Setting Up Your Grills for Smoking

Setting Up Your Grills for Smoking

Want to throw a barbecue party they'll never forget? Check out my videos below and learn how to set up your charcoal, gas and smoker for low and slow barbecue cookin'.

 
 

 

What are your thoughts? (6)

06.03.15

Anne S

I have Genesis E-330. Just trying smoking for the first time today. Have a Weber smoker box I purchased. I fired up the middle burner and waiting for the smoke, then put on my meat on either side (no heat) and turned down the middle burner as low as it would go. I couldn't get the temp to drop below 325, even turning the heat on and off. I called customer support, and she said that the Genesis won't cook at low temperatures (ie 225-235). I rearranged things (losing some heat in the process, and now have the smoker box on the left burner, on low, and the meat on the right. It now seems to be holding 225, contrary to what she said - do these burners have different BTUs? I added more wood chips, but at this low temp, they haven't started smoking yet. Appreciate any thoughts as to keeping the heat low enough on this unit, and getting subsequent additions of chips to smoke at the low cooking temps. Thanks! BTW I ADORE this grill. Anne

06.03.15

Kevin Kolman

Anne,
I have smoked many times on a Genesis. Very similar to you, I will get the box smoking and then place it on the left side of the grill. I then adjust the control knob to my desired temp. My food always goes over the other two non-lit burners and I rotate my food halfway through the cooking process. This method should give you the best results for smoking. I usually add chips every 30 minutes or so for the first half of whatever I am cooking. Usually around the halfway point I am either wrapping the food in foil or have already gotten the color and perfect amount of smoke flavor on my food. Keep me posted and if you need any additional help and or have a last minute question you can find us here or on Kevin’s Backyard on Facebook and Twitter. And always Happy Grilling!

01.05.15

Mike T

Kevin,

Rookie smoker here and hoping for some advice! :)

I just picked up a Weber 7575 Gas Grill Smoker Box and used it for the first time today. I followed the instructions outlined in your video referenced above in your blog, but I found my soaked wood chips ended up drying out very quickly and catching fire before any decent smoking could take place. This was at a low temp, as I was smoking a pork shoulder for about 10-12 hours around 225 degrees. After torching a couple sets of chips I wrapped the removable bottom plate, wrapped it with foil and punched a couple 5 or 6 much smaller holes in it. This helped a bit but the chips eventually still caught fire at the same operating temps (they only lasted about 10 mins). I'm using Weber hickory chips (not chunks). What else can I do?

Thanks!

01.04.15

Kevin Kolman


Mike,
What I have found that works well is to get the chips smoking and then move them to an indirect area which will allow them to keep smoking but not burn off very quickly. You are on the right track and it will take a little time to get used to getting the grill set up for smoking. When doing a pork shoulder, brisket or ribs you really only need to smoke these items for the first 1/4-1/3 of the time they are on the grill. This is the most critical time for smoke penetration. If you are having any other issue’s please let me know and also I am on Facebook and Twitter at Kevin’s Backyard if you have any questions the days your are out back and smoking. Keep me posted and Happy Grilling!!

04.23.13

Michael M

Kevin,
Just wanted to leave you a note. The ribs turned out very nice. Next time I will probably use a little less smoke but the ribs were great with the Smoke recipe for BBQ sauce. I also tried the cake on the E-330 and it turned it great as well. Again, thanks for the blog.

04.23.13

Kevin Kolman

Hi MtMurph01,

Thank you so much for the feedback. It is much appreciated. It's a very proud moment when people use our information and expand their grill knowledge and ability. Keep up all the great work and keep me posted on all of the great things you are grilling or smoking on your Weber.

Happy Grilling!
-Kevin

04.15.13

Michael M

Kevin,
Thanks for the blog, it's just fun to read/learn. I am going to be smoking my first set of ribs on my 22.5 kettle. Should I get the Weber Rib Rack, or stack them? Thoughts? Thanks!

04.15.13

Kevin Kolman

Hi Mtmurph01,

I'm glad you enjoy the blog and happy you're learning from it! First, good luck on your first set of ribs. They are one of my favorite smoked foods. If you are doing more than 2 slabs, I would recommend using a rib rack. Once they reach an internal temperature of 165-170 degrees Fahrenheit, I would wrap them in foil. Then, stack them directly on the cooking grate until they reach 190-195 degrees. After they reach that temperature, take them out of the foil and place them back on the grill for 10-15 minutes. If you plan on saucing them, this would be the best time to do so. Once those 10-15 minutes pass, take them off and enjoy. Let me know how they come out!

Happy Grilling!
-Kevin

09.21.12

Joachim K

What are some tricks of the trade for the lowest possible temperature? On an S-470, a phenomenal "machine", it happened to me more than once that the wood chips go up in flames after 30-40 minutes with all burners off and the smoker burner on minimum, despite of them having been soaked well. The only two ways I could sum up with so far is to pour water over the chips every 15 minutes or throttle the smoker burner further by closing the valve at the gas bottle close to off. Bigger chunks is another option. I'd still wish I could throttle the smoker burner even further. Any thoughts on how to improve? Thanks in advance.....

09.21.12

Kevin Kolman

Hi JKochchs,


Wow, very interesting situation you have here. To begin, closing the valve on the tank will not help with lowering temperatures. So, you can eliminate that step. One tip I can give you is once the chips have begun to smolder, try turning off the burner. Let them burn without the help of the gas. You are doing it right by soaking them first. Just make sure you are doing this for at least 30 minutes and only up to 2 hours. Let me know how this works for you.


Happy Grilling!


-Kevin

06.26.12

Jody L

I have a Performer grill and the lid is not sealing tightly which is making it difficult to maintain the temperature levels for smoking and cooking low and slow. Any suggesting for improving the seal on the lid?

Thanks.

06.26.12

Kevin Kolman

Hi JLnCary:
I can understand how not having a tight seal could lead to some temperature control problems, especially with low and slow temperatures. I have a couple of options for you, if it's a new grill I would call our customer service at 800-446-1071 with the serial number and they should be able to help the situation. If you have used it for awhile what I can suggest is rotating the lid around the bowl in a clockwise motion to see if the seal problem goes away. Sometimes this little trick can solve the problem. Additionally, charcoal grills will develop a seasoning to them which helps seal the bowl and lid. It's a dark film that forms from all the BBQ'ing you do which helps seal the bowl and the lid when grilling. Hopefully one of these options will help you get back on track. With the great summer weather and grilling season heating up we need our Weber's in tip top shape. Good luck and Happy Grilling!!-Kevin