I just bought a Napoleon Gaz Grill with the Napoleon Smoker Box and I stumbled on this 5 year old video that I am gonna save in my Watchlist. Thank you so much for that great tutorial!

"...If you cannot make good Ribs on a Gas grill.... Its not the grill's fault." Cant be anymore true than that

Never commented but today I am for 2 reasons. One: The way you did it today has been the way I've done it since I was 13 and it's really cool to see a recognized pro do it the same way....feels good man. And two: the last line in the video is soooooo true, thank you for saying it though the water I was drinking came out of my nose when I heard it, lol.

Thanks, I just grilled some pork ribs this past weekend. Although they tasted fine, a lot of positive comments, I felt they could have been better. I didn’t place water in the chamber nor did I wrap my ribs. Next time I’ll try your method, can’t wait!🇬🇧

At about 5 and a half minutes into the video, the comment is made that it is more work to smoke on a gas grill than a smoker. My opinion is that it depends upon the smoker. I bought one of those cheap smokers with a small fire box on the side. It takes a huge amount of effort to keep the fire at the right level to have an even temperature. I find that using the smoke box on my grill is much easier for managing the fire and grill temp. Great video.

I literally just cooked my first rack of ribs EVER using a slightly modified version of this technique (I used my version of a Santa Maria tri-tip dry rub beforehand and also brushed the ribs with Sweet Baby Ray's BBQ sauce before wrapping them in foil). I have to say, these were some of the best ribs I have ever eaten!!! Thanks a bunch for a great video!!!

Chef Tom! I love watching all your videos. You are my favorite chef and my biggest inspiration. Thank you for what you do man!

Thank you SO MUCH dear Chef Tom!!! That is INCREDIBLY helpful!!!!! God bless you man 🙏

Tom, you are the man! Thanks so much for this and giving me permission to make ribs on my gas grill!

Keep it coming Tom!! Love all the videos you do!

Chef Tom is the best teacher for BBQ 👍👍👍

Watching the master at work never gets old! Keep em coming chef Tom.

“It’s not the grills fault” haha savage

This is a great video. I just got a Napoleon grill which came with a smoker box. I never had one before and this is the perfect guide on how to best use it. Thank you.

We love you Tom!!!!

Thanks for posting been in the process of turning my gas grill and smoker use so far the best

I can't wait to try this on my new grill! Thanks for the instructions.

I like to use military canteen cups as water vessels in my smoker. They’re cheap, durable, slim profile, hold almost two cups of water, and available at any military surplus store.

Great recipe, and tips for anyone that uses a gas grill.

Thanks, I’ve just bought a Napoleon Phantom grill and I am anxious to get started. You have answered several questions I’ve had, thanks 🇬🇧

Too funny, I was thinking the same thing since I seen your little kettle Grill smoking off to the right you actually got a smoke ring off a gas grill love it brother thank you you have a new subscriber!

just the right information I needed....thanks so much chef!!!!

I smoke all the time on a gas Weber. Tastes great. Nice video.

This is fantastic. Thanks for the tip!

Late to party. Finally a good tutorial on smoking on a gas grill. Not ready to buy a smoker but this looks like a great alternative. Best thing is, he wasn’t pushing unnecessary accessaries to smoke on a regular grill. Kinda like we used to do before the expensive smokers came into the market.

Thank you for the video. Needed this information.

Thank you! Buying a gas grill but ive only used charcoal. So I appreciate the advice and tips

Thanks for the video. Looks great!

Thank you so much for sharing. I'm going to try this

Man, I never use my gas grill for anything but chicken breast, and the random thing I want done fast. This was awesome 👌

Bro. Your vid is on point. Best vid I’ve seen. Only discrepancy is that over the box is a no go zone for meat. If someone were to place meat over it (you don’t) it’ll taste like gasoline. Great F’ing job for gas grill smoking.

THIS is the video I was looking for. Awesome tutorial. Thanks!

This guy is excellent! Two ribs up!

We just set up a Napoleon LPG grill, that had a smoke box included! So, I was most glad to see this on YT, and am looking forward to trying out some ribs! Who knows, it may even be this weekend, as we will be having many of our family here visiting from away, and around from within easy driving distance!!

This is exactly what i was looking for.

Thank you. I cook with gas most of the time. Much appreciated!

I'll try the water trays...great video! I do have that smoker tray!

Wow, love I came across your video awesome brother thank you!

Never have thought of that! I will have to buy a little smoke box for my portable grill.

Practice makes perfect amigo and patience

Thanks ! I will try this method .

Chef Tom, I subscribed today because of this video. My Napoleon prestige Pro 665 should be shipping out this week! I am so excited to smoke while the rotisserie is rolling 🙏

This was an awesome video

Ive been smoking on gas for probably 20 years now. Its crude compared to what we just saw but I just made a wire basket out of welded wire cloth with 1/2 inch spacing. You can get it at the hardware store. Then chopsawed up some oak or mesquite from the yard and placed the basket on the side burner to light it up before transferring into the chamber. What we saw today looked like a better design for sure but did the same job.

Awesome vid 👌

Nice chef!

My husband’s got to see this! He has a smoker, but it would be interesting to see which he likes better as far as taste goes.

Your video was helpful! I’m trying to do hot smoked salmon today!

Easy to use and effective

Amazing video my friend! Those ribs looked tasty

perfect video, I'm actually trying this method on my gas grill.

What are you doing??? A grill from Napoleon, a smoker box from Broil King and last but not least drip pans from Weber? You are going straight to hell, man! Keep up the great work 👍

Really good video 👍. Thank you.

Terrific vid, thank you!

I'm waiting for the perfect moment to buy a pellet smoker. But till then, I've been smoking on my Weber gas grill for the past few years. Works great. I use a water pan and smoke box with either wood chips or pellets. Only other mod I've done is make a thick panel of foil to cover the rear vent on the hot side. That makes sure the smoke exits over the meat.

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.

Gas grills have their place. I've never really been a fan of gas grills, but I have one for short cooks and for convenience. But my money will always be on my charcoal grill! And yes, I can make awesome bbq on my gas grill, but it's better on my charcoal kettle!

Thank you, chef Tom! That was great.

Nice video bro. You should do a brisket flat next on a gas grill.

The beard......awesome!

Great video! I'm going to smoke some ribs on mine for xmas.

Really cool tips. I never thought of doing that on my gas BBQ. Thanks

Good info thanks...

Hey guys great video! I’m getting ready to try this on my Weber gas grill and I’m thinking of smoking it the day before finishing it in the foil. Do you think I will lose moisture? What about finishing in oven? Thanks for all your helpful tips! 👌🏽🙋🏻‍♂️

Thank you

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.

This is what life is all about.

Would love to hear your thoughts and maybe a tutorial of smoking a brisket on a gas grill.

C T ... give Malcom a call !!! He is in !!! Go to Mississippi !!! It would be KZfaq bbq history in the making !!! :)

Seems like as a general rule for gas grills, it's a good idea to have a water pan. Is that right? Love your explanation on gas vs wood grills and how they affect moisture

Man oh man I’m just thrilled to fiddle around with me new Napoleon grill and smoker box thanks for the wisdom ghost rider! Also do you put smoker box directly over burner or between two burner tubes?

Wet chips also add moisture to the chamber.

Great video. Napoleon has a charcoal tray that you can put wood pellets and use charcoal to cook instead of the gas. How would the cooking method be changed if we used the Napoleon charcoal/pellet tray? Do we still move the meat not on top but to the side and still need the water? How can you control temperature?

Hi Chef, great video!!! Which Napoleon grill did you use?

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.

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 ;)

Yummy

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?

First grill I’ve bought for myself is the Napoleon Rogue SE, also a three burner, similar to the unit shown here. Thanks so much for the recipe and guide here. Ribs are one of the things I look forward to making, but I knew I needed to study up before attempting. That vertical rack, and especially the smoker box make a ton of sense, as smoke flow adjustment seems to be missing from Napoleons own branded box, and no port adjustments exist on the unit itself. I knew it had to be included somewhere in the arrangement, so I’ll be looking into adding those to my kit. Thanks so much! Side question, if anyone seeing this has experience, with regards to modding the lid, and/or cavity for better insulation of heat or retaking more of that precious smoke. Like say with oven seal strips around the lid, or adding adjustable air flow ports. Worth it, or no? It’s not something I’ll be attempting right away, but possibly down the road, if feasible. Or it may just come down to getting a dedicated vertical smoker. Thanks all!

Great video! Does this method work for smoking brisket as well?

Love this. I’m currently smoking now! A bit of trial and error. But looking forward to my end result!

A natural byproduct of burning propane is H2O, that is why all gas furnaces have a condensate drain line. Also, water is a major byproduct, it's not just a little bit, it's a lot! The two main byproducts of burning propane are CO2 and H2O. Wood cannot compete in this battleground for water and doesn't even come close. Sorry, but it's true. One of these days I'll get another gas grill, when I have a better place to keep it. In the mean-time, I cook everything in my Weber Kettle charcoal grill which I will never be without. I absolutely love that thing!

Smoking wings on the grill turned out great. BUT: for the first half hour of smoking I presoaked my wood chips in water for a while, and had no issues. The second half hour of cooking, I tried your method of using dry chips and refilled the smoker box with such, and the smoker box had flames a foot high off of the surface of the grill. Temperature control was not possible. I think from now on I'll stick with wet wood chips...

great video - super informative - thank you. Is there a website (couldn't find one) for the rub recipe & the cooking recipe - time on the rack, time in the foil etc...

Two questions 1. What type of ribs were these? Babyback pork? 2. What is the best wood to use for ribs and how would i do sausage?

Nice one, any tips to prevent fire from the smoker box, i tried to lower the temperature to min. change smoker box place to indirect heat ( it stops the smoke ) i'm kinda clueless why my wood chops burn after 20mins

Wow, got to try this. Would pellets be OK to use?

Well done!! Top Man. But In my opinion Broil King is much betterthen Napoleon :)

Do you think there would be any benefit to doing the same set up as you have here but used as an add on to regular grilling? Or do you have to smoke the meat for a few hours to get Smokey flavour?

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

Are you grilling or smoking in a controlled environment? Im a bit new at this so im having trouble maintaining a steady temp outside...any tips?

How do you deal with the gaps for the rotisserie as well as the gap in the back of the hood? Or do you just live with the smoke loss b/c it is a gas grill and not a smoker?

I know this is a couple of years old now, but I've just started getting more into grilling, and I love this video. Thank you so much for making this! I have one question. About how long did it take before wrapping the ribs in foil? I know you said it was about 4 1/2 hours when you removed the foil packets from the grill, but I was wondering how long were the ribs on before putting them in the foil packets? Thanks again!

😂😂😂"it's probably not the grills fault"

Hello , quick question though if I’m gonna use a pellet tube do I still need to put drip pans with water to give moisture on the meat or that technique is only for if you are using a smoker box and wood chips? Thank you

Ive just gotten into smoking on a gas grill (before I go full smoker) and when doing this it seems to me that more smoke seems to escape the back side opening on the bbq vs staying inside. Is that normal? Or should I be trying to block that off so more smoke stays in the chamber vs escaping?

Stick burner not compressed wood pellets I’m mean cmon you got everything else so right !

hello Chef Tom what marinade would you suggest for these ribs?

Can I have my grill on while I cook but smoke with my smoke tube at the same time? i.e grilling and smoking brats or chicken legs

In June 2021, we'll be releasing the Gas Grill Smoker that's designed to provide good, clean smoke and moisture. The smoke in the video is a little too puffy white. The Gas Grill Smoker is designed to provide that perfect, light blue smoke. I'd be happy to send you one for review.