Smoking meat on your gas grill is simple–no special equipment needed.
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Smoked meat and fish is one of those delights that we usually only get around to during the summer. But if you haven't done it yourself, don't worry, it's much easier than you think and no special equipment is needed–just your gas grill and aluminum foil. In fact, this method is simple, it works for both gas grills and charcoal grills. Here are the step-by-step instructions on how to do it.


Foil to the Rescue

Foil makes smoking meat in your backyard very easy. Typically, you'd use a smoker box All it involves is making a foil packet to hold the wood chips together while they flavor your meat. Then just toss the packet on white-hot coals, wait for the smoke and then let the grilling begin.

It's All In the Wood

There's nothing new about using wood smoke to add flavor to foods when grilling or barbecuing. What is new is the abundance of wood-chip varieties available in stores these days. While charcoal grills impart a certain degree of smokiness, gas grills don't. Using this simple technique is a convenient way to add the smoke where there's already fire.

Not all woods create a pleasant taste (pine, for instance), so if you're new to smoking you might want to stick to the chips that are commercially available like mesquite, hickory and oak wood. We like fruitwoods but we encourage you to experiment and find what best suits your tastes.


Step 1

Soak 1 cup of wood chips in a bowl of water for 20 minutes.

Step 2

Fold a 12-by-20-inch piece of heavy-duty aluminum foil in half to create a 12-by-10-inch double-thick piece. Transfer wet wood chips to the center of the foil, allowing as much water as possible to drip back into the bowl. Create a packet by folding the short ends of the foil over the soaked wood chips and folding the open ends to seal them.

Step 3

Poke a few holes in the top of the foil packet using a skewer or the tip of a knife.


Step 4

Place the packet of wood chips, pierced-side up, under the grill grate and on top of the burners. Close the lid. Turn on the burner and set it to high heat. Allow the grill and packet to heat until the wood chunks smell smoky and smoke begins to billow from under the lid, 15 to 30 minutes (don't worry if the packet temporarily catches on fire).

Step 5

Cook poultry, meat or fish as you would normally. The cooking times might be a little bit different so monitor the temperature whole making sure to keep the grill covered as much as you can during cooking.