to gas or not to gas... - Page 2

Smoking Terrapin · 03-31-2013, 12:12 PM

If you're cooking on a gasser, I'd definitely soak. Wet chunks will smolder and smoke longer, especially on a hotter gas fire. I only soak chunks on the charcoal when I want to sleep for 2 hours on a full basket.

rustypouch · 03-31-2013, 12:15 PM

I agree with the consensus (indirect, chips in foil) and I"d suggest putting a cookie sheet, or something similar, under them to catch grease and make clean up easier.

aawa · 03-31-2013, 12:27 PM

Instead of cutting up the ribs, roll them up and skewer them so they stayed rolled up. You can fit a bunch of them on one side of the grill that way.

Found this image on google.

HankB · 03-31-2013, 12:34 PM

Watch the heat. Some gassers have (IMO) oversized burners. Probably sized to provide high heat for searing steaks. Even on low, they may put out more heat than you want. Otherwise I suspect you may be pleasantly surprised by your results. (At least I hope so!)

benniesdad · 03-31-2013, 06:00 PM

Quote:

Originally Posted by Goddahavit

flame me if you want but I see nothing wrong with grilling direct or indirect until you like the color then foil and into the oven to tenderize then back on the gasser to finish and caramelize the sauce.

I am with you on this one. When it is in foil, heat is heat whether it is from an oven or a cooker.

Piginapit · 03-31-2013, 07:17 PM

well it is done...should have ordered pizza...actually the two racks in the middle came out great...but the ones on the outside apparently cooked A-LOT higher temp than then rest of the grill...

one half rack was past salvageable and the other you had to pick your bite...one positive is that my mother in-law said they are going to get a charcoal grill to keep for me here...NEW WEBER sounds good to me!

The smoke advice was sound! thanks guys...that worked well and I even had a decent smoke ring on the 2 good racks...sorry was too ticked off to grab a camera

Thanks everybody for the help! Can always count on the Brethren

03-31-2013, 12:27 PM	#18
aawa Babbling Farker Join Date: 07-03-12 Location: Virginia Beach, VA	Instead of cutting up the ribs, roll them up and skewer them so they stayed rolled up. You can fit a bunch of them on one side of the grill that way. Found this image on google. __________________ ~Ren~ Fat Kids Club Founding Member

03-31-2013, 12:34 PM	#19
HankB is One Chatty Farker Join Date: 01-16-12 Location: Winfield, IL	Watch the heat. Some gassers have (IMO) oversized burners. Probably sized to provide high heat for searing steaks. Even on low, they may put out more heat than you want. Otherwise I suspect you may be pleasantly surprised by your results. (At least I hope so!) __________________ Weber Crazy

03-31-2013, 07:17 PM	#21
Piginapit On the road to being a farker Join Date: 12-12-08 Location: Concord, NC	well it is done...should have ordered pizza...actually the two racks in the middle came out great...but the ones on the outside apparently cooked A-LOT higher temp than then rest of the grill... one half rack was past salvageable and the other you had to pick your bite...one positive is that my mother in-law said they are going to get a charcoal grill to keep for me here...NEW WEBER sounds good to me! The smoke advice was sound! thanks guys...that worked well and I even had a decent smoke ring on the 2 good racks...sorry was too ticked off to grab a camera Thanks everybody for the help! Can always count on the Brethren __________________ Some people are like slinkies, not any good until you toss em down the stairs.

03-31-2013, 12:12 PM	#16
Smoking Terrapin Knows what a fatty is. Join Date: 07-02-12 Location: Walkersville, MD	If you're cooking on a gasser, I'd definitely soak. Wet chunks will smolder and smoke longer, especially on a hotter gas fire. I only soak chunks on the charcoal when I want to sleep for 2 hours on a full basket.

03-31-2013, 12:15 PM	#17
rustypouch Is lookin for wood to cook with. Join Date: 06-14-12 Location: Calgary, AB	I agree with the consensus (indirect, chips in foil) and I"d suggest putting a cookie sheet, or something similar, under them to catch grease and make clean up easier.