How it works
Adding smoke on a gas grill relies on creating a controlled environment where wood chips smoulder rather than burn outright. Start by lighting only one burner to generate indirect heat. Place your wood chips or chunks inside a smoker box or wrap them in foil with holes poked to allow smoke to escape. Position this directly over the lit burner so the chips heat up and release smoke steadily. Maintaining airflow is crucial. Keep the grill lid closed as much as possible to trap the smoke around the food, allowing it to absorb the flavour. Avoid opening the lid repeatedly as this lets the smoke escape and cools the cooking chamber. Adjust the burner to maintain a low, steady temperature that encourages slow smouldering rather than fast burning of the wood. This technique is forgiving and ideal for beginners because it uses the gas grill’s existing controls to manage heat and smoke levels. You can experiment with different types of wood chips to find the flavour profile you prefer. The key is patience and restraint: too much smoke or too high a temperature will result in bitter flavours, so keep it light and slow for the best results.
Best for
- weeknight smoke flavour
- chicken
- pork
- fish fillets
- vegetables
Common mistakes
- Running all burners and effectively roasting with no smoke time
- Using too many chips and producing bitter smoke
- Opening the lid repeatedly and losing the smoke environment
- Placing wood chips directly on burners causing flare-ups
- Not controlling temperature leading to burnt wood and harsh flavours