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Anyone have advice on smoking some goodies on a gas grill? I have a book that has some information on it but looking for some advice from someone who's done it.
 

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Anyone have advice on smoking some goodies on a gas grill? I have a book that has some information on it but looking for some advice from someone who's done it.
I’ve spent the last few months trying to figure out what type of bbq I wanted. I looked at the Kamado and the Santa Maria style grills and wasn’t a fan of how heavy and how long it took to get hot, even though I love the flavor that charcoal imparts onto food. Therefore, I crossed that off the list and continued my search. I then looked at pellet style grills and was really impressed with the Yoder and Pitts N Spitts brands. They both used top notch raw materials and were made in the USA, but I just couldn’t see myself buying bag after bag of pellets and I don’t particularly care for smokey wood flavors on things like steak, shrimp, pork tenderloin, and other similar items. Thus, it led me to a gas-best small grill, but I didn’t want just any typical big box gas grill. I went to my local bbq store and as I soon as I laid eyes on I knew I found what I was looking for. It was the Napolean Phantom Prestige 500 gas grill. It’s all black, it has 4 burners, stainless cast aluminum cooking grates, 80,000 btu’s, infrared sear side burner for searing red meat, and an included rotisserie. I’m in heaven. It gets delivered Friday.
 
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