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Old 02-07-2008, 01:35 PM   #11
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Originally Posted by Jeekinz View Post
Pacanis, you can't compare your gas grill to a smoker in terms of cooking. All you need to do is set it up like the picture shows, the smoke only flavors the meat, not cooks it.
You kind of lost me there....
I thought the item you are smoking cooked from the heat of the burner(s) rising up through the wood chips and distributing throughout the enclosed area. I see now you have the other burner lit that doesn't have any chips above it, but obviously adds indirect heat.
So you're saying that smoking meat, fish, whatever... doesn't really cook the food?

When I do ribs I set them over the two UNLIT burners in the center, have the two outside burners lit and cook them indirectly.
If I was to add smoke packets over the two outside burners I'll assume that be considered smoking them.... Would that not also be cooking them?
Is it only a terminology thing I'm missing here?
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Old 02-07-2008, 02:14 PM   #12
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You kind of lost me there....
I thought the item you are smoking cooked from the heat of the burner(s) rising up through the wood chips and distributing throughout the enclosed area. I see now you have the other burner lit that doesn't have any chips above it, but obviously adds indirect heat.
So you're saying that smoking meat, fish, whatever... doesn't really cook the food?
Using both outside burners allows even temps. If you were to use a kettle, you would make a pile of coals on opposite ends of the base of the grill. The chips need to be placed directly above a heat source.

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Originally Posted by pacanis View Post
When I do ribs I set them over the two UNLIT burners in the center, have the two outside burners lit and cook them indirectly.
If I was to add smoke packets over the two outside burners I'll assume that be considered smoking them.... Would that not also be cooking them?
Is it only a terminology thing I'm missing here?
That is the correct method. But the smoke is only flavoring, it doesn't add or take away from the cooking temperatures.
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Old 02-07-2008, 02:18 PM   #13
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Gotcha. I didn't mean to imply that it was the smoke that did the cooking. I knew it was only there for the flavor.
Now... what to do for my first smoke.......
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Old 02-08-2008, 06:13 AM   #14
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Gotcha. I didn't mean to imply that it was the smoke that did the cooking. I knew it was only there for the flavor.
Now... what to do for my first smoke.......
Baby Backs? Salmon? Chicken Thighs?
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Old 02-08-2008, 07:18 AM   #15
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Can you smoke shortribs? I have a bunch of those from a front quarter I got in the fall. I've been holding off doing anything with them...
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Old 02-08-2008, 07:45 AM   #16
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Pacanis...Why don't you think about quartering a chicken, 2 breast quarters, 2 leg quarters, or maybe to make it even easier...just 4 leg quarters. It's delicious, it's easy, and it's very forgiving. Also it's cheap. If things don't go just right the first time you aren't out a lot of $$$. Take your first few times out to get aquainted with your cooker. Learn what it will do, and what it want do. After each cook make notes about what you did exactly!! Also, What went right, what went wrong? What you liked, what you didn't like etc?

Mostly, Have Fun!!!
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Old 02-08-2008, 08:02 AM   #17
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Leg quarters did come to mind. Aside from wings (just had some last night) I haven't done chicken on the grill in a while.
I'm going to see what I can rustle up at the hardware store today as far as wood chips go. That's where I got my grill and they have a lot of stuff I never paid attention to before, but I know I saw wood chips.

I have to wonder why they make dedicated smokers if you can smoke foods on a regular grill....
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Old 02-08-2008, 09:10 AM   #18
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I have to wonder why they make dedicated smokers if you can smoke foods on a regular grill....
Because your doing what's called "Grilling" and adding smoke flavor.

This is smoking......you cannot get these results on a gas grill.
The firebox is off to the side next to the cooking area. 100% wood. True BBQ.

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Old 02-08-2008, 09:16 AM   #19
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Because your doing what's called "Grilling" and adding smoke flavor.
Well, shhh. Don't tell anybody....
I can hardly see what you're cooking through all that smoke!
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Old 02-08-2008, 09:24 AM   #20
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I started out like you with the chips and a gas grill.....hanging my head with despair.

I bit the bullet and bought a smoker. Never looked back.

Here's a closer look at it

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