Smokin' on the Gas Grill

 Like most American males, I like to grill when the weather's nice--and sometimes even when the weather's not so nice. I've actually been known to fire up the grill with snow on the ground but that's a different story altogether. For the past 30-odd years, I have primarily used gas grills out of convenience. It's nice to be able to come home for lunch, turn it on, grill a couple of hot dogs and still make it back to work on time but there's one thing typically missing with a gas grill--that lovely smoky flavor.

Now at this point, there are some who would simply say this is why one should use charcoal instead of a gas grill and while I acknowledge the validity of that argument, I shall not wade into this quasi-religious divide between gas and charcoal, other than to say I'm just not willing to give up the convenience and control of gas. I also do not have space for a dedicated smoker and I've known a lot of people who have bought one, used it a time or two and let it sit idle for a few years before giving it away or selling them at a steep loss at a yard sale. 

That said, I've had a supply of mesquite chips in my cabinet for several years and finally decided a month or so ago that I either needed to either use them of get rid of them. Being a bird-in-the-hand kind of guy, I opted for the former and went to that great fountain of online knowledge—YouTube—to find out if they could actually be used with a gas grill and if so, how.  

My first experiment, while not exactly a failure, could have gone better. I had a whole chicken taking up space in my freezer and decided to quarter it, marinate it, and grill it over wood chips, which I soaked in water and wrapped in a packet of heavy duty foil, with several holes poked into it to vent the smoke. I actually made two of these packets (called "smoke bombs" in at least one video I watched) and placed one at each end of the grill, directly over the burners. 

I cooked the chicken 'low and slow' to maximize the smoke absorption and it was very tasty—thanks to the Badia Mojo Marinade I used—but the smoke flavor I was really after was almost nonexistent. When I checked my 'smoke bombs' afterward, I found out why. They were just a little blackened at the edges but for the most part, they hadn't ignited. Too wet? Bad placement? Both? This warranted further investigation.

A few days later, I grilled a hamburger, re-using one of the smoke packets, this time dry, placed against the back of the grill. While I achieved a greater amount of smoke, the burger cooked fairly quickly so little of the flavor was absorbed. When everything cooled down, I opened the packet and found that the chips had not been completely consumed but had instead been transformed into what appeared to be charcoal. 

For my third test some time later, I grilled a seasoned pork tenderloin with the other smoke packet from the original attempt, this time with a small amount of water, and instead of a foil packet, I placed the chips into a 'smoke box', a lidded stainless steel box with holes in the top and sides to vent the smoke. The closed bottom allows the chips to be wet or dry. Again, the slightly dampened chips did not fully ignite or produce a large amount of smoke and like the chicken, the meat was very tasty but the result was indeterminate because it had been heavily pre-seasoned before packaging.

My most recent test came yesterday when I grilled two thick pork ribeye chops using all of the previously used chips dry in the smoke box, which was placed right in the middle. I think I might have gotten some good mileage out of those chips. The smoke box also covered a troublesome hot spot on my grill and I got the best smoke yet. The chops had a wonderful smoky flavor without any sauce. I think I'm finally getting the hang of this!

UPDATE: In the weeks since this initial writing, I have landed on a good technique the produces consistently good results and have also begun branching out (no pun intended) to use other types of wood chips, including hickory, apple, cherry and combinations. So what have I learned from my initial experiments? 

• On my grill at least, the smoke box works best with dry chips and should be placed right in the middle, underneath the cooking surface. Your mileage may vary.
• It is best to cook 'low and slow' (slowly over low heat) for maximum smoke absorption. This is a departure from my traditional method of grilling fast on medium to high heat. 
• Pre-heat the grill on high with the wood chips in place to get the smoke going, then turn it down to low and put the meat on for cooking. 
  
• A pan of water on the grill's upper rack can help create a more humid cooking environment and jucier meat.
• No peeking—Keep the grill's lid closed to keep in the smoke and maintain a constant temperature. Just open the lid to quickly flip the meat.
• Thicker cuts of meat, preferably with a little fat on them, work best since they cook a little slower and the fat will absorb flavors with which it comes into contact, such as smoke.
• Dry rubs and light marinades work well with smoke; thick sauces tend to hide the flavor.
  
• Don't be afraid to experiment. Just because some bozo on YouTube says his way is the only way to do it doesn't mean it's the best way for you and your grill. Figure out what works best for you and your equipment.
• A smoke box is a worthwhile investment. It works better than foil and will eventually pay for itself with what you save from not having to buy so much foil.

So, how does this gas grill hybrid method of smoking meats compare with doing it in a smoker? Based on my experiments so far, I'd say reasonably favorably, considering the inherent differences between a grill and a smoker. Even at the lowest setting, a gas grill is going to cook hotter than a smoker so it's going to cook more quickly. Leaving meat on the grill for eleven hours just isn't practical. Likewise, the smoke isn't going to last as long, maybe half an hour, and because of the placement of the smoke box or packet, it isn't feasible to replenish it while cooking. For this reason, the smoke flavor will be lighter and more delicate on the grill than from a smoker, where the meat is bathed in smoke for hours on end and don't expect to see that pink 'smoke ring' on the outside of the meat that a smoker produces.

While smoking on the gas grill doesn't make a whole lot of sense for burgers and dogs or thin steaks and chops, it can bring a world of new flavor to chicken and thicker cuts of meat—no sauces required.