Smoking is a great way to add a delicious, smoky flavor to meat, and the slow cooking process breaks down the fat and connective tissue, making the meat incredibly tender.
But if you’re new to smoking or a beginner, you might be wondering: Can you smoke meat on a gas grill?
In this article, I’ll give an overview of whether you can smoke meat on a gas grill, including a step-by-step guide on how to prepare smoked meat and how to smoke meat the right way on a gas grill.
So, let’s get started.
Can You Smoke Meat on a Gas Grill?
You can definitely smoke meat on a gas grill! In fact, you can smoke almost anything you want on a gas grill.
There are a variety of different meats, and they’re all delicious when you add smoky flavor to them, as I’ll show you below.
So how do you prepare smoked meat?
Choose a Meat To Smoke
The smoking technique can be used with any type of meat, but is usually best for tough meats that require slow cooking. Slow cooking breaks down fat and connective tissue, leading to a moist, tender result.
You’ll want to choose meat that tastes good and has a smoky flavor. Here are a few meats that taste great when smoked.
Some meats that are delicious when smoked include, but are not limited to:
•Beef, especially brisket and ribs.
•Pork, especially shoulder and ribs.
•Poultry, such as a whole chicken or turkey. It’s important to know that the skin of poultry isn’t always very durable when smoked, so if the meat is too charred, you may need to remove it before eating it.
•If you like fish, oily fish such as trout, salmon or mackerel are also good choices.
Cured or Rubbed Meat
For example, if you’re cooking a brisket, you’ll want to give your joint a grill rub. This helps add flavor and tenderize the meat.
For poultry or ham, you’ll need to make a brine to lock in the moisture in the meat.
Add a Dry Rub to the Ribs for Extra Flavor
Scrubs are usually made with a combination of salt and spices. Rub it to compliment your meat of choice before applying it, and let it sit for a few minutes before cooking.
Let the Meat Come to Room Temperature Before You Smoke It
Letting meat come to room temperature is a critical step to take before starting to smoke any type of meat. This process will ensure that the meat is cooked evenly and to the proper internal temperature by the end of the cooking process.
Failure to do so could result in different parts of the meat being ready before the rest, giving you very uneven cooking.
How To Smoke Meat on a Gas Grill With Chips
To add smoke to a gas grill, you’ll need to make your own pouch from wood chips or use a pellet pipe smoker.
Here’s how you do the pouch method:
First find some aluminum foil. Cut or tear off two large pieces of aluminum foil and spread them flat on the countertop.
Next, it’s time to make the pouch that your wood chips will go inside. Place two cups of dry wood chips in the center of the foil. Fold over each long side and crimp to secure. Then roll the ends up to make a Ziploc bag.
After making the bag, you will need to poke holes in the top of the bag and allow the heat of the fire to char the wood chips inside the bag. This creates smoke which, in turn, is released through the hole you created and adds a delicious smoky flavor to your cut of meat!
Next, you’ll need to add the pouch to your gas grill. Move one of the grates over to the gas grill, and place a bag of wood chips directly over one of the burners. Replace the grille and you’re good to go.
Turn on the burners on a gas grill. If you’re aiming for a temperature of 180-275 degrees Fahrenheit, you may only need to turn on one burner. This will heat the bag, circulate the smoke through the grill, and should provide enough heat to get your grill to the ideal smoking temperature.
Next, you’ll need to place your food on the side of the grill opposite the smoking bag. Cover and monitor the temperature with a dome thermometer on the grill. Turn on any additional burners as needed to maintain the desired smoking temperature.
Next it’s time to calculate your cooking time. The amount of time it takes to fully cook the meat depends on the heat of the grill, the type of meat and the size of the joint.
In most cases, plan for at least 6-8 hours of cooking time—sometimes even more. Check your recipe to determine how long your meat needs to be smoked. After about 4 hours, check to see if it’s done.
If the meat is still firm, it will need to cook longer – smoked meat should be slightly soft when done (but not fall apart when touched). It takes about 45 minutes to burn all the wood pellets you put in the bag, so make sure you have plenty of extra material on hand when the first batch of wood chips burns through.
Continue cooking and smoking your food until it reaches your desired internal temperature and is nicely smoked!
Serve it up!
Yes, you can smoke meat on a gas grill thanks to aluminum bags filled with wood chips!