It took me a while to realize that our gas grill that we use for the everyday grilling of steaks, vegetables, and fish, can be transformed into gas smokers!
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 for creating a gas smoker then I will dive into one of my favorite recipes to try with this technique.
BBQ Problems Solved
1. Chewy Meat? No Way!
Due to the high temps you need for this recipe, my go to gas grill 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!
To get smoking on your gas grill you going to have to;
- Check if you have a smoker box inside of your unit
- Have purchased a smoker box attachment
- Or you see below for a homemade version.
Once you have the above sorted, follow the steps below and you will be creating those delicious smokey flavors in no time.
- Make sure you soak the wood chips for at least 30 minutes. If you don’t do this they won’t smoke.
- Before putting the wood in your smoker make sure you drain the excess water then drop then in your smoker box.
- Close the smoker box and grill lid and wait for it to begin smoking.
- 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.
- Add more wood chips every 30 minutes to ensure the smoke is consistent and constant.
- Aim to keep the temperature between 220 and 255 degrees. You need to have a thermometer for this, I would recommend checking out the best digital meat thermometers
- 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.
- After all this work, you want to cut and serve this bad boy well. Make sure you pick up one of the best carving knifes to do it justice!
Charlies Tasty Tip!
Cooking for someone who isn’t a fan of beef? Never fear, I have cooked for all types of guests. One dish that I find never disappoints is my smoked pork tenderloin recipe. The wife and kids bloody love it!
Dry-Rubbed Smoked Beef Brisket
- 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.
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 favorite product you can use in an unusual way?
Still Hungry For More?