Propane grills aren’t just for burgers and also steaks anymore. Through a couple of tricks, you deserve to mimic the indirect low and also slow heat of a traditional smoker and also produce top quality cuts of slow-smoked barbecue. Friend can even use it because that a simple turkey smoker.

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How to transform Your Gas Grill into a Smoker

Start by identifying your warmth sources, and get her grill setup because that a little indirect cooking. When cooking low and slow (225-250°F <107-121°C>), avoid directly exposing her meat to the warm source. That’s called grilling! examine out our post, The Difference between Grilling and Barbecue for an ext information on the temperature differences between direct and also indirect warm cooking. Or inspect out our BBQ 101 collection to learn more about smoker types and how they’re used.

Setting up your cooker so your meat is not in the direct path the the heat source will permit heat to circulate around the meat, which outcomes in cooking by convection. Warm is moved to the food by a liquid – in this case, air, and also conduction dead the surface warmth through to the center of the cut.

Set up your Gas Grill for A Two-Zone Fire

Establish hot and also cool zones by transforming on (or leaving off) the burners. Because that example, if her propane grill is equipped with four burners, turn on burners one and two, or three and four (see diagram). This will create a solitary heat resource allowing friend to ar your meat on the cooler area of the grill.


If her propane cooker only has three burners, turn the burner closest to the left (or right) on high, and collection the middle burner come medium, or low depending upon the target temperature you trying to achieve. Leaving the staying burner off. Again, this will create a cool zone enabling you come land the meat over the burner that’s to be left in the off position.


Water Pan

With your heat sources identified, continue collection up. You’ll require a disposable aluminum pan filled through water to provide moisture in the otherwise dry environment of the grill—and hardwood chunks to offer your meat a sweet kiss the smoky flavor. A humid setting keeps the exterior of the meat tacky and far better able to absorb smoke.

Start by removing the grill grates. Acquire yourself a disposable aluminum pan, fill half way v water and collection on height of the protective warm deflectors in the hot zone you created earlier.

Wood Chip Packet

Adjacent come the water pan, and as close to the warmth as you can get, ar your hardwood chunks. To protect against flare ups, wrap her chunks, or hardwood chips in aluminum silver paper making sure to punctured a couple of holes in the optimal so the smoke can escape much more easily. Depending upon the dimension of the chunks, your best bet is to place the wood in between the heat deflectors in your warm zone.


Temperature Tracking

Once her water pan is in place, and also your timber chunks ready, replace the grill grates and also turn top top the burners in your warm zone as designated earlier. Let your grill pertained to temperature. Relying on your target smoking cigarettes temperature, in between 225-250°F (107-121°C), you might be looking at 20 come 30 minutes. Change your settings as essential to help maintain your target temperature.

Whatever you do, don’t use the from-the-factory dome thermometer that comes v the cooker to screen the inner temperature of your grill (now smoker). Instead, for factors we point out in ours Dome Temperature vs Grill Temperature post, use a thermocouple probe thermometer to screen the temperature in ~ the grill grate level. We suggest the Crocodile Clip Oven Probe, which have the right to be clipped everywhere on the grill surface and also is constructed to resist temperatures up to 660°F (349°C).


Proper Probe Placement

The location of the probe is likewise important come ensure you’re surveillance the temperature correctly. For bigger grill surfaces, place the sensor no much more than one customs from the surface ar of the meat you cooking. This will allow you to measure up temperatures right at the surface of the meat. For smaller grill surfaces, whereby the meat takes increase the lion re-publishing of the cooking area, place the probe no less than one inch from the wall surface of the smoker. Any type of closer and also your readings might be compromised by the surface warm emitted native the wall.

Monitor the interior temperature of her meat through a leave-in probe thermometer. The Smokehouse Penetration probe is perfect for this because its stainless steel lead is durable enough to withstand the temps that the grill however thin enough to near snugly in the lid the the cooker.

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Or for even more convenience and power, use our brand new ThermaQ WiFi unit the actually pairs to an application on your phone for this reason you can move on v your day, also drive throughout town, while still maintaining a near eye on your smoker temps and get timely cautions if any type of alarms space triggered.

Products Referenced: 

ThermaQThermaQ Wifi
Hi-Temp Alligator Clip cooktop ProbeSmokehouse Penetration Probe—Stainless Overbraid