How to make smoked meat on a gas grill

Don't have a food smoker at home? If you have a gas grill, you don't have to worry anymore, because the solution has been found. Smoking meat is a great way to give your taste buds new flavours, and you can do it with your gas grill. Yes, it is that simple!

Smoking: what is it?

It is a process that exposes meat, fish or other food to smoke from burning wood, with the aim of preserving and imparting a characteristic aroma to smoked products.

Create a two-zone indirect heat system

The success of smoking lies in the ability to control the temperature during the process. For that matter, it is important to consider three things: your gas grill must have a lid, the temperature inside must not exceed 300 °F, and the meat must not be exposed to direct flame.

On a gas grill, this means that you need to set up two indirect zones - the grill will thus have a 'hot zone' and a 'cold zone'. The meat will be cooked by the room temperature generated inside the grill, and since it is not exposed to any flame, it can smoke slowly and become more tender without burning.

Step by Step

Follow these steps for successful and tasty smoking.

1. Choose your meat

 You can smoke several types of meat, such as chicken breasts, pork chops or entrecôte - select your favorite.

2. Pick the type and size of wood

At In & Out Cooking, you will find various types of smoking wood that add a distinctive flavor to your dishes. Regarding the size, there are 

Wood blocks - Represent a slow and steady source of smoke, and are best suited for longer cooking times.essentially three options:

• Wood chips - They are thin and small, burn quickly, and it may be needed to add more during the smoking cycle. They are indicated for meats that require a shorter process.
• Pellets - These are solid wood biofuels produced from by-products of the sawmill industry. Food grade pellets contain no binders, glues or adhesives. Some smokers use pellets as their main fuel for both flavor and heat.

3. Choose the method

 You can use two methods of smoking: through a home smoking package or a smoking box.

Smoking package

Making a smoking package at home is simple. Take a sturdy aluminum box and place a handful of wood chips in the center. Cover the

package with aluminum foil and, with a knife, make a few cuts on top to allow the smoke to be released.

Smoking box

For those who like to have the complete kit, there are the smoking boxes. Add the wood chips inside the box and place on the grill. As it heats up, the smoke will release and infuse the meat with distinct aromas and flavors.

4. Start the smoking process

Take a handful of chips and let them soak in water beforehand for 30 minutes. After this time, preheat the grill to 450 º F. Drain the excess water from the trimmings and put them directly into the smoking box.

Place it under one of the burners ('hot zone') so that it is exposed to direct heat and close the lid. When smoke starts to come out, place the meat in the 'cold zone' of the grill and close the lid again. Lower the burners and monitor until the desired temperature is reached 

(about 225 º F - 250 º F).

Depending on what you are cooking, you may need to add more wood before the meat is ready, especially if you are using chips. Check 

Take note: Do not lift the lid frequently While the meat is smoking, resist the urge to remove the lid constantly, in order to avoid smoke escaping and prolonging the cooking time.every two hours and add accordingly.