Many grill owners are confused to smoke on a weber gas grill. They use their gas grills for pretty standard foods like burgers, sausages, and chicken, but there are those who like to get a little more adventurous and try smoking on their gas grills. So this article is written about several ways to solve the question.
True smoking is best achieved on one of our Smokey Mountain Cookers. They were designed specifically to be able to hold low temperatures for long lengths of time, but there’s no reason you can’t add some of that awesome, smoky flavor to the food on your gas grill, and it’s pretty simple to do.
If you have bought smoker box; smoking woods; and cedar planks, it will make smoking on a gas grill easier. Next you could follow the tips:
- Start soaking wood chips in water (check the recipe for the amount you’ll need). They should soak in water for at least 30 minutes or else they are likely to light on fire and give you more flame than smoke.
- Start the grill by preheating your grill for 10-15 minutes on high and then brushing the cooking grates clean using a stainless steel grill brush.
- Add wood chips to your smoker box. Using long-handled tongs, open the lid of the smoker box. Grab some of the soaked wood chips with the tongs, let the excess water drain off, and drop the wood chips into the smoker box.Spread out the wood chips so they cover the bottom of the box, directly exposing as many chips as possible to the burner below.Continue to add as many wood chips as the recipe suggests. Close the lid of the smoker box. Close the lid of the grill and wait a few minutes for smoke to pour out of the grill. Now it’s time to lower the heat of the dedicated burner under the smoker box to medium or low so that the wood will smolder slowly.
- Start smoking your food.Arrange the food in the middle of the cooking grate, over the unlit burner(s). Close the lid as soon as possible and let the food cook.Controlling the temperature of a gas grill is not a matter of opening and closing vents, it’s simply a matter of turning knobs. In most cases you will adjust one or two of the main burners during cooking, though if you want to smoke at very low temperatures (below 250°F), turn off all of the main burners and use just the dedicated burner under the smoker box for the heat.
Keep in mind that most of the smoke will accumulate around the smoker box. The closer your food is to the smoker box, the more smoke flavor it will absorb.