Think you can’t get great barbecue flavor on a gas grill? Think again. Here is the ultimate guide on how to use a smoker box on a gas grill, with tips from how to choose a box, how to fill it and get smoke, debunking the myth of wet or dry tips, and more!
This post was sponsored by Western Wood BBQ Products
When I first started using a smoker box I had a lot of questions! How many wood chips should I use? Wet or dry wood chips? What size of a smoker box and where the heck does it go on a grill?
Through research and lots of smoky experiences, I have almost reached the finish line of mastery. But Wait! Do we ever stop learning from our grills and smokers? No, because fire, smoke and smoker boxes can have a mind of their own. However, there are tips that can help us not to make the mistakes that those who have gone before us have.
Let’s jump into a quick course on Smoker Boxes before we “smoke-up” some delicious Smoked Chicken Thighs with Salsa Verde Charred Corn!
Using a Smoker Box on Gas Grills 101
What is a Smoker Box
Smoker boxes come in many shapes and forms. Some smoker boxes are dotted with holes all over while others have air holes just at the top. You will find cylinder shaped and rectangular boxes. There is even a V-shape box to fit between flame deflector bars on gas grills for an intense smoke flavor!
No matter how many holes or the shape, a smoker box is a heat-resistant metal box that is used to hold the wood chips or what Western BBQ calls smoking chips.
What Smoker Box is Best
Poll the pit masters to what smoker box is best, and you will find a wide array of answers.
Stainless Steel is the most common material used in making a smoker box because it retains heat well, resists rust, corrosion, and staining. Look for the thickest steel box on the market to avoid warping. A quality smoker box provides consistent smoke, and can be used for many years.
Aluminum is extremely lightweight and can be used one or two times. If you do use a disposable aluminum smoker box DO NOT put it directly on the coals or heat source. Aluminum melts under high heat, YES, I did make that mistake as a rookie.
Cast iron is less common and more expensive than stainless steel but it is the most durable. A cast iron smoker box can last a lifetime when properly cared for. The con of cast iron is that it does heat slowly therefore the smoking chips take longer to do their job. The pro of cast iron is that due to the box heating up slowly and retaining heat more efficiently than steel the stream of smoke will last longer.
Wet or Dry Smoking Chips
Sure there is a debate on wet versus dry wood chips! But through observing expert pitmasters, smoky experiences, and trial and error, dry smoking chips wins! Fill up a smoker box with wet wood chips and you create steam, and steam does not produce that signature barbecue flavor.
Start with dry chips to really infuse your food with the best flavor.
How to Use a Smoker Box
Filling a smoker box with wood chips is pretty simple, right? Yes, but there are a few mistakes that will hinder the development of smoke.
Don’t Over Stuff the Smoker Box
Smoke needs air! An overstuffed smoker box, with the lid closed, does not allow for air circulation.
Go Low and Slow
To produce an alluring smoke that lasts for 30-35 minutes your goal is to swelter the smoking chips not to set them on fire. If a smoker box is set directly on the heat source, gas burner or embers the wood chips will catch on fire in the smoker box.
Smoke development takes time; place a smoker box above the heat source not on the heat source! On my gas grill, a smoker box filled with 1 1/2 cups smoking chips, placed above the hottest burner, will take 15-20 minutes to produce smoke.
Where to Place the Smoker Box on a Gas Grill
First, check your grill to see where air escapes and get a plan of attack! That air hole is where smoke is going to be drawn out. My grill has an 1-inch wide air strip that runs 36-inches long right along the hinge of the hood! That gap makes for a lot of smoke loss so I must think through the placement of a smoker box.
Once the smoke begins to develop in the smoker box, move the box as far away from the air vents.
Second, in the beginning place the smoker box over the burner that produces the hottest heat. The back burner, on a gas grill, usually has the highest heat.
Third, transfer the smoker box from direct heat source to indirect heat about 15-20 minutes after placing the box in the grill. By moving the smoker box away from the air vents the smoke will travel over the food before it escapes the grill.
When to Place Proteins and Produce on a Smoking Grill
About 20 minutes after the smoker box has been placed on the grill, and a steady stream of smoke has developed, place food on the grill.
How Long Do Wood Chips Provide Smoke
The general rule is to smoke your proteins and produce for no longer than half the cooking time. A gentle stream of smoke should flow, not a billowing gray cloud.
Final Tip for using smoker box on a gas grill.
Keep the grill lid down!
Every time you peek you lose smoke! The more you smoke food, on your gas grill, the more confidence you will gain. Eventually, the timing on smoking meats, seafood, fruits, and veggies will become second nature! The aroma of smoky deliciousness and/or inserting a prong into the protein will let you know that it is time to feast!
Let’s Get Smoking!
See how I put these tips into action with my Smoked Chicken Thighs recipe.
Thanks for the info, we’re going to make some tasty smoked jalapeños for homemade chipotle powder!
Sounds soooo delicious! I hope you snap a photo and share it with me! ~ Grilling Grandma
Ohhh I’d love to see a photo of your TastY smoked jalapenos chipotle powder. Sounds totally awesome!
Hello,
You don’t mention temperatures in your article. I have read to smoke meat “low and slow”. So, to do this, do you set the grill to the highest temperature with the smoker box filled with chips, and then once it starts smoking to simply turn down the temp to , say 225 F, and then cook your meat, stopping the smoking half-way through? If I need to add more chips, though, will the grill be hot enough to create smoke?
Curiously,
John
Hi John,
Thank you for your question. The smoker box is filled with wood chips right at the beginning…so the grill is not heated at that moment.
The smoker box is set on the grill grate over the burner that first ignites. I set the temperature of the grill in the beginning to medium high or around 400°F. About 10 minutes later the smoke begins to drift, I turn down the grill to whatever temperature I desire. I can leave the smoker box there or move it to a burner with that is not going to be as hot or over indirect heat. The smoking chips will burn too quickly if the smoker box sit over high heat.
So yes, to you explanation in your sentence 3. In a sense the smoker box can dance around a bit.
I find that one box of smoking chips is usually plenty for any protein. However, I have been known to open the smoker box and add 1 more handful of smoking chips.For example, a couple whole chickens or roast.
To answer your last question, the hot smoking chips are hot enough to get the new smoking chips smoking. I do not do long smoking sessions using my gas (propane tank) grill. It is hard to get my gas grill to below 275Ï. I leave low and slow smoked dishes to my kettle or kamado. Hope this helps, Grilling Grandma
Hi. It says to smoke for not linger than half the cooking time. Do you take the box out half way through?
I usually leave my smoker box in the grill even after all of the smoke has subsided. By the book you only need 30 minutes of smoke for added flavor. I like the smoker box to cool in the grill.
Wonderful article! Thank you!! I can’t wait for the weekend to try my new smoking box.
I have a question. When grilling a steak or burgers to medium doneness, it usually takes a few minutes on each side to get the right level of doneness and avoid overcooking. You mentioned that it takes about 30 minutes for food to get a smoke flavor. How do you manage that? Is the smoking box more suited for slower-cooking meals, like chicken and pork?
Thank you!
Thank you for your kind words, David. I hope you are finding success with your smoker box. I know that by the book, we say 30 minutes, however, I always add smoke to burgers and steaks. A way to help the infusion: 1. Make sure your smoking box has burning for a little longer before cooking the food. The grill itself retains some of the smoke. 2. When possible place the smoker box directly under the grill grates where the steak or burgers are going to cook. #3. Strategically place the smoker box so that the wind will carry the smoke over the steaks and burgers. By all means, still use your smoker box for shorter cooks! Enjoy!
Approximately how long do you suggest soaking wood chips for before they’re ready for use
Thank you for your question which is a popular one! We do not suggest soaking wood chips. That was an old way of thinking. Current studies show that soaking chips create steam not pure delicious smoky flavor! Hope you continue your enjoyment of smoking food with wood chips. I sure do!