How to Smoke on a Gas Grill | Smoked Ribs on a Napoleon Gas Grill

Smoking food on a gas grill isn't impossible, and Chef Tom will walk you through everything you need to know to get set up and smoking great food right away.
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Napoleon Prestige 500: www.atbbq.com/...
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[@Morgohrr]

I just bought a Napoleon Gaz Grill with the Napoleon Smoker Box and I stumbled on this 5 year old video that I am gonna save in my Watchlist. Thank you so much for that great tutorial!

[@steves00010]

Never commented but today I am for 2 reasons. One: The way you did it today has been the way I've done it since I was 13 and it's really cool to see a recognized pro do it the same way....feels good man. And two: the last line in the video is soooooo true, thank you for saying it though the water I was drinking came out of my nose when I heard it, lol.

[@seanevans8840]

Same here... that looks familiar, but I do foil packs. Everything has turned out great so far as the days count down to the YS640 purchase.

[@thepackoutdoors9435]

Me too man. I was like dang he just called a lot of people out 😂

[@Blacksheep-kq6mm]

100% if you can't make good food, it's not your equipment

[@MagusFyre]

"...If you cannot make good Ribs on a Gas grill.... Its not the grill's fault." Cant be anymore true than that

[@NOne-yt1tj]

This... So true.

[@jtepper]

Refreshing to hear that. So true. Great video!

[@philliptoole6439]

I literally just cooked my first rack of ribs EVER using a slightly modified version of this technique (I used my version of a Santa Maria tri-tip dry rub beforehand and also brushed the ribs with Sweet Baby Ray's BBQ sauce before wrapping them in foil). I have to say, these were some of the best ribs I have ever eaten!!! Thanks a bunch for a great video!!!

[@ivse9696]

Chef Tom is the best teacher for BBQ 👍👍👍

[@kennethfharkin]

This is a great video. I just got a Napoleon grill which came with a smoker box. I never had one before and this is the perfect guide on how to best use it. Thank you.

[@mattc7311]

Watching the master at work never gets old! Keep em coming chef Tom.

[@frankwillet1609]

Thanks, I just grilled some pork ribs this past weekend. Although they tasted fine, a lot of positive comments, I felt they could have been better. I didn’t place water in the chamber nor did I wrap my ribs. Next time I’ll try your method, can’t wait!🇬🇧

[@HobiesGarageBBQ]

I smoke all the time on a gas Weber. Tastes great. Nice video.

[@RGsFood]

Man, I never use my gas grill for anything but chicken breast, and the random thing I want done fast. This was awesome 👌

[@Wacky08]

Chef Tom, I subscribed today because of this video. My Napoleon prestige Pro 665 should be shipping out this week! I am so excited to smoke while the rotisserie is rolling 🙏

[@allthingsbbq]

Awesome! Thanks for watching and taking the time to comment!

[@tylermead5027]

This is exactly what i was looking for.

[@glibbylive4564]

Tyler Mead man i went on a journey for this video

[@jimwortham8634]

Thanks for posting been in the process of turning my gas grill and smoker use so far the best

[@rosskline]

THIS is the video I was looking for. Awesome tutorial. Thanks!

[@allthingsbbq]

Thanks for watching!

[@frankwillet1609]

Thanks, I’ve just bought a Napoleon Phantom grill and I am anxious to get started. You have answered several questions I’ve had, thanks 🇬🇧

[@KAT-pi3pk]

At about 5 and a half minutes into the video, the comment is made that it is more work to smoke on a gas grill than a smoker. My opinion is that it depends upon the smoker. I bought one of those cheap smokers with a small fire box on the side. It takes a huge amount of effort to keep the fire at the right level to have an even temperature. I find that using the smoke box on my grill is much easier for managing the fire and grill temp. Great video.

[@kgthompson3]

I like to use military canteen cups as water vessels in my smoker. They’re cheap, durable, slim profile, hold almost two cups of water, and available at any military surplus store.

[@LeonS-py2mp]

Bro. Your vid is on point. Best vid I’ve seen. Only discrepancy is that over the box is a no go zone for meat. If someone were to place meat over it (you don’t) it’ll taste like gasoline. Great F’ing job for gas grill smoking.

[@brucecog421]

We just set up a Napoleon LPG grill, that had a smoke box included! So, I was most glad to see this on YT, and am looking forward to trying out some ribs! Who knows, it may even be this weekend, as we will be having many of our family here visiting from away, and around from within easy driving distance!!

[@allthingsbbq]

That's great, enjoy! Thanks for watching!

[@bobcaygeon4533]

Late to party. Finally a good tutorial on smoking on a gas grill. Not ready to buy a smoker but this looks like a great alternative. Best thing is, he wasn’t pushing unnecessary accessaries to smoke on a regular grill. Kinda like we used to do before the expensive smokers came into the market.

[@allthingsbbq]

Thanks for the great compliment! And the ribs were really good. Thanks for watching!

[@IonianSoldier07]

Thank you! Buying a gas grill but ive only used charcoal. So I appreciate the advice and tips

[@FurryWooki]

I'm waiting for the perfect moment to buy a pellet smoker. But till then, I've been smoking on my Weber gas grill for the past few years. Works great. I use a water pan and smoke box with either wood chips or pellets. Only other mod I've done is make a thick panel of foil to cover the rear vent on the hot side. That makes sure the smoke exits over the meat.

[@bbadstew1]

That’s something I wanted to hear! Just started trying this out and noticed that more smoke seems to escape than stay in the chamber.. I’ll try blocking my heat side off so it flows back over my meat!

[@greavous93]

Ive been smoking on gas for probably 20 years now. Its crude compared to what we just saw but I just made a wire basket out of welded wire cloth with 1/2 inch spacing. You can get it at the hardware store. Then chopsawed up some oak or mesquite from the yard and placed the basket on the side burner to light it up before transferring into the chamber. What we saw today looked like a better design for sure but did the same job.

[@sunnyvalejedi]

Great video! Just a comment about moisture. Propane flames creates water vapour as it combusts. Wood makes for a dry environment.

[@michaelmullins4372]

Too funny, I was thinking the same thing since I seen your little kettle Grill smoking off to the right you actually got a smoke ring off a gas grill love it brother thank you you have a new subscriber!

[@Will057]

perfect video, I'm actually trying this method on my gas grill.

[@allthingsbbq]

That's great! Thanks for watching!

[@Will057]

@@allthingsbbq and i actually have the same model haha

[@Marc.S.78]

What are you doing??? A grill from Napoleon, a smoker box from Broil King and last but not least drip pans from Weber? You are going straight to hell, man! Keep up the great work 👍

[@Blindauer717]

Chef Tom! I love watching all your videos. You are my favorite chef and my biggest inspiration. Thank you for what you do man!

[@PMPBBQ]

Great recipe, and tips for anyone that uses a gas grill.

[@BBQTERPS]

Nice video bro. You should do a brisket flat next on a gas grill.

[@karinecarde1254]

Thank you SO MUCH dear Chef Tom!!! That is INCREDIBLY helpful!!!!! God bless you man 🙏

[@leonardoguidos2560]

just the right information I needed....thanks so much chef!!!!

[@rocorocovitz8609]

Amazing video my friend! Those ribs looked tasty

[@allthingsbbq]

Thanks for watching and taking the time to comment!

[@skullboyz1968]

I can't wait to try this on my new grill! Thanks for the instructions.

[@mubar_abdullah]

Would love to hear your thoughts and maybe a tutorial of smoking a brisket on a gas grill.

[@thecornedog]

Tom, you are the man! Thanks so much for this and giving me permission to make ribs on my gas grill!

[@scottnguyen3906]

Great video! I'm going to smoke some ribs on mine for xmas.

[@allthingsbbq]

Awesome! Have a Merry Christmas & thanks for watching!

[@denisegomez1505]

Thank you so much for sharing. I'm going to try this

[@wellyouknow1641]

Keep it coming Tom!! Love all the videos you do!

[@eliharrell4318]

We love you Tom!!!!

[@avega2792]

Gas grills have their place. I've never really been a fan of gas grills, but I have one for short cooks and for convenience. But my money will always be on my charcoal grill! And yes, I can make awesome bbq on my gas grill, but it's better on my charcoal kettle!

[@migdclm]

Thanks ! I will try this method .

[@markgillson8096]

I have the same grill, and just put a big chunk of smoking wood on top (in between) the deflector plates. It lasts a long time and no need to mess around with little chips and containers that burnout quite quickly.

[@NaEveryday]

Practice makes perfect amigo and patience

[@irreverentrn2401]

Your video was helpful! I’m trying to do hot smoked salmon today!

[@gilguzman8359]

This guy is excellent! Two ribs up!

[@margaretkeays3434]

I'll try the water trays...great video! I do have that smoker tray!

[@michaeldill6950]

“It’s not the grills fault” haha savage

[@Rocco296]

Great video! Does this method work for smoking brisket as well?

[@xathsis]

Thank you for the video. Needed this information.

[@mikewhitman830]

Never have thought of that! I will have to buy a little smoke box for my portable grill.

[@michaelmullins4372]

Wow, love I came across your video awesome brother thank you!

[@Gaber1983]

Love this. I’m currently smoking now! A bit of trial and error. But looking forward to my end result!

[@poplarparkfilms]

how did it turn out?

[@rneustel388]

My husband’s got to see this! He has a smoker, but it would be interesting to see which he likes better as far as taste goes.

[@joshfirlotte]

This was an awesome video

[@jeffsilverii6180]

Man oh man I’m just thrilled to fiddle around with me new Napoleon grill and smoker box thanks for the wisdom ghost rider! Also do you put smoker box directly over burner or between two burner tubes?

[@GIOUTDOORS]

Awesome vid! Gonna try it with some fresh caught trout! Just a quick question, when you wrapped the ribs in foil, did you stop using the wood chips and just kept the heat low and indirect like before? Thanks.

[@oddstorm4652]

Really good video 👍. Thank you.

[@allthingsbbq]

Thanks for watching!

[@ryanbornholdt329]

Thank you. I cook with gas most of the time. Much appreciated!

[@mziemann8271]

Thanks for the video. Looks great!

[@vatanz8671]

Awesome vid 👌

[@tonyarbs]

This is fantastic. Thanks for the tip!

[@guillaumekircher18]

Easy to use and effective

[@hoovergrant]

Terrific vid, thank you!

[@allthingsbbq]

Thanks for watching!

[@priayief]

Really cool tips. I never thought of doing that on my gas BBQ. Thanks

[@KobraKai2]

Great Video i will try it. I have some questions: I have a broilking baron 440, does the type of gas grill you use matter? I have never smoked meat before. Are chips available for purchase in stores or are they simply chips of wood you made yourself? Do you monitor temperature of the meat with a thermometer what temp should they be? at what point do you wrap in foil and why? and finally, will the length of time it takes to cook deplete a full 20lbs tank of propane? sorry for so many questions but i need guidance sempai ;)

[@nickshar8115]

Smoking wings on the grill turned out great. BUT: for the first half hour of smoking I presoaked my wood chips in water for a while, and had no issues. The second half hour of cooking, I tried your method of using dry chips and refilled the smoker box with such, and the smoker box had flames a foot high off of the surface of the grill. Temperature control was not possible. I think from now on I'll stick with wet wood chips...

[@jamesvitug4195]

Hey guys great video! I’m getting ready to try this on my Weber gas grill and I’m thinking of smoking it the day before finishing it in the foil. Do you think I will lose moisture? What about finishing in oven? Thanks for all your helpful tips! 👌🏽🙋🏻‍♂️

[@Redridge07]

Wet chips also add moisture to the chamber.

[@jonathanchan3698]

Seems like as a general rule for gas grills, it's a good idea to have a water pan. Is that right? Love your explanation on gas vs wood grills and how they affect moisture

[@KyleKendall71]

How do you deal with the gaps for the rotisserie as well as the gap in the back of the hood? Or do you just live with the smoke loss b/c it is a gas grill and not a smoker?

[@pastori70]

Okay… I’ve been trying to get smoke on my gas grill. I have the Weber Universal Smoker Box, and it has quite big holes in the bottom. I see that yours doesn’t have holes in the bottom. See, my problem is that chips, chunks and even pellets do catch fire eventually. Last night I had burning pellets all over my deck - it was like a horror moment from Mr. Bean movie! Fire happens when I open the lid of the grill. I quess it has something to do with the airflow being too great (those cursed holes in the bottom of the box?) I keep my box on the grill grates. At first I get whisps of smoke, kind of blue and transparent. Then at some point white pillows of smoke appear, and when I open the lid, fire happens! This happens even with the lowest temperature. Perhaps I should try to block those bottom holes with tin foil, or something? Or maybe I shouldn’t open the lid until all the wood is burned? I’ve heard that white smoke is bad and blue is good. But it looks like those ribs cooked quite good, even with ”white smoke”. UPDATE: I covered the bottom of the box with tin foil, chopped wood chunks to smaller pieces and they gave some good smoke. I could even open open the lid and no fire happened! Can’t see why Weber put too many holes in the box.

[@gujyjk9075]

I have a very important question at this point; If I don’t have Weber Drip pans, can I use some drip pans I have from the dollar store?, or, should I call the whole thing off?

[@seanjones2456]

Two questions 1. What type of ribs were these? Babyback pork? 2. What is the best wood to use for ribs and how would i do sausage?

[@kenjeanis]

great video - super informative - thank you. Is there a website (couldn't find one) for the rub recipe & the cooking recipe - time on the rack, time in the foil etc...

[@kenjeanis]

follow up - I need to make sure it's good because...I can't blame the grill !!!! :)

[@TheMerriell]

Nice chef!

[@sanchez071581]

Do have a video doing brisket on gas grill?

[@wieselflinck7514]

Hi Chef, great video!!! Which Napoleon grill did you use?

[@JesseCohen]

First grill I’ve bought for myself is the Napoleon Rogue SE, also a three burner, similar to the unit shown here. Thanks so much for the recipe and guide here. Ribs are one of the things I look forward to making, but I knew I needed to study up before attempting. That vertical rack, and especially the smoker box make a ton of sense, as smoke flow adjustment seems to be missing from Napoleons own branded box, and no port adjustments exist on the unit itself. I knew it had to be included somewhere in the arrangement, so I’ll be looking into adding those to my kit. Thanks so much! Side question, if anyone seeing this has experience, with regards to modding the lid, and/or cavity for better insulation of heat or retaking more of that precious smoke. Like say with oven seal strips around the lid, or adding adjustable air flow ports. Worth it, or no? It’s not something I’ll be attempting right away, but possibly down the road, if feasible. Or it may just come down to getting a dedicated vertical smoker. Thanks all!

[@JesseCohen]

Update: Sadly it seems that the design of the featured box has changed in two dramatic ways. It’s no longer fitted with the adjustable dampers in the lid, and it’s now flat bottomed, no longer following the angled contours of the Napoleon plates. Too bad.

[@burryshizzle]

When you the ribs are wrapped, are we still using the indirect heat/smoke to cook the ribs? Or we are grilling them? Couldn't quite understand how the smoked method works when it's is wrapped

[@nickoriol7005]

I know this is a couple of years old now, but I've just started getting more into grilling, and I love this video. Thank you so much for making this! I have one question. About how long did it take before wrapping the ribs in foil? I know you said it was about 4 1/2 hours when you removed the foil packets from the grill, but I was wondering how long were the ribs on before putting them in the foil packets? Thanks again!

[@allthingsbbq]

The ribs were on 2-2.5 hours before wrapping. Here is the written out recipe for this that you might find helpful: www.atbbq.com/thesauce/tips-techniques/how-to-smoke-ribs-on-a-gas-grill/

[@nickoriol7005]

@@allthingsbbq Awesome! Thank you very much!

[@jennifferhowling4177]

When you wrapped the ribs did you pull the smoker box and keep the ribs on indirect heat?

[@Krayvune]

Nice one, any tips to prevent fire from the smoker box, i tried to lower the temperature to min. change smoker box place to indirect heat ( it stops the smoke ) i'm kinda clueless why my wood chops burn after 20mins

[@corn4b]

Great video. Napoleon has a charcoal tray that you can put wood pellets and use charcoal to cook instead of the gas. How would the cooking method be changed if we used the Napoleon charcoal/pellet tray? Do we still move the meat not on top but to the side and still need the water? How can you control temperature?

[@Finite-Tuning]

A natural byproduct of burning propane is H2O, that is why all gas furnaces have a condensate drain line. Also, water is a major byproduct, it's not just a little bit, it's a lot! The two main byproducts of burning propane are CO2 and H2O. Wood cannot compete in this battleground for water and doesn't even come close. Sorry, but it's true. One of these days I'll get another gas grill, when I have a better place to keep it. In the mean-time, I cook everything in my Weber Kettle charcoal grill which I will never be without. I absolutely love that thing!

[@karlbork6039]

This is what life is all about.

[@kellyhay79]

Awesome. You mentioned that you put coffee in the rub. Are you putting regular ground coffee or are you using the freeze dried coffee? If it's the regular grounds, are they soft when done or do they still have texture?

[@jhgannon]

Great video. I just bought a Bradley Smoker tonight but after watching your video I’m tempted to return it. As an amateur BBQ cook I’m curious as to what dry rub you put on your ribs and what cut of ribs did you use? Sounds like you smoked the ribs for about 3 hours changing the wood chips twice - once every hour? I’m using a Sterling BBQ 565384 that I’m hoping to replicate what you’ve done with your ribs in this video. Thanks for the tips. Jay

[@andrewkalydy6108]

Do it. You can also use pellets in one of those boxes too. I find me they actually work a bit better than the wood chips and a lot more economical. I was considering investing in a pellet grill until I saw how many pellets they go through for a cook. I use 3-5 smoke boxes full for a 10+ hour cook, while the pellet grills are using 10lbs + !! No thanks. I will be getting an offset smoker soon though.

[@scottsinnett3360]

C T ... give Malcom a call !!! He is in !!! Go to Mississippi !!! It would be KZbin bbq history in the making !!! :)

[@jldkrank]

I have a 3 burner Napoleon. Should I just use the one under the smoker box?

[@ajtuck93]

What do you thing about doing a charcoal tray insert and putting ribs or a chicken directly above on a rotisserie? Drippings on the charcoal would add to the smoke flavor but would the heat be even?

[@allthingsbbq]

Great question. You can definitely do that. Set the charcoal tray in the middle and manage it for the first 1 to 2-hours to infuse the flavors produced as you suggested. Then let the coals die out and manage temperature with the burners. Thanks for watching!

[@rlui0514]

Are you grilling or smoking in a controlled environment? Im a bit new at this so im having trouble maintaining a steady temp outside...any tips?

[@denisegomez1505]

So do u think a rockie like me can do this? And what if I don't have a temperature gage on my grill😢

[@thebeatclinic680]

Do you think there would be any benefit to doing the same set up as you have here but used as an add on to regular grilling? Or do you have to smoke the meat for a few hours to get Smokey flavour?

[@mr.mckaid2579]

The link for the Broil King smoker box goes to one with what appears to be a flat bottom rather than the angled one in the video. Thoughts?

[@bloom6124]

Water becomes a by-product of propane through the process of combustion. Combustion occurs when there's between 1.8 percent to 8.6 percent propane and 91.4 percent to 98.2 percent air.

[@mastaskilla]

Good info thanks...

[@allthingsbbq]

Thanks for watching!

[@RealStevenBanks]

Thank you

[@Scott_C]

4.5 hours of gas. How much of a tank did you use?

[@boolang2549]

Hello , quick question though if I’m gonna use a pellet tube do I still need to put drip pans with water to give moisture on the meat or that technique is only for if you are using a smoker box and wood chips? Thank you