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.
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!
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!!!
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.
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.
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 UA-cam 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.
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!
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.
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
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
@@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
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.
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.
Interesting idea with the Altoids can. Thanks.
Weber also sell wood smoking tins specifically for this. Or you could make your own with a sardine tin.👍
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.
@@GallaghersGrub Thanks for sharing, also found it smoked better front right. Do you have any video on different wood chips you use?
@@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.
Plenty more vids coming. Thanks for watching, Michael!
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! :)
You're going to love your Q. I'll keep posting new recipes each week. Thanks for watching!
Nice simple idea, worls great
Thank you! Cheers!
Simple and straight to the point - thank you!!
Just bought my first gasol grill (weber) found your Channel by luck.
Following... great vids!! 👌👍👏
Welcome funnygrow. Trying to get a vid up about every week. Thanks for watching!
Love these vids. I’m bringing my Q1200 back to life! Great stuff!
Thank you Frank! It's a fun little gasser, especially for the weekdays when you don't have time to fire up the charcoal grill.
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?!!"
Thanks for watching, John. Hope you give it a try.
I was thinking about buying a small
Smoker box, but this technique works well. Great video👍
Weapon 609 Thank you! Glad the vid helped
Love this!! I am in the process now as it’s preheating!!!
Smoke pouches are game changers. Cheers Julie!
Loving your videos dude!
Thanks Connor. Appreciate you watching.
Thanks for the video. Would be more nice if you could mention a list of what woodchips go well with which meat etc. Cheers from Australia.
Great suggestion! I typically use hickory for pork, mesquite for beef, and fruit woods for chicken and fish.
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
Cheers to you in Germany! Thanks for watching, jazzdabest!
Awesome video. When you have a full grill of food, do you still make room for the pouch on the top of grill or can you put the pouch under the grill
Smoking on the hot side and only putting food on cold side. For smoking, food never goes over hot side. Indirect cooking
I’m definitely gonna try this!
Very nice. Will it still work when you turn down the heat to cook your meat as "low and slow" as possible with the Weber Q?
I've found it's best for meats you cook over me-high to high heat.
Thanks mate, this vid solved me the smoke probs on my Q3200 ! Cheers ...
Felice Monteleone I find it smokes best on the right side of the grill where the gas comes in. Cheers!
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.
Thanks mate that's brilliant!!!
Glad you like. Cheers Mark!
I am going ti try it today thank you
Hope you enjoy! After making dozens of smoke pouches, I don't think it matters if you have just one hole in the pouch or multiple. Cheers!
I put 2-3 wood chips directly on the grill, but will give the pouch a go.
Let me know how the pouch works for you. Cheers!
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.
True, the Weber Q can't really get below 350 degrees F. Not the right grill for low and slow. But people still try.
Great demo!
Awesome. Gonna give it a whirl!
Thank you. Appreciate you watching.
Perfect!
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!
@@GallaghersGrub I got one for my Birthday so I'm gonna give it a try. Those smoke pouches are pretty rad though.
Have you used pellets with this method? Does it work as effectively as chips?
This is awesome. I have the Weber smoker box and this works better than that.
Glad it helps. Thanks for watching!
Great vid and thanks for sharing.
Thank you. More vids on the way.
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!!!
Glad you like this. Cheers Nunyabiz!
That is very cool!
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 like it. Thanks!. Subscribed. Any kind of wood chips works?
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.
se avessi visto prima questo filmato non avrei comperato lo smoker box della weber che costa solo un sacco di soldi!!
Isnt it not good with the aluminum
If you wanted to get closer to the smoke taste of real smoker, could you just double up the amount of packets you use? Not one pouch but two?
You could, but you still won't get the great smoke flavor of a dedicated charcoal grill.
Hey...love your vids. Can I smoke wood chips under the grates in between the burner tube pipes?
I don't believe so as the chips would be resting directly on the burner tube and wouldn't allow for a proper flame.
Regular foil, or heavy duty? You collaborate with the former Adrenaline BBQ, now SnS Grills guys? Catchy intro music sounds familiar.
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 UA-cam 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.
This works great
Thanks!
You got it! Thanks for watching.
Simple. Thanks!
Works pretty good too. Thanks for watching, John.
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!
I find wood shavings give off more smoke.
Could you do this on the electrical version of this weber? I got one of those and would like to be able to add some smoke flavour.
Yes of course.
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.
Hi, thanks for the video but how do you keep the temperature of the BBQ low? Even at the lowest setting it keeps going up around 200 degrees celcius
You really can't. Some people prop the lid open a little, but the one flaw with this grill is it doesn't get very low.
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
Can I use Pellets on the Q? The containers can be used for both?
I'm not quite sure what you mean. If you're talking about a smoke tube with pellets in it, that would work fine on the Q.
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
Will this work with a Weber Q2400 electric grill & can I put the packet under the grates instead of on top to save a little space ?
This is the same I wanted to know... could you get this solved, @Tina Max?
How long do those smoke pouches last? And should I make a new pouch everytime I decide to grill?
Freiza guy I made one the other day that lasted over an hour. And yes, you should make a new pouch with each cook.
What if you make 2 or 3 of these smoke packs on a q.?
The weber Q can't really get below 350 F so it's not a great grill for smoking. It's fun, but it's just not the best for low and slow.
@@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
When you hear the off the ranch music 😀
Yeah, that's a great song. But it's from the free UA-cam library and a lot of channels use it, so I had to move on.
Can you do this with pellets?
I have not tried pellets, but think it would probably work.
Can I use a pellet tube on the Q .?
Yes. I haven't tried it myself. But I don't see why not.
i got some manuka , but the stuff is a lot finer than your wood chips, will it be ok to use
susan nordstrom I have no idea. Never heard of the stuff
probably because im from new zealand, and manuka is our native tree, the stuff ive got is more like dust than chips
Yo susan nordstrom....U b smokin kangaro meat?
@@GallaghersGrub thanks for all your tip''s even tho it's a new chapter,for you, life goes on, thanks heaps from Warren Norfolk Island,,
@@jhi1947 That Aussie Mate
hello, I didn't get it acoustically, are you watering the chips?
I did not soak the chips. Thanks for watching, Dirk!
Fire Escape Griller thanks for your quick reply. Greetings from Germany
I love that people are watching around the world. Thanks again.
bingo!
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.
12 - 15 minutes of wasted gas / heat just to create smoke? surely there is a better way!
You need to preheat the Weber Q for at least 10 minutes before every use. Not wasting gas.
Sure wasn't putting out much smoke.
very accurate plans for something like that I found on the stodoys website.
A ‘centimeter wide.’ Ummmm..... let me find my metric ruler and refresh myself with how wide that is! 😂
Centimeter for the win! hahah