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My Question About Gas Grills

necaisjackie

New Member
Is there anyone who has had success smoking on a gas grill? We couldn't afford a specialised smoker, so I settled with the Weber Spirit II e-310. I conducted some study before buying and discovered that I can use indirect heating for smoking. Is there any advise other than simply getting started? What are some decent meats to experiment with in order to figure out what I'm doing without breaking the bank? What sort of smoker box should I consider purchasing?

Finally, but not least,
When I sous vide steaks and then sear them on my grill, I don't achieve the sear I desire. Before I put the steaks on the grill, I always pat them dry and heat up the grill.

I get a pretty thick grill mark and beautiful sear on those lines when I initially set them, but I can't seem to obtain the same when I turn or flip them. My steaks frequently have grill marks on one side and little colour on the other. Furthermore, the side with grill markings does not develop a crust or anything else outside of the grill marks. Could it be that I'm not getting the grill hot enough because I attempt to alternate sides and keep the lid closed? Because I don't have a thermometer, I'm never sure what the temperature is.
Any suggestions would be much appreciated. I'm far from an expert and would appreciate any comments.
 

Porkfatrules

New Member
Is there anyone who has had success smoking on a gas grill? We couldn't afford a specialised smoker, so I settled with the Weber Spirit II e-310. I conducted some study before buying and discovered that I can use indirect heating for smoking. Is there any advise other than simply getting started? What are some decent meats to experiment with in order to figure out what I'm doing without breaking the bank? What sort of smoker box should I consider purchasing?

Finally, but not least,
When I sous vide steaks and then sear them on my grill, I don't achieve the sear I desire. Before I put the steaks on the grill, I always pat them dry and heat up the grill.

I get a pretty thick grill mark and beautiful sear on those lines when I initially set them, but I can't seem to obtain the same when I turn or flip them. My steaks frequently have grill marks on one side and little colour on the other. Furthermore, the side with grill markings does not develop a crust or anything else outside of the grill marks. Could it be that I'm not getting the grill hot enough because I attempt to alternate sides and keep the lid closed? Because I don't have a thermometer, I'm never sure what the temperature is.
Any suggestions would be much appreciated. I'm far from an expert and would appreciate any comments.

I wouldn’t get a smoker box. You can get a Weber kettle pretty cheap, or a knock off for that matter. They will smoke better than a gas grill. I have never been happy with gas to get sear marks or smoke and I didn’t want to spend thousands of dollars on a TEC. Most gas grills don’t get hot enough to burn off the grease either. They just are a mess in my opinion. I saved up my money and bought a kamado. I can smoke, sear at crazy temps, make pizza, they are really versatile. I’d check out Walmart or target since they are discounting and see what you find.


Sent from my iPhone using Tapatalk
 

bitpushr

Slow and Low
Staff member
I wouldn’t get a smoker box. You can get a Weber kettle pretty cheap, or a knock off for that matter. They will smoke better than a gas grill. I have never been happy with gas to get sear marks or smoke and I didn’t want to spend thousands of dollars on a TEC. Most gas grills don’t get hot enough to burn off the grease either. They just are a mess in my opinion. I saved up my money and bought a kamado. I can smoke, sear at crazy temps, make pizza, they are really versatile. I’d check out Walmart or target since they are discounting and see what you find.


Sent from my iPhone using Tapatalk
I like this advice and yes, this is a great time of year to get a smoker, lots are on sale now.
 

necaisjackie

New Member
Is there anyone who has had success smoking on a gas grill? We couldn't afford a specialised smoker, so I settled with the Weber Spirit II e-310. I conducted some study before buying and discovered that I can use indirect heating for smoking. Is there any advise other than simply getting started? What are some decent meats to experiment with in order to figure out what I'm doing without breaking the bank? What sort of smoker box should I consider purchasing?

Finally, but not least,
When I sous vide steaks and then sear them on my grill, I don't achieve the sear I desire. Before I put the steaks on the grill, I always pat them dry and heat up the grill.

I get a pretty thick grill mark and beautiful sear on those lines when I initially set them, but I can't seem to obtain the same when I turn or flip them. My steaks frequently have grill marks on one side and little colour on the other. Furthermore, the side with grill markings does not develop a crust or anything else outside of the grill marks. Could it be that I'm not getting the grill hot enough because I attempt to alternate sides and keep the lid closed? Because I don't have a thermometer, I'm never sure what the temperature is.
Any suggestions would be much appreciated. I'm far from an expert and would appreciate any comments.
Good
 

necaisjackie

New Member
Is there anyone who has had success smoking on a gas grill? We couldn't afford a specialised smoker, so I settled with the Weber Spirit II e-310. I conducted some study before buying and discovered that I can use indirect heating for smoking. Is there any advise other than simply getting started? What are some decent meats to experiment with in order to figure out what I'm doing without breaking the bank? What sort of smoker box should I consider purchasing?

Finally, but not least,
When I sous vide steaks and then sear them on my grill, I don't achieve the sear I desire. Before I put the steaks on the grill, I always pat them dry and heat up the grill.

I get a pretty thick grill mark and beautiful sear on those lines when I initially set them, but I can't seem to obtain the same when I turn or flip them. My steaks frequently have
grill marks on one side and little colour on the other. Furthermore, the side with grill markings does not develop a crust or anything else outside of the grill marks. Could it be that I'm not getting the grill hot enough because I attempt to alternate sides and keep the lid closed? Because I don't have a thermometer, I'm never sure what the temperature is.
Any suggestions would be much appreciated. I'm far from an expert and would appreciate any comments.
Need More Suggestion's
 
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