It took me a while to realise that our gas grill that we use for the everyday grilling of steaks, vegetables, and fish, can be transformed into a fake gas smoker!
In our particular model, there is a special slot in which one can add wood chips in order to induce smoke, this was a bloody revelation!
Find out some of my quick tips below then I will dive into one of your favorite recipes to try with this technique.
How To Smoke Meat On A Gas Grill (It's Not Hard We Promise)
To get smoking on your gas grill you going to have to make sure you either a smoker box inside of your unit or have purchased an attachment or see below for your homemade version.
Step 1: Once you have the above sorted, follow the steps below and you will be creating those delcious smokey flavours in no time.
Step 2: Make sure you soak the wood chips for at least 30 minutes. If you don’t do this they won't smoke.
Step 3: Before putting the wood in your smoker make sure you drain the excess water then drop then in your smoker box.
Charlies Smoking Hot Tip
Whether smoking on gas, charcoal or pellets, only open the lid when you have to. Doing so adds oxygen to the wood, increasing the temperature, while also releasing precious smoke.
Step 4: Close the smoker box and grill lid and wait for it to begin smoking.
Step 5: Once the grill is ready, adjust the flame to a low/medium heat. Then place the meat over the unlit burners and close the lid.
Charlies Smoking Hot Tip
If the grill didn't come equipped with a smoker box you can make your own. Using an aluminum pan, cover it with foil. Before you place your smoker box on the grill, poke holes in it for ventilation.
Step 6: Add more wood chips every 30 minutes to ensure the smoke is consistent and constant.
Step 7: Aim to keep the temperature between 220 and 255 degrees.
Step 8: The internal temperature you need to reach can depend on what cut your smoking. We recommend this guide, to know when your meat is finished.
Charlies Tasty Tip!
Cooking for someone who isn't a fan of beef? Never fear, I have cooked for all types of guests. One recipe that I find never disappoints is my smoked pork tenderloin. The wife and kids bloody love it!
Dry- Rubbed Smoked Beef Brisket
Dry-Rubbed Smoked Beef Brisket
This smoked brisket will impress your guests with minimal effort.
- 2-3 bags worth of mixed wood-chips for smoking
- 1- 2 litres of water
- 5-10 lb beef brisket
- .5 cup of brown sugar
- 10 cloves of garlic
- 1/4 cup of salt
- 1/4 cup of black pepper
- 1/4 cup of granulated garlic
- 1/3 cup of paprika
- 1/3 cup of dry mustard
- 4 tablespoons of dried thyme
- 4 tablespoons of ground Cayenne red pepper powder
- 2 tablespoons of ground all-spice powder
- Combine all the dry ingredients in a bowl, once you have given them a good stir, feel free to include more or less of your favourite spices. Next, use all the dry rub to cover the brisket and give it a good rub, you want a thick layer on the brisket. Seal the brisket in a large container and let it sit in the refrigerator for a minimum of 6 hours.
- The day you want to cook the meat ensure you have plenty of propane and that you have soaked your wood chips
- Make sure you place a drip pan under the grill grates, the last thing you want is a flare up!
- Fill your smoke draw with the smoked wood chips.
- Here we will use the indirect heat method, turn on your left and right burners on and place your meat in the middle of the two, you don’t want any direct heat. Close the lid and let that puppy smoke away at this point!
- You will want to allow one hour per pound of meat. So don’t be fooled if it starts to look finished before that, you want to ensure that the internal temperature is between 190 to 200 degrees.
- Remember to add more wood chips to your smoke draw every 30 minutes.
- Place a tray under the grill grates in order to collect the beef drippings. Turn on your indirect burners to medium-heat (we do not want any heat from the grill directly under the beef brisket) and get the smoke brewing. Place your meat on the grill, close the lid, and let the puppy smoke up the beef brisket.
- Make sure you allow the brisket to rest for at least 20 – 25 minutes before cutting it. This will allow the tasty juices to settle. After this time do what you please with this delicious hunk of meat.
BBQ Problems Solved!
1. Chewy Meat? No Way!
Due to the high temps you need for this recipe, my go to smoker is the Weber Genesis, it hold those temps long and strong. The last thing I want is to get chewy brisket! I don't think I could ever live that one down!
2. Another Trip to the Gas Station?
You know that sinking feeling as light up the BBQ... "Is my propane tank empty?" Well I used to get that all the time, until I converted my BBQ to natural gas. I used a natural gas conversion kit, it was the best bloody choice have made plus natural gas is waaaaaaay cheaper!
Who would have thought! That little tray could turn your gas grills into one of the best gas smokers!
I love a good a multi-functioning product especially an expensive one like a grill.
Since I shared this little secret with you I will also let you in on my favorite recipe! The family and I absolutely love, brisket tacos with guacamole and feta or smoked turkey with pomegranate molasses and sweet potato mash.
What your favourite product you can use in an unusual way?
Charlies Smoking Hot Tip
If you want to get serious about smoking. and not fluff about trying to convert your grill. I have put together my recommendations for the best meat smokers of 2018. This list has been personally tested by me (& tasted).