What's the best way or any way to use a smoker box or wood chips with this grill?
1872693
I have purchased wood boards from home depot (specifically for smoking food) and cooked fish and chicken on them and they do a great job. I LOVE this grill BTW and I am on may second year with it.
1872694
It would be a challenge to use a smoker box with this grill. It would have to be really small and sit on top of the grate, because the circular shield over the gas burner is a mere inch below the grate. The burner is an inch below that. There is no other place that I can see to put a smoker box. This of course would reduce your available cooking surface. We have a family of 4 and although the Element is smaller than your average gas grill, we find it is more than adequate as you can use just about every inch of the grate without cold spots, due to the double circular burners (like a bullseye). I have had this grill for a couple of months now - - it is the best I've EVER owned. I grill at least 4 to 5 times each week, even in the winter (2 to 3X), and as advertised, it really does heat up to about 500 degrees in less than 5 min. - AMAZING!! I just refilled my propane tank for the 1st time since I got it - we are saving so much gas! My family is thrilled that steaks and chops are seared perfectly and still pink and juicy inside - done in just a few minutes. My last grill was a Charbroil Infrared model - the latest new invention when I bought it. I had room to place a smoker box BELOW the grate, and I did so often, because that was the only way I could get a charbroiled flavor. The flames are completely shielded to prevent flare-ups, but that also eliminates nice sear marks on your food and a smoky flavor. I hated that grill. I highly recommend this grill, personally I would try a small smoker box in the middle of the grate (if you're not cooking for a crowd), and if that didn't work, buy a separate smoker.. . . . because I love this grill that much.
1872695
The chip box would have to be pretty small. Not much heighth clearance. Mainly just a really nice grill.
530549
Perhaps a rib rack, bags of kingsford charcoal, an instand read thermometer, tongs, oh and a Weber Chimney starter--thats the most important thing. Tell him about the weber virtual bullet forum as well. Its a great resource!! Happy smoking.
669449
I have used chunks of different sizes with good results. Neither chips or chunks will burn to ashes so what remains can be used to add smoke when grilling with charcoal briquets. You will have to use more chunks than chips though to get the same effect, because food apparently absorbs more smoke flavor early on before cooking temperature gets high and chips will initially outgas faster during that stage.
2228473
I've used nothing but canola oil to get the grill seasoned. Get it screaming hot, cover down, anything on the grate from last use will pretty much be ash & easily scraped with the triangular cleaning tool. Use a small hand whisk brush to get rid of the ash. Another spray with canola oil & get'r hot again. IT WILL SMOKE. Nature of the beast. Spray burgers lightly with canola before placing on the smoking hot grate. I use nothing more than 90/10 mix. Too much fat means more flame up. I'll leave 'em on a couple minutes or less, give 'em a quarter turn, same with other side, then finish up with lowered heat until desired done. I do pretty much the same with steaks, chops, & fish. A light spray with the oil before slapping on the grill, prevents sticking & helps keep any seasonings where they should be, on the meat. For chicken, I've added 4 - 1/4" eye bolts to an old grill that raises the meat an 1-1/2" or so to slow grill the meat. I've found a basket type flat grill at Safeway I place on top of the grate when grilling fish, shrimp, veggies and sliced fruit. Again, I'll lightly spray it and the food before grilling. You're always gonna get some Smoke, but after the initial searing, turning the gas down & watching placement of your meat on the grill should keep the smoking manageable. Doug
339644
We haven't smoked with it yet. However, there are two moon-shaped metal containers that fit under the grill surface used for holding charcoal. Once these are lit, you can move them to the sides for indirect heat. If you're using the attached igniter, it lights from the center so the two containers have to sit there until the coals are hot. You can control the temperature by using fewer coals and moving the coals away from what you are grilling, which we have done successfully. I don't know of any other ways. There is a thermometer on the lid.
907910
Spray the grates with vegetable oil and fire up the grill.The grates will be fine.This is the best grill I've ever owned.Tonight,I grilled corn,onions,baby back ribs and hamburgers.I love it.
795628
This is how I do it I add about 6 smoke chips 3 on each side of the drip pan. I use apple and I add a little beer to the drip pan. Add charcoal close it let me cook. Best of luck Geary
96173
I place it on top of grates. This seems to work fine. It is really important to use well soaked chips. I have issues with fire in the box and a bit of warping. It still smokes just fine.
2034528
You could if that's the only thing you have, but I would rather invest in a regular Weber grill for grilling (you get a smaller size weber grill). The smoker uses a different technique (slower cooking) than a grill.
1592236
That's intended purpose. It keeps the chips above the heat source rather than placing the wood on the coils or charcoal. The chips last longer, giving off less of a burst of smoke. But I have also used it in place of the grill to smoke shrimp, scallops, and veggies that would not work so well on the grill.
2159372
Did you soak the wood chips in water? I've used this on our 3-burner gas grill and it took a little trial and error to get the right temp and smoke. I soaked the chips (for at least an hour), packed the box, and placed it between the left 2 burners on med-low setting (low wasn't hot enough to create smoke). I smoked salmon on the right side of the grill over the unheated burner. I propped the grill lid open about 1-2 inches with a block of wood to keep the temp between 190-220 degrees.
1127718
Getting it to smoke is easy but it also depends on how you use it. If you are using charcoal than soak the wood chips for 30 minutes - 5 hours before smoking and then put them over top hot coals. If you are using propane then just put the wood chips in your pan above the flame and start with the flame on high until they start to smoke then turn it down before adding meet. According to some people, the best kind of smoke is one that you cannot even see and then others say if the smoker isn't billowing than you are not doing it right. I find that it works either way. Mine usually billows a lot of smoke at first and then after an hour or so tappers way down. Hope this helps Getting it to smoke is easy but it also depends on how you use it. If you are using charcoal than soak the wood chips for 30 minutes - 5 hours before smoking and then put them over top hot coals. If you are using propane then just put the wood chips in your pan above the flame and start with the flame on high until they start to smoke then turn it down before adding meet. According to some people, the best kind of smoke is one that you cannot even see and then others say if the smoker isn't billowing than you are not doing it right. I find that it works either way. Mine usually billows a... » Read More Getting it to smoke is easy but it also depends on how you use it. If you are using charcoal than soak the wood chips for 30 minutes - 5 hours before smoking and then put them over top hot coals. If you are using propane then just put the wood chips in your pan above the flame and start with the flame on high until they start to smoke then turn it down before adding meet. According to some people, the best kind of smoke is one that you cannot even see and then others say if the smoker isn't billowing than you are not doing it right. I find that it works either way. Mine usually billows a lot of smoke at first and then after an hour or so tappers way down. Hope this helps « Show Less
1506381
naw you dont need any attachments just a big cup put hickory chips in it and soak them in hot water about 5-10 min before you put your meat on grill. Get A handful of chips put it in the coals close the hatch and open the stack and watch it smoke....hope this helps you out....Ronnie
1408485
Hi Alvin! It is my understanding that you need the granulated wood chips. When you put the granulated wood chips in it causes a lot of smoke, so, I imagine if you used regular wood chips the smoke would be ridiculous. I wouldn't try it. Hope this helps.
2008252
Absolutely! Use like a regular BBQ. Smoke depends on fuel you use. I use mesquite chips for extra flavor! Enjoy!
1956930
I use " Lump Charcoal " It is wonderful and can be purchased at any hardware store. Also when you are done cooking just shut the grill lid and the vents and the fire will go out saving any unburned charcoal.
971841
Never tried but I have seen small smoker boxes on Amazon that should be able to fit wood chips. There is enough space above the element on one end to place it there. Of course that will eliminate cooking space probably. I was looking at my bag of wood chips for my charcoal grill and it does mention being used on electric grills so I guess anything is possible.