Things You'll Need:
- Multiple-burner gas grill
- 3 feet heavy-duty aluminum foil
- Two to five steaks of choice, cut 1 1/2 to 2 inches thick
- Dry-rub seasonings
- 2 lbs. hardwood smoking chips
- Large plastic mixing bowl
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Step 1
Three hours before smoking, rub the dry-rub seasonings into the steak so both surfaces are coated with a layer of spice, then cover with plastic wrap and refrigerate.
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Step 2
At least one hour before smoking, dump the hardwood chips into a plastic mixing bowl and add enough water to submerge all chips, allowing the wood to soak.
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Step 3
Just before lighting the grill, place two handfuls of soaked wood chips in the center of a foil sheet and fold in the edges, fashioning a tight square pouch around the chips. Using a fork, poke about a dozen holes in each side of the pouch to allow the escape of smoke.
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Step 4
Light one burner on the extreme left or right of the grill, turn it to high and close the lid, allowing the grill to preheat about 10 minutes.
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Step 1
Open the lid, lift the cooking grate, place the foil smoking pouch atop or near the lighted burner and close the lid.
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Step 2
After the pouch begins releasing smoke, turn the lighted burner down so the internal grilling chamber reaches about 250 degrees Fahrenheit.
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Step 3
Place the steaks on the cooking grate atop the unlighted side of the grill and close the lid tightly.
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Step 4
Check pouch every 30 minutes. If smoke stops billowing, replace it with a fresh pouch of wet hardwood chips.
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Step 5
Smoke the steaks for two to three hours at 250 degrees Fahrenheit for a range of medium-rare to medium, respectively.
