Re: [CH] Dedicated Grills - Gas
Uncle_Dirty_Dave (xrated@ameritech.net)
Thu, 26 Jul 2001 21:49:30 -0500
green wrote:
> My problem in smoking anything (ribs, turkey, whatever) has been the length
> of time it takes and keeping the smoker going. Now, I've a gas grill that
> I've not used for years as I prefer the charcoal carcinogens and their
> flavor. Never thought to try using the gas grill... That's an idea worth
> trying - at least for some peepers!
> Do I use only one side? Does the wet stuff go on the side *without* the
> flame, and is that where I also put the peppers? Think I'll haul out that
> old (and black as pitch on the inside!) gas grill and mess around with it...
> That puppy would run for days on a gas tank!
I used the burner on one side set as low as it would go and stay
burning. Put the cuttings (green wood so I didn't need to soak) in a tin
pie pan set on the lava rocks. Put the chiles on the non-fire side.
Close the lid and pay 'tention to that little dial on the lid. If it
starts to creep toward the middle do something to cool things down a
bit. You don't want to get much over 1/4 way up the scale.
Good luck....
ENJOY!!!
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UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider