentioned anywhere else. Is it based on your personal experience, or did someone else discover this? Also, why is there no creosote in thin blue smoke? I agree that you shouldn't soak your chips – in my experience it just makes your food taste like wet wood. But I'm interested in the science behind it.
Smoking some ribs today.. Just making sure I'm not missing anything. .. 🙂 I didn't pre-heat last time. THat's probably why I got the smell but no smoke.
cheer up some
Don't soak your chips. All you do is make the chips take longer to start smoking which intern takes away from your most valuable smoking time, when the meat is below 145 degrees.
Water keeps the temp down, and you end up with white smoke. White smoke is bad and imparts a bitter taste, you want TBS, (Thin Blue Smoke). The white smoke is full of particulates like creosote.
Once I realized the water was just boiling off before I got smoke, it just seemed kind of silly and counter productive.
Thanks for the tips!!
LOL, nice smokey kiss. Thanks for the video nice grill.
Actually, there is no need to remove the cooking surface or put the chips on the flavorizer bars. Simply don't soak the chips. Instead, just wrap them in a ten by ten inch square of aluminum foil. Shape the foil with the chips into into a pouch shape. Leave a little opening at the top. Place the pouch directly on the cooking surface when you turn the grill on. They will start to smoke by the time you're ready to cook because the have not been soaked. They will not burn up. Hassle free.
@PR0PAGHANDI good eye…. hahaha
ive recently bought a brinkmann proseries 6345 gas grill and had no idea how to smoke "meat" (i had some experience with herbs). Thank you lady
hahaha
great point
would be nice to have some of these tips and tricks 'modified' for those of us with smaller grills…
Well done Elizabeth. I have your book…I have the grill. I am going to try to get a little better at this smoking thing. It is nice to SEE it on video.