How to Smoke on a Gas Grill | Weber Grills

[@joshuacroft3646]

I respect that y'all show the poor people method at the end knowing that you won't gain from it

[@FringePrincess]

true that 💜

[@Thedroid123]

I too appreciate this Weber.

[@CaptainFlintthePirate]

I just had to giggle, you have a Coleman speaking for Weber. Brilliant!

[@ismopro]

@@StevesSlideandJazz The guy's name is Kevin Coleman and he is speaking for Weber

[@bossanova7462]

I have a dedicated smoker and a Weber gas grill. A lot of people don’t want a lot of smoke on their food just a little lick is how i like it. I use the Weber method and it works great. If you use too much smoke you will get an unpleasant bitter taste depending on the type of wood you use.

[@AnotherAmateur]

Very nice. I used Weber charcoal grills for years. Very durable product. Now all of my smoking is done using a Cook Shack smoker oven. The electric heat provides perfectly even temperature control. Thanks for a great looking video!

[@walhalla254]

Hi. I just bought a weber gas gril and this video is very helpful and contains great explanations. Thanks for sharing

[@raidernation5237]

Ive seen a few videos that recommend soaking the wood chips, and other videos that soaking the wood chips is a bad idea 🥲🥲 im smoking a turkey tomorrow and im stuck on whether i should soak the chips or now.

[@caponekingpinking9917]

I love Weber

[@steveos3185]

What about using snoker pallets

[@TheDabbinDave]

I usually just wrap a chunk of wood that I would use for my WSM in foil and poke holes in it. For chips, I make a packet out of foil. I bought a smoke box for my 2009 Genesis and I hate it LOL. Wrapping wood in foil means the ash and spent wood will stay in the foil: I can get several cooks using this method. EVERYTHING I cook gets smoke.

[@tomb5709]

I'm experimenting with one of those pellet smoker tubes, specifically the "A-MAZE-N Pellet Smoker". Follow the directions for lighting and it will stay lit without any heat input from the grill, should be great for cold smoking things like cheese, salmon etc. I have it in the pull out drawer drip pan under the burner box to get smoke evenly through the box. I've also experimented with cutting a towel to length and using it folded to block the horizontal vent/space which the genesis grills have across the back where the cover leaves a continuous gap. Without blocking that somewhat smoke from whatever you use is drawn out the back rather than over the food. This works great for cold smoking only with the pellet box, and MIGHT work with low and slow cooking with only one burner on low and temps around 250. I havent tried that yet and you would really have to watch it close to make sure the towel didnt catch fire!!!

[@GoodDaySir]

Yep these work great. I also use them on a kettle, just put the tube in the ash collector and put tape over the ash collectors holes and the smoke rushes through the kettle. Oh, and before I got the dedicated tube I tried with rolled up chicken wire with foil on the bottom to stop them falling out the bottom, this worked well too but the dedicated tube is better. Made lots of cold smoked salmon and cheese with this.

[@WaldoAgave]

Where in Chicagoland are you from

[@Saborespe]

Muchas gracias por el tip....A prepararla se ha dicho... Saludos

[@paulg2154]

Great video! The presenter was very good

[@lchew2001]

How do you add a smoker box to a Weber Q320 since it doesn't use flavorizer bars

[@mariiautchyn7111]

This video is very helpful. Thanks.

[@Mk9966-d5f]

What model Webber is this? like how it has a built in smoke box.😊

[@willskretkowicz8798]

Looks like the Summit

[@gattamom]

Summit. Just bought a used one for $250!

[@kevincount]

I've found another method that seems to be working and is allowing me to get to a steady 200-250 depending on burner setting. First use Wood Chunks instead of chips less surface area means slower burn and longer life of smoking matter. Place DRY wood in Smoker box and turn burner on High. Once you see faint wisps of smoke coming out of the grill, TURN OFF BURNER. Use furthest left burner to control internal temp of the unit. I've also found that opening the front doors to the lower cabinet seems to help with airflow. In the end your really trying to build a smoldering campfire in a gas grill.

[@dontaxeme9735]

Kevin Count I like your ideas. I will give them a try thanks.

[@gattamom]

Where do you buy the wood chunks? (I’m new to smoking.)

[@christophermiranda2292]

So if i have to cook something for 3 hours at 250 and have to add charcoal ever hour on the hour i imagine it would have to be already started chardcoal right? Where am i supposed to get charcoal started if my grill is already being used??

[@CaseDadToo]

Charcoal starting chimney. I use them all the time for my Dutch ovens.

[@Player_Mick]

i have the same exact grill. i removed the smoker box because the smoke just escapes everywhere. the smoke goes right and straight up and never across the food (just like @2:16). don't kid yourself, if you want to smoke your food then get a smoker.

[@petermei1412]

which grill did you get?

[@tylamcgilverson3923]

Wait your a Koleman and you work for webber??

[@williamlobur6181]

just bought an E310 thanx for the help

[@SoWhatChris]

Kevin COLEMAN? How did you get this job?

[@blake102989]

Coleman has to sabotage Weber so they got him to do this commercial and sound as dumb as he could

[@kevinseiler1592]

@@blake102989 Dude! Harsh! LOL!

[@ProfessorSteez]

🤣🤣 best comment

[@WeberEnthusiast]

Love My Weber BBQs

[@GrillwithWeber]

so happy to hear it!

[@WeberEnthusiast]

@@GrillwithWeber I wouldn't recommend any other brand

[@neelumbilal]

How can I add charcoal

[@boberyan2]

I have my dedicated smoker turned all the way down but it’s still burning up my wood too fast....?

[@jimwortham8634]

Thanks for posting talking about chips the last grill Master said whatever you do don't soak your chips and water the knock guy says definitely smoke your chips so far or nothing

[@85tkern]

Weber needs to design a system to distribute the smoke more evenly across the back of the grill via a duct system or something.

[@JohnDoe-qf1ur]

set the pack of wood chips opposite side of the exhaust vent. that will force the smoke to travel across the food. if you have a kettle style grill, rotate the lid ever so often. this will ensure that the smoke goes across the food evenly.

[@randyr6610]

I use pellets in mine last for hours once the fire start and bow it out than you have all kinds of smoke.

[@murrayedgar7819]

well my chips burned ok but I had to keep adding them each half hr or it stopped I think for a long smoke you need to fill the smoker box up not just across the bottom.

[@southernbenz2098]

Take the smoke box out of it's shelf, and turn it 90° (perpendicular). Rest it on the bottom grate, with half the box suspended over the smoke box burner. Every hour (or so), rotate the box 180° so a new side is exposed to the burner and refill with smoking material as needed. I use dry Traeger pellets in my smoke box, and my new temp is holding steady at 200° while the smokebox burner is turned as low as possible.

[@MD62383]

Looks like there is only smoke on onc side.

[@Daz5Daz]

After seeing the injury caused to a friend after accidentally eating a wire from a grill brush, I would advise never to use them to clean your bbq.

[@GrillwithWeber]

Hello! Weber grill brushes, like all Weber products, are subject to extensive testing to ensure the safety of the product in consumer use. We recommend replacing your grill brush at least every season or more often if you grill a lot. Before each use, we recommend checking the brush for damage such as loose bristles. If loose bristles are found, immediately discard and replace the brush. Thank you.

[@flynt1977]

Wipe your grill down after scrubbing it and before placing your food down.

[@ericgilliland9744]

it doesn't matter what I do my chips burn up in 20 minutes. the box is too close to the flame. or even on low the burner is way too hot.

[@southernbenz2098]

I have the same issue. The lowest constant/stable temperature I can reach is about 290-300 degrees. I can get 275 if I turn the smoke box burner off and back on every 10 minutes, but it's tricky to hold that temperature for any long period of time. With a full box of pellets, I can smoke for about an hour before I have to dump it out and refill.

[@RedRider2001]

You can get the temp lower by using a pan with water as a heat sink. The water absorbs some heat while it is heating up. If it gets too hot over time you can throw out the hot water and refill it with all or some cold water.

[@southernbenz2098]

I found out another method to drop the temp ~75°: Take the smoke box out of it's shelf, and turn it 90° (perpendicular). Rest it on the bottom grate, with half the box suspended over the smoke box burner. Every hour (or so), rotate the box 180° so a new side is exposed to the burner and refill with smoking material as needed. I use dry Traeger pellets in my smoke box, and my new temp is holding steady at 200° while the smokebox burner is turned as low as possible.

[@kevincount]

I've found another method that seems to be working and is allowing me to get to a steady 200-250 depending on burner setting. First use Wood Chunks instead of chips less surface area means slower burn and longer life of smoking matter. Place DRY wood in Smoker box and turn burner on High. Once you see faint wisps of smoke coming out of the grill, TURN OFF BURNER. Use furthest left burner to control internal temp of the unit. I've also found that opening th front doors to the lower cabinet seems to help with airflow. In the end your really trying to build a smoldering campfire in a gas grill.

[@MrRod4000]

Been sitting here for an hour. Tenderloin is 10 degrees from being done, but no smoke yet. This is not what I expected. 😰

[@AJwesleyify]

never soak wood before grilling, it steams to long to dry, put them in dry and the smoke comes much faster

[@Casavlog777]

perfetto.

[@auntieauntie8328]

I made crown roasts on my old Weber genesis with the optional built in smoker box with wood chunks. Refilling the built in smoker box was easy. Taking a large roast off the grill, taking the metal grill off and refilling the box is crazy. It's a safety hazard. Did anyone consider that? You know where they wanted to cut corners don't you? I'm so sorry I got rid of my 26 year old grill. I got a new grill two years ago and used it three times because of this. The only reason I bought another Weber was because I was expecting the same convenience of an optional built in smoke box. I am very disappointed. In the past when I had no power I could always depend on my grill. A Bluetooth thermometer will be useless in a power outage, but a built in smoker will not.

[@Westsoid2009]

This is just the kind of dilemma that's infuriating. I'm trying to figure out whether to soak wood chips or not. He says you should. Others say absolutely not, or discourage it. Who am I supposed to believe? I don't want a fire in my gas grill the first time that I try this. Literally every other response on the internet is conflicting. Char Broil says to soak them, right on the instruction sheet for my stainless steel smoker box. The last video I watched before this one said "soak the chips." The first comment posted was: "WHY ARE YOU SMOKING THE CHIPS??!?!?!" Sigh

[@johnkim4792]

Are you going to trust armchair grilling experts who don't post their own videos, or the grill manufacturers that put their reputation and product liability on the line? Seems like an easy answer to me.

[@chrisbutler9594]

In another video about Ribs by Binging with Babish, he explains why indirectly. You smoke them because a gas grill doesn't create a moist cooking enviornment, the wet wood should do that. Alternatively, you could just put trays of liquid in there. Regardless of the opinions of people, always follow the instructions of your equipment, that way if there is a problem, you can go back to the manufacturer.

[@raysmith1054]

Why didn’t Weber put a chimney on the opposite side of the wood box so the smoke will travel through like all the other smokers. Looks like a gimmick.

[@chrisbutler9594]

Because this is a gas grill and not designed to be a smoker by default.

[@wb2194]

I never open my propane tank all the way. Usually a half to three quarter turn just in case I need to shut it off in a hurry.

[@Dustin21A]

Ahhhh back when webers were still a quality grill

[@chuckbrichta3909]

The thing smoking you don’t have to smoke for hours 1-2 hours is plenty. Meat can only take so much smoke

[@DuffyF56]

Unfortunately while you may make yourself feel good "smoking" on this type of Weber Grill, due to the design of the top there are too many paths of leakage for the smoke and little flavor is imparted to your food. I have the same grill and removed the smoke box and replaced it with a section of flavorizor bar and grill grate to increase the size of the cooking surface. I bought a Weber Smoky Mountain Smoker for smoking and also have a Weber Kettle both of which do a MUCH better job than this model of gas grill.

[@GlaciusDreams]

Yeah I’m smoking on one right now, (with a smoke tube) as I type this, and a little too much smoke is leaking out too fast Any idea of any work around? Maybe ways to seal it off better for smoking? Still loveeee this grill though.

[@DuffyF56]

@@GlaciusDreams Might try using AL Foil rolled into strips to block off some of the leakage....or buy a Weber Smoky Mountain Smoker like I did.

[@marcdifrancesco4387]

You should not WET your chips... they only have to dry out before they smoke. What you are seeing is not smoke but STEAM. You can't smoke with steam, so do yourself a favor and use DRY chips.

[@kenferrrisofclontarf]

Don’t soak your wood chips.

[@larrysheltmire5358]

you are seeing steam not smoke.

[@adrianpuentez]

I came here to see how to use the stainless steel box and is exactly the one excluded, so lame.

[@tommygolfs]

If you are soaking wood for smoking, you need to do more research.

[@gattamom]

How much chips do I need to smoke pork butt for 3 hours?

[@jimwortham8634]

Maybe my phone maybe death could hardly hear a word

[@Aliianbane]

best question ever ha ha

[@mhinman2]

Soaking wood...lol...then you say drain...wet chips don't smoke!!

[@gnarlyishellagnarly]

lol, this fool needs a mit to turn off the knobs and open the grill.

[@thomascrowne5167]

RIGHT?! What a wuss

[@luisbarruelo3692]

Sorry pensé que habías salido, llamame después

[@thunder19711973]

Coleman using a Webber....... hummmm

[@rkhamou]

Dude, we're learning how to smoke on a gas grill, not how to grill a damn dog. Of course we f'n know how to start a God dang grill! I'm sure "how to smoke using a grill" isn't on a novices search

[@papanorvan]

Damn Ray go load a bowl

[@andthusthewhirlygig]

Holy shit. That ain't a weber. Kettle4life.

[@bluepandaman]

Jesus christ why does this grill have 9 dials lol

[@Nertez]

Weber is overhyped as hell.

[@BrianCoons252]

Fail. You are not smoking. Lol

[@dontblameme6328]

You cannot smoke on a gas grill. Period.

[@theroseexperience]

Sure you can, it isn't as good but many pro BBQ guys have DIY smoking options for gas BBQ's.

[@Sazonman]

That Webber grill sucks for a smoker...what piece of shitty grill for all the money spent on it

[@southernbenz2098]

Take the smoke box out of it's shelf, and turn it 90° (perpendicular). Rest it on the bottom grate, with half the box suspended over the smoke box burner. Every hour (or so), rotate the box 180° so a new side is exposed to the burner and refill with smoking material as needed. I use dry Traeger pellets in my smoke box, and my new temp is holding steady at 200° while the smokebox burner is turned as low as possible.

[@Broxty]

southernbenz You shouldn't have to do that with a BBQ of this price, ridiculous.