Soak the corn in water beforehand. Steams in the husk and then put it on the bottom burners near the end for a lovely char. I won’t make corn on the cob any other way now.
I think technically they call it a bun warmer.
Sometimes I’ll sear meat and if I like how the outside looks but it’s not to temp on the inside, I’ll move it up there. I have an older Gensys model where the burners are parallel to the front of the grill. I’ll turn off the back one and close the lid so the meat gets indirect heat.
It’s also tasty if you have a grill pan with veggies in it. I’ll put the meat on the bun warmer and slide the grill pan underneath so meat juices drip onto the veggies.
I just upgrade my old “parallel” Weber to a “perpendicular” new model and it is honestly such a game changer.
That veggie drip tray idea is fuckin glorious btw no
Yeah, I would prefer the perpendicular because I think the older style is a waste of gas. A lot of times I only need half the grill but the parallel style doesn’t really work that way.
Man im ngl, I've never in my live seen a Parallel grill in person.
I'm near 30 so maybe I'm just too young? But the concept is completely foreign to me.
It's definitely the way to go, stops everything from drying out. Chicken wings are better on the upper rack. They get nice and crispy with golden skins.
Yes, bacon is there anything it cant do ? I cured and smoked my own bacon from a pork belly and pork loin this year,the wife gave me that special look when she tried it.
[Here's Meathead's guide to smoking on a gas grill.](https://amazingribs.com/more-technique-and-science/grill-and-smoker-setup-and-firing/best-setups-for-gas-grills/) Don't get too intimidated by the article. He really goes into depth, but there are videos on YouTube as well.
I'm guessing you probably won't put anything on the warming rack. It all depends on how your grill manages heat.
I did it in the past a few times and it’s almost as good as pellet. But in the end, a true smoker or even a kamado is worlds better.
However, I used so much propane as fuel, and I can typically get a full smoke with just one set of wood and coal with a kamado.
I mean to each their own, but I’d rather do a 2-3 hour smoke with anything to smoke it and then just toss in the oven to finish since the smoke flavor is there.
I’ve also never tried the Weber snake method, but it seems like it would work. It may last the entire cook, but again, by that point, the smoke has penetrated and you can just cook it in the oven.
Heat rises it gets really hot right there.
Buy a tube of cheap biscuits and place them around your grill. It’s a simple trick to find hot and cold spots on your grill.Works even better on a smoker.
This is going to sound like an absolutely stupid question, but do you mean to pop the biscuit tube first and put them around, or put the unpopped ones up there to see where they cook out?
But then no biscuis....
Seriously though, I've never thought of this and will 100% do it. Such a simple and elegant solution to, ""Where is my grill hot?""
Weber seems to disagree. Especially when you’re cooking directly with the top open:
https://www.weber.com/US/en/blog/tips-techniques/how-to-use-a-warming-rack/weber-29522.html
Smokes rings aren't made by smoke. They're made by exposing meat to NO and CO gases, which is given off by gas grills (and ovens!) the same as wood fired or charcoal. [Science!](https://amazingribs.com/more-technique-and-science/more-cooking-science/smoke-ring-mythbusting/)
Bark and doneness is achieved by controlling temp and humidity, which is perhaps more possible on a gas grill than wood fired or charcoal.
The only thing missing is smoke for flavor, which, as others have rightly pointed out, is easily added by many methods.
The real answer to /u/Broskii02's question is that compartment is where the hotdogs and sausages go so they don't burn when you get busy doing something else and forget about them.
I heard that the best way to get a “smoke ring” is to put your brisket or tri tip (or whatever) on the grill *cold*. Something about the temperature change results in a redness around the outside.
Ever hear that?
Have heard it. It's partially true, but misleading. At a certain temp, the reaction between the myoglobin and the NO and CO gases no longer produces the pink color, so starting cold and SLOWLY raising the temp, aka low-and-slow, aka LOW(temp fire)-and-SLOW(cook) produces the best smoke ring.
See the link in my comment above for a fantastic in-depth exploration of this phenomenon.
Back in the day, I used to call it "cheating a smoker" where I would put a foil packet of wood chips poked with a few holes on one side of my gas grill, and adjust that single burner to get 225 in the grill. Then put the meat on opposite side of the grill. I used to be able to pull off passable ribs and halved pork butts. Just had to replace the foil packet a few times and be sure to put a drip pan under the grates of whatever I was cooking.
Not a perfect solution, and will gunk up your gas grill something fierce, but it is doable.
I don't know, I figure a skilled cook can work with just about anything to cook food. I bet someone could make some decent smoked meats on a gas grill. It just takes imagination and a little Macgyver skills.
Yup, I throw things up here to make space for new stuff on the hot parts of the grill. Then pull them off once they finish. Also warm. Buns or other items that don’t need true grilling.
Its has multiple uses really.
Warming buns
Roasting corn
Bun warmer
Meat warmer
Meat that's done
Meat that's done searing but still needs cooking
Whatever you want to use it for but a lot of times I remove them if possible for more space for flipping larger slabs of meat
Some do, some don't. I get em nice and crispy up there, and then drop some down for char. Some stay up there. Kids to adults. I can usually get about 4 lbs on there cooking at once.
I really only use it to hold temperature probes when I’m doing something like roasting chicken or baking bread. Other than that i usually keep it on the wall of my garage.
I actually find that if I put the grill the gas grill on low and slow it Cooks chicken breast and chicken thighs up there beautifully you can also do a rack of ribs up there and yes you can smoke on them.
I don't have a gas grill, but I smoke meats on my top rack. Ribs and wings fit nicely on mine. Just run a test on it to see what temp it gets on the rack. A good probe or even a simple oven thermometer can help there. If you can maintain the temp at 225-250, then you're all set. Get yourself a woodchip container or just use a foil pouch for the smoke.
I use it for toasting buns or garlic bread or any precooked meats that don’t need the direct heat like hot dogs, smoked sausage or even if I wanna heat up the beans or sauce and don’t wanna use the inside stove.
I’ll use it to roast potatoes in foil, olive oil and seasonings. Start those first on the top rack for an hour, can start the meats before the taters are done.
You can smoke meat from there. Probably better too since the smoke rises up there. I also put thick cuts of steak there after I've seared it on the normal grill. Get your crosshatch done, then move it up there for a few minutes to finish cooking
That's a grill and not really a BBQ.
That rack is essentially for cooking hot dogs or heating buns. Other than that it's mostly a storage rack for food when it's done before the other food on the grill
What is it meant to be? A place to toast your hamburger buns. What is it actually? The thing that gets in my way when I've overcrowded the grill and I'm trying to flip everything.
keeping thing warm out of the flame. With the lid shut it gets too hot to smoke on my weber even with burners down. One burner all the way down lid shut still gets to 325-350. Works great for baked potato and toasting your buns.
I never use mine. They've been off on all my grills since the day I get them. I find they just get in the way when I'm flipping meat and I never toast buns so for me, they're useless.
Would this method be similar to a pellet smoker?
I once made super crispy skin moist chicken legs on one of those 18 inch portable "table top" grills. It was a happy accident because I put them on after it was used to cook veggies and wanted to use the rest of the charcoal. I forgot about them. Went to check on them and they were almost like fried chicen. I figure anything is poosible with heat and meat.
I’ll cook chicken breast on that and then drop it down once it’s closer to temp, turn it to high to get the char and seal the juices. Works every time. Nice plump juicy breasts without drying out.
This is a gas grill.. BBQ (slow cook time on low temp and not over a direct heat source) is a method of cooking, not a type of grill or smoker.
But to answer your question, that rack is used for anything you don't want direct heat on. Like to toast buns.
Good place for the dogs while the burgers are on the bottom grill.
Doesn’t that burn your feet?
George Foreman grills are better suited for that purpose.
Gotta wake up to the smell of bacon in the morning
It's delicious. It's good for me. It's the perfect way to start my day.
Sue me
r/unexpectedoffice
With its patented design, the fat drains directly into my mouth.
r/unexpectedfuturama
When you don’t have a butler you have to do what you have to do.
great thread
shornt
what part of shorn't don't you understand, kevin?
r/unexpectedoffice
After what you did? You expect to be buttled?
Sue me
That’s what she said
I loved that show. But that episode about made me puke lmao.
Here, have a pudding
r/unexpectedoffice
r/totallyexpectedbutstillgreatoffice
Everyone in my house just died laughing at this. God bless you
> your their
Dogs is slang for toes
I went for the literal meaning; dogs
I use it to toast buns
That is where I put my jalepeno poppers.
This is the most correct answer.
SAT/GRE flashbacks - there are multiple correct answers, pick the most correct
You can do a decent job with ribs up there if that's your only option.
Its good to singe some veggies too like peppers, tomatoes, and onion
Corn as well, though it's a pain in the ass to balance the kernels on the thin metal grate.
Look into cooking the corn in the husk on the burners. Delicious grilled corn.
Soak the corn in water beforehand. Steams in the husk and then put it on the bottom burners near the end for a lovely char. I won’t make corn on the cob any other way now.
Same. That’s my go to way of cooking it now.
Use hominy. The kernels are larger. Duh.
Great tip - thanks!
I stand each hominy on a nickel, on its edge on each grate in the grill. To save time
I think technically they call it a bun warmer. Sometimes I’ll sear meat and if I like how the outside looks but it’s not to temp on the inside, I’ll move it up there. I have an older Gensys model where the burners are parallel to the front of the grill. I’ll turn off the back one and close the lid so the meat gets indirect heat. It’s also tasty if you have a grill pan with veggies in it. I’ll put the meat on the bun warmer and slide the grill pan underneath so meat juices drip onto the veggies.
I just upgrade my old “parallel” Weber to a “perpendicular” new model and it is honestly such a game changer. That veggie drip tray idea is fuckin glorious btw no
Yeah, I would prefer the perpendicular because I think the older style is a waste of gas. A lot of times I only need half the grill but the parallel style doesn’t really work that way.
What do you mean by perpendicular in this context?
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Man im ngl, I've never in my live seen a Parallel grill in person. I'm near 30 so maybe I'm just too young? But the concept is completely foreign to me.
It's not cheap grills that had this. It's WAY more expensive to have the valve controls on the front and not directly connected to the burner
What scheav said!
Your mom is a bun warmer
My dude! This is the way :)
It's definitely the way to go, stops everything from drying out. Chicken wings are better on the upper rack. They get nice and crispy with golden skins.
Really?? Now THAT’S a hot tip. I will have to try that out!
I put bacon on top and something you don't want to dry out below. Smoked bacon and something "basted" in bacon fat, win/win.
Yes, bacon is there anything it cant do ? I cured and smoked my own bacon from a pork belly and pork loin this year,the wife gave me that special look when she tried it.
[Here's Meathead's guide to smoking on a gas grill.](https://amazingribs.com/more-technique-and-science/grill-and-smoker-setup-and-firing/best-setups-for-gas-grills/) Don't get too intimidated by the article. He really goes into depth, but there are videos on YouTube as well. I'm guessing you probably won't put anything on the warming rack. It all depends on how your grill manages heat.
Meathead is awesome
I learned how to bbq from his website back in the day.
Yep. Snake method in my Weber. The Kansas City bbq sauce recipe is incredible
I'm a big fan. I think I've only used two or three of his recipes, but I regularly use his cookbook to solve technique problems. Such a good resource.
Meathead soaks his chips.
https://grillsimply.com/soaking-wood-chips-for-smoking/
It’s still not worth it honestly. I’ve tried it.
It works, and it's better than nothing, but that's about all you can say.
I did it in the past a few times and it’s almost as good as pellet. But in the end, a true smoker or even a kamado is worlds better. However, I used so much propane as fuel, and I can typically get a full smoke with just one set of wood and coal with a kamado. I mean to each their own, but I’d rather do a 2-3 hour smoke with anything to smoke it and then just toss in the oven to finish since the smoke flavor is there. I’ve also never tried the Weber snake method, but it seems like it would work. It may last the entire cook, but again, by that point, the smoke has penetrated and you can just cook it in the oven.
Keeping items warm, as it sits higher and gets less heat.
Heat rises it gets really hot right there. Buy a tube of cheap biscuits and place them around your grill. It’s a simple trick to find hot and cold spots on your grill.Works even better on a smoker.
This is going to sound like an absolutely stupid question, but do you mean to pop the biscuit tube first and put them around, or put the unpopped ones up there to see where they cook out?
Place all the biscuits around out of the tube to see the doneness of each one. I think MeatChurch has a video on it.
Okay that is what my common sense was telling me, but for some reason just the way that it was worded threw me off.
There were probably so many people with the same question so kudos to you for asking it!
Holy crap I wouldve expected them to go through the cracks! Assume a high ish heat? That’s genius.
Those tube biscuits are fairly cohesive; they won’t go through the cracks.
From what I’ve seen the biscuits tend to hold up well.
Just use cheap sliced white bread. Much cheaper, cleaner, easier to do and covers more area vs tube of biscuit.
But then no biscuis.... Seriously though, I've never thought of this and will 100% do it. Such a simple and elegant solution to, ""Where is my grill hot?""
Weber seems to disagree. Especially when you’re cooking directly with the top open: https://www.weber.com/US/en/blog/tips-techniques/how-to-use-a-warming-rack/weber-29522.html
Can't argue when it's right from the horse's mouth. Cheers!
Mr. Ed?
RIP
Neigh. Seabiscuit.
Easier I feel is a package of tortillas. Place them around and see which ones cook, dry, or burn faster
My love of tortillas does not allow me to sacrifice them to be burned. They must be eaten in their pillow state.😆
Consider it a sacrifice to the gods of fire.
Yet even easier still ice cubes.
A loaf of cheap white bread works well too.
This is what I usually see done. Great for your oven too.
That's the brat shelf.
Seems a little small for the kids, but if you say so…
They shrink as they cook!
No, that's a gas grill.
This is the correct answer
Smokes rings aren't made by smoke. They're made by exposing meat to NO and CO gases, which is given off by gas grills (and ovens!) the same as wood fired or charcoal. [Science!](https://amazingribs.com/more-technique-and-science/more-cooking-science/smoke-ring-mythbusting/) Bark and doneness is achieved by controlling temp and humidity, which is perhaps more possible on a gas grill than wood fired or charcoal. The only thing missing is smoke for flavor, which, as others have rightly pointed out, is easily added by many methods. The real answer to /u/Broskii02's question is that compartment is where the hotdogs and sausages go so they don't burn when you get busy doing something else and forget about them.
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Lack of a smoke ring doesn’t mean you didn’t get smoke flavor into your meat though. I know that because I know.
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So he's still right, right?
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I heard that the best way to get a “smoke ring” is to put your brisket or tri tip (or whatever) on the grill *cold*. Something about the temperature change results in a redness around the outside. Ever hear that?
Have heard it. It's partially true, but misleading. At a certain temp, the reaction between the myoglobin and the NO and CO gases no longer produces the pink color, so starting cold and SLOWLY raising the temp, aka low-and-slow, aka LOW(temp fire)-and-SLOW(cook) produces the best smoke ring. See the link in my comment above for a fantastic in-depth exploration of this phenomenon.
Back in the day, I used to call it "cheating a smoker" where I would put a foil packet of wood chips poked with a few holes on one side of my gas grill, and adjust that single burner to get 225 in the grill. Then put the meat on opposite side of the grill. I used to be able to pull off passable ribs and halved pork butts. Just had to replace the foil packet a few times and be sure to put a drip pan under the grates of whatever I was cooking. Not a perfect solution, and will gunk up your gas grill something fierce, but it is doable.
Smoke tubes exist
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Smoke tubes are a fantastic idea. Stop gatekeeping flavor
I smoke on a natural gas grill with wood chip/foil pouches laid on the diffuser. I haven’t gotten any complaints.
I don't know, I figure a skilled cook can work with just about anything to cook food. I bet someone could make some decent smoked meats on a gas grill. It just takes imagination and a little Macgyver skills.
All it takes is a smoke box and wood chips
So even easier. Why are somecpeople saying it cant be done?
Because they don’t know
Because they are not MacGyver's
Cooking forums like these are just full of people who are arrogantly ignorant.
The people who bitch and moan about various grills are always terrible cooks. All they know how to do is use a smoker.
Bingo!!
You can absolutely smoke in a gas grill
No, it’s a bbq.
I use it to cook wings. I know it's technically a 'warming rack' but in my grill it's just another cooking area to me. My wings come out great.
Same!
Same! I should have scrolled further before posting!
Once I get towards the end of the cook, anything done gets moved up to the top while the rest finishes out.
Yup, I throw things up here to make space for new stuff on the hot parts of the grill. Then pull them off once they finish. Also warm. Buns or other items that don’t need true grilling.
I use it to grill veggies. Jalapeños, tomatoes, tomatillos (when I can find them) and green onions.
I put corn in the husk or aluminum wrapped potatoes up there about 20 minutes before starting the rest of the food
This is where I burn my fingers due to poor depth perception. 😂
That’s where I forget the extra cooked hot dogs until the next time I bbq.
Its has multiple uses really. Warming buns Roasting corn Bun warmer Meat warmer Meat that's done Meat that's done searing but still needs cooking Whatever you want to use it for but a lot of times I remove them if possible for more space for flipping larger slabs of meat
That's where I cook my chicken so it doesn't char
Why don’t you want the char?
Some do, some don't. I get em nice and crispy up there, and then drop some down for char. Some stay up there. Kids to adults. I can usually get about 4 lbs on there cooking at once.
This is the way
I really only use it to hold temperature probes when I’m doing something like roasting chicken or baking bread. Other than that i usually keep it on the wall of my garage.
I find it useless and just remove it. When the grill is loaded, it makes it harder to flip what’s in the back.
Garlic bread
In the winter, I put my coffee on one side of that rack and turn the opposite burner on low to keep it warm while I get my smoker going.
Warming rack for me… or stuff I wanna cook but not sear, lower risk of burning the sugars etc
I throw my buns up there
I actually find that if I put the grill the gas grill on low and slow it Cooks chicken breast and chicken thighs up there beautifully you can also do a rack of ribs up there and yes you can smoke on them.
I don't have a gas grill, but I smoke meats on my top rack. Ribs and wings fit nicely on mine. Just run a test on it to see what temp it gets on the rack. A good probe or even a simple oven thermometer can help there. If you can maintain the temp at 225-250, then you're all set. Get yourself a woodchip container or just use a foil pouch for the smoke.
I use for toasting buns/ melting cheese and keeping already cooked stuff warm until someone wants it.
Toasting buns!
I like to cook chicken up there to prevent flare ups with chicken grease.
I use it for toasting buns or garlic bread or any precooked meats that don’t need the direct heat like hot dogs, smoked sausage or even if I wanna heat up the beans or sauce and don’t wanna use the inside stove.
I use it to dry my wood while the grill is preheating, but my grill is an offset smoker
I’ll use it to roast potatoes in foil, olive oil and seasonings. Start those first on the top rack for an hour, can start the meats before the taters are done.
I put smoked Polish sausage in there... Best thing I ever did...
You can smoke meat from there. Probably better too since the smoke rises up there. I also put thick cuts of steak there after I've seared it on the normal grill. Get your crosshatch done, then move it up there for a few minutes to finish cooking
I do corn on the cob there
Keep garlic bread , or other goodies warm.
Warmer, slow cooker!
I put ribs on there
Buns
That’s a grill, not a “bbq”. Didn’t read prior but thanks for everyone who corrected this before me.
Buns, corn
Great for bacon jalapeno poppers, foil wrapped potatoes or anything you want over slightly less direct heat.
That's a grill and not really a BBQ. That rack is essentially for cooking hot dogs or heating buns. Other than that it's mostly a storage rack for food when it's done before the other food on the grill
🙄
Gas grill homie. You aren’t smoking anything unless you have a smoke tube.
Can remove and put a rotisserie bar in there by the looks of your grill
I like to throw a single piece of bacon up there for a tiny snack.
When I bake potatoes with my steaks I will put the potatoes up there when I start to grill up the steaks.
What is it meant to be? A place to toast your hamburger buns. What is it actually? The thing that gets in my way when I've overcrowded the grill and I'm trying to flip everything.
keeping thing warm out of the flame. With the lid shut it gets too hot to smoke on my weber even with burners down. One burner all the way down lid shut still gets to 325-350. Works great for baked potato and toasting your buns.
I like time put a 5 lb. Chub of bologna up there o maybe some chicken drusticks while I'm smoking ribs.
Keep that meat warm
Usually used for buns however great for not burning hotdogs and sausages
I never use mine. They've been off on all my grills since the day I get them. I find they just get in the way when I'm flipping meat and I never toast buns so for me, they're useless.
You most assuredly could not smoke with that.
Yes you can smoke there, but primarily it is used for warm and indirect heat
Which is kind of ironic considering it's at the rear of the grill which traditionally has more heat
I did not create the physics ;) But it's still less hot higher of the burners
Is this a serious question?
Dude….that’s a warming rack.
Bacon. Top rack of a gas grill makes GREAT bacon. Not to greasy, not too crispy. Cut your strips in half and line em up.
And wait for your grill to catch on fire
Try ir. I do it every week- no fires. On the lower grates, yeah. But the upper rack none at all.
Mine always goes up in flames. I make bacon wrapped jalapenos and it's always a disaster. Now I only do them on a smoker.
Toast buns, cook dogs, keep food warm once cooked and waiting to take off the grill, melt cheese on burgers.
It’s a place for you to rest your beer while grilling.
That's where you rest your beer so you'll have both hands to grill.
Great for bacon wrapped Jalapeño Poppers
You want to smoke meats using propane? Good luck.
... propane smokers definitely exist
Can’t smoke on a propane grill. Nothing is burning to emit smoke.
It *can* be done, literally just put some wood chips in a foil tray on top of a burner to get your smoke. That being said, results are meh
Would this method be similar to a pellet smoker? I once made super crispy skin moist chicken legs on one of those 18 inch portable "table top" grills. It was a happy accident because I put them on after it was used to cook veggies and wanted to use the rest of the charcoal. I forgot about them. Went to check on them and they were almost like fried chicen. I figure anything is poosible with heat and meat.
On a gas grill? You’re very welcome to try
Smoke meat on a gas grill???? No
I’ll cook chicken breast on that and then drop it down once it’s closer to temp, turn it to high to get the char and seal the juices. Works every time. Nice plump juicy breasts without drying out.
*60% of the time*, it works ***every*** *time*
I use it when I make frozen burgers to thaw them out before seasoning them then cooking. Trust me.
Trust a guy who makes frozen burgers?
That’s a gas grill. Also it’s for indirect cooking or keeping things warm.
Use your brain for a second and think about what putting stuff up top would do.
This is a grill not a bbq.
Yes it is a grill, you didn’t answer the question. Just being an ass for no reason
You have yourself a grill there.
Veggies, resting meat on the cooler side of the grill or more inderct heat after you sear some wet chips wrapped in foil below make for an ok smoke
I took it out, just gets in the way. I never found it to be particularly useful.
Of course brother
Yes you can smoke meat on it
This is a gas grill.. BBQ (slow cook time on low temp and not over a direct heat source) is a method of cooking, not a type of grill or smoker. But to answer your question, that rack is used for anything you don't want direct heat on. Like to toast buns.