Thanks for this tip! I've used this method now a bunch of times since you first put the video out. If you want a more reusable solution, an Altoids tin with some holes poked in the lid also works for this application, and doesn't take up much grill surface space.
Just tried this method. Works well. As described in the video you need to wait around 20 minutes before the pouch is smoking. I rushed and I cooked one batch without the smokey flavor and one with. I could definitely taste the difference (with and without).
I have also found that my smoke pouches work best in the right front part of the grill where the gas enters. On my Q that has become a hot spot and keeps the chips smoking during a low cook.
@@Platinumcalculator No videos on it. But I like hickory for pork (gives ribs a nice bacon flavor), oak or pecan for beef, and apple or cherry wood for chicken (the fruit woods are more subtle). I don't use mesquite often.
Great job! I picked up a bag of wood chips at my local Academy Sports and tried it and it works just as well as you promised. Keep up the great Weber Q videos. You own the space now.
Thank you for the nice tip! ... I just got my Q couple weeks ago. I never had a gas grill. Have always used charcoal. I tried making a pouch to go with marinated chicken breast but it didn't reach temp to provide smoke. Thanks for all your videos, really has helped me look forward to grilling! with new toy! :)
Thanks for explaining this. I never quite get around to making the pouches but I see them all the time on your other Fire Escape Griller videos and I'm like, "why aren't I doing this yet?!!"
Hello from Germany i love to watch ur videos because I have the same grill I try a lot of ur recipes and i love it , so sad that u have to stop doing videos. Enjoy life bro
Have you tried covering most of the grill with foil as well then leaving a small gap to heat the pouch? That way the smoke cooks the meat and not the heat from the element. Never done it but just a thought. The problem with Weber Q's for smoking is they have 1 element that heats the whole grill area. So there's no offset.
Yes, I roast on the Q all of the time. Use a double layer of foil under a roasting rack. Smoke pouch on the side. I've made quite a few videos this way if you want to check them out.
a simple rectangular smoker box will get you the same results which will also be refillable and also not take any time to prepare. the problem is temperature control on a weber q. you just cant get the thing low enough to do a low temp bbq 250-300F cook and go low and slow. (long enough to cook whatever and have it absorb the smoke.) at normal grilling temps the chips smolder too fast and you run out of smoke and have to refill but then that takes time to get hot enough to start smoking. by the time you get the temp high enough your done with the cook. its just better to get a dedicated smoker for smoking. i mean it smells nice but you just dont get much of any flavor in the food.
Thanks for this video of your "Smoke Pouch Perfection" 100X's better than the woodchips compressed inside a ball of aluminum foil that I came up with. HA!!!
I have a Weber Master Touch Kettle Charcoal Grill, and I heard that you can use something like this on a charcoal grill. Would this have the same principle?
You could use something like this, but I would not recommend it. Chunks work far better. For a charcoal grill, I would recommend chunks first. Wood chips second. And a pouch last.
Thanks for the video. Do you have suggestions for size of pouch and quantity of wood chips for use on sizes and types of meat of and in different techniques...ie barbecuing versus standard roast versus going really low and slow? I'm using the Weber Family Q and if I can save $50 by not buying the official smoker box then 👌
With a Family Q, you can use a pretty big pouch. Don't bother soaking the chips. Place the pouch on the grill when you begin to preheat on high heat. The high heat will get the chips smoking. My grill runs hottest in the near right corner where the gas comes in. This is the best place to keep the pouch during the cook as the higher heat will keep the chips smoking. Hope this works for you. Cheers!
You should do a review of the Weber Smoker Box. I'd be curious to know what you think. It might be too big for the 1200 but seems like it would fit ok with a 2200.
I don't have it, but maybe I will pick one up. These little pouches work so well though, I don't really see the need. And I've got a million other things to buy. Lol!
So why do a video then if you can't actually smoke with the smaller Weber's? I don't mean to be rude, but it seems a bit redundant unless you can still get a smokey flavour in a 10 min bbq that I'm not aware of (which is possible, I'm no pro)
@@aussiekozy if you use Weber’s roasting trays it keeps the temp down around 150 for me. I’ve also used a grill Matt for direct cooking from Bunnings which seems to keep heat down around 100 too
Any kind of wood chips, yes. I recommend hickory for pork. Apple or cherry for chicken. Mesquite for beef. But feel free to see what you like best. Cheers man!
Greetings from Singapore 🇸🇬 thanks for the video and had subscribed to your channel ! Tried and works so well. I tried Mesquite for beef taste awesome , thanks for the video on the smoking pouch save my money in buying smoking box.
@@GallaghersGrub I have the weber traveler and that thing in the lowest heat stays at 400 lol . I guess same thing for these smaller grills since the lid is low
Awesome videos man. I fell in love with my Q 1200 when i got it 4 years ago and was disappointed there weren't more Q series centered videos on youtube! Just recently bought a Q 3200 and was interested in adding the smoke dynamic to BBQing. Tried the smoke pouch and loved it but might just want the convenience of a $15 smoke box. Not sure if you have tried a smoke box before but do you have experience with it and does it produce any difference in flavor?
I haven't tried a smoke box, but I imagine the bigger difference would be the type of wood you use (hickory, apple, pecan, etc.). The Qs will give you a little hint of smoke - which is nice - but nothing like a kettle or a true smoker. Anyway, have fun experimenting.
I'm going to use my gas grill to smoke some St. Louis spare ribs tomorrow (my trash can smoker sucks) because I know I can control the temperature of 225 better during a 3-2-1 method. I can't figure out how to get my foil pouches/smoke bombs hot enough to start smoking.
W. Dearth I preheat the grill on high heat for a good 10-12 minutes with the pouch. That gets the chips smoking. Then after lowering the heat, I keep the pouch over the hot spot on my grill which is the front right corner where the gas comes in. Btw: Also making St. Louis ribs this weekend. Let me know how yours come out
I use regular foil. The point is to get the chips hot, so I think the less insulation, the better. The into music in this video is from the free RU-vid library which means a lot of creators end up using the same music. I noticed Adrenaline using this music. Harry Soo uses it too. I switched to a pay service about two years ago and I still sometimes find other creators with the same music as me.
For me the amount of smoke produced this way was always a bit small - homeopathic somehow. So I tried to attach the pouch below the grate using a thin wire. This really gave a lot of smoke.
The problem I've found is that the pouch produces a lot of smoke when preheating on High, but when you turn the grill to low for a long cook, the smoke reduces tremendously. I like your idea of placing it below the grate. May have to give that a try. Thank you, David.
