"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Outdoor Cooking Forum > Gear: Grills, Smokers & Pits
Reply
 
Thread Tools Display Modes
 
Old 02-07-2008, 09:19 AM   #1
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
From a grill to a smoker

Here's the inside of my Ducane propane grill. It's a four burner (front to back) and great for indirect grilling. At least I think so. I've cooked some pretty good ribs and chicken on it this way by only running the outside burners. As most of you know... I love this grill Should have bought it years ago, but even on the lowest setting it can still get pretty hot for cooking some foods. Nothing a higher rack wouldn't cure. So that's the gist of my grill.

So how would I smoke food on it?
My thoughts (to dispute because I know nothing about smoking) is that the wood chips need to sit over a flame (with water?) to get them "going". I'll assume directly on a couple of heat deflectors that you can see. So where does the food go? Would that go directly over the pan the chips are in on the grate above? So in effect the meat is also directly above the flame? Or off to the side? Or on a higher rack I could set inside the grill?

Looking for the ABCs of smoking without having to buy a smoker.
Man, was it really that clean?
Attached Thumbnails
Click image for larger version

Name:	grill4.JPG
Views:	253
Size:	156.1 KB
ID:	3404  
__________________

__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 02-07-2008, 09:29 AM   #2
Executive Chef
 
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
I can use one of my propane grills as a smoker too. Not really a smoker per se. Mine has 3 main burners. For indirect, I leave the center burner off and use the 2 outside burners on med-low depending on what I'm cooking. The last time I used this method was on 3 7# beer can chickens, all in one shot. For those, I kept a temp of 350-375 deg and used about 2 handfulls of Hickory chips.

My grill has a smoker tray with it's own burner. I place small lump or chips that have been soaked in water for 30 minutes or so. You can also use your favorite ale to soak the chips in. Keep in mind, the chips are only used as flavoring....kind of like a spice. Too much can be a bad thing. You'll have to play around to see what kind of flavors you like.

For anyone without a smoker tray, soak 1-2 handfulls of wood chips and place them in an aluminum foil pouch. Use heavy duty foil or 2 ply regular foil. Poke a few holes in the top of the pouch and place on top of your burners. In 4 minutes you'll have smoke.
__________________

__________________
Jeekinz is offline   Reply With Quote
Old 02-07-2008, 10:05 AM   #3
Executive Chef
 
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
Looking at a previous thread, you have the Ducane Affinity 4100? The best pic I could find of the "smoker attachment" is a long tray that looks like it's mounted to the rear of the grill. All you need to do is use the indirect method like you have been doing and put some soaked chips, not lump in that tray. The rear burner will get the smoke going.
__________________
Jeekinz is offline   Reply With Quote
Old 02-07-2008, 10:23 AM   #4
Senior Cook
 
Ask-A-Butcher's Avatar
 
Join Date: Feb 2008
Location: Ft. Myers, Fl
Posts: 345
You have some good advice from Jeekinz, so I really can't add much.

Smoking is indirect cooking away from the heat. So putting your food on the top grate is a good idea. If you can get it to the right (in that pic), it would even work better.

As far as your grill getting too hot, I'd suggest purchasing some firebricks or use a pizza stone, put them over the fire and they will act as a heat sink to keep the temp down.

Smoke? Depending on what you are smoking, use the foil paks as Jeekinz suggested, when one runs out, replace it with another. You shouldn't need any more smoke anyway. Meat will take on smoke until it reaches approximately 140° internal temp and after that it's just a waste of time and wood chips.
__________________
[SIGPIC][/SIGPIC]Ask-A-Butcher

"Culture is what your butcher would have if he were a surgeon."
Mary Pettibone Poole
Ask-A-Butcher is offline   Reply With Quote
Old 02-07-2008, 10:27 AM   #5
Executive Chef
 
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
BTW - Those angle grates below the cooking grates are the flavorizer bars or heat deflectors. Do not cook on top of those, but that would be where the foil pouch would go.

My grill tends to be on the hot side as well. I just use one burner then. Just worry about the internal temp of the grill. Your basically turning it into an oven.
__________________
Jeekinz is offline   Reply With Quote
Old 02-07-2008, 10:43 AM   #6
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
It's a Ducane Affinity, but I don't remember which model... no back burner.
Foil pouch... great idea. I thought I had to buy one of those Emeril things he uses on the stove top, like a rectangular pan with a lid that slides. I didn't think about soaking the chips first.

So you suggest putting the pouch on one side, over one or two heat deflectors/flavorizing bars, then putting the meat on the other side. Good. For some reason I thought it had to be over the heat. Probably from watching Alton Brown make a smoker out of a flower pot and a hot plate

Is the lid thermometer good enough or do I need to measure the temp right where the food is setting? Something like 225F, if I remember reading that somewhere right?

I'm looking forward to smoking something! Food that is
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 02-07-2008, 10:50 AM   #7
Executive Chef
 
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
First off, does your grill have the "Smoker Attachment" the Ducane site states?

If not, use the foil pouch method. The pouch will need to be placed above a lit burner.

BRB..............
__________________
Jeekinz is offline   Reply With Quote
Old 02-07-2008, 11:05 AM   #8
Executive Chef
 
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
__________________
Jeekinz is offline   Reply With Quote
Old 02-07-2008, 12:59 PM   #9
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Pretty nifty dwg.

Here's what I read from Ducane's site: "Some models include side burners, and the top-of-the-line has it all featuring our patented Rotis-A-Grate® rear rotisserie burner with rotisserie and smoker attachment."

Mine mustn't be a top of the line Affinity because it does not have it all (side burners, rear rotisserie, smoker attachment). If it had had it all, I probably would not have boughten it at the time because I would have felt it was overkill. I've had grills in the past with side burners and the only time I think I ever used one was to light a cigarette when I smoked

I'm going to go back over some recipes I've seen here and give it a whirl when the temps even out. We've had some real up and down stuff here lately and I'm sure it would affect the burner settings for a steady smoking temp.

Thanks for all your help.
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 02-07-2008, 01:09 PM   #10
Executive Chef
 
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
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.

It doesnt matter if the pouch is in there or not. The heat source is the burners.

I've done ribs the past 3 Saturdays on my Chargriller and had no problem keeping 225-250 degrees using only applewood. Wind can be a problem. Doing it on a gas grill is a walk in the park. "Set it and forget it."

If you have enough room, leave off the grate like your picture while your cooking so you can easily swap out the packets.

If you need to buy chips, Lowes and Home Depot sell bags of them. I would recommend a smoker box. It's a steel box that replaces the pouch method. You'll see them near to the grill accessories. I think they cost $7.
__________________

__________________
Jeekinz is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:01 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.