On Wednesday, May 13, 2015 at 7:46:52 PM UTC-5, wrote:
>
> Thanks for all the great replies so far. I can't wait to take my first step on
> this journey. Hopefully over the weekend. Probably start with pork or chicken.
> Or hell, maybe there's room on my grill for both. Oh, and once I start the
> smoking process, do I have to be fussing with the meat? Turning it, etc? When I
> waatch TV shows, it seems like they just put the meat into a smoker and leave it
> for however long and let it smoke. Thanks again. I appreciate all the help.
>
>
I don't fuss with the meat or the grill after I put the Boston butt on the cool side of the grill and the lid with the half opened vents over it. That draws the smoke over it and after about 2 hours I see no more smoke it's telling me it's time for beauty to go inside. It's finished in the oven for 3 hours so
not really sure how long it will take on a gas grill. But if you're using
wood chips then I'd be watching for the absence of smoke after about 2 hours.

If I had a true smoker I don't think I'd be re-arranging the meat, just would be checking on when I needed more wood chunks. Anybody else here smoke on a
gas grill that can answer his question?? But I do know that lifting lids and peaking loses a LOT of heat, so don't do that.