Grilling issues

[Sasquatch69]

After years of using a simple charcoal grill, I was given an older Coleman gas grill by my neighbor last month. After cleaning it up and replacing the heat shield, it seems to be working wonderfully, except for one thing: the hickory chips.

After reading that any charcoal in a gas grill was a no-no, I went out and bought some hickory chips for the flavor they supposedly provide. I followed the instructions, soaking them in water for 30-40 minutes, draining them and then placing them in a foil pan directly on the heat shield.

What keeps happening is that, by the time the grill heats up (10 minutes or so) and I place the meat on the grill, the hickory dries out and then catches fire, charring the meat.

What am I doing wrong?

 

[DallasCowpoke]

Sas- I have the same prob w/ my gas Coleman. I wrap the soaked wood in heavy foil and don't put them on until like 3-5 mins before I place on my meat. However, unless I'm doing something like steaks or fish where I want the grill blazing hot, 1/2 the time the wood doesn't get hot enough to smoke.

Unfortunately, there's no ez solution w/ a gas grill.

 

[idigTexas]

I don't cook with a gas grill very often, but the one time I did, I didn't put the foil pan in until the grill had reached cooking temperature.

 

[GakFoo]

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[NCAAFBALLROX]

I'm w/ GakFoo on this one - "clean burning propane" is for fast burgers & hot dogs, Oak Lump Charcoal, ala B&B, is made for long term smokoing & 'Q.

 

[jmrob93]

I have a grill with three burners perpendicular to the length of the grill-- I use pecan on the right side in the corner and actually burn it--just add chucks as needed-- and place smoking meats on left side--ie ribs-- on the only heat source on on the left side-- 200 degrees 4-5 hrs---we got ribs-- when edge has pulled up and 1/4 nch of bone exposed-- their done

I did a turkey on the grill this year for thanksgiving-- everyone raved about it-- pecan chucks and heat on the right

If you have the old parallel burner-- I suggest palcing chips on the far end and meat on the other end---

burning wood smokes more-- more flavor

I know this violates the cardinal rule of smoking-- but it tastes the same and I can control temp better than with wood only where you have to restart every 3-4 hrs

Last year I smoked 2 pork shanks ( high ham roasts) from wild hogs and a brisket-- I rubbed them like a brisket-- one with lemon pepper only and one with brisket rub-- the pork was gone fast and the brisket was good, but no comparison-- the wild hog is so lean and mild compared to a brisket

I miss my old cast iron smoker, but I get more time in the pool with the grill and better temp management

 

[Sasquatch69]

Thanks for the advice, guys.

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