Smoker boxes on a propane grill
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- เผยแพร่เมื่อ 14 ต.ค. 2024
- This is a video to go along with one of my website article about smoker boxes on a propane grill. Check out the article below.
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Check out our article How To Use A Smoker Box On A Gas Grill
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I have affiliate links below and will be compensated if you use my links, thank you!
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Amazon.com links
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If you are interested in the Skyflame wood chip smoker box here is my Amazon.com affiliate link --> amzn.to/3nG0qjK
I recently bought a smoker box but haven’t used it yet as I wasn’t sure exactly where to put the box on the grill and what heat temperature to use so this video was very helpful. Thank you!
Glad I could help!
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I'm still experimenting with my smoker box. 1/3 soaked chips and 2/3s dry. Additionally I'll get them going with a propane starter torch, rather then run the BBQ for the 30 minutes. Saves gas and time.
Interesting idea. I am a no-wet wood chip person but if it works for you that is what matters.. Best wishes and thanks for watching.
I sometimes use a smoke tube in our propane grill and one thing I notice is there's a lot of gaps in the grill, and a lot of smoke exits those gaps, but I'm not really sure how much of it circulates around under the closed cover. Do you every notice that,if so, any tips on temporarily filling in some of those gaps to hold the smoke inside better?
In the past I have put foil in different locations but propane grills are not meant to be used that way. I would just hit it with more smoke. Another option is to use your smoke tube for a pre-smoke device. Beef can safely be put on a rack in a box with your smoke tube for an hour without issues.
Can I put pellets in that box?
I have not tried that but I have tested pellets in many smokers and they work just fine. They burn faster and heavy, like fine wood chips.
I am looking for some help on a problem with a grill and was wondering if you could answer a question for me? I have a charbroil propane grill with the flat stainless steel cover and I really want to try to put a rotisserie on it. The problem I can see is with the rotisserie on the lid will not close down tightly. How do I stop the heat from escaping and losing the smoke from the smoke box. I have been unable to find out any information on solving this problem but I figure if anyone would know the answer you would be able to help me. Thanks for your time.
If I understand the question any grill or smoker with open flame must have good airflow. I am not sure you want to have a sealed chamber. I like more airflow to prevent bitter smoke flavor. Also, I would try to keep the smoke generator(wood chip box) near the front of the grill because most grills vent out the back... Thanks for watching!
@@pioneersmokehouseschannel the lid stays open several inches in the front with the rotisserie attachment on so thats why I think I will lose a lot of heat and if I choose to use a smoke box the smoke will escape out the opening
How long does it take to cook your food doing it this way?
That is a difficult question to answer. It depends on what you are cooking and what temperature. I would not hesitate to foo a rack of ribs on a low temperature of about 225 for 4 hours... Thanks for watching!
What do you do with the (still smoking) smoke box, after your cook is completed? Let it burn out (who knows how much later that would be)? I had a hexagonal shaped smoker "box" accessory, it worked fine for generating smoke, but I was extinguishing it in water after the cook, and it fell apart after a few such uses.
I have never put the a smoke box in water. Typically the box doesn't smoke very long when I use it on the gas grill. When it has still been smoking I just leave it to burn out and clean it up the next day. Thanks for watching.
Any recommendations on rubs to use on chicken and ribs?
my favorite purchased rub for chicken is Kosmos dirty bird... I did a video and the second link in the description is dirty bird.. Also, cow cover is great but I make my own base rub mix, 3211... th-cam.com/video/dMN8zwVp6Tc/w-d-xo.html
I just use lots of salt, thyme, rosemary, nutmeg and coconut oil. It seems to work nicely.
TRY WET BRINING BOTH, ITS 100% AWESOME, THEN COMPLETELY DRY THEM & USE A SPICY, PEPPERY, SAVERY RUB !!
FYI, I think soaking the wood chips is not for the steam, it's to slow the burning of the chips so you don't get a huge burst of potentially bitter smoke, but rather a slightly slower release of smoke for a smoother, less bitter smoke flavor.
You do not get smoke until you have burned off all of the water. Which is steam not smoke.