January 25, 2011
Gas grill turned into a Smoker using Charcoal and hard wood.
Dont go out and buy a smoker, just use your current gas grill and turn it into a Smoker using Charcoal and hard wood.
Filed under Barbecue Grills And More by on Jan 25th, 2011. Comment. 
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Comments on Gas grill turned into a Smoker using Charcoal and hard wood.
@Samois71
The charcoal is lit, i light it inside the colander.
The foil goes outside the colander. The only thing the foil does is keep the mess from the charcoal to a minimum.
Do you just put the charcoal in or do you light it? Also, where does the aluminium go in in the colander? Thx
I thought I was the only one lighting my charcoal with a propane torch.. LOL right on man… works great!
Great idea!
A very good method and idea, well done, good clean smoke!
Thank you for this video. I did not want to buy a smoker and knew it could be don’t with a grill. Straight Forward and to the point.
@TexasPod I buy “Chunks” of hard wood at my local grocery store, when i heat up my grill when cooking burgers and steaks i throw about a pound or so of wood right on the grill surface, no soaking no foil just wood on the grill. after about 10 mins on high they start to give off a great smoke for cooking, and will continue to smoke for about a half hour. the back wall of my grill is just a heap of wood char. In my Opinion its the only way to cook on a gas grill.
Like the convenience of a ‘gas’ grill… but the smokey flavor of ‘charcoal & wood’ occassionally. This solves my problem. Will go back to gas and try this technique when I want to ‘smoke’ a brisket or pork butt. Thanks for the post.
@beanhill74
Thanks for your fast answer.
About 2.5 hours with the small amount of charcoal i put into the colander, which is great for beef, but fish needs to dry for much longer than beef so every hour or so i quickly lift the lid and throw 5-10 more briquettes on the pile.
Hi,
I’m looking to do the same. I wanna know how much time you can maintain your temperature with one bucket of charcoal and wood chip? Thanks
Dude, this is an awesome idea. Thanks!
I just use the middle burner to “Pre heat” the grill up to about 200-250ยบ F then turn it off and the Charcoal and wood can maintain the internal temp. if i open the grill to check the meat i use the burners to get the temp back up quickly after i close the lid.
It works EXCELLENT for jerky.
Did you have the grill on or was it just the coals in the colender doing the cooking/smoking. Cool idea thanks for the vid.