Why You Really Don't Want To Turn A Gas Grill Into A Smoker

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Because genuine meat smokers can sometimes cost several hundred dollars, it can be tempting to try to cook a brisket on the grill by making a few adaptations to the device. However, according to the Brazilian grill master from Silvio's BBQ, Silvio Correa, this isn't the ideal way to impart a smoky flavor to meats. "While some people have successfully converted gas grills into smokers using hacks like smoker boxes or foil packets filled with wood chips, I personally don't recommend it," he said.

Some folks swear by the techniques Correa warns against using, but they will never be as efficient as a bona fide smoker that is intended to cook meats like brisket over an extended period of time. Correa said, "Gas grills are not built for smoking, they're designed for high, direct heat, not low and slow cooking." Appliances like gas grills and pellet smokers are tailored for specific tasks, and modifying a gas grill to slow-cook meat might very well result in proteins that lack the tenderness a smoker provides over time. It could also result in disaster, like starting a fire.

The good news is you don't necessarily need a top-of-the-line model to get smoky, tender meat. "There are great electric and charcoal smokers on the market now for very reasonable prices, and they're much safer and more effective for smoking meats," Correa said. The Cuisinart 30" Electric Smoker is an affordable option (less than $200) that functions like a real smoker should.

If you are just looking for a touch of smoky flavor on your fare, Correa says there are some ways to achieve that result without a genuine smoker. "I've used a traditional charcoal grill to add smoky flavor to meats by placing soaked wood chips on the coals and keeping the lid closed." Still, don't expect any meat you toss in to become tender while cooking this way. "It's a simple trick that works for certain cuts, especially sausages, ribs, and chicken, but it's more for adding a touch of smoke rather than full-on smoking."

Of course, foods other than meat can sometimes benefit from a bit of smoky flair. According to Correa, using a charcoal grill with soaked wood chips is a great way to impart smoky flavors to veggies without charring them like a gas grill can. "Eggplant, mushrooms, and even tomatoes pick up amazing smoky flavors."

It is not just produce that can be enhanced with smoke. "Smoked provolone or mozzarella can also be a game changer for sandwiches and burgers. These ingredients absorb smoke beautifully and give dishes a gourmet touch." Cutting the cheese into small pieces will help it to take on more of the smoky flavor. However, you don't want the cheese to melt, so it is crucial to keep the temperature inside the grill low and remove it after no more than three hours. A freshly grilled burger with smoked mozzarella will absolutely turn some heads, but you could also store it in the fridge for up to two weeks and place the cheese on a charcuterie board paired with complementary ingredients that will take the snack platter to another level.