Smoking meat usually brings charcoal pits and offset smokers to mind. But if a gas grill is what you've got, you're still very much in business. Learning how to smoke on a gas grill can be simpler than most people expect, and it doesn't require buying a separate smoker or completely changing how you cook outdoors.
At DDR BBQ Supply, we've spent years helping backyard cooks get real barbecue flavor out of the equipment they already own. With a little know-how and the right accessories, a gas grill can produce genuinely smoky, satisfying results.
Smoking on a gas grill is all about control. Control of heat. Control of airflow. And most importantly, control of smoke. Once you understand how to create indirect heat and feed steady smoke into the cook chamber, the rest falls into place.
What this article covers:
Can You Smoke Meat on a Gas Grill?
Yes, you can smoke meat on a gas grill. It works by using indirect heat and a smoke source, usually wood chips contained in a smoker box. While a gas grill doesn't trap smoke the same way a dedicated smoker does, it can still deliver excellent flavor when set up correctly.
The key difference is consistency. Gas grills heat very evenly, which actually works in your favor once you learn how to keep temperatures low and steady. Add controlled smoke to the mix, and you've got a very capable smoking setup.
How to Smoke with a Gas Grill: Step-by-Step Guide
Before firing up the grill, it helps to understand how all the pieces work together. Once you've got the setup right, smoking on a gas grill becomes a repeatable process you can rely on every time.
Step 1: Choose the Right Tools and Wood
Start with a proper smoker box. This is non-negotiable. A well-built stainless steel smoker box holds wood chips securely and lets them smolder instead of burn. It's one of the best accessories you can add to your grill setup ideas.
We recommend using a Napoleon grill paired with either the Napoleon Stainless Steel Smoker Box (67013) or our Stainless Steel Smoker Box BBQ Accessory. Both are designed to handle high heat and fit cleanly on gas grill grates.
Next, choose your BBQ wood chips. Hickory and oak bring bold flavor to pork and beef. Apple and cherry are milder and great for chicken and fish. Mesquite is strong and best used sparingly.
Step 2: Prepare the Wood Chips
Soaking wood chips for about 30 minutes helps them smolder longer and produce steadier smoke. Drain them well before use. You don't want dripping wet chips, just damp enough to slow combustion.
Dry chips can work too, especially if you want faster smoke, but they burn hotter and disappear quicker. For longer cooks, soaked chips are easier to manage.
Step 3: Set Up Your Grill for Indirect Heat
Preheat your gas grill with all burners on high for about 10 minutes. This gets the grates hot and burns off any residue. Once preheated, turn off one burner completely and reduce the others to low or medium-low.
You're creating two zones: a hot side where the smoker box will sit, and a cooler side where the meat cooks indirectly. This setup prevents flare-ups and keeps temperatures in the smoking range.
If you find that your grill won't light, be sure to troubleshoot before you continue to the next step.
Step 4: Load and Place the Smoker Box
Fill your smoker box about three-quarters full with wood chips and close the lid. Place it directly over an active burner so it heats quickly. Close the grill lid and wait until you see thin, steady smoke rolling out.
That light, almost blue, smoke is what you want. Thick white smoke usually means the wood is burning too aggressively.
Step 5: Dial In the Temperature
Once the smoker box is producing smoke, adjust your burners to stabilize the grill between 225°F and 275°F. This is the sweet spot for low-and-slow cooking. Every grill behaves a little differently, so small adjustments go a long way.
Give the grill time to settle before adding food. Patience here pays off later.
Step 6: Add the Meat
Place your meat on the indirect side of the grill, away from the flame and directly across from the smoker box. Close the lid and let the smoke do the work. Keep lid openings to a minimum. Every peek lets heat and smoke escape.
This is where gas grills shine. Once set, they hold temperature well and require less babysitting than many charcoal setups.
Step 7: Maintain Smoke and Finish Strong
Depending on the length of the cook, you may need to add more wood chips every 30 to 60 minutes. Use heat-resistant gloves and open the smoker box carefully. Refill as needed, then close the lid and let the smoke rebuild.
Use a reliable meat thermometer to track internal temperature rather than relying on time alone. When your meat hits its target temp and passes the tenderness test, you're ready to pull it off and let it rest.
Conclusion
Smoking on a gas grill comes down to a few fundamentals done well. Indirect heat keeps food cooking gently, a smoker box filled with the right wood chips provides steady smoke, and careful temperature control allows flavor to build over time without rushing the process.
With a solid setup and a little patience, a gas grill can turn out ribs, chicken, pork shoulder, and even brisket with rich, smoky character. The more you practice, the more natural the process feels, and the easier it becomes to repeat great results, cook after cook.
When you're ready to upgrade your setup or add the right accessories, explore our selection at DDR BBQ Supply and stock up on the BBQ grills and smoker boxes that make smoking on a gas grill simple and enjoyable.