Owen J. Kelly
New member
No, that's not a line from a Beck song... just my Saturday attempt at smoking on my 1990 Genesis 3. 
I had once tried smoking on my Weber gasser and was underwhelmed with the flavor. Normally I would use the kettle and wood chunks, but I knew the Genesis would hold 260-270 like a champ with the front burner on low. It also came (used) with the Steam-N-Chips box. This was more of a test to prove to myself I could use this for a longer smoke session and get something tasty.
I started with a 2.5lb chuck roast. Tied it up and coated with mustard, added Magic Dust rub (from the book Peace, Love, and Barbecue), and put it in the fridge overnight.
Fired up the gasser at 7:00 AM and added a few cups of Kingsford Classic wood pellets (got a free bag somewhere) and a chunk of pecan to the smoker box.
Once smoke started to roll, I placed a water pan on the cooking grate and a smaller grate from my air fryer over top, and put on the meat. Turned the front burner to it's lowest setting and closed the lid. Kept it spritzed every hour with apple cider vinegar. Steady smoke was coming out of the grill for several hours without adding more pellets. Impressive! I added about one more cup 4 hours in.
The meat hit the 140f stall around 11:30 and got stuck there for a couple of hours. Kept spritzing it, and eventually it made it to 143, at which point I wrapped it and threw it into a 350f oven. Hit 203 within another couple of hours. Cracked the door and let the oven cool down a bit, then set the oven to 180 and closed the door to let it rest for an hour.
No smoke ring that I could see but holy cow, that roast came out delicious! And no futzing with vents and stressing over temps. It may not be a WSM or pellet grill, but I'm more confident with this old redhead's capabilities.
I had once tried smoking on my Weber gasser and was underwhelmed with the flavor. Normally I would use the kettle and wood chunks, but I knew the Genesis would hold 260-270 like a champ with the front burner on low. It also came (used) with the Steam-N-Chips box. This was more of a test to prove to myself I could use this for a longer smoke session and get something tasty.
I started with a 2.5lb chuck roast. Tied it up and coated with mustard, added Magic Dust rub (from the book Peace, Love, and Barbecue), and put it in the fridge overnight.
Fired up the gasser at 7:00 AM and added a few cups of Kingsford Classic wood pellets (got a free bag somewhere) and a chunk of pecan to the smoker box.
Once smoke started to roll, I placed a water pan on the cooking grate and a smaller grate from my air fryer over top, and put on the meat. Turned the front burner to it's lowest setting and closed the lid. Kept it spritzed every hour with apple cider vinegar. Steady smoke was coming out of the grill for several hours without adding more pellets. Impressive! I added about one more cup 4 hours in.
The meat hit the 140f stall around 11:30 and got stuck there for a couple of hours. Kept spritzing it, and eventually it made it to 143, at which point I wrapped it and threw it into a 350f oven. Hit 203 within another couple of hours. Cracked the door and let the oven cool down a bit, then set the oven to 180 and closed the door to let it rest for an hour.
No smoke ring that I could see but holy cow, that roast came out delicious! And no futzing with vents and stressing over temps. It may not be a WSM or pellet grill, but I'm more confident with this old redhead's capabilities.
Must be either Weber 9930s or Dave Santana's custom grates
