Grilling and smoking don’t have to be limited to charcoal or pellet cookers. It may surprise you to hear that, with a few easy tweaks, you can smoke meat directly on your gas grill. While it’s not a traditional smoker, a gas grill can still produce juicy, flavorful smoked meats that are sure to impress. Here’s how to make it work.

Is It Really Possible to Smoke Meat on a Gas Grill?

For many grilling enthusiasts, smoking meat on a gas grill seems unconventional. After all, gas grills are designed for direct-heat cooking, such as grilling steaks, burgers, and vegetables. Is it truly possible to replicate the rich, smoky flavor typically achieved with a charcoal or wood smoker on a gas grill?

The short answer is yes—you can absolutely smoke meat on a gas grill. It takes a few adjustments, but it’s an easy and accessible method that brings smoky flavor to your backyard cookouts without extra equipment.

Here’s how it works:

• Indirect heat setup: You cook meat on the unlit side of the grill while keeping one or two burners on to maintain a low cooking temperature.
• Wood chip use: To create smoke, soak wood chips in a smoker box or a perforated foil packet and place them over the ignited burner.
• Lid closed for smoke retention: Keeping the lid closed traps the smoke and heat around the meat, allowing it to absorb more flavor.
• Longer cooking times: Smoking is a low-and-slow process, typically conducted at 225–275°F, which can be managed with the right burner settings.

Gas grills, nevertheless, yield great results, especially for novices or those who already possess one, even though they don’t have the same smoke depth as charcoal or pellet smokers.

Key Takeaway: Smoking meat on a gas grill is entirely possible using indirect heat and wood chips, yielding flavorful, tender results without the need for a dedicated smoker.

Setting Up Your Gas Grill for Smoking: Step-by-Step Guide

Smoking on a gas grill may not be a traditional method, but with the right setup, it’s a simple and effective way to do so. The goal is to replicate the smoking experience by using indirect heat, maintaining steady temperatures, and producing consistent wood smoke. Here’s how to do it:

• Clean and prep the grill – Start with a clean cooking surface. Remove any leftover food or grease to avoid flare-ups and bad flavors. Empty the drip trays to prevent grease fires from occurring.
• Soak your wood chips – Choose your preferred wood (such as hickory, apple, cherry, or mesquite) and soak the chips in water for 30 to 60 minutes. This slows the burn and creates more smoke.
• Prepare a smoke packet or use a smoker box – Wrap soaked wood chips in aluminum foil and poke holes in the top, or use a metal smoker box. Place the packet or box over a lit burner so it heats up and begins to smoke.
• Set up indirect heat zones – Turn on one or two burners and leave the others off. Place your meat over the unlit burners to cook it slowly using indirect heat. For added moisture and heat control, place a small pan of water under or next to the meat.
• Monitor and control temperature – Aim for a grill temperature between 107°F (225°F) and 135°C (275°F). Use a digital grill-safe thermometer for more accurate readings than the built-in lid gauge. Adjust burner settings or grill vents to maintain steady heat.
• Add more wood chips as needed – Smoke usually lasts 30–45 minutes per packet. Replace spent wood chip packets or refill the smoker box carefully using tongs and heat-resistant gloves.
• Keep the lid closed – Avoid opening the grill too often. Heat and smoke are lost each time the lid is lifted. Let the grill do its job and check the meat only when necessary.

Key Tip: A gas grill can smoke meat effectively when you set up indirect heat, control the temperature, and keep steady smoke flowing with wood chips.

Best Meats to Smoke on a Gas Grill (and Why They Work)

Not all cuts of meat are ideal for smoking, especially when using a gas grill with limited space and smoke output. The best choices are meats that benefit from slow cooking, absorb smoke well, and retain their tenderness and juiciness throughout the process. Below are top picks that work especially well on a gas grill, along with reasons why they’re a great fit:

• Pork Ribs (Spare Ribs): Ribs are a classic choice for smoking. Their fat content breaks down beautifully during low-and-slow cooking, creating tender, fall-off-the-bone meat. They also have a lot of surface area to absorb smoke, making them flavorful and juicy with just a few hours on the grill.
• Pork Shoulder (Boston Butt): This cut is forgiving and rich in intramuscular fat, which melts down during long cooking. Perfect for pulled pork, pork shoulder can handle extended time in a smoky environment without drying out, even on a gas grill.
• Chicken (Whole, Thighs, or Drumsticks): Chicken takes on smoke quickly and doesn’t require hours of cooking. Thighs and drumsticks stay juicy and flavorful, while a whole chicken can develop crispy skin and deep smoky flavor with a well-controlled indirect heat setup.
• Beef Brisket (Flat Cut or Small Sections): While brisket is a challenge on any grill, smoking a smaller flat cut on a gas grill is doable. The key is steady, low heat and patience. Brisket’s connective tissue and marbling break down beautifully when smoked slowly, producing tender slices with rich flavor.
• Sausages (Bratwurst, Italian, Kielbasa): Fresh sausages are easy to smoke and don’t require long cook times. They pick up smoke flavor quickly and stay juicy inside, making them an excellent option for beginners or quick smoking sessions.
• Salmon and Other Fatty Fish: Salmon is ideal for gas grill smoking. It absorbs smoke flavor quickly, and its high fat content keeps it moist. You can smoke salmon in under an hour with great results, making it a convenient and flavorful option.
• Turkey Breast or Whole Turkey: Although turkey breast is lean, it can still be moist and flavorful with indirect heat and proper temperature control. A whole turkey can also be smoked on larger gas grills, perfect for holiday meals with a twist.
• Chuck Roast (Poor Man’s Brisket): This cut is more affordable and smaller than brisket, but still rich in fat and collagen. Smoked slowly, a chuck roast delivers similar tender, beefy results with less risk of drying out.

Key Tip: When smoking on a gas grill, select cuts with a good fat content and structure that can withstand indirect heat over time. Smaller or thinner cuts that cook too fast may not absorb enough smoke or may dry out.

Choosing the Right Wood Chips for Flavor

It absorbs smoke flavor quickly, and its high fat content keeps it moist. Wood chips add layers of flavor that enhance the natural characteristics of the protein you’re cooking. On a gas grill, where you’re working with limited smoke, choosing the right wood becomes even more important. Each type of wood brings a distinct aroma and flavor—some mild and sweet, while others are bold and earthy.

Here’s a guide to popular wood chip varieties and how to pair them with meats:

• Hickory: One of the most common woods for smoking is hickory. It has a strong, smoky flavor with a touch of bacon-like sweetness. It’s great for hearty cuts like pork ribs, shoulder, and brisket. Use in moderation to avoid bitterness.
• Mesquite: A bold and earthy wood with intense smoke. It’s best for beef, especially steaks and brisket. Because of its strength, mesquite can easily overpower lighter meats—use sparingly or blend with milder woods.
• Applewood: A mild, slightly sweet wood that adds a subtle fruitiness. Excellent for poultry, pork, and even fish. Applewood is perfect for longer smoking sessions because it doesn’t become overwhelming.
• Cherry: Mild and fruity with a rich color-enhancing smoke. Pairs well with chicken, turkey, pork, and even duck. Often blended with hickory for a more complex flavor profile.
• Oak: A versatile medium-strong wood that burns evenly and offers a well-balanced smoky flavor. Works well with almost any meat, including beef, pork, lamb, and even fish.
• Maple: Light and subtly sweet, maple is ideal for delicate meats, such as chicken and ham, as well as for pairing with vegetables. It’s a great option for those who want mild smoke without bitterness.
• Pecan: A relative of hickory but milder and nuttier. Pecan adds a warm, rich flavor to pork, poultry, and game birds—a good choice for sweet rubs or glazes.

Blending wood chips is another great option to customize your flavor. For example, try mixing hickory and cherry for a robust but slightly sweet taste, or oak and apple for balance and mild sweetness.

When using a gas barbecue with wood chips:

• Soak the chips in water for 30–60 minutes before using.
• Kindly put them in a foil pouch or smoker box with holes pierced in the top.
• Position the packet or box directly over a lit burner.

Key Takeaway: The wood you choose shapes the flavor of your smoked meat—match wood types to the meat’s richness, and don’t be afraid to mix varieties for a custom blend of smoke.

Tips to Master the Smoke: Temperature, Timing, and Moisture

Perfecting smoked meat on a gas grill takes more than just wood chips and a good cut of meat. The real magic lies in controlling three core elements: temperature, timing, and moisture. These factors work together to create tender textures, deep flavor, and a beautiful smoke ring—all without drying out your meat or overcooking it.

Here’s how to manage each one effectively:

• Keep a consistent low temperature: Smoking is all about low and slow. The ideal range is typically 107–135 °C (225–275°F). Maintaining this zone enables the meat’s collagen and fat to break down, gradually producing soft, delicious meat.
  • Use only one or two burners to maintain indirect heat.
  • Place a reliable, grill-safe thermometer inside the grill to monitor the actual cooking zone, not just the dome lid.
  • Adjust burner settings gradually if the temperature fluctuates.
• Don’t open the lid too frequently:  Heat and smoke are lost each time the lid is lifted, lengthening cooking time and decreasing flavor absorption.
  • Only check when necessary, such as adding wood chips or monitoring internal meat temperature.
  • Use a wireless meat thermometer with remote monitoring to reduce lid checks.
• Use a water pan to maintain moisture: Placing a pan of water under or beside the meat helps regulate grill temperature and adds humidity, which keeps the meat from drying out.
  • Use an aluminum drip pan and refill it as needed.
  • For added flavor, experiment with apple juice, beer, or broth in the water pan.
• Know your timing and plan: Smoking takes time, more than standard grilling. Depending on size and type, some meats may take 4 to 12 hours to smoke.
  • Estimate 1 to 1.5 hours per pound for larger cuts like pork shoulder or brisket.
  • Keep a cooking journal to track what works best on your specific grill setup.
• Let the smoke work in the early stages: Most smoke flavor is absorbed in the first 1 to 3 hours of cooking.
  • Prioritize strong smoke output early on, then focus on steady heat for the remainder of the cook.
  • You don’t need to add wood chips the entire time—this can lead to overpowering flavors.
• Rest the meat before slicing: Allow the meat to rest for at least 15 to 30 minutes after taking it off the grill. This allows juices to redistribute, resulting in a more tender bite.
  • Wrap larger cuts in foil or butcher paper and place them in a cooler (without ice) if you need to hold them for longer before serving.

Key Tip: Mastering smoked meat on a gas grill comes down to controlling low, steady heat, retaining moisture, and allowing smoke to work effectively without constantly peeking—patience makes perfect.

Conclusion

Smoking meat on a gas grill is entirely possible with a little planning and the right setup. While it won’t fully replicate a traditional smoker, you can still achieve impressive flavor that elevates your backyard BBQ game. Master the techniques, experiment with different woods, and savor the slow, rewarding results.

FAQs

Do I need a smoker box for my gas grill?

No, but it helps. Another option for a do-it-yourself smoker box is a foil packet with holes punched through it.

How long do wood chips last on a gas grill?

Most wood chips will smoke for about 30–45 minutes before needing replacement.

Can I use wood chunks instead of chips?

Charcoal grills work better with wood chunks because they burn more slowly and evenly. Chips are best for gas grills.

Should I soak wood chips every time?

Yes, soaking helps them smolder rather than catch fire, creating steady smoke.

Can I cold-smoke on a gas grill?

Not easily. Gas grills run too hot for cold smoking unless heavily modified.