Very informative! For years I've been die-hard charcoal BBQ and fire-pit guy. Recently we were given a massive gas grill as a gift...we'll be smokin' some beer can chicken tonight! Thanks and cheers from Canada :)
thank you for this. My husband's birthday is coming up, he's a chef and he does not have a smoker box!! I really like the cast iron one and will be getting that for him.
Very Helpful thanks. I'm going to try mine tonight with a London Broil, which I can usually finish in 35 mins; we'll see if the Mesquite chips hold up. Soaking them for about 90 mins prior to grilling, as I heard harder woods are better soaked longer.
This is a great "how to" for a first time person trying to get more flavor out of the gas grill. The gas grill is the best because it is instant on. Just need that "charcoal" taste that you get from traditional briquette BBQ.
You don't need to wet the chips. That just wastes time and fuel. You can do both if your cooking something that takes a long time use 1/2 wet and 1/2 dry. Dry chips start to smoke in 5 minutes and wet chips soaked overnight will start in 30 minutes.
+4thegrill nicely done. Thanks for sharing. Towards the end, you turn down the temperature. So you recommend starting the chips on high and then lowering once you are ready to cook?
I wished we were able to get the chips in Colombia, but the state of bbq development is near to nill. I do a lot of Brazilian style bbquing and currently experiment with the Texas model. Something as simple as woodchips in a package are not available in the big cities or it's hard to find, certainly not a regular supermarket stores. Very good video, now I know what a smoker box looks like and how it works.
8 years later hows that Texas bbq coming along! Howdy from the USA, I hope you figured it out, if not this is the sign to try again it's soooo worth it!!
great video very informative.you should post more videos with tips like this.i do have a question though,can i use more than one smoker box at the same time?
Thanks for the info. I fallowed the directions on my smoker box packaging and just couldn't get a good smoke going. I wonder though if it makes much of a difference between cast iron and stainless, mine is stainless. I would imagine though cast Iron might work better as it retains heat better, not sure how big of a difference it would make though. Also I've seen some chips that say to soak for 15min and the ones I have now say not to soak them. Don't listen to these directions, I would agree with this guy, being that almost every source I've found say about an hour, and from my own experience airways presoak for about an hour. And the leave a bit of space in the smoke box so that both the heat and smoke can build up a bit.
John Adams I have stainless steel and I get good smoke so not sure why you don't. I don't soak them when I am doing steak because it doesn't take too long to smoke so it doesn't matter to me if they are soaked and the smoke last a long time. Try not to soak them.
I first fill my smokebox with the wood, then immerse the whole thing in a sink full of hot water for 1 hour. The box is stainless steel, so after the hour's up I just drain it and set aside until I'm ready to cook.
It will with almost everything you cook. It is much more noticeable with things like fish or chicken then a burger. The less dense the item the more smoke it will absorb.
Hi, I have the slotted smoker box you're using. I'm having trouble getting it to smoke. I soak the chips for about 30 min then preheat my grill with them on it. I have a 3 burner uniflame grill. Am I doing something wrong?
I think the problem with a gas grill is temperature. My gas grill will heat up to about 375 even on low heat The wood chips caught on fire and it raised the temp up. So it was too hot for ribs and they got too crispy. If you can keep the temp around 250 it's obviously ideal. The wood chips should create enough smoke.
This is nonsense, It does not work or if it does, you must run your grill for at least 45-60 minutes. Called Brinkman and there rep did not even know what I was talking about and furtermore it's not even available on their web site. If you have to grill on gas, simply use heavy tin foil and some hickory pellets available at Amazon.
Very informative!
For years I've been die-hard charcoal BBQ and fire-pit guy. Recently we were given a massive gas grill as a gift...we'll be smokin' some beer can chicken tonight!
Thanks and cheers from Canada :)
Thank you for the info! Still useful after over ten years! Those type of things don't change much, I will be using the smoker box today!
I was going to put my smoker box on top of the grill grates. Now I know better. Thanks for this informative video!
A really excellent, well though-out video that left no questions unanswered - Well Done!
thank you for this. My husband's birthday is coming up, he's a chef and he does not have a smoker box!! I really like the cast iron one and will be getting that for him.
Watching this in 2022, excellent ! Worked for me perfectly.😋
Very Helpful thanks. I'm going to try mine tonight with a London Broil, which I can usually finish in 35 mins; we'll see if the Mesquite chips hold up. Soaking them for about 90 mins prior to grilling, as I heard harder woods are better soaked longer.
Thank you! You explained everything very well!
just about to try smoking for the first time. cheers for the vid. cant wait!
Superb introduction thank you Sir
Thanks a ton for this video.
Tried it and smoked some ribs; they were terrific.
Most helpful idiot proof explanation! Loved it! Great detail and step by step instructions!
This is a great "how to" for a first time person trying to get more flavor out of the gas grill. The gas grill is the best because it is instant on. Just need that "charcoal" taste that you get from traditional briquette BBQ.
Awesome vid, very informative. I'm gonna use your tips this weekend! Thanks do very much!!
Good video. Good info and thorough. Thank you.
Thanks, Great information, you should post more videos like this.
Thanks for the informative video.
Nice I love smoker boxes!
NICE video, true I maybe bias because I have the same grill. LOL. I was just looking at the stainless steel smoker box one at Lowes yesterday.
Great video!
Thank you very much for your information I found it very helpful!
Excellent Video thanks for the help
Very helpful video thank you!
You don't need to wet the chips. That just wastes time and fuel. You can do both if your cooking something that takes a long time use 1/2 wet and 1/2 dry. Dry chips start to smoke in 5 minutes and wet chips soaked overnight will start in 30 minutes.
nice work man
Based on the amount of wood you put. How long will it smoke for before burning out?
Good video! Thanks!
Yes, you can use many. I have seen then used to create an indirect heat area on the grill
Informative. Thank you
+4thegrill nicely done. Thanks for sharing.
Towards the end, you turn down the temperature. So you recommend starting the chips on high and then lowering once you are ready to cook?
I wished we were able to get the chips in Colombia, but the state of bbq development is near to nill. I do a lot of Brazilian style bbquing and currently experiment with the Texas model. Something as simple as woodchips in a package are not available in the big cities or it's hard to find, certainly not a regular supermarket stores.
Very good video, now I know what a smoker box looks like and how it works.
8 years later hows that Texas bbq coming along! Howdy from the USA, I hope you figured it out, if not this is the sign to try again it's soooo worth it!!
great video very informative.you should post more videos with tips like this.i do have a question though,can i use more than one smoker box at the same time?
Great Video! I Like the part about scratching the screen! Mmmm I can almost smell it!
nice job, thanks.
Thanks for the info. I fallowed the directions on my smoker box packaging and just couldn't get a good smoke going. I wonder though if it makes much of a difference between cast iron and stainless, mine is stainless. I would imagine though cast Iron might work better as it retains heat better, not sure how big of a difference it would make though. Also I've seen some chips that say to soak for 15min and the ones I have now say not to soak them. Don't listen to these directions, I would agree with this guy, being that almost every source I've found say about an hour, and from my own experience airways presoak for about an hour. And the leave a bit of space in the smoke box so that both the heat and smoke can build up a bit.
John Adams I have stainless steel and I get good smoke so not sure why you don't. I don't soak them when I am doing steak because it doesn't take too long to smoke so it doesn't matter to me if they are soaked and the smoke last a long time. Try not to soak them.
I first fill my smokebox with the wood, then immerse the whole thing in a sink full of hot water for 1 hour. The box is stainless steel, so after the hour's up I just drain it and set aside until I'm ready to cook.
Thank you kind sir.
Does this actually make a flavor difference
It will with almost everything you cook. It is much more noticeable with things like fish or chicken then a burger. The less dense the item the more smoke it will absorb.
I have the same grill you used in the video. I have a problem with parts rusting out. My electrode and ignitor have gone bad. Any suggestions
Year 2022 thanks
They say use the wood pellets it’s easier to burn on low temp the wood chips are for higher temp
Hi, I have the slotted smoker box you're using. I'm having trouble getting it to smoke. I soak the chips for about 30 min then preheat my grill with them on it. I have a 3 burner uniflame grill. Am I doing something wrong?
Aluminum foil for the WIN!!!
Sorry friend, can I use charcoal for my smoker box ? Thanks for your information.
So when you grill your food do you place the meat directly over the smoker or does it not matter?
if the grates don't fit back over top the smoke box should I set the box on top the grates?
That's what I did and it seemed to work. As soon as the temp gets over 400 it seems like wood chips ignite however.
I think the problem with a gas grill is temperature. My gas grill will heat up to about 375 even on low heat The wood chips caught on fire and it raised the temp up. So it was too hot for ribs and they got too crispy. If you can keep the temp around 250 it's obviously ideal. The wood chips should create enough smoke.
vista7 did you soak wood chips in water for 24 hrs ?
No, only about 1 hour. I will try that next time.
What about the carbon monoxide?
can I'm make my own smoke box out of steel?
I scratched my screen to try and smell the smoke.
And now my screen is broken.
:(
Thanks 4TheGrill!
I wouldn't agree that hickory is the "best all round" wood for smoking. Anything you smoke with it will end up tasking like bacon.
I made it with woodprix handbooks !
I damaged my screen and didn't smell anything :(
What I do is soak in water 30 min
I warm my grill and put them in
Then 10 min later I put my meat on my grill
I love Weber smoke box I.like applewoid
i scratched my screen...
@4242REDMAN U mad, bro?
dont add watered chips to a hot cast iron smoker!!!!!! it will explode... :(
This is nonsense, It does not work or if it does, you must run your grill for at least 45-60 minutes. Called Brinkman and there rep did not even know what I was talking about and furtermore it's not even available on their web site. If you have to grill on gas, simply use heavy tin foil and some hickory pellets available at Amazon.
what he was doing was crap, buy a bag of stubbs chips, oak, hickory and applewood, watch my videos and your wings will be a super hit..David
when is this a bad thing?? :) jk
What about the carbon monoxide?
Not outside