Pork butt on a Weber gas grill


 
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Richard Ef

New member
Love my WSM but would love to try a pork butt again on my Weber gas grill. There are some very old threads here on this topic but none of them mention using pellets. Many years ago I tried it but the smoke flavor was lacking using oak chunks wrapped in foil. They didn’t give up much smoke at 250f. Pellets in a smoking tube seem to be a solution. Has anyone tried that method instead of wood chunks or chips? Thanks in advance.
 
I would use two smoke tubes. I use wood chips in tubes but pellets will work too.

Raise the rack to the height of the warming rack and put a drip pan on the cooking rack. I've seen a couple of ways to do this.

Run one burner on low. Which gas grill do you have?
 
I use pellets in a stainless tube or in a serpentine pan as a smoke generator.
Works ok I guess but I’m now thinking a smoke generator with a aquarium pump might be the way.
Those can be had for $75 -$150.
 
Richard Ef said:
Love my WSM but would love to try a pork butt again on my Weber gas grill. There are some very old threads here on this topic but none of them mention using pellets. Many years ago I tried it but the smoke flavor was lacking using oak chunks wrapped in foil. They didn’t give up much smoke at 250f. Pellets in a smoking tube seem to be a solution. Has anyone tried that method instead of wood chunks or chips? Thanks in advance.
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Before getting my WSM, I smoked ribs and butts on my Vermont Castings 3 burner grill.

I worked out a set up for indirect heating and used a tube/pellet system. I got really good results. The only downside was bark - my guess is that burning propane gives off water vapor inhibiting a nice firm bark? But I got nice color, smoke, and tender pork flavor with a gas grill - no shame in that!
 
The fancy smoke generators for the most part are weak when it comes to securing them to where to where they need to go.
I’ve seen videos where they are touching a wood smoke shack because the bracket was lame and the the installer was proud of their work.
I’m going end up building my own.

Some people light both ends of the serpentine ones for more smoke.
I mainly do fish and have used about every combination when it comes to this other than the pump.
 
I used to put one grate in the middle north south and then the other grate on top going east west. So you can reach under the grates to tend to smoke pouches or smoke tubes or a smoke box or wood chunks on the hot flav bars. Simpler version of the picture above.

Works ok for quick smoke cooks —like fish or wings. For a long cooks like pork butts, I finally gave up and got a smoker.
 
Pig butt is on the gas grill. Used two tubes of oak pellets and so far it’s working like a charm. It’s putting out lots of smoke but I’ve never made BBQ that was too smoky. The grill is at a steady 225 and hasn’t changed. Fingers crossed.
 
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This is how I set up the Genesis 335 for smoking. I remove two flavorizer bars from the right to get the drip pan underneath the grill grate. The foil around the pellet tube you can barely see there is for air flow control. I know the drip pan location only works because I have a sear burner, but without it you can probably flip one flavorizer on its side. I stopped using a water pan for later cooks which gave me easier access to the pellet tube.
 
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