"W. Lohman" wrote in message ...

On 5/13/2015 6:45 PM, wrote:
> On Wed, 13 May 2015 19:29:20 -0400,
> wrote:
>
>> Okay, after years of grilling, I want to try smoking food on
>> my gas grill. I kow
>> I can buy wood chips, soak them, put them in an aluminum pan
>> with a cover with
>> holes punched in it for the smoke, but...
>>
>> What would be the best thing to try to smoke for my maiden
>> voyage into this
>> realm? Chicken, pork, beef? And are there certain woods that
>> go better with
>> certain meats?
>>
>> I can probably find recipes by Googling, but I'd like to get
>> some first hand
>> experience if I could.
>>
>> Thanks.
>
> Thanks for all the great replies so far. I can't wait to take
> my first step on
> this journey. Hopefully over the weekend. Probably start with
> pork or chicken.
> Or hell, maybe there's room on my grill for both. Oh, and once
> I start the
> smoking process, do I have to be fussing with the meat?
> Turning it, etc? When I
> waatch TV shows, it seems like they just put the meat into a
> smoker and leave it
> for however long and let it smoke. Thanks again. I appreciate
> all the help.



>Using the indirect heat method you will want to rotate what
>you're cooking to insure an even smoke.

>http://www.weber.com/weber-nation/grill-skills/mastering-smoke/smoke-grill->setups/smoking-on-a-gas-grill

>https://www.youtube.com/watch?v=droqmzBbBsE
>How to set up a smoker box on a gas grill

>You'll really like this last tutorial:

>http://www.bonappetit.com/test-kitchen/how-to/article/how-to-make-texas-style->smoked-brisket-in-a-gas-grill

People don't need any help to look shit up on Google, Boneless.
And they don't need someone to paraphrase websites. They ask
here because they want someone who knows what they are doing to
answer their question.

That lets you out, eh, poser?

ahhhhahahaaaaaaaaaaa.....