How to smoke on a gas grill: basic setup and technique
A gas grill isn't meant for smoking, but with two heat zones and a controlled smoke source you can prepare a decent meal.
Gas grills are not designed for smoking because the gaps around the lid and burners allow heat and smoke to escape. For slow cooking, an indirect, two-zone setup is used: one burner is lit to create the hot zone, and the food is placed on the opposite side. The goal is to maintain a temperature between 225 and 250°F, without exposing the meat to direct flame or exceeding 300°F.
A water tray is optional: it helps maintain a stable temperature by absorbing heat, and it doesn't steam the meat because it doesn't reach a boil. Since summer, wind, or rain can change how the grill behaves, it's a good idea to experiment with the burners until you find a setting that maintains the temperature. Built-in thermometers can have a margin of error of up to 100°F, so a digital thermometer is preferable, with the probe attached to the grill grate near the food.
Smoke is generated by burning wood in the form of chunks, chips, or pellets. A tube of pellets, lit at one end, can burn for up to four hours. A stainless steel smoker box, filled with dry wood chips and without holes in the bottom, produces more even smoke because the chips burn slowly. Alternatively, a heavy-duty aluminum foil bag with holes can be made, or a piece of hardwood can be placed over the burner, not in direct contact with the flame. Soaking the wood chips for about 30 minutes to prevent them from catching fire is debatable; they typically begin to smoke after 15 to 20 minutes.
Light the left burner to medium heat and close the lid until the desired temperature is reached, usually between 225 and 250 °F. If it rises too quickly, lower the thermostat; if after 20 minutes it is still at 180 °F (82 °C), raise it. If it is difficult to reach 225 or 250 °F, light additional burners. Then place the wood or the box over the burner, and when small plumes of smoke appear, move the food to the side away from the heat.
For the first few times, it's best to use a small amount of wood, about half a cup of wood chips or pellets, or a small piece of hardwood, because overly smoky meat can be unpleasant. The type of wood matters, but you shouldn't overdo it with the meat. Keep in mind that you may only be able to use 50% or less of the grill's surface area.
