What's The Smoke?
A beginners guide to smoking low and slow on a conventional gas grill
ORDER DRY RUBS AND MARINADES HERE
Create a two-zone indirect heat setup
For a gas grill, that means preparing a two-zone indirect setup. The grill will have a “hot zone” and a “cool zone,” hence the name.
To do this you will have at least one burner turned on providing heat while your food is cooking on the opposite side via the ambient temperature in the cooking chamber.
How to make smoke ?
You can make a pouch out of Aluminum Foil and fill it with wood chips (that has been soaked in water), poke holes to allow oxygen to get in and out, and you’re good to go.
Know your temperature?
Most grills with have an internal temperature gauge built in, however we recommend that you invest in a probe type digital thermometer so that you have an accurate temp of your grill and of the internal temp of your meat.
How to smoke on a gas grill: step by step instructions
Step 1: Light ONE burner to medium heat
Turn on the burner that is on the far left of your grill and set it to medium heat. Monitor your temp until you reach your desired cooking range, typically around 100-120 C
Step 2: Add your wood
Once your grill is preheated it’s time to add your wood. Make sure you use a pair of heavy tongs or a pair of to remove the grill grates to gain access to place your wood.
Place the tinfoil pouch, or a tray of wood chips/pellets directly over your burner so that it gets direct heat
Step 3: Get smokin!
Place your meat on the opposite side of your grill, away from your lit burner, close your lid, and you are good to go! Keep an eye on your temp and adjust your dial accordingly. If your bbq lid lids is badly fitted and all of the smokes is escaping easily, you can try creating a seal with foil around the edge of the grill where the lid touches.
Depending on what you’re cooking, you may need to add more wood before the meat is done, especially if using chips. Check periodically as add more accordingly.
Tips for smoking on a gas grill
1. Don’t over smoke
Don’t use too much wood. It may be tempting to use half a bag of wood chips, but there is nothing worse than over smoked meat. You’re better off just using a cup to a cup of wood chips every 2 hours of smoking time
2. Plan how much space you will need
Remember that you will have significantly less grill surface to work with then you are used to.
Depending on the size of your grill and the number of burners you might be limited to 50% or less of your total grill surface.
What to smoke on your gas grill/smoker?
1. Steak King Chicken Drumettes
Take our Butter Milk Marinated Drumettes and dry rub them in a BBQ rub, then place on your home-made smoker at 120 Celsius for around 2 hours, then brush with bbq sauce or with Franks hot sauce for buffalo wings.
Drink ice cold beer while you are waiting for them to cook – you deserve it
Take Our Baby Back ribs and remove the skin membrane on the rear side of the ribs, dry rub them with a BBQ rub, then place in your home-made smoker at 120 Celsius an smoke for 2 hours, wrap the ribs individually in foil then return to the grill for a further 2 hours. Then brush with BBQ sauce and serve.
Drink ice cold beer while you are waiting for them to cook – you deserve it
3. Steak King Wagyu Beef Cheeks
Take Steak King Wagyu Beef Cheeks and dry rub with our coffee rub, then place in your home made smoker at 135 Celsius for an initial time for 4 hours (Change the smoke chips after 2 hours with a fresh one), then tightly wrap in aluminium foil and cook for a further hour or until they reach an internal temp of 100 Celsius.
Drink ice cold beer while you are waiting for them to cook – you deserve it
Take a Steak King Lamb Shoulder and rub in our Lamb Mint & Rosemary Dry Rub, then place in your home-made smoker at 120 Celsius and smoke for 2 hours change the wood chips then smoke for an extra 2-3 hours or until you reach an internal temperature of 90 degrees
Drink ice cold beer while you are waiting for them to cook – you deserve it
ORDER FREE RANGE LAMB SHOULDER HERE
Take a Steak King Wagyu Brisket and rub in our Coffee Dry Rub or BBQ Rub, then place in your home-made smoker at 120 Celsius and smoke for 6 hours change the wood chip every 2 hours. After 6 hours or reaching an internal temp of 75 Celsius, then wrap tightly in foil and cook for a further 2 – 4 hours or until it reaches an internal temperature of 95 Celsius. Rest the brisket for at least 1 hour and serve with BBQ sauce.
Please note a whole brisket can weigh between 6-8 kg, estimate on 300 grams per person raw weight. You can cut one in half and tightly wrap the other half in cling wrap and freeze for up to 6 months.
Drink ice cold beer while you are waiting for them to cook – you deserve it
ORDER DRY RUBS AND MARINADES HERE