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Cabrito del Bosque

On 5/15/2015 12:26 AM, wrote:
> On Wed, 13 May 2015 19:29:20 -0400, wrote:
>
>> Okay, after years of grilling, I want to try smoking food on my gas grill. I kow
>> I can buy wood chips, soak them, put them in an aluminum pan with a cover with
>> holes punched in it for the smoke, but...
>>
>> What would be the best thing to try to smoke for my maiden voyage into this
>> realm? Chicken, pork, beef? And are there certain woods that go better with
>> certain meats?
>>
>> I can probably find recipes by Googling, but I'd like to get some first hand
>> experience if I could.
>>
>> Thanks.
>
> Thanks again for all the replies and suggestions.
>
> The one thing that I'm not sure about is this: I have a Weber Q320 gas grill. It
> has two burners. One is a loop around the outer edge of the grill and one is a
> single straight pipe down the center. If I just use the loop burner, there's
> about 12 inches of space that's not directly over the flame. I'm wondering if
> this is far enough away from the flame? I see mention of a "cool" side of the
> grill. I don't see mine as having aa cool side anywhere.
>

You have a tougher nut to crack, but...

I believe I'd use the center burner, then push the food to either side
when smoking.

In essence your grill was never designed for indirect heat, just low or
medium heat cooking.

Invest in a Weber kettle and a chimney and some charcoal, you will never
regret it.