Using wood chips on a gas grill
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- Опубликовано: 30 июн 2024
- Can you get bold authentic barbecue flavor on a gas grill? The answer is YES. And our ambassador Brad of ChilesandSmoke is showing you how to use wood chips on a gas grill. From smoker boxes to foil packs, how to utalize the smoke and even how to reverse sear with wood chips on a gas grill, he's covering a ton of tips. can you smoke on a gas grill? Yes you can!
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00:00 Intro
01:17 Create smoke
01:51 Don't soak your wood chips
02:09 Using a smoking tube or foil pack for smoke
02:42 How to fold a foil pack for wood chips
04:31 What to grill with wood chips on a gas grill
05:19 How to reverse sear with wood chips on a gas grill
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Music Code: H2A8M9JMXHQEKSHO
#smokingwithwoodchips #woodchips #grillingwithwoodchips 
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What's the first think you remember smoking on a gas grill?
smoking a pork butt right now
It's easier to control the heat, but it's not the same.
I have many thinks.
There’s no ash tray and filters taste horrible 😂
I use a $8 cast iron pan that I bought at Walmart camping dept. I let the grill and pan get hot, add the dry chips about 10 minutes before the food. I get plenty of smoke and flavor. Put the pan on one side of the grill under a high burner. I have a 4 burner grill. Cover it with foil with holes poked through if you feel it's necessary, I don't. Been doing it this way for two decades.
Clarification please: you said "put the pan on one side of the grill UNDER a high burner" Do you set the pan on top of the grill grates OVER a high burner???
This is how I started 20 years ago. Cast iron smoking box and a gas grill. I bought a larger BBQ and used the end element to provide the heat and make the chips burn. Most I would get is about 45 minutes and then I would change the box with another or, using a fireproof mitt, dump out the blackened chips and put more in it.
Went to a charcoal bullet, then a Traeger and now an offset. I have them all. I can tell you that if you own a gas grill or want more/different flavor from your pellet grill, get a tube smoker and fill it full of wood chips instead of pellets. Pellets will last longer, but pellets only really give you dirty smoke in a tube smoker. I can go six hours easy with a large tube smoker and only about half as long on chips. Chips are superior flavor wise in every way. Chips in a tube burner run themselves and in the gas grill I had to have the temperature too high to get the chips to burn. Chips in a tube burner allow you to cold smoke.
You can buy two tubes for really long smokes. You can just refill a single tube an light it again. If your are cooking meats, they don't take on smoke past 120, so you might need less smoke than you think. If the meat is wrapped, you clearly don't need to supply any more smoke. I have an expanding tube, but you can just get a big one and fill it less.
This ain't my first rodeo. I'll run a brisket in the offset, wrap it and then put it in the Traeger on cheaper heating pellets and either go to bed or go to work. I did all the screwing around for all who are reading this.
I bought a gas grill with a smoker box and rotisserie 20 years ago. Wish they still made them like that. So much versatility and convenience on one package.
Napoleon grill has that kind
One of the best results I received was on our Weber Spirit 200. If I recall it correctly, I used Pecan wood chips for this experiment -- which I call it as it was really the first time I set out to smoke a steak and reverse seer it. I preheated the grill to burn off the previous cook and start the smoker box off. Using one burner at its lowest setting, which kept the temperature near 185, I left the steak to smoke for well over an hour. At the time I set about to reverse seer it by opening both burners to about 60%. A couple minutes on each side and it was done.
The results were one of the best steaks I think I have ever had. While in hindsight I think it should have probably dried out some, it remained tender and juicy, full of flavor from both the marinade and smoke. I didn't even dare put any steak sauce on it because it came out so good.
Bought smoker box and chips for use on gas grill about three years ago, but was unsure about use, but with this video I’ll finally get around to using it. thanks!
Glad we could help!
Thank u I asked my friend about foild today way before watching this video and he said probably not they would burn right into the foil so happy I found your video thank u sir
thank you for the tips on how to add wood chips to my smoker! Love my Traeger Pro 780, I thought when purchasing it secondhand it was a model with the the super smoke option. It isn’t equipped with it, but this should help!
I bought a selection bundle of your wood chips (smoker tube). They are legit for my use...
Yep…I do it all the time. Woods chips over flame, ribs on the other side. 5 hrs later have a great meal!
Thanks for posting been doing a while my question was should I smoke or soak the wood first you answer that appreciate
I've been smoking on a pit for 25 yrs and my grandfather before me. It's always been a common thing where I'm from.
Easy! I will try this before going out and getting a new weber. I just like my chicken thighs cooked slowly over real coals. They just taste better that way.
Before buying a smoker I smoked brisket all the time on gas grill. I had a six burner grill and I would use two smoke boxes. One on each end burner. I used half and half dry and wet chips. Dry on bottom. I would add chips as needed but not any after 3 hours.
Smoke would distribute pretty evenly having box on each end.
Brisket would reach 165 in about 3 and a half hours then wrapped another two hours to get to 200. As far as taste goes I prefer the smoker but not by a lot. Pretty good and less work and that's a plus.
Great info Mike!
YOU ARE A FUCKING GENIUS. THANKS FOR THIS A1 INFO MIKE!!!
Thanks Mike, I just bought a Webber so I'm rite into learning the ways of the bbq! Did my first roast in it a couple nights ago and gonna try do some ribs on it tonight with some wood chip in a tinfoil parcel
Sorry, what temperature you using for smoking? What’s appropriate? Thanks
@raquelc8991 being that I'm using a gas grill controlling temp is pretty easy. Ran at 235 till brisket temp hit 165 then wrapped brisket and raised temp to 275.
I smoked some beef neckbones with hickory chips yesterday. It was delicious!!!!
I did it on my air fryer at 450. It really started to smoke quick. It is a Gourmia Air Fry grill. I put the foil pack under the grill and put the dogs on the grill. I allowed it to start smoking. I took the pack out because the Gourmia doesn't remove the smoke on Air Fry mode.
Excellent video
😀
I wish that I had watched this before I tried smoking a butt on my gas grill lol. Never got the smoke until my butt was done lol. I’ll definitely be tuning for more tips
Do you have heat under the meat before the searing process? Or just under the chips?
Weber genesis silver c. I know this is late, but I use the Weber tin foil grease catcher and put chips in the foil with water and soak them for half an hour.
Put the chips on top of flavorizer bars under the grill. Works great for me.
I had old gas grill and put ribs on the none heat side and used a foil pan and used hickory chips and smoked ribs...
You think I could use chips (which are larger) in my smoker tube which usually uses pellets?
Do you place the smoker box on hi heat or low heat while Reverse searing?
I wonder what's the model of that grill with ceramic side burner ?
Thank you for this video. It's extremely helpful. Any tips to prevent the chips from catching fire? I'm using a smoker box that is meant to go under the grill. It produces some smoke but keeps catching fire.
Soak the chips for 30 mins before
Soaking doesn't work. They still catch on fire.
If you have a spray bottle of water. Not too strong of a spray, just to put the flame out it should work. Goal is not to put coals out just the flame. Good luck
I’ve smoked a brisket on my gas grill. It was amazing.
Can I have a plate buddy
I’d be afraid of running out of gas
Natural gas hookup. Direct line from the house.
I'm about to try it for the first time today.
Right on man. Come back and let me know how it turns out!
Thanks for the vid brother. BUT..... you should DEFINITELY try smoking a brisket on a gas grill. Obviously, it's not the most optimal choice to cook on......but bro, I smoked a 20 pounder last weekend and it was legit. Used dry and wet chips. Now, my cook time was right around 10 hours at a consistent 280-290 degrees to get it to 165. Wrapped and rested for 2 hours, and when I tried to do the pull test the weight of the slice I was holding cut itself with gravity 🤤 Keep up the great work 👍
Bro your %100 wet chips in one pan dry in another, the wet keeps it moist and oh my god it's just ridiculous!!!!!
@@jamesstrength21 that's awesome brother!
I cook my ribs on a Weber 325 three burner grille at a constant 275 degrees using the left hand burner to produce heat and placing the ribs on the right side with the center and right burner off. I put a box containing wood chips directly on top of the flavorizing bars--below the frilling surface--but there is not enough heat to get the chips up to the temperature at which they ignite and produce smoke. I don't understand hiow I casn get the chips to ignite without raising the cooking temperature above 275 to avoid cooking the ribs too fast.
What can I do to get the chips to produce smoke?
I had a feeling to not soak but followed another channel and soaked them and here I sit waiting for the smoke 15 minutes later
Remember when they told people who were making fish on cedar plank to soak in wine and it was wrong n
Are the wood chips over fire at 225-250 degrees?
Good boy
The issue is when you need to add more chips. In the beginning you crank up the heat to get them smoking, but you have to lower that temp before putting your meat on if your going for low and slow. I haven't found a solution to this other than getting another packet smoking on my charcoal grill and then transferring them to my gas grill.
I usually light the grill and get it to as close to 275 as possible. While I'm doing that light about 10 mesquite briquettes for about 8 minutes or so then set them in two separate smoke boxes. I use two boxes (6 burner) one on each end. Then I fill them up with the wood chips half dry and half wet with the wet chips on bottom and add wet chips as needed. At about 2 and a half to 3 hours temp on brisket will be at 165 then it gets wrapped and you don't have to worry about the smoke any longer. I've had brisket done at 8 hours and as much as 10 hours. Most people couldn't tell between the gas smoked brisket or the one on the smoker.
Where do you buy that smoker tube at 2:12 ?
Can I used wood chips on a propane grill? And can I use loaf pan put my wood chips it’s foil do I need cover my wood chips using loaf pan
My dad gave me his 30year old gas webber grill. The burners go horizontal not hertial. Would in direct grilling be more difficult?
For direct grilling, you just want to turn all the burners on. Hope you're loving that grill!
Hi, very nice video....
Would you use a weber summit gas grill to smoke half hog(6h aprox), the grill as you know comes with dedicated smoker....
Any tips?
THANKS
If the hog fit, you could use it. However, we'd recommend a traditional charcoal grill for a half hog, as it can take more smoke flavor at a low and slow temp and give you more room to work at controlling the fire/heat as the hod cooks. Our biggest tip will be to control the heat carefully. Gas grills can get flare ups and if you have a hog on that and need to move it, it's going to be tough. Good luck with your cook!
@@westernbbqproducts thx, i was thinking to cook undirecly, I have the large summit... I was even thonking to put it on the rotary thing (by my butcher)...
What if I were to use pellets, as opposed to chips?
I use the same stuff but I use a old bread loaf pan. My question is could you use wood pellets
For the best flavor, we recommend wood chips.
I'm upset I can't hit like 5 times. Thanks for the knowledge
Been using Western Premium BBQ products for EVER smokin meat 🍖
The best!
How much gas will I need to smoke something for 6 hours on a gas grill?
That will depend on your gas grill. Please check their manufacturers instructions.
What’s your method to smoke burgers?
Wassup with the Canadian accent?
Can you smoke in a ninja foodi?
More youtube ads pleeease
I fogured this out 20 years ago jist with a little piece of foil. Make a little sleve and toss it anywhere close tk the heat. Simple stuff that people think is some breakthrough. Pay attention to me. Im an expert. Hahaha participation trophies strike again
Using Weber predried wood chips this was the worst smoker advice. Sorry that you have to get this negative but real world feedback.
Then after soaking as suggested by the manufacturer, results were as expected.
For natural wood where the product is not pre-dried to save weight your advice might make sense.
I know it's a personal preference, but I don't know anyone who likes blood coming out of their meat when they cut into it.
thats not blood
Why would you not soak the chips in water, all you do is create flash fires and may have the fire department at your door steps. Bad move not to soak them.
Just pay attention
If you like dirty smoke… sure.
Soaking does nothing, u can't avoid the initial dirty smoking which can effect the flavour and the water barely soaks into the wood it just evaporates as steam in the initial stages