Smoking on a Gas Grill

[GoldenGlobe81]

Very cool. Going to try it out.

[35057]

Smoking some ribs today.. Just making sure I'm not missing anything. .. :) I didn't pre-heat last time. THat's probably why I got the smell but no smoke.

[yardsalefrog]

cheer up some

[AlphaTwin]

Don't soak your chips. All you do is make the chips take longer to start smoking which intern takes away from your most valuable smoking time, when the meat is below 145 degrees.

Water keeps the temp down, and you end up with white smoke. White smoke is bad and imparts a bitter taste, you want TBS, (Thin Blue Smoke). The white smoke is full of particulates like creosote.

Once I realized the water was just boiling off before I got smoke, it just seemed kind of silly and counter productive.

[BrainEatingApe]

@AlphaTwin Interesting comment. Just curious - why is it the most valuable smoking time when the meat is below 145 degrees? I've never seen that mentioned anywhere else. Is it based on your personal experience, or did someone else discover this? Also, why is there no creosote in thin blue smoke? I agree that you shouldn't soak your chips - in my experience it just makes your food taste like wet wood. But I'm interested in the science behind it.

[AlphaTwin]

@BrainEatingApe Well I had quite a lengthy response for you but, of course I can't post it here, I'll try to summarize.

Smoke is just invisible gases and suspended solids, white smoke is just an obvious sign of poor combustion, and a by product of that, is creosote.

The pores close up on the meat at about 140/145 degrees, although you can smoke longer if you like you're just piling it on the outside and getting no penetration, with that said I usually stop smoking at around 160.

[BrainEatingApe]

@AlphaTwin Makes sense! Thanks for the replies.

[AlphaTwin]

@BrainEatingApe I'd also like to point out just how silly it is for people to think that water which boils at 212 F and wood which burns someplace between 400 and 500 F is going to do anything but boil away before the wood burn. If you don't want your wood to burn cover the dang pan (the smoke will get out). This does 2 things, 1, it's stops the oxygen from getting to the wood so it won't flame up, and 2, it let's the wood reach a much higher temp before smoking. No white smoke, TBS. :)

[RavalOnline]

@AlphaTwin I wondered about this too. To me it just seems like you'll be creating steam.

[groffel123]

that's too much grill for her......It should be mine....lol she has man hands...just kidding sir

[BreakfastBentoBox]

@groffel123 Dude, seriously? It's Hillary Clinton, that's why she looked so familiar with those nasty little paws.

[TheVittleVlog]

Thanks for the tips!!

[kidistight]

LOL, nice smokey kiss. Thanks for the video nice grill.

[fmpcc1]

Thank you. Going to try this,this weekend.

[mebkick01]

Actually, there is no need to remove the cooking surface or put the chips on the flavorizer bars. Simply don't soak the chips. Instead, just wrap them in a ten by ten inch square of aluminum foil. Shape the foil with the chips into into a pouch shape. Leave a little opening at the top. Place the pouch directly on the cooking surface when you turn the grill on. They will start to smoke by the time you're ready to cook because the have not been soaked. They will not burn up. Hassle free.

[PR0PAGHANDI]

The plant in the back is marihuana, isn't it?

she should smoke that!!!

[alsatian73]

@PR0PAGHANDI good eye....  hahaha

[457rod]

show us what is under your apron Elizabeth

[samuraifugitivo]

ive recently bought a brinkmann proseries 6345 gas grill and had no idea how to smoke "meat" (i had some experience with herbs). Thank you lady

[TTYLLEERR]

smoke weed that is, and ur fuckin stupid this is shit

[WRPoek]

would be nice to have some of these tips and tricks 'modified' for those of us with smaller grills...

[paintballstar132]

great point

[xmo0n]

Well done Elizabeth. I have your book...I have the grill. I am going to try to get a little better at this smoking thing. It is nice to SEE it on video.

[jpgalli]

she has no idea what shes talking about

[nicotineplz]

well barbecue is for men ONLY

[j67230]

Thanks, I am new to barbequing. I appreciate these videos that really show you as well as tell you how to barbeque!

[FKHAN69]

she can smoke my meat any time

[samuraifugitivo]

hahaha

[GomerDose]

And then you smoke the trees

"pffffffft!" wow Im so high

[mama2675]

Nice. I will try this. Some questions. I cut up an 80 -90 foot hickory tree. Can I simply use the fresh hickory wood or do I have to dry it out first? Also, the tree has light wood, and dark wood. The dark wood has a stronger smell and is wetter than the lighter wood. Do I use the lighter or the darker wood?

[catfishredneck88]

been doing it for years on a BBQ pro gas grill. gets a smoke ring and everything. not as good as my brinkman smoking grill but still wonderful. and 1/2 the time of a smoker.

[dismyjam]

uglyyy

[theworstcookingshow]

i laugh everytime she says "smoke"!

[leonidasthe1hippie]

then you smoke the wood

[nrox653]

I thought it was gonna be about breathing the smoke from the grill... That would be freaky O_O

[greendope6]

i dont get it

[duckhunter4ever29]

JUST LOVELY!!!!

[tarkatower]

i love to smoke whenever i eat my meals, the nicotine flavor enhances most dishes, very tasty.

[Jawsh196]

Yeah, then your teeth will rotten and your lungs will malfunction and you'll live a happy life ^__^.

[daniellemarieday]

lmfao xD

[Oubersnout]

dude.. what a babe

[Roxxoxo]

thanx!

[LeBlansch]

nice

[adjfsdfdfj]

hi how are you

[neville121869]

great,,,

[dalejaking]

quite helpfull... Gonna try it at home