Smoking on a gas grill

[KC Kings]

I know gas/charcoal has been debated a number of times on here, and just about everybody agrees that you get better tasting food with a charcoal grill/smoker. I just moved a month ago, and my 55 gallon drum smoker was on it's last legs so I took him to the dump. I have been without a grill for over a month now, and really starting to get bummed out on all of these long hot weekends.

I just picked up this grill at Target last night, grill (ttp://www.target.com/gp/detail.html/ref=br_1_1/602-0943703-6131847?%5Fencoding=UTF8&frombrowse=1&asin=B0002YY6G8 ) It was on clearance for $314, and since it had no manual, warantee, and had some components missing from the electric autostart I talked the manager into taking an additional 30% of and got it for $220. I went home, downloaded the manual, and learned the missing "component" was a AA battery.

It has covers over the burners and it does not use lava rocks. Has anyone been successful in smoking meat with this setup? If I MacGyver some kind of container to hang down below the racks over the fire to hold wood chips, then in-direct slow cook the meat will the smoke circulate properly with no built in chimney?

[CASHMAN]

It could get veryyy hotttttt doing this so be carefull:)





CASHMAN.

[KCTitus]

I tried this a few times before purchasing a smoker and it's not easy. If you have multiple burners in the grill, you've got a better shot at making it work than if the burners run the entire length of the cooking surface.

running one burner on one end of the grill and putting the meat on the other side, helps with the indirect heat and typically, I would take foil and cover the grates where the burner was on and then put the chips over the foil which were in a pan of water or whatever liquid you want to keep the meat moist.

It's still not quite as good as a true smoker, however. Good luck.

[Alton deFlat]

Didn't BTO record that back in the 70s?

[KC Kings]

I tried this a few times before purchasing a smoker and it's not easy. If you have multiple burners in the grill, you've got a better shot at making it work than if the burners run the entire length of the cooking surface.

running one burner on one end of the grill and putting the meat on the other side, helps with the indirect heat and typically, I would take foil and cover the grates where the burner was on and then put the chips over the foil which were in a pan of water or whatever liquid you want to keep the meat moist.

It's still not quite as good as a true smoker, however. Good luck.

This one has 4 burners so the indirect cooking shouldn't be a problem. Do you cook with the wood chips in the water pan, or do you put them over the water pan.

[KCTitus]

This one has 4 burners so the indirect cooking shouldn't be a problem. Do you cook with the wood chips in the water pan, or do you put them over the water pan.

I tried both ways...I didnt get the impression that the chips did much in the water pan, so the other way was to take a foil pan and put the soaked chips in that--poke holes in the bottom and put it over the burner where the fire is and next to that put the water pan. The latter is a bit more difficult to manage cause then you run into the ashes floating around the same chamber as the meat, etc.

[Halfcan]

Man I did that once too-I was so stoned!!
Oh sorry... I thought this thread was Smoking Grass on a Hill-my bad.
Halfcan