nightlady
Assistant Cook
Hsa anyone had good luck smoking a brisket on a weber gas grill? If so, how did you control flareups and how did you season the meat? How do yo know how hot your fire needs to be?
Hsa anyone had good luck smoking a brisket on a weber gas grill? If so, how did you control flareups and how did you season the meat? How do yo know how hot your fire needs to be?
Just grill as you normally would, but add a foil packet or small smoker box of chips.
True smoking does not use a propane/gas grill, only wood.
Here you go!!!
I just made 2 racks of baby back ribs smoked on my Weber Genesis B. This is the method I used. I made a tray of heavy duty aluminum foil folded in 4 layers, about 1 foot long. Then I just turned on the front burner (of the 3), on high and put the smoker tray on the flavor bars under the grate right over the lit burner. I put some lightly wetted chips (not sure that the wetting is even necessary) in the tray and the ribs on the back half of the grate. To keep the temp down to about 220-230 I put a 10" landscaping spike under the corner of the lid to keep it open about 1/2 inch. I just watched the thermometer and added chips as needed for about 4 hours. All I can say is WOW!!!
I have used a very similar method to this on my gas grill, many times. It works great. If you adjust the heat control knob for the
one lit burner to medium-high (or close to it) you may not need to prop open the lid.
The trouble is that I have a hard time getting the chips to smoke properly with the burner on any setting but high, and that makes it necessary to keep the lid open slightly. I did a couple of whole pork shoulder butts during the summer this year, and they did fabulously, slow barbecued for 8 hours on my gas grill.
RP, I just looked at your first post and here's how I do it; One layer of foil, dry chips, a few SMALL slits in the foil for air. Not too many slits or your chips will burn up right away.
I smoke using my gasser (inbetween using my WSM) and have no problem getting the chips to smolder with the burner on low. I'll bet all that foil is insulating your chips somewhat, plus you said you wet them, too.