Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Smoking meats on a Weber gas grill?

Any ideas on how to really get the smoke rolling?

Put some woodchips in a small tray on top of a burner

Thank you Sir.

I toss chunks of soaked wood in between the flavorizer bars right over the burners set on low.

I’d sometimes soak the wood, put them into an aluminum pan and cover with tin foil and poke holes in it. Made good smoke for me the few times I’ve done it.

Tuna, sardine, etc cans with holes drilled in the bottom. Set on the grate over a hi burner. Adjust other burners as needed for the cook.

I have tried a few things. The closed boxes sucked for me. I use this thing now. Basically a grated tube. I light mine with a butane torch ( about ten full seconds) and get the upper few inches burning then set it and leave it for a awhile. Tends to smoke up rather nicely. Images show it laying on its side but I typically use it upright. You do not have to use pellets as chips work fine. I place it near the small opening that remains exposed when the cover is shut so that it can grab some O2.
A-Maze-en

You'll never truly smoke meats on a Weber gasser, but you can infuse smoke flavor.
The A-Maze-N system is your best bet.

Thanks all.

Wabigoon- Direct Dan is right. Don't expect a fully smoked brisket with the A-maze=En but you will definitely see smoke rolling out of the grill. Great for chops, steaks or chicken/ I like asparagus and fish that way too. Might be best to put any meat you can on the upper shelf and give it some time to absorb the smoke, You will have to add chips or pellets a time or two. I prefer chips over pellets. Yypically you have to buy a large bag of pallets and if they get moist or wet they crumble to dust. Chips ou can get in small bags and try multiple wood like cherry, apple, hickory, pecan and mesquite. If those get wet- they just work better!

I was pretty successful using an A-Maze-N or a tray with chips in my Weber before I got a dedicated smoker. Ribs, butts, and shoulders only. But very much smoked meat. Nice rings. Full on flavor. Had to baby sit it a bunch and sometimes add more chips to the tray.

I use one in my Traeger when I want constant smoke.

I do in my Pitt Boss, too. Side note: The smoker tube allows me to cold smoke cheese in the smoker as well.

Good idea!

I have a couple of sandwich hams smoking on a Masterbuilt propane smoker right now.



I thought I would share that in the spirit of the Fire.

Nice Jim !

Are these the loins, that you have done before ?

Would love to see pics !

This morning at the omelet station.


Just loins like you say Paul. Cured and smoked. Great sandwich meat, pizza toppings and what not.


The cure is called Pop's Brine off the Smoking Meats forum.

Cup of kosher, cup of white sugar, cup of brown sugar, a gallon of water and some cure no.1.


This time I put a little bit of pickling spice in the brine too. I liked how that flavored it.

Looks terrific Jim

I was worried about them. I cured them last fall and then it got pretty busy and wintery.


So, I froze them.

They were frozen about 4 months before I smoked them. Turned out just fine.