Smoking food is no longer reserved for those of us with charcoal grills, or dedicated smokers. Just because you only have a gas grill doesn’t mean you can’t smoke with it. I’ll show you how to easily smoke with a gas grill.
As a big time griller, I have all sorts of different grills for different purposes, but I know not everyone does. You have a gas grill, but you’d love to smoke some foods; guess what, it is no problem.
It is actually very easy to smoke using a gas grill. If you’re lucky you might have a grill that has a slide out smoker box. Some grill models come with this smoker drawer that you pull out and fill with wood chips. Just follow the manufacturer’s directions on your specific model and you’ll be smoking with your gas grill in no time.
However, if you’re like me, your gas grill doesn’t have a smoker box. It doesn’t matter; you still can smoke with it. What you need to do is make a smoker pouch.
- Soak your favorite wood chips for an hour or so.
- Using a sheet Heavy-Duty Aluminum Foil, place a handful or two of soaked wood chips in the center.
- Fold all sides up to make the pouch. You’ll want to double-fold at the edges to create a better seal.
- Using a knife, poke several holes on the top side of the pouch.
- Place the pouch under the grate directly over one of the burners.
- Heat the grill on high until you see smoke, then adjust the temperature to the level you want to cook at.
Pretty simple huh? If you can fold aluminum foil into a pouch you can smoke on your gas grill. Now, if you are smoking large cuts of meat or even a turkey you’ll want to make a bigger smoker pouch. Just add several handfuls of soaked chips to a larger sheet of foil. Another option is to use wood chunks. With wood chunks you can just place them under the grate directly over a burner just as you wood with the smoker pouch.
Now you have no excuse not to try smoking, since now smoking on a gas grill can easily be done.
{ 16 comments… read them below or add one }
That is brilliant! Thanks so much for finding me on Foodbuzz. I look forward to reading future posts!
Thanks, I appreciate your comment!
I’ve often heard about this but never tried it. Does the outdoor temp determine success? Or should I wait until winter is over? Saw you on foodbuzz. Site looks good.
No need to wait until winter is over. I smoke foods year round, and we have some pretty cold winters here.
With that said, you will need to keep a closer eye on your grill temperatures. The nice thing about using a gas grill is you can monitor and adjust your heat level a lot easier than with a charcoal grill or smoker.
I don’t have a gas grill, but I read of a similar method to smoke on a stove grill and I’ve never done it yet. Wondering if you have? So far, I’ve been getting my smoked flavor using a smoked salt as in your previous post.
I’ve never done any indoor smoking on the stove. I know that you can find some cast-iron stove top smokers that I hear work pretty well.
I can’t wait to pass this info to my hubbie, he’s the grill master at our house. Might have to wait for warmer weather though, our deck is buried under two feet of snow!
I want to soak my own wood chips! I want to smoke my own ham! I have no excuse not to! Oh, wait, I live in central NY. Maybe on the roof?
A stove top smoker is a good solution for someone who cannot smoke foods outdoors.
Thanks for the tip! I will try it this weekend.!
I’ve always been intimidated by the smoking technique but I must give it a try!
I’m glad I found your blog
You gave me something new to follow. I look forward to future posts!
Love, Mel at bouchonfor2.com
I would like to use Apple pellets, do I soak these like I would the wood chips?
Thank you!
You could soak the apple pellets if you wanted, but soaking is not necessary with pellets.
I want to try smoking eels. How long does it take? how does one determine when a product is done?
Hi Rudy, to be honest I have yet to try smoking eels. Depending upon whether you are smoking on a weber style grill, or a smoker the times will vary. Also the size of the eels comes into play. I’m assuming you are wanting to hot smoke the eels. I’d probably start with the smoker at 200 – 225 F and guesstimate around and hour or so. I’d check it every 20 minutes to see how it is progressing. I’d imagine like fish it should be firm to the touch when checking for doneness.
Your best bet it just to test. Go into it knowing that it might not turn out perfect the first time, but you’ll learn something for the next time around.
-Tom
Thanks for letting us “Gas Grillers” know there is a way to smoke!!! I have this Texas Brisket recipe I’m dying to try. But am so confused about meat cuts. Has anyone substituted a Top Round London Broil for a Beef Brisket? All the Briskets I can find by me are brined. The recipe calls for a low slow cook, but I am afraid with a London Broil I’ll have shoe leather.
Thanks!
Kerry