An absolute highlight: smoking in your own gas grill! It doesn't matter whether you have a large or small grill – transform it into a true smoker in no time. You can enhance ribs, pulled pork, or salmon with a wonderful smoky flavor and transform them into true BBQ classics. Below, we'll tell you how to convert your gas grill into a smoker in no time and cook your food to perfection using indirect heat.

The 2 types of smoking

Generally, there are two types of smoking: cold smoking and hot smoking . With cold smoking, you smoke your food for several hours or even days. This process extends the shelf life of the food, as a lot of the liquid escapes. Cold smoking is particularly suitable for preparing ham or smoked sausages. In contrast, with hot smoking, the grill is first heated to 65 to 140 degrees Celsius. This works perfectly in your own gas grill and is more entertaining than cold smoking.

Important information when smoking on a gas grill

During hot smoking (also known as smoking) , warm smoke flows through the grill around the food being smoked. The smoking wood burns incompletely, creating a unique smoky flavor. Be sure to allow extra time for preparation, as low temperatures (less than 140°C) make the food truly flavorful. First, set two temperature zones on the grill: hot to medium on one side and leave the other off. This way, you can smoke your meat, fish, or vegetables using indirect heat.

Important: Before grilling, be sure to buy enough smoking chips to add during the process. If you don't, the smoke will stop developing too quickly.

Smoking box

Many grills come with a smoking box for easy storage of wood chips. Depending on the manufacturer, these have holes on the top and bottom. Heat flows in, and smoke escapes through the holes at the top. Then you place them on the preheated side of your grill—either on the grill grate or directly on the burner cover. After a few minutes, smoke will start to develop—the initial temperature required here varies from grill to grill. The smoke escapes in a controlled manner through the slots in the box. Turn the temperature down when smoking starts and close the lid for better smoke development.

Tip : The time it takes for smoke to develop varies from grill to grill—there's no perfect temperature, as every grill is different. Experiment with yours to ensure the wood only smolders during smoking.

Should you soak chips: Yes or no? Opinions are divided on this one, with 50% of grill masters in favor and the rest against it. Soaked chips take longer to heat up, and the smoke further intensifies the flavor of the grilled food, while dry chips heat up faster. The solution: Use dry and soaked chips at the same time.

At low temperatures, it's best to line the box with aluminum foil and fill it with smoking chips . To start the smoldering process, simply grab a charcoal briquette. The big advantage: the temperature of the gas burners is independent of the smoking box. Another option is to fill the box with smoking pellets to increase the burning time.

Smokepipes

If you've ever used a smoker box, using smoke pipes is nothing new to you. Before smoking, simply place the pipe on the shielding plates of the gas burners and wait for the smoke to start. While the pipes hold less volume, their elongated shape means they start smoking faster. However, you can't use sawdust with them.

Do-it-yourself

Don't have a smoker box or smoke pipes handy? Then use these DIY instructions ! Using extra-strong aluminum foil, you can easily make smoke packs. Simply place a few handfuls of smoke chips of your choice into the foil and seal the ends tightly so nothing escapes. Poke holes in the foil with a fork, and the smoke will escape. Be careful at temperatures above 120 degrees Celsius: If the aluminum foil burns, the smoke will spread all over the grill—it's a real mess.

Smoking: Find the right aroma!

When it comes to smoking, many people think: Everything tastes the same anyway! Convince your guests otherwise. Depending on the meat or fish, choose the flavor that perfectly complements your grilled food. Personal perception plays a crucial role here. True to the motto " try before you buy ," we recommend you just give it a try and combine different woods for a delicious smoky flavor.

Wood type	Smoke flavor & application
Beech wood	Great smoke flavor, for many the best known Can be used for both fish and meat
Fruit woods (cherry and apple wood)	Produces a mild, smoky, slightly sweet aroma Very universally applicable Especially recommended for poultry, pork and fish
Hickory (walnut)	Impresses with an intense aroma Especially suitable for ribs or lamb
Red cedar	Has a very spicy and slightly sweet aroma The classic when it comes to smoking salmon
maple	Produces a mild and slightly sweet aroma Particularly suitable for poultry or pork
Mesquite	Very dominant smoke aroma Suitable for smoking beef brisket, burger patties or exotic meat
Pecan wood	Intense yet mild smoke aroma Fish, poultry, pork, beef, and lamb are perfectly rounded off with this.

In addition to the various woods , lye, spice blends, and sauces contribute to the success of smoking. Try it out now!

4 tips for smoking beginners

Are you a true smoking newbie? To make sure you look like a true grilling pro in front of your family and friends, we'll share 4 tips to transform any grilled food into a delicious, smoked meal!

1. Experiment with different types of wood when smoking to find your favorite flavor. It's best to start with classic woods like fruitwood or beechwood and gradually increase the intensity.
2. For fairly large pieces of meat or fish, replace the smoking wood every 60 minutes. The frequency depends on whether you're using a smoking box or smoke pipes.
3. Combine two woods for a unique taste and find your perfect combination.
4. For optimal results, mix soaked and unsoaked chips. Find the best combination for your grill and smoking process.

Tip: Have you tried SKOTTI ? Thanks to HACK smoking chips and a SMAK smoking bowl, you can quickly transform it into a smoker. And not only that – you can grill as usual with your plug-in grill to go from anywhere – whether at the beach, in the park, or on your own balcony . 100% grilling fun guaranteed!

Recipes for smoking

When you search the World Wide Web, you'll be overwhelmed by the variety of recipes . Here are some of our favorites. Some are perfectly suited for SKOTTI, but with a few simple steps, they can also be easily adapted to any other gas grill.

• Smoked Trout: Do you love smoked fish? How about a delicious smoked trout ? We love it perfectly seasoned with black pepper, salt, and a few juniper berries. A squeeze of lemon or horseradish also perfectly complements the subtle smoky flavor. Serve with potatoes on the side, and the feast is ready.

• Smoked vegetables: Want to try something new? Try smoking vegetables! Be sure to use a bowl to prevent any liquid from being lost. Tomatoes are ideal for smoking due to their watery properties, but root vegetables also take on a whole new, phenomenal flavor.

• Ribs: Love ribs? We do too! Smoke them over low, indirect heat (80 to 100 degrees Celsius) for one and a half hours.

Frequently Asked Questions

How do I smoke on a gas grill?

When smoking on a gas grill, it's important not to overheat the temperature (no more than 140 degrees Celsius). You heat one side of the grill while keeping the other cool—this ensures indirect heat. Place a piece of smoking wood in a smoking box, and you're ready to go. Smoke flows through the grill, slowly smoking your food to the desired temperature.

Which wood do I use for smoking?

There are no limits when it comes to choosing your smoking wood. For a milder smoke flavor, choose fruitwoods; for a particularly intense flavor, choose hickory or mesquite.

What equipment do I need for smoking on a gas grill?

In addition to your gas grill, you will need smoking wood of your choice and either a smoking box or smoke pipes in which to store the wood.