Thread: Smoking on Gas?
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Unread 11-29-2012, 11:35 AM   #7
Grain Belt
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Join Date: 11-11-09
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I saw a discussion on gasser smoking somewhere (may have been here) but one of the issues mentioned is how most gassers have pretty big vents. Some of the writers claimed that they have a hard time getting the smoke flavor they are used to on more contained environments like a WSM, kettle, or Egg. They thought it was due to the large amount of vent space that tended to channel the smoke out quickly on the gasser. Maybe you could try some placement of wood towards the front of the grill to try to get the smoke to go over the meat before going out the vent. Or take a flyer and use a bit more wood than you are accustomed. Anyways, good luck and please report your results. I am interested because sometimes I end up at cabins or resorts that I have to use a gasser and I am curious about what some of the successful options are.
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