I have been cooking with smoke pouch's for 10 + years now. Other tips I learned with a Gass grill is to cover the side holes near where you put the pouch so that the smoke is forced to go to the other side of the barbecue ( the holes where the rotisserie kit would go). Second, add a tin can of water near the burner to add moisture to the barbecue if you're in a dry environment, that will keep the food from drying out.
I know this video is 5 years old, but as someone with a gas grill, and nowhere to put a smoker, this is SUPER helpful to me! I've experimented with smoking in my grill a lot, but never to great outcome! Curious how you keep the temperature consistent for so long.. I constantly have to open the lid, turn the heat down and up, etc.
Thanks!!! I really like you guys. Been smoking for decades (literally). Keep looking for common sense, but well thought out smoking techniques using a regular gas grill (been using weber forever) and I always just feel disappointed with the presentations and suggestions. I do believe you put all of this into perspective and that is a great accomplishment. No need to trash a brand, but I have what is considered to be a fairly high end electronic smoker and it blows circuits, quits mid session and does a whole host of other oddities that render it A) unreliable B) unpredictable C) pain in the "arse" and D) all of the above. I'm gonna give your promo a go before replacing my smoking unit. Thanks for the assistance!!!!!!!😁
Super good advice and video. I love using the pellet tube to cold smoke cheese. Make great Christmas gifts for family, friends, and neighbors. You'll be a hero doing this
I've used a smoker box to do brisket on my gas grill. Filled with pellets I get over an hour of smoke. Kind of a pain to keep emptying and refilling a hot stainless steel box, may just try foil next time. Comes out good if you manage the temperatures right.
Thank you for the vid. I was this close to getting a smoker just coz I saw a recipe for a smoked fish that I wanted to try. This saved me the $200+ and an additional item (clutter?) in my backyard. 😊👍
Oh yeah !! Thank you for your Expertise with Gas Smoking. I can do that all year round, ( Canadian Winter be Damned ) !!!Now that I’m Subscribed I’m looking forward to looking for other great ideas from your Channel !!
I just stumbled onto this video after searching for some gas smoker tips. I have never smoked anything before and I was getting kind of stressed! It is intimidating! This video was great, it really helped answer some questions for me. It is also nice to see another woman who loves to BBQ. You have my subscription.
Thanks for the tips!! I have been doing up some Brisket for the first time on our Gas BBQ. Purchased a Cast Iron smoker box but also implemented the tin foil with dry chips in in as well as I was watching your video. Thanks for the tips and tricks!!. +1 DEv
Great vid. I long for slow cooked smokey meat and I have wanted a smoker for a few year snow. I was researching pellet grills and was excited to buy a slow cooker that would give me the awesome smokey flavor. Turns out most people say their pellet grills don't actually put out much smoke. Some do a decent job from what I read, some have a "smoke mode", but it seems most folks were forced to adding a smoke tube or foil packet to their "smokers" just to get smoke flavor. WTH, why pay $400-1000 bucks for smoker that doesn't actually smoke? Figured I would give this method a try first with my existing gas grill.
You many not need to refill the wood chips since the meat only soaks in the smoke in the early part of the cooking process. Once the outer layer of the meat is cooked smoke does not penetrate. I will frequently start cooking on my charcoal smoker then switch the meat to an oven or gas grill after about 2hrs bc my smoker doesn’t hold temp. I’ve actually found the keeping the meet in smoke the whole time can give it a bitter taste. This hobby is a craft so find what works for you just sharing my experience
Although I acknowledge that a coal BBQ gives superior flavor, I just got so tired of the hassle, discovering I haven't got enough coal or firelighter fluid left, fanning of the coals, the mad scramble to get everything grilled while the coals have life in them, cleanup - etc. So I took my gas BBQ grill and used the foil envelope smoker chips method. This is, it chief. The perfect compromise. Maybe also just cover the holes on the side of the gas grill while in the first 10 minutes of the smoking phase. I drape water saturated old cloths over them and pour more water over the cloths if they start to dry. Anyways, you only need the smoke for the first ten or so minutes - after that, it doesn't penetrate the meat much more. Only on rare special occasions, such as a BBQ party with friends visiting, do I now use coal. PS: the holes.must be tiny - smaller than a fork pick, (I use a toothpick to poke holes) and don't poke many - I use just 2 holes, or else the chips get too much 02, and simply burn instead of smoking and smoldering. I don't wet the chips, as I want.smoke and not steam. For a more neutral flavor as opposed to a heavy hickory flavor for instance, I use beech chips. No need for a smoker box - it takes 30 secs to make the foil envelope, and then to simply pick it up whole when done, tear.off the end, empty out the ash and dump the foil the recycle trash can. No mess, no hassle, and no worry that I'll be out of fuel, as my 14 kg / 30 lbs gas tank lasts upwards of 10 months. I can also extend the length of the social time: grill the meat, switch off and eat. Take an hour to have another beer or two with my guests then fire it up again and grill a dessert, e.g slices of orange with honey coating, to accompany vanilla ice cream. Switch off, eat. Fire up side burner later to boil water for coffee / tea.
I grill with charcoal I make. Have a larger grill. I put the charcoal along the back in a line. Light one end and will run 300 for 5 hrs. Takes a couple times to get it right. Lol
But have a gas grill and charcoal combo now. Lol. Did some modifications and works great. Few apple wood chips or oak and then use gas. Still get that smoke taste.
I've used one at the bottom of a bullet smoker and the salmon came out absolutely perfectly. I'd recommend putting some ice in the water bowl if your smoker has one.
Thanks for the great info. Did my first brisket and one question I had was…is it safe/practical to cover the backside of the grill say 80% with tin foil to keep more smoke in? (That 3” gap running along the back). I placed my smoker box on the left side of my Weber Genesis and meat on the right. So two burners off and one on. Noticed a lot of smoke out the back, similar to your opening pic, and I didn’t get as thick a smoke ring. Did use a hickory and went lighter on the seasoning for the first one so just curious on you/anyone’s thoughts.
When you initially put the packet of chips on the burner to get it to start smoking, do you turn it up to high or medium initially or are you just trying to get it to the temp you need to cook the meat slow and low? I ask because I’ve had some trouble with getting the smoke to continue after putting the meat on at a temp between 250-300.
Two of the largest myths that are incredibly pervasive in smoking food even among otherwise great grill masters: Fat Cap up will allow the fat to soak into the meat. Soaking wood, or wood chips in water makes them last longer. Put a paper cup on your gas stove, add some water, and fire up the burner. You’ll boil the water out of the cup before the cup burns. This is because water boils at 212F and wood combustion is from 550 to 600F. That wet wood isn’t going to do a thing until every ounce of water has been boiled out of it. What’s actually happened is you’ve lowered the temp of your coals and created a stage in the combustion process of your wood where it needs to come up to temp, both of which result in an acrid creosote filled smoke that will make your food bitter. Once every bit of water has boiled off, THEN it will begin to burn, but not before. Don’t do it, if you feel you need humidity put a water pan in the grill.
Newb here. I can see where it would be dumb for wood chunks. The wood isn't going to soak up much and you want to get chunks smoldering ASAP and they last a long time. For chips, I think it might make sense so that the smoking is more staggered, since chips are going to burn up quicker. If you don't soak them, it's like burning all your fuel at once, because it's almost the difference between burning a piece of paper and burning a chunk of wood. Some chips are going to boil off and start smoking earlier, while the others slowly dry out but add more moisture into the smoker. In the end, you're right, you're not going to squeeze more smoke volume out of them, but it would probably make them smoke longer, which might make less smoke go to waste. It also might prevent a flareup in the chips that causes the entire thing to burn right up. I guess another factor is whether you're putting raw chips on top of something or wrapping them to limit their oxygen supply.
Hey grill hey thank you so much I now know what im going to do, I was afraid to use charcoal on my dad's gas grill but I guess I can use charcoal and this method to grill the turkey and given that the charcoal and pellets or pieces of wood to smoke food to smoke the turkey this year for christmas if plans dont change, last year I had a cold and a throat infection went to the clinic for that my dad had his blood pressure really high, anyways we ate KFC for christmas dinner last year LOL it was certainly not the topical Christmas dinner one would have thats for sure really different but I did give the BBQ DRY rub a try on the turkey it came out delicious also I spatchcocked the turkey it was fully cooked in two hours of course I left it in for a an hour or two with just the heat in the oven after turning it off.
I think the tube is great and have also had great results using it on the gas grill. But I t was the best when used in combination with the rotisserie.
Seriously. That looks so good I'm jealous. It makes my pb & j for lunch look like a well I'd regale you with a very colorful anecdote for my sandwich but I think we all get the idea. Great video again! 👍
Hi, wich Weber is? I have one Spirit 2 E 310 but the temperatura is higher using on burner at minimum. By the way it failed 3 Just weeks after received... great videos.
Sweet i'm gonna give it a go. Thought...why not remove the grill grate above the smoke packet so you don't have to keep moving it to get the next packet in?
Tried it this afternoon with a 2 1/2# wild turkey breast. Brined over night, bbq rub, cherry wood chips, 250-275 degrees, measured the air temp at the meat and was dead on at 265. The chips wouldn't smoke below 250, was using weber chips that were larger, maybe with smaller chips they would have smoked lower. Even so after 2 1/2 hours the turkey temp was only 118 degrees. Had to raise the temp to 300 and at that rate it took another 2 1/2 hours to reach 165. It was however delicious, but took quite a while longer than expected. Also should not that the ambient temps were 75 degrees but there was a breeze that would take 10-15 degrees off the box temp when it would occasionally blow.
I have a combo grill-one side has 3 gas burners, other side uses charcoal. The 2 chimneys on gas side cannot be draft adjusted, i.e., each has about a 1/2 inch wide slot about halfway around. Do I need to cover them, or leave as is?
How long does it typically take for smoke to begin to start coming out pouch from the time you put it on grill? Just wondering of you don't see smoke after 10 or 15 minutes should you make a packet with more wood or make sure the packet is tight enough. Just looking for a couple troubleshooting options if you don't see smoke and when you should expect smoke to start coming out.
@@Heygrillhey ok thank you! Also a couple packets were catching fire. Should I turn the burners down once it starts smoking? What is most common reason it's catching fire?
@@Heygrillhey I have never head of Heating pellets and cooking pellets being different... I am so glad you brought that up. Can you explain more please.
Love this video. Do you have one coming soon about cold smoked salmon lox? Or is it basically covered in the beginning of this one, just use a pellet tube and keep an eye on the temp?
Since each grill is different and the amount of fire you'll need will vary because of multiple different variables (including weather) I'm afraid I can't give you an accurate answer here. One full tank should last quite a long time, probably much longer than one smoking session.
Questions. If you’re only cooking a small amount of food can you just leave the grate off so you can change the pouches? Also could you put a pouch on the opposite side where the burner is off and when it’s time to switch turn that burner on and turn the first one off?
I have that same Weber gas grill and love it. I found the best way to make great smoked meats was to purchase a smoker and put it next to the Weber. 😂 Seriously though, very creative. All you truly need is heat and smoke in any box.
I have been cooking with smoke pouch's for 10 + years now. Other tips I learned with a Gass grill is to cover the side holes near where you put the pouch so that the smoke is forced to go to the other side of the barbecue ( the holes where the rotisserie kit would go). Second, add a tin can of water near the burner to add moisture to the barbecue if you're in a dry environment, that will keep the food from drying out.
Great tip.
I know this video is 5 years old, but as someone with a gas grill, and nowhere to put a smoker, this is SUPER helpful to me! I've experimented with smoking in my grill a lot, but never to great outcome! Curious how you keep the temperature consistent for so long.. I constantly have to open the lid, turn the heat down and up, etc.
Thanks!!! I really like you guys. Been smoking for decades (literally). Keep looking for common sense, but well thought out smoking techniques using a regular gas grill (been using weber forever) and I always just feel disappointed with the presentations and suggestions. I do believe you put all of this into perspective and that is a great accomplishment. No need to trash a brand, but I have what is considered to be a fairly high end electronic smoker and it blows circuits, quits mid session and does a whole host of other oddities that render it A) unreliable B) unpredictable C) pain in the "arse" and D) all of the above. I'm gonna give your promo a go before replacing my smoking unit. Thanks for the assistance!!!!!!!😁
Super good advice and video. I love using the pellet tube to cold smoke cheese. Make great Christmas gifts for family, friends, and neighbors. You'll be a hero doing this
This is great. I'm getting ready to smoke a pastrami tritip on my gas grill. This is so helpful! Thanks again.🤩
I've used a smoker box to do brisket on my gas grill. Filled with pellets I get over an hour of smoke. Kind of a pain to keep emptying and refilling a hot stainless steel box, may just try foil next time. Comes out good if you manage the temperatures right.
Thank you for the vid. I was this close to getting a smoker just coz I saw a recipe for a smoked fish that I wanted to try. This saved me the $200+ and an additional item (clutter?) in my backyard.
😊👍
I've smoked a lot but never on gas. Anyone know how much propane you use on low-n-slow about 225 or so? Like if you did a brisket all night??
I just bought one of those smoke tubes online and I plan try that this weekend before the big turkey holiday. Thanks for the encouragement.
Thanks so much proposing exactly what I have been looking for been researching pellet grills look like a pain this is answer for me
Oh yeah !! Thank you for your Expertise with Gas Smoking. I can do that all year round, ( Canadian Winter be Damned ) !!!Now that I’m Subscribed I’m looking forward to looking for other great ideas from your Channel !!
I just stumbled onto this video after searching for some gas smoker tips. I have never smoked anything before and I was getting kind of stressed! It is intimidating! This video was great, it really helped answer some questions for me. It is also nice to see another woman who loves to BBQ. You have my subscription.
This is super helpful, I have that exact same propane grill 😊
Thanks for the tips!!
I have been doing up some Brisket for the first time on our Gas BBQ.
Purchased a Cast Iron smoker box but also implemented the tin foil with dry chips in in as well as I was watching your video.
Thanks for the tips and tricks!!.
+1
DEv
Great vid. I long for slow cooked smokey meat and I have wanted a smoker for a few year snow. I was researching pellet grills and was excited to buy a slow cooker that would give me the awesome smokey flavor. Turns out most people say their pellet grills don't actually put out much smoke. Some do a decent job from what I read, some have a "smoke mode", but it seems most folks were forced to adding a smoke tube or foil packet to their "smokers" just to get smoke flavor. WTH, why pay $400-1000 bucks for smoker that doesn't actually smoke? Figured I would give this method a try first with my existing gas grill.
Well it’s been a year…. How did you do?
You many not need to refill the wood chips since the meat only soaks in the smoke in the early part of the cooking process. Once the outer layer of the meat is cooked smoke does not penetrate. I will frequently start cooking on my charcoal smoker then switch the meat to an oven or gas grill after about 2hrs bc my smoker doesn’t hold temp. I’ve actually found the keeping the meet in smoke the whole time can give it a bitter taste. This hobby is a craft so find what works for you just sharing my experience
I agree with your tip there! Save your charcoal and finish your wrapped brisket/pork butts in the oven!
I am not arguing, only asking. Do you think you would still get the smoke ring on a brisket with this technique? Or is that a rare exception?
I’ve heard this a bunch. Thanks everyone for the tips!
Thanks for the advice on the chips and foil! Also take off the turkey breast at 158-160. It will warm up to 165 when it rests 👌.
Although I acknowledge that a coal BBQ gives superior flavor, I just got so tired of the hassle, discovering I haven't got enough coal or firelighter fluid left, fanning of the coals, the mad scramble to get everything grilled while the coals have life in them, cleanup - etc. So I took my gas BBQ grill and used the foil envelope smoker chips method. This is, it chief. The perfect compromise. Maybe also just cover the holes on the side of the gas grill while in the first 10 minutes of the smoking phase. I drape water saturated old cloths over them and pour more water over the cloths if they start to dry. Anyways, you only need the smoke for the first ten or so minutes - after that, it doesn't penetrate the meat much more. Only on rare special occasions, such as a BBQ party with friends visiting, do I now use coal. PS: the holes.must be tiny - smaller than a fork pick, (I use a toothpick to poke holes) and don't poke many - I use just 2 holes, or else the chips get too much 02, and simply burn instead of smoking and smoldering. I don't wet the chips, as I want.smoke and not steam. For a more neutral flavor as opposed to a heavy hickory flavor for instance, I use beech chips. No need for a smoker box - it takes 30 secs to make the foil envelope, and then to simply pick it up whole when done, tear.off the end, empty out the ash and dump the foil the recycle trash can. No mess, no hassle, and no worry that I'll be out of fuel, as my 14 kg / 30 lbs gas tank lasts upwards of 10 months. I can also extend the length of the social time: grill the meat, switch off and eat. Take an hour to have another beer or two with my guests then fire it up again and grill a dessert, e.g slices of orange with honey coating, to accompany vanilla ice cream. Switch off, eat. Fire up side burner later to boil water for coffee / tea.
Did you use your entire tank of propane smoking a brisket on a gas grill?
I grill with charcoal I make. Have a larger grill. I put the charcoal along the back in a line. Light one end and will run 300 for 5 hrs. Takes a couple times to get it right. Lol
But have a gas grill and charcoal combo now. Lol. Did some modifications and works great. Few apple wood chips or oak and then use gas. Still get that smoke taste.
Those smoker tubes work really well. We've done cheese with one. Would be curious to see how smoked salmon is done.
I've used one at the bottom of a bullet smoker and the salmon came out absolutely perfectly. I'd recommend putting some ice in the water bowl if your smoker has one.
I have a pellst grill. But when smoking on the grill I have Grill Grates over 400 degrees a handful of pellets will give you all the smoke you need.
Thanks for the great info. Did my first brisket and one question I had was…is it safe/practical to cover the backside of the grill say 80% with tin foil to keep more smoke in? (That 3” gap running along the back). I placed my smoker box on the left side of my Weber Genesis and meat on the right. So two burners off and one on. Noticed a lot of smoke out the back, similar to your opening pic, and I didn’t get as thick a smoke ring. Did use a hickory and went lighter on the seasoning for the first one so just curious on you/anyone’s thoughts.
Thanks for saving my Christmas menu!! My box smoker element went out today so I needed a quick alternative...Thanks again and Merry Christmas!!
Going to give this a try, was going to buy a smoker box but I think the foil will be fine. I want to smoke a pork belly.
When you initially put the packet of chips on the burner to get it to start smoking, do you turn it up to high or medium initially or are you just trying to get it to the temp you need to cook the meat slow and low? I ask because I’ve had some trouble with getting the smoke to continue after putting the meat on at a temp between 250-300.
Thank you finally I found a video that explains this clear
I use a smoke tube for my gas and pellet smoker grills
Do you need to turn the meat halfway because the heat is coming from one side ?
The I grill 3 ambient probe make Monitoring the grill temp easy, you can see the temp while sitting in the house.
How did you season the turkey breast beforehand?
Two of the largest myths that are incredibly pervasive in smoking food even among otherwise great grill masters:
Fat Cap up will allow the fat to soak into the meat.
Soaking wood, or wood chips in water makes them last longer.
Put a paper cup on your gas stove, add some water, and fire up the burner. You’ll boil the water out of the cup before the cup burns. This is because water boils at 212F and wood combustion is from 550 to 600F. That wet wood isn’t going to do a thing until every ounce of water has been boiled out of it. What’s actually happened is you’ve lowered the temp of your coals and created a stage in the combustion process of your wood where it needs to come up to temp, both of which result in an acrid creosote filled smoke that will make your food bitter. Once every bit of water has boiled off, THEN it will begin to burn, but not before. Don’t do it, if you feel you need humidity put a water pan in the grill.
Newb here. I can see where it would be dumb for wood chunks. The wood isn't going to soak up much and you want to get chunks smoldering ASAP and they last a long time. For chips, I think it might make sense so that the smoking is more staggered, since chips are going to burn up quicker. If you don't soak them, it's like burning all your fuel at once, because it's almost the difference between burning a piece of paper and burning a chunk of wood. Some chips are going to boil off and start smoking earlier, while the others slowly dry out but add more moisture into the smoker. In the end, you're right, you're not going to squeeze more smoke volume out of them, but it would probably make them smoke longer, which might make less smoke go to waste. It also might prevent a flareup in the chips that causes the entire thing to burn right up. I guess another factor is whether you're putting raw chips on top of something or wrapping them to limit their oxygen supply.
I know this is an old post but try mixing dry and soaked in one pouch. By the time dry ignites and burns off the soaked chips might be smoking.
The burned that needs to be on? The one with foil or turkey breast?
Have you tried pulling at a lower temp? You can go as low as 157. Its the difference between juicy and dry
Could a person use the smoke tube for hot smoking instead of the foil pack, and just put it on top of the cooking grill instead of under?
Hey grill hey thank you so much I now know what im going to do, I was afraid to use charcoal on my dad's gas grill but I guess I can use charcoal and this method to grill the turkey and given that the charcoal and pellets or pieces of wood to smoke food to smoke the turkey this year for christmas if plans dont change, last year I had a cold and a throat infection went to the clinic for that my dad had his blood pressure really high, anyways we ate KFC for christmas dinner last year LOL it was certainly not the topical Christmas dinner one would have thats for sure really different but I did give the BBQ DRY rub a try on the turkey it came out delicious also I spatchcocked the turkey it was fully cooked in two hours of course I left it in for a an hour or two with just the heat in the oven after turning it off.
Thanks from Australia 🇦🇺🇺🇸🤓
I have a 2 burner grill and do I use foil on it ?
Beautiful lady who knows how to cook! I'm definitely a fan!
Ok simp
I think the tube is great and have also had great results using it on the gas grill. But I t was the best when used in combination with the rotisserie.
Seriously. That looks so good I'm jealous. It makes my pb & j for lunch look like a well I'd regale you with a very colorful anecdote for my sandwich but I think we all get the idea. Great video again! 👍
Excellent tips. Thanks a bunch! Been growing my own ghost and reaper peppers wanna try smoking some this year.
Any hazards from the aluminum directly on the burner like that?
Why do you put the grate back on over the pouch of chips? It will be easier to change pouches with it off.
I just use wood chips in my smoke tubes works just as well. So no need for pellets for people that cant get them
Cool tip!
Hey Luke, did you put them in wet or dry? Great tip btw.
@@davestock Usually dry
Does the smoke pouch get added directly on top of the burner that's on? .....and the turkey is places on the burner that isn't on? Thanks 😊
Yes and yes
Have you ever cooked with the wood pellet in an offset smoker? Does it work?
Hi, wich Weber is? I have one Spirit 2 E 310 but the temperatura is higher using on burner at minimum. By the way it failed 3 Just weeks after received... great videos.
What kind of wood is used to.make the chips..do you chop em yourself or do you buy them somehwere..thanks guys
I just buy mine from the hardware or grocery store! Any hardwood will work fine.
Thanks for this Video, will save under Wisdom
Sweet i'm gonna give it a go. Thought...why not remove the grill grate above the smoke packet so you don't have to keep moving it to get the next packet in?
Tried it this afternoon with a 2 1/2# wild turkey breast. Brined over night, bbq rub, cherry wood chips, 250-275 degrees, measured the air temp at the meat and was dead on at 265. The chips wouldn't smoke below 250, was using weber chips that were larger, maybe with smaller chips they would have smoked lower. Even so after 2 1/2 hours the turkey temp was only 118 degrees. Had to raise the temp to 300 and at that rate it took another 2 1/2 hours to reach 165. It was however delicious, but took quite a while longer than expected. Also should not that the ambient temps were 75 degrees but there was a breeze that would take 10-15 degrees off the box temp when it would occasionally blow.
Great job thanks for the intro to this!
Will definitely have to try this
Tried this today (Thanksgiving 2020) when I cooked my ham on the grill. It was awesome! The flavor was incredible.
I have a combo grill-one side has 3 gas burners, other side uses charcoal. The 2 chimneys on gas side cannot be draft adjusted, i.e., each has about a 1/2 inch wide slot about halfway around. Do I need to cover them, or leave as is?
You should be fine leaving it as-is!
Did u ever turned the other burner on or did the turkey breast cooked with the 1 burner on where u places the pouch?
Just the one burner!
@@Heygrillhey Thanks 😊
Looks delicious. I would have ate that little piece of turkey that fell on the counter too. 😂🤣😂🤣
How long does it typically take for smoke to begin to start coming out pouch from the time you put it on grill? Just wondering of you don't see smoke after 10 or 15 minutes should you make a packet with more wood or make sure the packet is tight enough.
Just looking for a couple troubleshooting options if you don't see smoke and when you should expect smoke to start coming out.
It should only take a minute or two. If you're having issues getting it to smoke, turn the burner up that is underneath the packet.
@@Heygrillhey ok thank you! Also a couple packets were catching fire. Should I turn the burners down once it starts smoking? What is most common reason it's catching fire?
@@Heygrillhey
I have never head of Heating pellets and cooking pellets being different...
I am so glad you brought that up.
Can you explain more please.
Would it work to wrap a few chunks of wood in pierced foil, instead of chips?
Chunks may not burn as well. Worth a try though!
What about charocel smoker?
Very nice video. The content is outstanding.
Thank you very much.. exactly what I was looking for ... great idea
Love this video. Do you have one coming soon about cold smoked salmon lox? Or is it basically covered in the beginning of this one, just use a pellet tube and keep an eye on the temp?
I don't have a video for it yet, but I do have a recipe that lives here: heygrillhey.com/cold-smoked-salmon/
When using the gas grill for a low and slow cook, do you use the smoking device for the entire time of the cook?
I would suggest using it the full time, but really it is only needed until the meat hits the 140s. At that point it will stop taking on smoky flavor.
Is there a recipe for the turkey? Rub and what not.
I was just wondering where do you put the foil if your grill have horizontal burners? do you put it on the front or back of the grill? Thanks!
I’d put it opposite the vents so the smoke rolls over the food before it escapes. So probably the front burner would be best.
Hi
Was that turkey raw or already cooked before you put it in the grill.
It was not pre-cooked.
will this work on a propane grill as well?
Yes!
Thank You For This.
Makes Life Easier.
💚
How long for a rack of ribs with the same technique and temp?
5-6 hours.
So would that be 8 wood chip pouches?
How much gas will it consume if you smoke it for that long? With one burner?
Since each grill is different and the amount of fire you'll need will vary because of multiple different variables (including weather) I'm afraid I can't give you an accurate answer here. One full tank should last quite a long time, probably much longer than one smoking session.
You Go Girl!!!
Straightforward and Commonsense.
Encouraging, too.
does this use a lot of propane when you smoke for a long time?
Just like charcoal, the amount of propane you use is directly related to how long you burn for and how hot.
Sandra Bullock’s sister is a regular back yard bar b q hero!
Awesome video. Thank you.
Are those temperatures in Celsius?
All the temps mentioned in this video were definitely in Fahrenheit.
You if you want your meat to melt then go for it with the celcius
Remember that the gauge on the lid is different from the temperature on the grill since heat rises.
Nice! Keep doing it. You are great!
Could you put pellets in the smoke pouch?
Yes!
You’re my hero! Thank you much!
Mi sembra un'idea brillante 👍
Questions. If you’re only cooking a small amount of food can you just leave the grate off so you can change the pouches? Also could you put a pouch on the opposite side where the burner is off and when it’s time to switch turn that burner on and turn the first one off?
That should work fine.
I cheat and to use a pressure cooker and then finish off smoking on the gas grill for 30 mins. Saves hours of cooking.
But would you really expect the flavour of 30 minute smoked meat to be on the same level as meat smoked for 8 hours?
@@MrGW2fanboy No, but the smokiness is still there and tastes great. I have experimented out to an hour. 30 was a bit light on.
Regale: When a gale force wind blows twice. ☺ or Regale: When Gale repeats herself. ☺ or regail: a story of a past adventure about Gail. 😂
Cold smoking is under 80°? You mean C or F?
Farenheit.
Can you use this method for pork chops? I watched your smoked pork chop vid but you were doing those on a smoker.
Absolutely!!
Are we talking °F or °C?
Farenheit.
On the smoke cube i did not like the smell of the pallets i had cherry. Is that the way pallets smell.
Looks so good
Do you keep the one burner on high setting?
0:35 to the start of the video
Thank you
THANKS!
great idea ...
great vid, but that turkey breast looks dry AF
I have that same Weber gas grill and love it. I found the best way to make great smoked meats was to purchase a smoker and put it next to the Weber. 😂
Seriously though, very creative. All you truly need is heat and smoke in any box.
Alright.
A doctor once asked me if I had a history of mental illness in my family... Then I said..... Yeah.. I have a cousin that uses a gas Grill.
Something tells me she made him sleep on the couch for a week for not knowing what regale meant.
That's using a lot of propane. It's cheaper to buy a smoker.
Propane lasts forever, though. And it's cheap.
Here you tell a story...
Oh no wait while I fill in the blanks 😹