Lets be honest smoke on a gas grill most of the time is from burning grease.
This does not add any smoke or taste to our meat.
So how can we add a smoke flavor to our grilled meat?
It is my personal opinion that grilling meat, like a burger. Does not give us enough time to absorb the smoke.
Meat that you grill longer than let’s say 20 minutes are better candidates for adding a smoke flavor with real wood.
There is one exception to this and that is the use of so called “liquid smoke”.
To be honest I have used it myself a few times and the result is not too bad as long as you don’t over do it, but it is fake and can not be compared with real smoke from wood.
But there is a great variety of flavors available on amazon just click here to have a look at it.
Okay, back to the subject of adding smoke to your meat on a gas grill.
Like I mentioned this will work the best on a low temperature with meat that has to cook slow.
The technique behind it is not so hard to understand. We just have to do it the right way.
Smoke has to be made with wood chunks or wood chips. You can read our post about wood chips for smoking here Both can be used and what you use is a personal preference.
I like to use chunks because they don’t catch fire so easily, but other people have their best result with chips.
A rule of thumb is to use wood chips for shorter sessions and wood chunks for longer smoke sessions.
I use a small smoker box but you can get the same result with putting your wood in aluminum foil with holes poked in it.
There are sites that tell you to soak your wood before using it. I never do, but trial and error is the best way to find out for your cooking.
Pre-heat your grill and have your meat ready like you always do.
Now put your (soaked?) wood chips in a smoker box, smoke tube or aluminum foil pouch that you made yourself an place it in your grill, but not direct on a burner.
Wait till it starts to smoke and then add your meat. I had some great results with an Amazen smoke tube as you can read here.
Remember that it takes a while for the smoke to get in your meat.
By using this basic method you can add a smoke flavor to a gas barbeque.
Find the best spot on your grill to put your smoke box or aluminum foil pouch to get the most smoke out of it.
Here is a link to smoker boxes on amazon. Have a look and decide if this is what you like. My meaning is that they can be use over and over and are pretty handy. Better then a aluminum foil pouch.
Any questions or anything to add from you experience? Just place a comment in the box below.