Food Smokers and Smoking Tips/Tricks/Techniques

What do you guys use to smoke on a gas grill?

 

Look into a tube smoker like the a-maze-n smoker and pellets

 

On my old grill i use to just use a foil pan over one of the burners. but it didnt work so well on the grill i have now, i pulled one of my racks and placed the foil pan on the burner but didnt get very much smoke...

 

Look into the a maze n smoker. Probably your best option

 

Works well..^^^

I use a cast iron wood box...

$20 GrillPro 00150 Cast Iron Smoker Box , Black , 5" L x 1.5" H x 8" W

http://www.amazon.com/GrillPro-0015...8093&sr=8-6&keywords=wood+smoke+for+gas+grill

 

Looks good, but one question. Why do you run your smoke generator on the top rack, instead of the bottom of your meat? Seems your smoke just slips out the damper before having a chance to flavor anything? What am I missing here?

 

Gas grills don't make very good smokers. The gas requires oxygen which means air flow and the smoke doesn't get the chance to do its job. I have a electric smoker. I can load chips without opening the door. I usually have the damper almost full closed. I had a gas grill with a chip drawer, what a joke, didn't work at all. I only use charcoal for grilling anymore

X2 ???

 

My smoker interior design doesn't allow for good circulation to keep the generator lit....especially if I have a full smoker..I move it to the top rack so the draw of fresh air keeps it lit.....once the door is shut it creates great circulation, (my intake is at the bottom) of smoke throughout the cabin...alot of the smoke(about 60%) is drawn out the damper, which allows for that beautiful wispy "Thin Blue Smoke" that you need, so you dont over smoke , creating that bitter, acrid flavor in your foods....less is more when it comes to long smoking food..!!

 

Because I want to be able to smoke, as well as grill whenever I want (even at the same time) I am looking at getting this to replace my current smoker, and separate gas grill:



http://www.lowes.com/pd_606673-82210-15202029_4294610392__?productId=50329705&Ns=p_product_qty_sales_dollar|1&pl=1¤tURL=%3FNs%3Dp_product_qty_sales_dollar|1&facetInfo=

 

thats gonna be my next one, too...or at least one like it

 

36000BTU Might not be hot enough for a good searing. But I would certainly consider it if I was looking for a new grill.

 

I have one just like that but a different brand. Got it a couple of years back. Big enough to do a turkey in. And the gas is a great option for the quick stuff.

 

Great piece of equipment....suggest you keep it covered , and seasoned with oil..inside and out...my first one rusted out pretty quick...

 

Can you do something to use the whole chamber as the smoking vessel or is it limited to just the one side? I smoke too much stuff at once to have a space that small.

 

I assume the small space is the firebox. You smoke on the entire rest of the grill, with the heat & smoke originating from the firebox.

 

I get the firebox on the left side but I was thinking that the right side was limited to propane use only

If that whole chamber can be used for smoking thats pretty sweet!

 

I have zero experience with one but of the smoking box is not connected to the main chamber with a door or baffle, then it would win the worst-grill-ever-designed award in my book. It would just be two grills welded in place next to each other, lol.

 

Ha, that was totally how I was envisioning it working

 

It looks like they are completely independent from the pics with the lid opened. Another cool feature is the 12000BTU side burner accommodates a chimney starter for the charcoal