I have a 4 burner gas grill. I bought a small cast iron pan in the camping dept. at Walmart for $8. I heat the pan with the grill, then put dry wood chips in the pan about 10 minutes before I oil the grill and put the food on. Keep the pan above a burner that is on. I get plenty of smoke and flavor. You can place foil over the pan with holes poked over it, I don't. Chips are cheap I let them smoke down to ash and refill on longer cooks. Been doing it this way over 20 years.
If you want a dedicated smoker you don’t have to blow a ton of money. I got a really nice electric smoker for about $250 bucks. That’s not nothing, but it’s super easy to control, does exactly what I want, and holds temp exactly where I want it. It’s not going to smoke 15 racks of ribs simultaneously, but for my family and friends’ needs its perfect. That said, throwing smoke in a gas/charcoal grill is perfectly valid, but it does take more effort and cuts down on your cook space.
@@nowakezoneforever6021 I got a Masterbuilt 30”. I got it a little while back, and it one of the single best purchases I’ve made. I just looked and it’s a little more expensive now, $280, but that’s still pretty affordable for most folks.
Out of all the videos on grilling ribs with a gas grill I liked your method the best. Just grilled ribs for the first time tonight and your video helped me so much. Thank you for sharing your method!! The ribs turned out great! I used wood chips and it smoked really well. One thing I will say for next time is to definitely soak the wood chips in water 30 min before putting them in the smoker box. Thanks again!!
Am trying this for the first time today. I've got a Weber Spirit II 3 burner, and the only way to keep it under 300 degrees is to run one burner on low. Not using pellets but I may try that next time. In testing the lowest it goes is 275. I'm new to ribs so trying all kinds of stuff.
I returned my traeger I was not happy grilling on it and got the genesis Weber looking forward to using the pellets I have left over thank you I didn’t know that I could What temperature siento keep your low side the whole time? Beteeen 200-300 this way it’s like 1-2 hours? I was doing the 3-2-1 but this is faster
great video. how long should you be able to have smoke with one load in your smokerbox? seems like i can only get a heavy smoke for just 20/25 minutes. hope you have some advice.
If you use chips and not pellets, you can saturate them in water to generate more smoke and longer. If you're going for a really heavy smoke 45 min to an hour max.
I think there's no need of smoker box in charcoal, just put the charcoal in one side of the grill and the meat in the indirect side, when charcoal it's hot and ready add some chunks instead of chips or pellets.
If your using charcoal, line up your coals using the “snake method” (look it up) and add chunks of wood along the snake. I do this a lot using my Weber Kettle. I get great smoke flavor and the coals can last 6-8 hours.
I stopped using my electric smoker and just use a smoke box with a propane grill , it's not exactly the same IMO because your not cooking as long with as low heat. but similar great flavor ,
Just bought my first ever bbq and it's this same exact one hehe. Looking forward to diving into the world of BBQ-ing 😊 Smoking meats definitely one of the big draws
Good video, but is there a reason you never share the temperature you are reading on the thermometer? That seems like pretty important information for your viewers.
Great point! It varies by recipe, but if you want them to really fall off the bone, my new trick is get them to about 165, then foil wrap them and go to 205. Pull them, let them rest in the foil for 10 minutes and serve.
So. I'm about to experiment Making's homemade smoke sausage on a propane grill. With a smoker box. It's going to be a mix of pork and deer meat. I'm grinding it myself. Anyone got any tips?
Only use one end burner for the wood chips and put meat on opposite side with those burners off put water pan over the wood chips side keep at 230 degrees for 3 hours, finish cooking with BBQ sauce as needed after that.
Don't soak your wood chips. They're too small for it to do anything useful. It will just take longer for them to dry and start smoking. It's a waste of fuel.
Yes, the exact same flavor. Using a smoker box the wood is combusted slowly, you don’t wind up with the soot that you can with cooking directly over a smokey fire.
I have a traeger. It is cheating. It's basically an outdoor oven. Put your food on, stick in the temp probe, and then go do something else for 7 hours. Maybe check you hopper once in the middle incase you need to top off your pellets. I also have a weber kettle. I've smoked food in it plenty of times. Honestly, I prefer the food from the kettle. But it comes at the cost of convenience. I gotta babysit it more. And you have to fiddle around to get the cook temp right.
This is how I started. Then to a vertical charcoal bullet. Then to a Traeger. Then to an offset. Let me save everybody some learning curve. Use a smoking tube full of wood chips. Once you light it, it goes on its own and it will also allow you to cold smoke foods like cheese, even in a cardboard box. I use an actual A Maze N smoke tube and I get long burn times, but even if I didn't I would either refill it and light it again or just have another ready. The meat won't really take on smoke past 120 degrees F. Pellets in a smoking box or tube won't give off the same flavor profile as wood chips. Pellets produce more dirty smoke, which as they say "tastes like a house fire". I have always used water soaked chips in the gas grill in the smoking box. I did try the smoke tube with pellets and got the dirty smoke I wasn't looking for. A gas grill has an advantage. A byproduct of burning NG or LP is water vapor. This helps the smoke to stick to the meat. So does misting the meat with water. You'll never match an offset that is burning wood due the the AMOUNT of hundreds of compounds being produced during the combustion process. You will never match an offset with a pellet grill due to the AMOUNT and TYPE of compounds released during the combustion process. Using a smoking tube with wood chips is the closest you will get in a gas grill or pellet smoker. Why get a pellet grill? Sometimes you want long or unattended burn. A gas grill on a windy day set to low will flame out. The pellet grill still adds it's own smoke/wood flavor component which can combine with the smoking tube with wood chips. You're going to see a lot of disparaging comments in all these videos but here's what I can tell you about myself. 1. I don't have brand loyalty, I have reasons. I will kick a brand to the curb. 2. I buy what I want and don't have much financial restrictions 3. I try everything, backwards, forwards and upside down to make sure I achieve as close to perfection as I can get it. 4.. This isn't my first rodeo
@@a1kid I would totally recommend it for a gas grill because it burns by itself. Other boxes cause you to turn the heat up higher than you want to keep the chips burning. Same with vertical propane smokers. To get the chunks to burn you’ve got to turn it up to 300 degrees. At some point it time I will have the pellet grill, the offset and the gas grill going at the same time and you can bet the gas grill is going to have the tube in it.
So you stick in the thermometer and don’t tell us what it was reading, nor what it should be reading when it is done ! Might as well have said fire makes wood smoke good luck
WOW.... NO need to be RUDE and MEAN and call this person that made this video "A Hole.... Constructive criticism is one thing... Being an A-Hole is another... Be NICE or Be Gone..
I will never understand why people who grill would EVER use gas or propane. I don't care if it's "convenient", using charcoal is the only way to grill. I finally got a large Forge charcoal grill after not being allowed to have one at the apartments we unfortunately had to live in. They only allowed their stupid gas grills and no charcoal. Unless you like shitty tasting meat, use your zero testosterone gas grills. So finally got this charcoal grill now that we have a house and I use it all the time. No question the meat tatses better than gas and firing up the chimney is the best part! I don't know, just my opinion, but charcoal grilling is for real men.
@@MrMnmn911 Not really. I've had all three. Gas and propane sucks. Real men lift heavy weights at the gym every day after work. And real men grill using charcoal.
I have a 4 burner gas grill. I bought a small cast iron pan in the camping dept. at Walmart for $8. I heat the pan with the grill, then put dry wood chips in the pan about 10 minutes before I oil the grill and put the food on. Keep the pan above a burner that is on. I get plenty of smoke and flavor. You can place foil over the pan with holes poked over it, I don't. Chips are cheap I let them smoke down to ash and refill on longer cooks. Been doing it this way over 20 years.
If you want a dedicated smoker you don’t have to blow a ton of money. I got a really nice electric smoker for about $250 bucks. That’s not nothing, but it’s super easy to control, does exactly what I want, and holds temp exactly where I want it. It’s not going to smoke 15 racks of ribs simultaneously, but for my family and friends’ needs its perfect. That said, throwing smoke in a gas/charcoal grill is perfectly valid, but it does take more effort and cuts down on your cook space.
@@nowakezoneforever6021 I got a Masterbuilt 30”. I got it a little while back, and it one of the single best purchases I’ve made. I just looked and it’s a little more expensive now, $280, but that’s still pretty affordable for most folks.
Out of all the videos on grilling ribs with a gas grill I liked your method the best. Just grilled ribs for the first time tonight and your video helped me so much. Thank you for sharing your method!! The ribs turned out great! I used wood chips and it smoked really well. One thing I will say for next time is to definitely soak the wood chips in water 30 min before putting them in the smoker box. Thanks again!!
How long did it talk you to cook ?
@@anthonybonfim5719about 2 hours for me. My wood chips stopped smoking after about an 1.4 hours. Ribs still tasted smoked though.
Pretty good bud. I'm gonna try this method this weekend.
Great information. Thanks for sharing. The ribs looked seriously good.
Am trying this for the first time today. I've got a Weber Spirit II 3 burner, and the only way to keep it under 300 degrees is to run one burner on low. Not using pellets but I may try that next time. In testing the lowest it goes is 275.
I'm new to ribs so trying all kinds of stuff.
Just got one to try it out
I returned my traeger I was not happy grilling on it and got the genesis Weber looking forward to using the pellets I have left over thank you I didn’t know that I could
What temperature siento keep your low side the whole time? Beteeen 200-300 this way it’s like 1-2 hours? I was doing the 3-2-1 but this is faster
great video. how long should you be able to have smoke with one load in your smokerbox? seems like i can only get a heavy smoke for just 20/25 minutes. hope you have some advice.
If you use chips and not pellets, you can saturate them in water to generate more smoke and longer. If you're going for a really heavy smoke 45 min to an hour max.
I lost it after Ernest entered the video 🤣
Great video if you want to know how to smoke using a gas grill, but not the best for making ribs.
8:18 “The temperature is doing good.” Thats great to hear. Ummmm, what is it!!!???
For ribs, you want them just above 200f
@@DoItYourselfDad Thanks for the heads up and putting up with my sarcastic comment 😅
Thank you Bill Paxton you save me from buying a smoker 👍
For charcoal, should I set the smoker box next to or on top of the coals?
I think there's no need of smoker box in charcoal, just put the charcoal in one side of the grill and the meat in the indirect side, when charcoal it's hot and ready add some chunks instead of chips or pellets.
If your using charcoal, line up your coals using the “snake method” (look it up) and add chunks of wood along the snake. I do this a lot using my Weber Kettle. I get great smoke flavor and the coals can last 6-8 hours.
how long do the pellets last over direct heat like that?
I stopped using my electric smoker and just use a smoke box with a propane grill , it's not exactly the same IMO because your not cooking as long with as low heat. but similar great flavor ,
Thanks for good video! I’m certainly going to try smoking with pellets! Wood chips and chunks burst to flames so easily.
Pellets seem to not combust as easily, but they still will. Make sure you don't get them too hot.
I always use wood chips but I soak them in water first.
@@eblamo 100% this. Soak them.
@@eblamo sounds like you steam your food first
What’s the internal temperature you’re going for?
For smoked ribs I usually shoot for 180-190F
So very helpful, thank you so much!!!
Great video. Thanks! How long did you smoke the ribs? Was it 1hr?
nonsense video he wasn't clear about times/temps. waste of time honestly.
Just bought my first ever bbq and it's this same exact one hehe. Looking forward to diving into the world of BBQ-ing 😊
Smoking meats definitely one of the big draws
Awsome! Enjoy that grill!
What temp? It would be valuable info.
Thanks for sharing these tips. I never thought of using wood pellets, but it makes sense.
Good video, but is there a reason you never share the temperature you are reading on the thermometer? That seems like pretty important information for your viewers.
Great point! It varies by recipe, but if you want them to really fall off the bone, my new trick is get them to about 165, then foil wrap them and go to 205. Pull them, let them rest in the foil for 10 minutes and serve.
So. I'm about to experiment Making's homemade smoke sausage on a propane grill. With a smoker box. It's going to be a mix of pork and deer meat. I'm grinding it myself. Anyone got any tips?
Only use one end burner for the wood chips and put meat on opposite side with those burners off put water pan over the wood chips side keep at 230 degrees for 3 hours, finish cooking with BBQ sauce as needed after that.
Do you soak the wood chips/ pellets before you smoke them?
Chips yes, pellets no. I’d you get pellets wet they expand and turn to sawdust.
Don't soak your wood chips. They're too small for it to do anything useful. It will just take longer for them to dry and start smoking. It's a waste of fuel.
No water. It makes steam that coats your food and prevents it from developing a nice crust or crispy skin with chicken. Might as well boil the meat.
Sorry to ask you a question: is it considered dirty smoke or it has a same flavor with traditional offset smoker?
Yes, the exact same flavor. Using a smoker box the wood is combusted slowly, you don’t wind up with the soot that you can with cooking directly over a smokey fire.
You are still grilling these ribs with the burners on under them
definitely need a smoker for long smokes like a brisket and pulled pork.
Agreed! Smoker boxes work well for ribs, tri tip and this like that. For longer smokes I’m using the smoker.
I have a traeger. It is cheating. It's basically an outdoor oven. Put your food on, stick in the temp probe, and then go do something else for 7 hours. Maybe check you hopper once in the middle incase you need to top off your pellets.
I also have a weber kettle. I've smoked food in it plenty of times. Honestly, I prefer the food from the kettle. But it comes at the cost of convenience. I gotta babysit it more. And you have to fiddle around to get the cook temp right.
Not judging tragers at all, a year or so after I made this video I got one. If the food tastes good, who cares what it came out of?
why you need water?
You don't need it, but keeping the humidity up helps keep the ribs moist.
I myself have a Wood Smoker , I like to use either Coke Cola or Rootbeer in place of the Water ,
I've got a wood smoker as well.... I use this one to cheat. I haven't tried soda in the water tray before, I've used beer though.
I use piss after heavy night drinking
VERY VERY GOOD VIDEO 👍👍
Thank you!
Ribs were not ready. Should have pulled from the bones more. Also you pick up the ribs the outer layer should crack.
Why do people act like smoking food it's their religion? Some people like different tastes
@@chadleatherby3309 it's caked tips. Get over it
This is how I started. Then to a vertical charcoal bullet. Then to a Traeger. Then to an offset. Let me save everybody some learning curve.
Use a smoking tube full of wood chips. Once you light it, it goes on its own and it will also allow you to cold smoke foods like cheese, even in a cardboard box. I use an actual A Maze N smoke tube and I get long burn times, but even if I didn't I would either refill it and light it again or just have another ready. The meat won't really take on smoke past 120 degrees F.
Pellets in a smoking box or tube won't give off the same flavor profile as wood chips. Pellets produce more dirty smoke, which as they say "tastes like a house fire". I have always used water soaked chips in the gas grill in the smoking box. I did try the smoke tube with pellets and got the dirty smoke I wasn't looking for. A gas grill has an advantage. A byproduct of burning NG or LP is water vapor. This helps the smoke to stick to the meat. So does misting the meat with water.
You'll never match an offset that is burning wood due the the AMOUNT of hundreds of compounds being produced during the combustion process. You will never match an offset with a pellet grill due to the AMOUNT and TYPE of compounds released during the combustion process. Using a smoking tube with wood chips is the closest you will get in a gas grill or pellet smoker. Why get a pellet grill? Sometimes you want long or unattended burn. A gas grill on a windy day set to low will flame out. The pellet grill still adds it's own smoke/wood flavor component which can combine with the smoking tube with wood chips.
You're going to see a lot of disparaging comments in all these videos but here's what I can tell you about myself.
1. I don't have brand loyalty, I have reasons. I will kick a brand to the curb.
2. I buy what I want and don't have much financial restrictions
3. I try everything, backwards, forwards and upside down to make sure I achieve as close to perfection as I can get it.
4.. This isn't my first rodeo
Great tip on the smoke tube. Thanks. It may be just the thing I need for working on a gas grill.
@@a1kid I would totally recommend it for a gas grill because it burns by itself. Other boxes cause you to turn the heat up higher than you want to keep the chips burning. Same with vertical propane smokers. To get the chunks to burn you’ve got to turn it up to 300 degrees. At some point it time I will have the pellet grill, the offset and the gas grill going at the same time and you can bet the gas grill is going to have the tube in it.
@@Todd.TCan’t thank you enough for taking the time to post this.
I would be filling those boxes up with chips, not pellets.
You’re gunna be shocked when you find out the pellets are made of….. wood.
@@DoItYourselfDad - wood saw dust.
@@woosa42 that came from the same place your chips came from.... lol.
Going to get a smoker box and try smoking some pork belly.
So you stick in the thermometer and don’t tell us what it was reading, nor what it should be reading when it is done !
Might as well have said fire makes wood smoke good luck
Thanks for posting I guess maybe it's my big tablet but I saw no smoke waste of time
You don’t need plumes of smoke to smoke something.
Did trevor get a new hobby or something?
Ahhh, ummm, errr, is this a joke? Right up there with boiling water.
Essentially these are just oven roasted ribs with some smoke flavor.
That looks terrible and chewy 🤣
Comes out just fine....
@@DoItYourselfDad Compared to what lol no chance.
@@asoggyburger479 this aint my first rodeo...
@@DoItYourselfDad Repetition doesn’t guarantee results.
@@DoItYourselfDad Haters gonna hate.
Your BBQ doesn’t look preheated which is a big no no.
Ugggggg the Mc Rib....... ewww
he didn't clearly say times for each stage too vague. too much nonsense talk.
Times are useless when bbqing, you need to monitor temperature
@@DoItYourselfDad
That is true...
those are pellets not chips a hole!
Feel better now champ?
WOW.... NO need to be RUDE and MEAN and call this person that made this video "A Hole....
Constructive criticism is one thing... Being an A-Hole is another...
Be NICE or Be Gone..
If you can talk to a stranger like this...
I can only imagine how you to talk to your Family and Friends
IF you have ANY Friends.
@@DoItYourselfDad yep i do
@@JudiChristopher oh get over your self.
I will never understand why people who grill would EVER use gas or propane. I don't care if it's "convenient", using charcoal is the only way to grill. I finally got a large Forge charcoal grill after not being allowed to have one at the apartments we unfortunately had to live in. They only allowed their stupid gas grills and no charcoal. Unless you like shitty tasting meat, use your zero testosterone gas grills. So finally got this charcoal grill now that we have a house and I use it all the time. No question the meat tatses better than gas and firing up the chimney is the best part! I don't know, just my opinion, but charcoal grilling is for real men.
Hahahahahahahahaha, this is the saddest post I've had all year.
@DoItYourselfDad I know, gas grills are sad.
Man. You certainly woke up on the wrong side of the bed.
@@MrMnmn911 Not really. I've had all three. Gas and propane sucks. Real men lift heavy weights at the gym every day after work. And real men grill using charcoal.
Big Steven Regal fan eh?
Just don't understand why you would ruin good meat with a taste of gas. It's a lazy way to bbq in my opinion.
That’s literally the point
Your wife got herself a follow out of this. Thank you. az_guitard