How to Set Up Your Gas Grill For Smoking

Ribs, chops, chicken, salmon fillets, pork butt … the list of things that taste amazing smoked goes on and on, and you don’t have to miss out because you don’t have a dedicated smoker. Although gas grills aren’t set up to smoke food to the same level they still work just fine for someone just getting into the idea, or who just wants to smoke the occasional thing.

Before you do anything – check your gas supply. If you use propane it would be bad news to run out halfway through smoking that delicious food!!

Step 1 – Get the temperature control thing down

Smoking on a gas grill means creating a dual zone space, with one side hotter and one cooler, to avoid burning or over-cooking your meat. This usually means using burners to heat only one half of the grill. If you have only two burgers this is easy, but if you have more you need to experiment beforehand to learn which will produce the desired heat level in the right place. The heat on the cooler side where you place the food should be a steady 225-250°F. [Use a proper digital thermometer for this to make sure the reading is accurate.]

Fill an aluminum pan with water and place it between the food and gas burner – this keeps the heat stable and also adds a little extra flavor to the meat, but do be careful not to let it boil and steam your lovely food! (If the oven is at 225°F it should be fine.)

Step 2 – Get ready to make some smoke

You can use wood chips, chunks or pellets, but they all need a different set up. Wood chunks can be placed on the burner if it has a designated barrier for this purpose – and it can then be left to slowly smoke away. Chips and pellets can be used in a smoking box (if your grill has one as an accessory).

If not don’t worry, there are things you can pick up to get the same effect, like a pellet tube smoker. After filling with the wood pellets and lighting it this will burn for around four hours. If you prefer wood chips you can buy a stainless steel smoker box which you fill and put onto the burner. If you want to DIY it there are people who simply put some chips or pellets in an aluminum foil tray or package. [Tip for new smokers – start with fewer chips or pellets then adjust for the next time after experiencing the depth of smoke you got.]

Add meat

Place the food on the cool side of the grill, as far from direct heat as you can then close the lid and leave it alone for the recommended smoking time. [Chicken, ribs and salmon take around 2-3 hours, longer for pork butt.] Seriously, resist the urge to keep peeking into the grill, as lifting the lid will interfere with the smoking process.

That’s it; you are now good to go.