Grilling & BBQing question: Smoking

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jcardona1

jcardona1

Feeder Fish
MFK Member
Jun 5, 2007
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Alright all your master grillers and smokers! Just bought me a shiny new Weber gas grill (this one to be exact). My question is regarding smoking. I know a gas grill won't be as good as a true smoker, but anybody got recommendations for getting good smokey flavor using a gas grill?

I just bought some apple wood chunks online (read I should avoid chips!). Any other woods you recommend? What about placement and technique on a gas grill? Seems like a lot of folks recommend using aluminum foil to wrap the wood chunks instead of the little store-bought metal boxes.

Any other tips/tricks? We like to cook anything and everything; beef, poultry, fish, pork....
 
I just soak the wood chips overnight in water and wrap it up in reynold's aluminum and toss it on the barbie like a steak.
 
I typically use a small screen/grate and put the wet chips on top of it. Then put the screen off to the side under low heat. I've never had much luck with the tinfoil method.
 
I also saw this little box, the Flavordome. It sits right on the flavorizer/vaporizer bars of most grills. Seems nice, but it costs $50 :eek:

FlavorDome-Web.jpg
 
I have a smoker box similar to the one pictured above, but I usually end up using foil anyway. When I make pork shoulder, I try to keep the temp at around 200*, and the steel box doesn't seem to transfer enough heat to get the chips smoking at that temp. I put the foil packs under the grill grates on those "flavorizer" bars, and usually remove one of the grill grates so I can reach in with tongs to change the foil packs every two hours or so.
 
^ Thanks! Main reason for asking is that I've used those metal boxes and didn't really like the results. For wood chunks, I know popular woods are Hickory and Mesquite, but anybody try the fruit woods?
 
If you put the smoker box in the front over the the hottest area while the grill is warming it will start smoking pretty fast. Then push it to the side when your ready to start cooking, it should keep smoking. I usually use apple wood or hickory, mesquite is a little to strong imo.
 
we used hickory and soaked it in applejuice. gives it a really good smoky flavor but i use a charcoal grill only way to go
 
Thanks guys. Picked up some hickory chunks and some disposable aluminum pans. Gonna cover them up with foil, we'll see how it works!
 
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