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Name:   blmeanie - Email Member
Subject:   gas grill - shoulder?
Date:   8/18/2017 10:44:31 AM

would like to cook a butt all day on a gas grill (don't own a smoker) , don't see how I can really place a water pan under the grill for indirect heat, can I place it on the grill next to the meat and it get direct heat while the burners under the meat are off?

 





Name:   Maddog - Email Member
Subject:   gas grill - shoulder?
Date:   8/18/2017 2:51:59 PM

I have a smoker you can use if you want. I'm on the Dadeville side of the lake in the Sandy Creek/Smith Mountain area. E-mail if you're interested.





Name:   blmeanie - Email Member
Subject:   gas grill - shoulder?
Date:   8/18/2017 7:34:02 PM

thanks but most of these forum categories cross over the lake you sign up for.  I am in Georgia.





Name:   Tall Cotton - Email Member
Subject:   gas grill - shoulder?
Date:   8/19/2017 10:01:37 AM

Yes, you can put the water pan over the heat. I don't use a water pan at all though. Propane is a moister heat (I know, sounds funny) than wood or charcoal, so it may not be necessary. You might also put foil between the burners you are using and the cool side just to protect the shoulder from direct heat. I would put a pan under the meat, on top of the burners to catch drippings. Good luck!





Name:   GoneFishin - Email Member
Subject:   TRY THIS
Date:   8/31/2017 9:14:35 PM (updated 8/31/2017 9:16:52 PM)

Alittle late but try it with turkey for Thanksgiving. Get a foil turkey pan, place a grill on top of pan, place turkey on grill and place turkey on grill. The drippings will burn off and smoke the turkey.

I never tried with beef or pork but should work as the grease falls into pan and burns off the smoke will smoke the beef or pork.

This is kinda like Tall exceprt I use a grill on top of pan.





Name:   blmeanie - Email Member
Subject:   TRY THIS
Date:   12/3/2017 5:28:16 PM

today was the day, 10.7 lb butt, cut in two, indirect heat on the gas grill, used a rub I bought at the butcher shop, 3 beers I think.  Tried to keep it ~ 225 degrees, generally was a little higher.  8 hours later, removed, let them rest, then pulled pork!

 

Thanks for advice, confidence boost.







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