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Old 03-11-2015, 10:02 AM   #11
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Originally Posted by CraigC View Post
I'm talking about a trend in competition BBQ where the same cuts, like brisket, are being smoked hot and fast.
I'm only competing with my taste buds, and they know what they like.
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Old 03-12-2015, 12:30 PM   #12
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Originally Posted by Andy M. View Post
What color is it now?
Black. My point is my smoker is designed for smoking. My Weber Genesis Silver gas grill is designed for grilling.
You see, I bought one of those little cast iron wood chip boxes especially made for gas grills and I had terrible luck with it.
I plan to stick with my Weber kettle or tunnel smoker for long cooking/smoking foods like ribs or chicken.
For a quick meal like burgers or steaks, the gas grill is my go to option.

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I don't understand that. It gets plenty of smoke from the meats that you grill. A little wood smoke isn't going to change that. I smoked a lot on the Weber Genesis that I used to have and never saw any problems with it. The way I see it, a grill is supposed to get smoky, just the nature of the beast.
I know. I expected some feedback concerning my post.
But there is some merit to what wood smoke does to the interior of a gas grill. Its not a deal breaker, but if i have a way to smoke in another vessel, that's where I will smoke it.
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Old 03-12-2015, 01:38 PM   #13
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Originally Posted by Roll_Bones View Post
Black. My point is my smoker is designed for smoking. My Weber Genesis Silver gas grill is designed for grilling.
You see, I bought one of those little cast iron wood chip boxes especially made for gas grills and I had terrible luck with it.
I plan to stick with my Weber kettle or tunnel smoker for long cooking/smoking foods like ribs or chicken.
For a quick meal like burgers or steaks, the gas grill is my go to option.



I know. I expected some feedback concerning my post.
But there is some merit to what wood smoke does to the interior of a gas grill. Its not a deal breaker, but if i have a way to smoke in another vessel, that's where I will smoke it.
Not an option for me. We have spent ourselves to a saturation point trying to get into a new house starting from scratch since moving back to the US last fall. I even settled for an off brand grill rather than the Weber B330 that I really wanted, because this 5 burner Dyna-Glo was half the price of the Weber, but got very good reviews. No way I'll be getting a smoker any time soon.

I agree that the cast iron box is a failure, and I'll be going back to the foil packet process that I used successfully for years on my Weber Genesis.
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Old 03-13-2015, 11:46 AM   #14
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Originally Posted by RPCookin View Post
Not an option for me. We have spent ourselves to a saturation point trying to get into a new house starting from scratch since moving back to the US last fall. I even settled for an off brand grill rather than the Weber B330 that I really wanted, because this 5 burner Dyna-Glo was half the price of the Weber, but got very good reviews. No way I'll be getting a smoker any time soon.

I agree that the cast iron box is a failure, and I'll be going back to the foil packet process that I used successfully for years on my Weber Genesis.
Yes, I understand the foil packs with saw dust or shavings works the best with gas grills.
I'm with you though on the gas grill. If I had to choose one type of grill and could not have anything else, it would be gas.
Its just to damn easy to use.
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Old 07-01-2015, 07:49 AM   #15
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I have so much leftover bbq chicken from a bbq last night... just told my bf about this recipe and we're totally making it this week
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Old 07-10-2015, 03:24 PM   #16
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What are the best things to smoke on a gas grill with one of these?

We tried it with hamburgers and couldn't taste any smoke. I guess they weren't on the grill long enough.
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Old 07-10-2015, 03:48 PM   #17
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What are the best things to smoke on a gas grill with one of these?
Ribs! Or anything that takes a fair amount of time to cook over indirect heat.
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Old 07-10-2015, 03:52 PM   #18
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Ribs! Or anything that takes a fair amount of time to cook over indirect heat.
Any idea what the minimum time would be? Won't be doing ribs because Stirling doesn't like them.
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Old 07-10-2015, 04:35 PM   #19
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Any idea what the minimum time would be? Won't be doing ribs because Stirling doesn't like them.
The time it takes depends on what you're smoking and how much in weight. Baby back ribs take about four hours, a pork shoulder about six. The grill temperature should be about 225F and the final food temperature about 190.

Chicken would take about 1.5 to 2 hours. I think you need at least an hour of cooking time to get good smoke flavor.
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Old 07-10-2015, 04:40 PM   #20
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Chicken absorbs smoke easily so go very light and mild with the wood chips.
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