Sorry to ask this if it's a well beaten up topic but I didn't see it
anywhere when I checked the group. I only have a gas grill and want to try
smoking a beef roast. Got some mesquite chips and here's what I've found so
far (from BBQ University). I snipped alot but if anyones interested, here's
the link. http://www.bbqu.net/smoking.html


The Art of Smoking
For a more pronounced smoke flavor-the sort associated with
traditional American barbecue-soak the chips or chunks in water (or a
mixture of water and beer) for 1 hour, then drain before adding them to the
fire. This soaking causes the wood to smolder rather than burst into flames,
so it generates more smoke.



If your gas grill lacks a smoker box (mine does so I'll be going with this
method), make a smoker pouch: wrap the soaked chips in heavy duty foil to
make a pillow shaped pouch. Poke a few holes in the top with a pencil or
knife tip, and place the pouch under the grate over one of the burners.
Preheat on high until you see smoke. Note: the traditional drawback to gas
grills is that many don't get hot enough for smoking. Preheat the grill to
high until you see smoke-lots of it-then turn the burner knobs to reduce the
heat to the desired temperature.
Alternatively, position wood chunks under the grill grate directly over one
of the burners or pilot lights and preheat on high until you see smoke.







Here's my questions--when it says "place the pouch under the grate over one
of the burners" are they talking about putting the pouch directly on the
flame deflector on the burner? Should I have a couple of these set up ready
to go?

--My grill has two burners. Do I use both to cook with or just the one that
has the smoke pouch on it?

Sorry if these are dumb questions but I haven't done this before and no one
I know has either.

"Todd" > wrote in message
>
> Here's my questions--when it says "place the pouch under the grate over
> one
> of the burners" are they talking about putting the pouch directly on the
> flame deflector on the burner?

Yes as long as it gets enough heat to smolder the chips to generate smoke.
You can also use a tuna fish can covered with foil.



> Should I have a couple of these set up ready
> to go?

Can't hurt. There is such a thing as too much smoke so don't look for big
clouds of billowing smoke, just a tiny whisp is all you need.

>
> --My grill has two burners. Do I use both to cook with or just the one
> that
> has the smoke pouch on it?

If you want to slow cook it, one burner is quite enough. I'd put the roast
in a pan and put it on the opposite side of the lit burner. Turn the pan
once in a while.

Just don't overcook the meat. I like to take it off at 130 or so and let it
rest.

"Todd" > wrote:
> []
> The Art of Smoking
> For a more pronounced smoke flavor-the sort associated with
> traditional American barbecue-soak the chips or chunks in water (or a
> mixture of water and beer) for 1 hour, then drain before adding them to
> the fire. This soaking causes the wood to smolder rather than burst into
> flames, so it generates more smoke.[ . . . ]

Todd, putting the wood chunks in a pouch is the way to go, but you might
find that you get purer smoke by not soaking them first. Creosote flavor
isn't what you're looking for. While I use mesquite charcoal for heat, I
use hickory or fruit wood for smoke flavor.

Keep minimal notes, so ya know what not ta do next time. Chill a six-pack,
relax and ENJOY! Let us know what ya ended up doin' and how it turned out.
Remember the fork test. It's done when it's done. Time and temperature are
only guides.

--
Nick. Christmas Day, the twenty-fifth Day of December, being established a
Federal holiday by an Act of Congress on June 28, 1870: Merry Christmas!

Thank a Veteran and Support Our Troops! You are not forgotten. Thanks.

"Todd" > wrote:
> []
> The Art of Smoking
> For a more pronounced smoke flavor-the sort associated with
> traditional American barbecue-soak the chips or chunks in water (or a
> mixture of water and beer) for 1 hour, then drain before adding them to
> the fire. This soaking causes the wood to smolder rather than burst into
> flames, so it generates more smoke.[ . . . ]

Todd, putting the wood chunks in a pouch is the way to go, but you might
find that you get purer smoke by not soaking them first. Creosote flavor
isn't what you're looking for. While I use mesquite charcoal for heat, I
use hickory or fruit wood for smoke flavor.

Keep minimal notes, so ya know what not ta do next time. Chill a six-pack,
relax and ENJOY! Let us know what ya ended up doin' and how it turned out.
Remember the fork test. It's done when it's done. Time and temperature are
only guides.

--
Nick. Christmas Day, the twenty-fifth Day of December, being established a
Federal holiday by an Act of Congress on June 28, 1870: Merry Christmas!

Thank a Veteran and Support Our Troops! You are not forgotten. Thanks.

Thanks for all the pointers. I'm going to give the roast a shot today and
beer can chicken tomorrow for Christmas. Something different this year.
Hope you all have a Merry Christmas.

Thanks for all the pointers. I'm going to give the roast a shot today and
beer can chicken tomorrow for Christmas. Something different this year.
Hope you all have a Merry Christmas.

Yooper wrote:
> Thanks for all the pointers. I'm going to give the roast a shot today and
> beer can chicken tomorrow for Christmas. Something different this year.
> Hope you all have a Merry Christmas.
>
>
Make sure as a prior posted said to use a drip pan under the meat.
Before I got the WSM I was doing ribs a good bit in my Weber Silver B.
Talk about funking up the bottom section of that grill! I had to take
every thing out and clean it with a putty knife, etc.

Otherwise, it should work fine. Good luck and enjoy.

--
Steve

Did you ever notice that when you blow in a dogs face they get mad at
you but when you take them for a ride in the car they stick their head
out of the window?

Yooper wrote:
> Thanks for all the pointers. I'm going to give the roast a shot today and
> beer can chicken tomorrow for Christmas. Something different this year.
> Hope you all have a Merry Christmas.
>
>
Make sure as a prior posted said to use a drip pan under the meat.
Before I got the WSM I was doing ribs a good bit in my Weber Silver B.
Talk about funking up the bottom section of that grill! I had to take
every thing out and clean it with a putty knife, etc.

Otherwise, it should work fine. Good luck and enjoy.

--
Steve

Did you ever notice that when you blow in a dogs face they get mad at
you but when you take them for a ride in the car they stick their head
out of the window?

Ok-it sucked. We had it on for about 5-6 hours and it wasn't any good. I
think it was a lousy cut of meat. Anyone heard of Pikes Peak Roast or some
such thing? Put the thermometer in it and it didn't hit 140 at all, several
times. Finally pulled it off and it was still red in the center and brown
at the edges. It was like eating shoe leather that had sat in the rain and
then dried out. No good. We first tried it on a rack, in a roaster pan,
with no fire under it. Then we went to just leaving it on the rack, then
went to right on the grill over a fire just so it would get done and man, it
sure got done. At least we had good potatoes and biscuits.

Lessons learned (I think)

--Cook right on the rack, no pan or racks. Light one side only and leave a
long time for the meat to get done
--Don't expect a good cut of meat from neighbors that are moving and trying
to get rid of their meat
--Screw the thermometer-cut it open and have a look
--Have a few smoke pouches made up ready to go--we tried the soaked batch
and the unsoaked batch
--Get a smoker or Weber grill

Tomorrow we're going to try the beer can chicken damnit. If it sucks, at
least I can say I tried it and there are some backup hamburgers in the
fridge, ready to spring into action. Thanks again for the guidance here and
I'll fill you in on how it goes.

Merry Christmas to you all and good cooking.

Ok-it sucked. We had it on for about 5-6 hours and it wasn't any good. I
think it was a lousy cut of meat. Anyone heard of Pikes Peak Roast or some
such thing? Put the thermometer in it and it didn't hit 140 at all, several
times. Finally pulled it off and it was still red in the center and brown
at the edges. It was like eating shoe leather that had sat in the rain and
then dried out. No good. We first tried it on a rack, in a roaster pan,
with no fire under it. Then we went to just leaving it on the rack, then
went to right on the grill over a fire just so it would get done and man, it
sure got done. At least we had good potatoes and biscuits.

Lessons learned (I think)

--Cook right on the rack, no pan or racks. Light one side only and leave a
long time for the meat to get done
--Don't expect a good cut of meat from neighbors that are moving and trying
to get rid of their meat
--Screw the thermometer-cut it open and have a look
--Have a few smoke pouches made up ready to go--we tried the soaked batch
and the unsoaked batch
--Get a smoker or Weber grill

Tomorrow we're going to try the beer can chicken damnit. If it sucks, at
least I can say I tried it and there are some backup hamburgers in the
fridge, ready to spring into action. Thanks again for the guidance here and
I'll fill you in on how it goes.

Merry Christmas to you all and good cooking.

Yooper wrote:
> Ok-it sucked. We had it on for about 5-6 hours and it wasn't any good. I
> think it was a lousy cut of meat. Anyone heard of Pikes Peak Roast or some
> such thing? Put the thermometer in it and it didn't hit 140 at all, several
> times. Finally pulled it off and it was still red in the center and brown
> at the edges. It was like eating shoe leather that had sat in the rain and
> then dried out. No good. We first tried it on a rack, in a roaster pan,
> with no fire under it. Then we went to just leaving it on the rack, then
> went to right on the grill over a fire just so it would get done and man, it
> sure got done. At least we had good potatoes and biscuits.
>
> Lessons learned (I think)
>
> --Cook right on the rack, no pan or racks. Light one side only and leave a
> long time for the meat to get done
> --Don't expect a good cut of meat from neighbors that are moving and trying
> to get rid of their meat
> --Screw the thermometer-cut it open and have a look
> --Have a few smoke pouches made up ready to go--we tried the soaked batch
> and the unsoaked batch
> --Get a smoker or Weber grill
>
> Tomorrow we're going to try the beer can chicken damnit. If it sucks, at
> least I can say I tried it and there are some backup hamburgers in the
> fridge, ready to spring into action. Thanks again for the guidance here and
> I'll fill you in on how it goes.
>
> Merry Christmas to you all and good cooking.
>
>
>
>

Low and slow is possible in a Weber gasser but not easy. Do yourself a
favor if you are interested in this kind of cooking and get a WSM as an
entry level. (that's where I am) Excellent value for the money.

There are ceramic units that are touted to be much better but I've had
absolutely no problems with the WSM.


--
Steve

It's not a good idea to squat while wearing spurs.

Yooper wrote:
> Ok-it sucked. We had it on for about 5-6 hours and it wasn't any good. I
> think it was a lousy cut of meat. Anyone heard of Pikes Peak Roast or some
> such thing? Put the thermometer in it and it didn't hit 140 at all, several
> times. Finally pulled it off and it was still red in the center and brown
> at the edges. It was like eating shoe leather that had sat in the rain and
> then dried out. No good. We first tried it on a rack, in a roaster pan,
> with no fire under it. Then we went to just leaving it on the rack, then
> went to right on the grill over a fire just so it would get done and man, it
> sure got done. At least we had good potatoes and biscuits.
>
> Lessons learned (I think)
>
> --Cook right on the rack, no pan or racks. Light one side only and leave a
> long time for the meat to get done
> --Don't expect a good cut of meat from neighbors that are moving and trying
> to get rid of their meat
> --Screw the thermometer-cut it open and have a look
> --Have a few smoke pouches made up ready to go--we tried the soaked batch
> and the unsoaked batch
> --Get a smoker or Weber grill
>
> Tomorrow we're going to try the beer can chicken damnit. If it sucks, at
> least I can say I tried it and there are some backup hamburgers in the
> fridge, ready to spring into action. Thanks again for the guidance here and
> I'll fill you in on how it goes.
>
> Merry Christmas to you all and good cooking.
>
>
>
>

Low and slow is possible in a Weber gasser but not easy. Do yourself a
favor if you are interested in this kind of cooking and get a WSM as an
entry level. (that's where I am) Excellent value for the money.

There are ceramic units that are touted to be much better but I've had
absolutely no problems with the WSM.


--
Steve

It's not a good idea to squat while wearing spurs.

"Yooper" > wrote in message
...
>
> --Get a smoker or Weber grill
> Merry Christmas to you all and good cooking.

Hey, at least you tried and now learned a good lesson. I don't know what
that cut of meat was, but maybe it would have been a good pot roast. Good
luck with future efforts.
--
Ed
http://pages.cthome.net/edhome/

On 24-Dec-2004, "Yooper" > wrote:

> Ok-it sucked. We had it on for about 5-6 hours and it wasn't any good. I
> think it was a lousy cut of meat. Anyone heard of Pikes Peak Roast or
> some
> such thing? Put the thermometer in it and it didn't hit 140 at all,
> several
> times.

Don't even think about slow cooking a lean beef roast. Set up for 325° to
350° and expect one half hour per pound to get to 125° or so in the center.

>Finally pulled it off and it was still red in the center and brown
> at the edges.

To assure that the therm is in the center. Hold the probe along side
the chunk of raw meat and eyeball how deep the probe has to go to
reach the center. Place your finger on the probe at that point to limit
the depth. Drive it home. If it ain't cooked when that therm reads the
number you want, get a new thermometer.

> It was like eating shoe leather that had sat in the rain
> and then dried out. No good. We first tried it on a rack, in a roaster
> pan,
> with no fire under it.

Heat likely wasn't high enough

>Then we went to just leaving it on the rack,

See last comment

>then
> went to right on the grill over a fire just so it would get done and man,
> it sure got done.

A day late and a dollar short. That chunk was already killed beyond CPR.

>At least we had good potatoes and biscuits.
>
> Lessons learned (I think)
>
> --Cook right on the rack, no pan or racks. Light one side only and leave
> a long time for the meat to get done
> --Don't expect a good cut of meat from neighbors that are moving and
> trying to get rid of their meat. Screw the thermometer-cut it open and
> have a look.

If you cut it open too early, it'll bleed to death. Don't even stab it with
a fork. That's
why the therm.

> --Have a few smoke pouches made up ready to go--we tried the soaked batch
> and the unsoaked batch. Get a smoker or Weber grill
>
> Tomorrow we're going to try the beer can chicken damnit. If it sucks, at
> least I can say I tried it and there are some backup hamburgers in the
> fridge, ready to spring into action. Thanks again for the guidance here
> and
> I'll fill you in on how it goes.
>
> Merry Christmas to you all and good cooking.

Cook that chicken indirect with plenty of heat. 350° is good as a guideline.
It won't take very long, Maybe 1-1/2 to 2 hours. It's done when a hind leg
is loose at the joint. No therm required.

--
Brick(DL5BF, WA7ERO, HS4ADI)


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We nailed that chicken. Was it ever good. Like it was said, the leg came
away and it was all good. Did a rub on the outside and inside then put some
in the beer can too. Excellent. Thanks again for all the tips ladies and
gents. Take it easy.