December 29, 2017

Smoking On a Gas Grill (Its Not Hard We Promise) Updated July 2018

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 faux 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 favourite 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 Hot Tips

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 Hot Tips

If the grill didn't come equipped with a smoker box you can make your own. Using an aluminium 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.

Charlies Hot Tips

Decide whether you will use the Texas Crutch Method or not before starting your cook. 

It can be difficult to get a smoke ring using this method but we have managed a few times.

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. 

Dry- Rubbed Smoked Beef Brisket


Dry-Rubbed Smoked Beef Brisket

Servings 4
Author Charlie


  • 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


  1. 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.
  2. The day you want to cook the meat ensure you have plenty of propane and that you have soaked your wood chips
  3. Make sure you place a drip pan under the grill grates, the last thing you want is a flare up!
  4. Fill your smoke draw with the smoked wood chips.
  5. 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!
  6. 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.
  7. Remember to add more wood chips to your smoke draw every 30 minutes.
  8. 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.
  9. 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.

Final Thougths

Who would have thought! That little tray could turn your gas grills to bloody delicious gas smoker!

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 favourite 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?


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