The Basics Of Smoking On A Gas Grill

This is a follow up to an earlier blog post on “How To Smoke On A Gas Grill”

Let’s face it, sometimes you just want to smoke your meat.  That can be a problem if you just have a propane grill.  Not to worry, we’ll breakdown how to smoke meat or other food on your gas grill.

We do recommend investing in a dedicated smoker if you plan to cook a lot of barbecue, but if all you have is a gas grill, this one’s for you!

The Basics

Light 1 burner to medium heat – leave the rest of the burners off

For the smoke, you can create your own aluminum foil pouch or you can buy a smoke tube (or smoke box) and fill it with pellets or wood chips

What wood to use? Alder wood, apple and cherry produces a delicate flavor as does pecan. Hickory and oak are more assertive. Mesquite is strong and full-bodied and is really only suitable for beef brisket.

If you are smoking something that will take several hours, add a handful of new wood every 30-45 minutes.

Stabilize the grill: The temperature range for smoking is 230°F to 250°F.

Place the meat (or whatever you are smoking) on the unlit side of the grill.  

Keep the lid closed and smoke until done!   Use both a timer and an instant read thermometer to tell when your food is done cooking. Here is a good site to get times and temps of popular smoking meats

It’s really that simple!  Try it out and let us know what you think.

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