Comments on: Smoking with a Gas Grill

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

By: Rudy

Rudy — Thu, 15 Apr 2010 22:23:02 +0000

I want to try smoking eels. How long does it take? how does one determine when a product is done?

By: Tom

Tom — Mon, 22 Mar 2010 13:40:57 +0000

You could soak the apple pellets if you wanted, but soaking is not necessary with pellets.

By: Shealeigh

Shealeigh — Sat, 20 Mar 2010 14:29:54 +0000

I would like to use Apple pellets, do I soak these like I would the wood chips?

Thank you!