smoked butt on gas grill

Sounds like about the right amount of time for those chips.

Sounds like you may have to keep flipping. You also need to really know what the temp is inside that chamber. Good luck, maybe someone else can help you more than that.

mvk, before I got my present rig, I smoked on my Weber gas grill. I used a cast iron skillet that set right on the burners. I had to add wood every hour or 2. Just make sure you figure out a way to have easy access to your firebox.

I kept the fire as low as possible. Of course, it never gets down to 15 here.

heres how i used to do it.. Hopefuly you have at least 2 sides to that grill. left and right is ideal, front and back is ok. Crank the grill up and preheat it for 20 minutes, get temps up to 400. Put the smoke box on the either side, but the one where you WILL not put the butt. if you have lava rock or ceramic bricks, remove enough so you can put the smoke box directly on the grate and not on tope of rock or briquettes. You may have to replenish the chips every hour to 90 miutes dependion on the thickness of the box.

Now palce the butt on the other side and close the top The grates should be as high aas they can get and its even better if you can put the butt in a roast rack with a small tray under it with some beer in it. Clsoe the top and let the heat recover to about 300 degrees then turn down the side where the butt is to as low as it goes and the other side to meduim. Try to maintain 250 on the side with the butt. If temps get to high, shut that side down completely. Maintain temps witht he other side away from the meat. It is also helpful to put a large chunk of wood on a piece of foil right on top of the rocks or briquettes.

This is the the exact technigue I used for chickens and small beef roasts when i dont have time to fire up the smoker. It ain't traditional Q, but works pretty good. Although 250 is 250, stuff still cooks a littlel faster. I think its just that there is still somewhat direct heat hitting the roast..

good uck!! have fun!!

If you can keep the temp at 215 to 225, you should be fine.

I think if your butt was too close to the fire, you would know it. :lol:

Perfect your technique on gas, and then adjust/learn all over again. Are smokers available in your area? Talked to an Aunt in Littleton, and read a few stories that indicate that burning wood is almost a sin :roll:

Would that be Aunt Wanda from the woodpile thread? Hey, can we make her our official mascot?

parrothead said:

Would that be Aunt Wanda from the woodpile thread? Hey, can we make her our official mascot?

Click to expand...

Closer than you ever want to know!!!! :lol:

4.5 hours is real fast to reach those temps with 250 degrees of convection heat.. i think you got a little bit of a direct heat/grilling effect. Thats why i like to use roasting tracks or put the roasts on the warming racks. it reduces the direct heat effect. The lack of smoke wa sfor the same reason, not enuf time in smoke. Butts usually go for about 90mins per lb.

As long as it was good.. it was a learning experience and nextr time jsut gets better.

mvk2604 said:

As a follow up the pulled pork turned out good. Not as much smoke as
I would have thought but the wife loved it. Next to experiment with an
injection of some spices. Still want a real smoker.....

Marty

Click to expand...

You got that right Marty. Get a real smoker. Gas has its place, but it is hard to beat a smoker. Maybe you should try a ECB, an El Cheapo Brinkman, at about $30 for your first one. Many of us did, and most of us still have theirs and still use it from time to time. You smoke a butt in one of those and your wife will really love it, and you too. :wink: