Smoking ribs on a gas grill.....need help!

[iamme]

i can't seem to keep a good stream of smoke going. i bought a cast iron smokers box that has little vents on the top. i even put a pouch of aluminum foil to try to get more going. both the box and pouch are on the heating surface, under the grill surface.

the heat's on low and the chips have been soaking in water for a while now.

am i doing something wrong?

 

[Eos]

Smoking usually involves a heat source separate from the meat. A two chamber unit, so to speak. Heat and chips in one area, with the meat in another benefiting from the smoke.

 

[Howard]

Did you let the chips drain first?

 

[dartworth]

Originally posted by: eos
Smoking usually involves a heat source separate from the meat. A two chamber unit, so to speak. Heat and chips in one area, with the meat in another benefiting from the smoke.

yes, indirect heat ftw

 

[Eos]

Oh and be prepared to dedicate 9-12 hours for a family size portion of brisket. 250 degrees is what's known as "slow and low".

 

[iamme]

it's a 4 burner grill, with only 1 burner lit. the wood is on one side of the grill, under the lit burner and the ribs are on the other side. the chips were drained before putting them in the box/pouch.

it's just the amount of smoke is so little.....i'm not expecting huge clouds of smoke, but it's just a little stream.

 

[iamme]

http://www.lowes.com/lowes/lkn?action=productDetail&productId=79771-451-4984806

this is the smoker box i got. am i supposed to take the lid off once the smoke starts? do i leave it on the entire time? am i putting too much wood in, maybe?

 

[Eos]

I'm pretty sure the lid should stay on.

What you're doing there is not true smoking of meat. It appears as if you'll be adding smoke flavor while cooking normally. You will likely notice a difference over your normal grilled foods, but it's not true smoking.

 

[Midlander]

Originally posted by: iamme
it's a 4 burner grill, with only 1 burner lit. the wood is on one side of the grill, under the lit burner and the ribs are on the other side. the chips were drained before putting them in the box/pouch.

it's just the amount of smoke is so little.....i'm not expecting huge clouds of smoke, but it's just a little stream.

The wood needs to be on top of the burner. Otherwise it isn't getting enough heat.

 

[iamme]

Originally posted by: eos
I'm pretty sure the lid should stay on.

What you're doing there is not true smoking of meat. It appears as if you'll be adding smoke flavor while cooking normally. You will likely notice a difference over your normal grilled foods, but it's not true smoking.

well, i don't have a real smoker, so this is the best i can do. the ribs are cooking indirectly and i'm filling the inside of the grill with smoke. that's the best i can do w/ my equipment.

Originally posted by: Midlander

Originally posted by: iamme
it's a 4 burner grill, with only 1 burner lit. the wood is on one side of the grill, under the lit burner and the ribs are on the other side. the chips were drained before putting them in the box/pouch.

it's just the amount of smoke is so little.....i'm not expecting huge clouds of smoke, but it's just a little stream.

The wood needs to be on top of the burner. Otherwise it isn't getting enough heat.

the wood is in the box, right above the burners. well, above the heating element (not the grates, but the panels between the flames and the grates.

 

[Pikachu]

The panels?

Those would be used to disperse heat throughout the grill, so there won't be hot spots. Basically, a heatsink to allow even heating. Lose that and you'll be all set.

 

[iamme]

Originally posted by: Pikachu
The panels?

Those would be used to disperse heat throughout the grill, so there won't be hot spots. Basically, a heatsink to allow even heating. Lose that and you'll be all set.

so, you're saying to put the smoker box directly on the burner:

http://www.sitemason.com/files/fDo2K4/photo.burner.hstylemed.jpg/main.jpg

and not the panels:

http://images.orgill.com/200x200/8034647.JPG

can anyone else confirm this? i don't want to damage the burners in any way.....the grill's brand new. that would lead me to think that the box just isn't getting hot enough...?

 

[Pikachu]

...not the grates, but the panels...

Remove the "panels", leave the grates.

 

[iamme]

Originally posted by: Pikachu

...not the grates, but the panels...

Remove the "panels", leave the grates.

wouldn't the box be hotter on top of the panels, rather than on top of the grill (w/o panels)?

 

[waggy]

hmm not sure how to do it on a gas one. but i would think right above the heat sorce on the grates.


this is why i like charcoal i just throw that box on them and it works great heh.

 

[spidey07]

No. you want direct flame on the box. you'll probably have to refill it every 40 minutes.

Keep an eye on it and watch your temps (225-250). Leave the lid on the smoker. put a good sized pan of water under your ribs. quit opening the grill lid.

Then after your frustration, purchase a good wet smoker. No comparison. Making good ribs on a gas grill is an exercise in futility.

Or screw the smoker box and get lump smoke wood, directly on your panel (not on direct heat.

 

[iamme]

Originally posted by: spidey07
put a good sized pan of water under your ribs.

what does this do?

 

[iamme]

actually, looking at the burners, they are spaced apart so that the smoker box would have to somehow balance on one burner (round). so that wouldn't work.

 

[Midlander]

Originally posted by: iamme

Originally posted by: spidey07
put a good sized pan of water under your ribs.

what does this do?

Helps keep the meat from drying out. Also, helps regulate the heat. Most smoking is done at 250F, so having a pan of boiling water will help you from getting the grill too hot.

 

[Pacfanweb]

It isn't going to cook the ribs evenly using the burner on one side.

Sorry, but your ribs will likely never be done at that rate.

I tried it on my Jenn Air with only 3 burners, and only the ribs that were closest to the heat got done.

The smoker box needs wet chips, not chips and water. Soak the chips for 30 minutes, then drain. I have that same smoker box.

Smoking means cooking "low and slow". A gas grill isn't really designed for it, because it doesn't direct the smoke across the meat.

Your best bet is to put the ribs on the bread rack at the top, if you have one. At least the heat will be somewhat even there.

 

[nater]

also start with a mixture of dry chips and wet chips. That way when you start there is smoke from the very beginning, as the dry ones will burn right away

 

[MuffD]

When I smoke ribs, to keep them moist, I just spray it with apple juice like every thirty minutes.