British BBQ Society Forums

Hello BBQers,

I have a query regarding smoking and using a gas BBQ. I've always used charcoal for direct grilling. However as im leaning towards going low n slow, I question the need for charcoal for indirect smoking (at least when a smoke box is present).

You see, the most important part of smoking is the consistent temperature over a very long time.

A gas grill can accommodate wood chips and keep the temp stable.

Does anyone have experience with this? From a science standpoint and more consistent results, I cant see a flaw with it!

I toyed with this idea when a friend's neighbour threw out their lidded gas grill. I had been considering converting my smoker to gas so it was a perfect opportunity to try.

Does it work? Yes.
Is it efficient? Yes. It can be cheaper than charcoal if you get your gas cheap and have a decent, insulated cooker
Is it consistent? To a degree, but it is as affected by external conditions as charcoal

As for my experience, the gas grill was way too small, and the conversion job seemed like a lot of faff, but moreover, it just lacked a certain *something*. I know that isn't logical, but on that whim I went back to charcoal and never looked back.

Kev, have a look at Stephen Raichlin's many websites he is a strong advocate of smoking with large gas grills.

Ah, thank you. From the horses mouth:

"While smoking is imminently doable on a kettle-type charcoal grill, gas grills are generally too well-ventilated to be effective with this cooking method. (Yes, your gas grill came with a smoker box, which implies otherwise. But trust me on this.) Even if you have a multi-thousand dollar stainless steel gas super-grill, invest in an inexpensive charcoal kettle grill to do your smoking. "

Probably enforces Rob's last point.

Hehe except it's far more logical I cook on coal cause I likes the fire

I went a step further and found out LPG contains water, thus cooking more like steaming.

Whereas coals are preburnt and all moisture removed.

LPG doesnt burn 100% efficient too, releasing a slight "kerosene" flavour (may be noticable for long smokes, but less so than how gas is intended al la direct fast grilling), but does burn better (and at higher temps) than natural gas.

Yikes, I'd be cautious of using anything that's not clean burning.... the purists even go as far as to only use smouldering logs for the fire. You can use a water pan if you want steam in the cook chamber, but I don't find steam really makes much of a difference, ymmv of course.

I tried smoking a pork shoulder on my gas BBQ last summer. It has double gas burners with lava rock over them and two grills inside (one directly over the coals, one elevated).

I made a rudimentary smoking box from a foil tray filled with Weber wood chips, then wrapped in foil with a few holes poked in the top. I placed this on the grill over the right hand burner, and a water pan over the left hand one. The pork shoulder went on the upper rack on the left hand side. I cooked with only the right hand burner going (under the wood chips) for 2-3 hours.

It came out OK. The missus and the kids liked it, but it wasn't the pork experience I was looking for (it didn't pull very well).

However, at the time I was flying completely blind and had done little research into slow & low. Pretty much the sum total of my knowledge was that I needed some wood to make the smoke and I should have the meat offset from the heat. I used a boneless pork shoulder from Tesco and I didn't do any form of temperature monitoring, nor did I know at what internal temp the pork would be ready for pulling. All the basic stuff that I've learned from here really.

I'd agree with the "too well ventilated" sentiment above. When I see the lengths people her go to with controlling the airflow through their smokers, I can't see that the draughty lid on my BBQ does much to keep the temp stable. Still, if we never have a go we never learn, so I reckon if I tried it again I could definitely improve. Hopefully my planned UDS build will make my pork dream a reality.

Chaps,
Apologies am late to this thread. Short answer is a definite yes, as Rob calls out it doesn't have the theatre of charcoal, but if it is a good solid hooded bbq you can do the business very well indeed. I regularly spark up the Outback and cook indirect.

I think the whole charcoal thing gives a certain something and this would be my preference but if I am without sighted help I know I can get the outback running just so and kick back and slurp an nourishing ale with no strife......

I have spent close to a million pounds on bbq gear and I know that at sometime soon I will have to broach the subject of pellet cookers with Mrs Tiny as I think for me this is the end destination.........

Cheers Tiny

You can and have a demo I will be uploading in a couple of days, the outdoor chef ascona is ideal with kettle style with two burners one of which is designed for low and slow.