Comments on: Smoking with a Gas Grill

By: How to Add Smoke to a Gas Grill | Grilling with Mesquite

How to Add Smoke to a Gas Grill | Grilling with Mesquite — Thu, 26 Jan 2012 03:02:37 +0000

[...] http://www.masteringtheflame.com/2009/01/smoking-with-a-gas-grill/ [...]

By: Tim G

Tim G — Sat, 23 Jul 2011 02:17:49 +0000

I use a little tin foil pan, make a pyramid of charcoal, and light it up. When the coals stop flaming, I toss woodchips on top. Works REALLY well. You can just place the pan under the bun rack, and cook the meat on top, on the bun rack.

By: Lee Cook

Lee Cook — Wed, 13 Apr 2011 17:45:39 +0000

Great. Love that it is so easy. Can’t wait until I try it. I am a big one for trying new things. Smoked Ribs here I come.

Lee

By: Kerry Debski

Kerry Debski — Wed, 26 May 2010 15:01:18 +0000

Thanks for letting us “Gas Grillers” know there is a way to smoke!!! I have this Texas Brisket recipe I’m dying to try. But am so confused about meat cuts. Has anyone substituted a Top Round London Broil for a Beef Brisket? All the Briskets I can find by me are brined. The recipe calls for a low slow cook, but I am afraid with a London Broil I’ll have shoe leather.

Thanks!
Kerry

By: Tom

Tom — Fri, 16 Apr 2010 13:42:56 +0000

Hi Rudy, to be honest I have yet to try smoking eels. Depending upon whether you are smoking on a weber style grill, or a smoker the times will vary. Also the size of the eels comes into play. I’m assuming you are wanting to hot smoke the eels. I’d probably start with the smoker at 200 – 225 F and guesstimate around and hour or so. I’d check it every 20 minutes to see how it is progressing. I’d imagine like fish it should be firm to the touch when checking for doneness.

Your best bet it just to test. Go into it knowing that it might not turn out perfect the first time, but you’ll learn something for the next time around.

-Tom