Things You'll Need:
- Two Burner Gas Grill
- Full Propane Tank
- Heavy Duty Aluminum Foil
- Temperature Gauge
- Wood Chips
- Tongs
- Time
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Step 1
The three secrets when smoking are (1) indirect heat, (2) a consistent temperature and (3) time. These three things are automated with a smoker, but can be achieved with a gas grill.
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Step 2
Prepare your grill for long term use. Smoking takes hours so place your grill in a well ventilated and safe place with ease of access. Adjust the grill grates so they will fit above wrapped wood chips (tennis ball size) but also be able to hold the meat to be smoked.
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Step 3
To achieve indirect heat, the gas grill needs to have two burners under the grates. Side by side or front to back burners will work. One burner will maintain the temperature, the other burner will hold the meat to be smoked.
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Step 4
A consistent temperature is mandatory for successful smoking. Light one burner and set on high until the temperature gauge reads 225 degrees Fahrenheit. Turn the burner to low and allow to sit for twenty minutes.
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Step 5
After twenty minutes, check the temperature. If it's under 225, crank the burner up a bit and wait. Keep adjusting the flame until the grill reaches and maintains 225 degrees.
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Step 6
Wrap wood chips in heavy duty aluminum foil, making them about the size of tennis balls. No need to soak the wood or poke holes in the foil, as the chips begin to smoke, it will rise and work it's magic.
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Step 7
Using tongs to lift one grate, place the wrapped wood chips under the grate and directly over the lava rocks, metal shield or burner. Close the grill cover.
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Step 8
When the grill begins to smoke, add the meat to the grate that does NOT have the wood chips underneath.
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Step 9
Close the cover and smoke the meat until done.
