How to Smoke on a Gas Grill | Smoked Ribs on a Napoleon Gas Grill




Smoking food on a gas grill isn’t impossible, and Chef Tom will walk you through everything you need to know to get set up and smoking great food right away.

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38 replies
  1. GI OUTDOORS
    GI OUTDOORS says:

    Awesome vid! Gonna try it with some fresh caught trout! Just a quick question, when you wrapped the ribs in foil, did you stop using the wood chips and just kept the heat low and indirect like before? Thanks.

    Reply
  2. Chris Jenkins
    Chris Jenkins says:

    Great Video i will try it. I have some questions: I have a broilking baron 440, does the type of gas grill you use matter? I have never smoked meat before. Are chips available for purchase in stores or are they simply chips of wood you made yourself? Do you monitor temperature of the meat with a thermometer what temp should they be? at what point do you wrap in foil and why? and finally, will the length of time it takes to cook deplete a full 20lbs tank of propane? sorry for so many questions but i need guidance sempai 😉

    Reply
  3. Bloom Music
    Bloom Music says:

    Water becomes a by-product of propane through the process of combustion. Combustion occurs when there's between 1.8 percent to 8.6 percent propane and 91.4 percent to 98.2 percent air.

    Reply
  4. jhgannon1
    jhgannon1 says:

    Great video. I just bought a Bradley Smoker tonight but after watching your video I’m tempted to return it. As an amateur BBQ cook I’m curious as to what dry rub you put on your ribs and what cut of ribs did you use? Sounds like you smoked the ribs for about 3 hours changing the wood chips twice – once every hour? I’m using a Sterling BBQ 565384 that I’m hoping to replicate what you’ve done with your ribs in this video. Thanks for the tips. Jay

    Reply
  5. Aaron Frankel
    Aaron Frankel says:

    Which heat resistant gloves are you wearing for the video? Can't see after all those meat juices that have graced it 🙂 if it good for working with like a Chargrill Kamado style?

    Reply
  6. Toto CH
    Toto CH says:

    I am so frustrated to not being allowed to order from you guys. European regulation killed everything. Hope you get tons of support from US customers because you have the best bbq videos.

    Reply
  7. Kelly Hayward
    Kelly Hayward says:

    Awesome. You mentioned that you put coffee in the rub. Are you putting regular ground coffee or are you using the freeze dried coffee? If it's the regular grounds, are they soft when done or do they still have texture?

    Reply
  8. Kevin Nguyen
    Kevin Nguyen says:

    In my experience the only thing that you can't smoke on a gas grill is a whole brisket. Too big, requires attention every 30 minutes or so, inconsistent temperature zones leads to constantly moving the brisket and opening the lid. I'm sure it's possible, but it's really not fun nor easy. But ribs, shoulders, hams, poultry, fish, cheeses, chuck, those all work just fine

    Reply
  9. Mark Gillson
    Mark Gillson says:

    I have the same grill, and just put a big chunk of smoking wood on top (in between) the deflector plates. It lasts a long time and no need to mess around with little chips and containers that burnout quite quickly.

    Reply

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