Smoking in a gas grill


 
M

Matt A 3

TVWBB Member
I picked up a single rack of some nice looking beef ribs out at a meat wholesaler this morning. I was shopping for something else but they looked too good to pass up.

Since it is only one rack of ribs I thought I would not hassle with the cleanup, etc of the WSM, and would just use the gasser instead with wood chips in a foil pack.

My problem is that to maintain temp under 250 I can only have one burner tube out of 3 turned on, and can only have it at just under "med". In this situation there is not enough heat to cause the wood chips to start smoking (the foil pack is under the grate on top of the flavorizer bar right above the lit burner tube). I need to crank the burner tube to "high" to get it to smoke, and that results in temps above 300.

Please don't flame me for not using the WSM -- I have quickly come to realize that using the gasser was a dumb idea. But does anyone have advice on how to get these wood chips to smoke????

Thx,
Matt
 
Matt,

I tried BB's on the gasser. Once.
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I had the exact same problem. The only idea I could come up w/ is if you have one of those handheld torches; take it to the chips to get them going, wrap 'em back up, and throw 'em back on the grill.
 
Matt, When I "had" to do that I would take the flavorizer bar that was over the one burner tube out and place the
foil pack right on the burner. That seemed to work okay.
 
Raichlen in his book cooks ribs 2-3 hours...so he is using a higher temp which facilitates the smoking of the chips....at obviously a higher than 250 temp.
 
I used to use my gasser for smoking. Just turn the one burner on high until the packet starts to smoke and then turn it down to get your 250°.

Al
 
Thanks for the input everyone. Much appreciated.

The ribs I ended up with would not have won any awards.

I've learned my lesson and will stick with the WSM from now on!
 
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