[BluH2o]

Have a new Weber BBQ grill the Summit model. It has a smoker device, you soak wood chips like mesquite for a half hour or so, and put them in the smoker tray. The idea is to impart the mesquite smoke flavor into whatever your cooking on the grill. Problem is I’m getting a lot of smoke, however the only thing coming out of the exercise is moi smelling like mesquite. Any suggestions ...

[Keith in Iowa]

Always stand up-wind from the grill. :)

[bray]

Get different flavors of wood, apple is great for baby backs and go inside the house and let teh grill do the work.
Enjoy.

[Hillarys Gate Cult]

Even though it's recommend to soak most wood chips for a half hour I go longer, at least start soaking the chips that morning or the night before. Make sure the smoke starts before you put the meat on. Some put the chips in the smoker and put the meat on immediately after. Put the meat on when smoke is coming out of the smoker. Sometimes the heat seals the meat if the smoke comes later.

Is everything in the grill installed correctly and are all vents working? Checked for missing parts?

Just looked at the features of the Weber Summit. Not sure if it's a design flaw but I don't like where the smoker is, at the same level with the meat if the pics I saw were correct. Every successful smoker I've used was between the meat and the flames. Looks to me that the meat could spend a short time in the smoke on the upper rack if your Weber is so equipped.

[Rebelbase]

For really smokey food:

First recommendation: Ditch the gas grill and go w/charcoal.

Second Recommendation: Your wood chips are getting too hot and combust into flames. Soak them for a few hours before using and place the metal box into and area of the grill where there is less heat.

[CTOCS]

I have a Weber Platinum, one step down from the Summit. The smoker box is on the left side under the the grill top. It slides in and out (back to front). My problem with the Weber gas grills is that you cannot get them low enough on heat. With the back two burners orr and the front one set to low, I can’t get any lower that 300 deg. The wood chips start to char and burn in the front of the box and nothing happens in the back of the box. I don’t do ribs on the Weber anymore.

I bought a Traeger Model 100 Pro. It is a pellet smoker. Has a pellet reservoir box on the left. Pellets are fed into the center by an auger. Has precision temp control. I can get it down to 170 deg. Temp is regulated by how fast the pellets are fed and burned. It is the best in the world for smoking meats. Pellets sold in 25lb bags and come in all popular wood flavors. Pricey as hell though. 5 years ago, mine went for $1200. Not for the faint of heart or budget minded. I can’t believe we are 50+ posts in and no one has mentioned Traeger.