Most grill owners use their gas grill BBQs for basics like burgers, sausages, and chicken. But you might want to get a little adventurous and try smoking a steak in it.
The question is, is this possible?
Yes!
While it’s quite easy to smoke on a gas grill, we still recommend getting a dedicated smoker if you plan to cook large batches of food.
Also, fair warning: gas grills are not designed to smoke meat, because the gaps around the lid and burners allow heat to escape easily. You’ll be able to serve a decent meal, but it won’t be the same as food cooked in a smoker.
But if you don’t mind a little variation, there’s no reason why you can’t add some of that awesome, smoky flavour to your food on your gas grill BBQ.
Want to know how? Let’s dive into the three ways to smoke food on a gas Weber BBQ.
1. Use a Smoker Box
Weber makes a smoker box designed specifically for smoking on gas BBQs. It’s effective, easy to use, and widely available, so you should have no trouble finding it.
To use the smoker box, start with selecting your preferred wood chips- the key to flavour in your smoked dishes. Popular choices include:
- Hickory
- Mesquite
- Applewood
Remember to soak your wood chips in water for about 20 minutes. This allows them to smoulder and release a steady stream of smoke, rather than burning up quickly.
Once your wood chips are soaked, drain them and get your smoker box ready. Place the smoker box directly on the cooking grates of your gas grill. Fill it with the soaked wood chips, then close both the lid of the smoker box and the grill.
Turn on your gas grill and set it to medium heat. It usually takes about 20 minutes for the wood chips to start smoking, at which point you’re ready to start cooking. Put your food on the grill and let the smoke work its magic.
Now, different wood chips produce smoke differently. If you notice them burning out but want more smokiness, simply lift the lid of the smoker box carefully and add more soaked wood chips. Continue cooking till your food is done to your liking.
2. Create an Aluminium Smoker Box
If you don’t have a smoker box, you can easily create a makeshift one with a simple aluminium foil pan.
Put your pre-soaked wood chips in the pan and cover it tightly with aluminium foil. Use a fork or a small knife to poke several holes at the top. These will allow the smoke to escape and flavour your food.
Next, place the foil pan directly on the Flavouriser bars located above the burners. Be sure to position it towards the back of the gas grill and over an unlit burner to prevent the wood chips from burning too quickly.
Next, replace the grates and turn on your gas grill BBQ, setting all the main burners to high. Preheat the grill with the lid closed for about 15 minutes.
After the preheating phase, adjust the burners to the desired heat setting based on what you’re grilling. For instance, it’s best to cook fish and chicken on low to medium heat to keep it from overcooking.
We recommend keeping an eye on your smoker box just to be on the safe side. Also, try not to open the box too much to preserve as much of the smoke as possible.
3. Use a Plank
We’ve saved the best for last! Smoking your food on a wooden plank does more than give it a strong flavour: it also infuses dishes with aromatic undertones hard to achieve with other methods. This technique is commonly used to smoke fish like salmon, but you can also grill mushrooms, smoke cheese, and cook meat/poultry on a plank.
Here’s how to do it.
- Soak the plank in water for at least an hour before grilling. You can weigh it down with canned goods to keep it completely submerged.
- Once soaked, place the plank over a preheated grill. Use a setup that has ash-covered coals or pre-heated gas burners. The plank should be positioned directly over the heat initially until it starts to char and you hear it crackle.
- While your plank is getting ready, sear your chosen food items (like salmon fillets or thick slices of cheese) on the main grill just long enough to form grill marks.
- Next, transfer your food to the preheated plank. Shift the plank to a cooler part of the grill to cook over indirect heat. Cooking directly over the fire could cause the plank to ignite or generate excessive smoke.
We recommend you watch over the gas grill as your food cooks. Cook times will vary depending on the thickness of your food. Fish like salmon typically take around 15-20 minutes to cook through on a plank.
General Tips for Smoking
If you’re new to smoking food at home, here are a few tips to keep in mind as you fire up the grill.
- Always make sure there’s enough water in the pan. Water helps stabilise the temperature inside the grill and keeps the food moist.
- Start with the vents open to let in air and fuel the flames. If the temperature rises too quickly, slightly close the vents to reduce airflow.
- Begin with a small amount of wood to gauge the intensity it adds to your food. In case you prefer a stronger smoky taste, you can always add more wood later.
- To make your wood chips last longer and to prevent them from burning up quickly, wrap them in a foil packet with holes punched in it. Place this directly on the coals of your gas BBQ.
The Bottom Line
Smoking food is easy when you get the hang of it! Once you master the art, you can enjoy even more delicious burgers, steaks, seafood, and veggies from the grill. Hopefully, this post has helped you understand how to smoke your food, even when you don’t have a smoker at hand!
Get your brand-new accessories for your gas grill BBQ at BBQ Adelaide- your go-to store for all things Weber! Reach out to us for more information today!
