Indirect and smoke

[DVuong]

I purchased a q320 a few weeks ago and have been in love with it. We upgraded from a 120 after encoding we wanted a larger cooking area. However, now I am realizing some of its limitations on using it as a smoker since it has a tendency to burn hot. I've been doing some reading around the forums and I can understand I can cook indirectly with the middle burner on the lowest setting with the meat cooking over doubled foil and rack. Would anyone be able to guide me on how I can create a smoky flavor using wood chips? Since there are no flavorizer bars I'm not too sure where I should place the chips. Soak or to soak? Also, I have seen some recommendations of putting a water pan in the grill to produce moisture. Is that necessary? I'm thinking of trying some ribs or brisket.

Thanks!

 

[LMichaels]

Just place them in foil pouch on grate above the lit area of the burner. Works just fine I do it all the time. BTW leave the center burner off.

 

[JeffH]

Just place them in foil pouch on grate above the lit area of the burner. Works just fine I do it all the time. BTW leave the center burner off.

What he said. I use BBQrs Delight pellets in a tinfoil pouch on the hot part of the grill, put the food in the center with that burner turned off.

 

[G Savrnoch]

What they said .

But you'll never get true "smokey" BBQ from a gasser.........if you want to step up, get a dedicated smoker like the WSM. If a hint of smokiness is what you're after, the above mentioned method works fine.

Also to improve your indirect setup, get a Weber trivet if possible or something similar like a cooling rack to "lift" the food slightly off the foil. And yes........ middle burner OFF in most cases.

 

[Milt DuCharme]

I just put a chunk of smoke wood on top of the charcoal in my CharQ.

Milt

 

[JeffH]

What they said .

But you'll never get true "smokey" BBQ from a gasser.........if you want to step up, get a dedicated smoker like the WSM. If a hint of smokiness is what you're after, the above mentioned method works fine.

Also to improve your indirect setup, get a Weber trivet if possible or something similar like a cooling rack to "lift" the food slightly off the foil. And yes........ middle burner OFF in most cases.

Welp, I just put Turkey on the Weber Q to my "BBQ Bucket List"! How was it? Amazing? Please tell me it was amazing...