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.

If you enjoyed this post or found it helpful, I’d be very grateful if you’d help it spread by emailing it to a friend or sharing it on Twitter or Facebook. Thank you!

1 comment

  • Kate Davenport

    Thanks for advice on smoking on a gas grill, exactly what I was looking for. Love your products, especially ground pounder, I put it on everything!

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