Looking for a shortcut to smokey, authentic barbecue? We'll show you how to make a smoker out of your grill and some wood chips.
Here’s How to Make a Smoker With Your Grill
Updated on Dec. 19, 2023
Summer is on its way, and ’tis the season for backyard barbecues with family and friends. Having a smoker would take your average ingredients like ribs, chicken and even salmon to the next level by creating distinct, powerful flavor and a fall-apart texture. But when you’ve already got a gas or charcoal grill, who wants to invest in another backyard appliance?
We’ve got you covered–here’s a step-by-step guide on how to turn a grill into a smoker. Let’s get started:
Essential Tools:
In addition to a grill, here are some tools you’ll need to create your own smoker.
- The Original MEATER ($69) is a wireless meat thermometer that connects to your smartphone. This hands-off temperature gauge lets you keep an eye on your meat without having to lift the lid and lose that tasty smoke.
- Keep your wood chips in one place with this smoking box ($20). The box can be used with charcoal or gas grills and is made of durable cast-iron.
- Find which wood smoke you like best with this chip sampler pack ($21) from Wildwood Grilling. This sweet pack comes with wild cherry, alder and maple wood chips while the smoky pack comes with hickory, mesquite and a blend of chips.
1. Soak the Wood Chips
You’ll want to soak the wood chips in water for at least 30 minutes. Flavors range from hickory to pecan to spicy apple, so be sure to choose a flavor that complements the dish you’re cooking. (For example, this Smoked Honey Peppercorn Salmon calls for hickory chips.) The wood chips can be strong and pungent and will add great flavor; soaking helps increase the amount of smoke.
2. Fire Up the Grill
While you soak the wood chips, take a moment to preheat your grill. Whether you’re using a charcoal grill or gas grill, the temperature should hit around 225 degrees for most barbecue recipes. If you’re using a charcoal grill, start by filling a chimney starter about 1/3 of the way full with charcoal. Once the coals are hot, pour the charcoal off to one side of the grill, and let them burn down until the optimal temperature is reached. Preheating the coals could take anywhere from 30 minutes to one hour, so be patient and have a thermometer ready.
3. Dump the Chips
Once the temperature you’re looking for has been reached, go ahead and strain the wood chips. If you’re using a charcoal grill, dump the damp chips directly on to the coals. If you’re using a gas grill, wrap the coals in foil and poke tiny holes to allow steam to escape. Lay the package of wood chips directly on the unlit cooking grate, and then fire it up again. You’re ready to get started once you see smoke!
4. Start Smokin’
Just add your meat to the grill and relax! (We recommend the Louisiana-style barbecue brisket or Santa Maria roast beef.) Smoking could take anywhere from 1 to 6 hours, so be patient and have some yard games ready. If you’re using a charcoal grill, be ready to add more coals every hour or so to maintain the desired temperature.
Turning your grill into a smoker is a pretty easy, hands-off process. That said, here are some tips from our Test Kitchen experts:
- Avoid softwoods when smoking; they’re full of sap with can make your food taste strange and can even make you sick. Stick to rich hardwoods like hickory, cherry, mesquite, pecan or oak.
- Try not to add too much wood. When you’re going for a rich, smoky flavor it can be easy to want to add a few extra pieces of wood to the grill, but don’t! Too much wood can result in a bitter flavor.
- Make sure to open a vent. Create an airflow that evenly smokes your food and keeps the coals hot by opening the vent above the meat (which should be on the opposite side of the coals and wood).
- Keep meat moist by adding a water pan to the grill.
- Don’t go overboard on the seasonings. Heavy seasonings or globs of BBQ sauce can mask that smoky flavor you spent hours achieving, so try to add these flavorings with a light hand.
All you really need are wood chips, some killer recipes and a beautiful day to spend outside with family and friends!
Side Dishes You Can Throw on the Grill
Grilled Mushroom KabobsEarthy grilled mushrooms taste like flame-kissed goodness. The balsamic vinegar adds just enough tanginess to the savory side. —Melissa Hoddinott, Sherwood Park, Alberta
Grilled Potato Fans with OnionsLooking for the ultimate grilled potato? These seasoned potato “fans” are filled with tender onions, roasted garlic cloves and savory Parmesan cheese. —Sharon Crabtree, Graham, Washington. Try out one of these grilled potato recipes that will make the perfect side dish for any style of cookout.
Stuffed Grilled ZucchiniPair these zucchini boats with charred pork chops, smoked fish or other grilled greats. —Nancy Zimmerman, Cape May Court House, New Jersey
Grilled CabbageIf you're only eating cabbage in coleslaw, you're missing out! Grilled cabbage is the secret to transforming the crunchy leaves into sweet, tender bites. Here's how to grill cabbage so it turns out perfect, every time.
Bacon-Wrapped AsparagusElevate your appetizers with bacon-wrapped asparagus, a delightful combination of smoky bacon and fresh asparagus spears. This easy-to-make dish is elegant and irresistibly tasty for any gathering.
Grilled PattypansJust a few minutes and a handful of ingredients are all you’ll need for this scrumptious side dish. Hoisin sauce and rice wine vinegar give grilled pattypans Asian flair. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Cedar-Plank Stuffed PortobellosWhen we were newlyweds, my father-in-law made us stuffed portobello mushrooms. I’ve tweaked the recipe for our tastes. I like to serve it with salad and potato wedges. —Katie Stemp, Tacoma, Washington
Grilled Peppers and ZucchiniThis versatile side dish is so simple and quick that I had to share it. Grilling the colorful veggies in a foil packet means one less dish to wash, but I sometimes stir-friy the mixture on the stovetop. —Karen Anderson, Fair Oaks, California
Fingerling Potatoes with Fresh Parsley and ChivesWe use seasonings like adobo, Sazon, fresh parsley and minced chives when we grill potatoes. We have even smoked the potatoes in our portable smoker before grilling. —Teri Rasey, Cadillac, Michigan
Grilled Green BeansIf you don't know that you can cook green beans outdoors, take note of this recipe for grilled green beans. Prepare this snappy side dish once, and you'll win over even picky eaters.
Easy Grilled Corn with Chipotle-Lime ButterGrilling corn in the husks is so easy. There's no need to remove the silk and tie the husk closed before grilling. Just soak, grill and add your favorite flavored butter. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Lemon-Parmesan Broiled AsparagusThese special spears are packed with flavor, thanks to the lemon-garlic dressing they're tossed in before roasting. It's a simple, quick side that goes with almost anything. —Tina Repak, Johnstown, Pennsylvania
Grilled ZucchiniSet aside some room on the grill for zucchini. This side cooks quickly, and grilled zucchini pairs well with everything from barbecued chicken to tropical pork skewers.
Quick Barbecued BeansBarbecued beans are a simple, classic recipe and cooking them on the grill adds great smoky flavor. —Millie Vickery, Lena, Illinois
Grilled Sweet PotatoesIf you're tired of the usual summer side dishes, try these grilled sweet potatoes. The Gorgonzola cheese spread is a perfect match for the caramelized sweetness of the potatoes.
Jalapeno Popper Mexican Street CornOne of the best things about summer is fresh sweet corn, and this recipe is a definite standout. We love its creamy dressing, crunchy panko coating and spicy jalapeno kick. If you're really feeling wild, sprinkle these with a bit of cooked and crumbled bacon! —Crystal Schlueter, Northglenn, Colorado
Grilled Veggies with Caper ButterWe enjoy the tart, peppery taste of capers. No one likes a bland veggie, and caper butter helps peppers, squash and zucchini shine. —Danyelle Crum, Indian Trail, North Carolina
Grilled Hash BrownsSince my husband and I love to grill meats, we're always looking for easy side dishes that cook on the grill, too. So I came up with this simple recipe for hash browns. There are never any leftovers. —Kelly Chastain, Bedford, Indiana
Creamy Grilled Potato SaladTo avoid turning my oven on in the summer, I grill just about everything—including this creamy grilled potato salad. My friends have dubbed this ‘The Best Potato Salad You’ll Ever Put in Your Mouth!—and I love that! —Gayle Robinson, Carrolton, Georgia
Lemon Garlic MushroomsI baste whole mushrooms with a lemony sauce to prepare this simple side dish. Using skewers or a basket makes it easy to turn them as they grill to perfection. —Diane Hixon, Niceville, Florida
Spicy Grilled EggplantThis side dish goes well with any meat you might also be grilling. Thanks to the Cajun seasoning, the zesty eggplant gets more attention than an ordinary veggie. —Greg Fontenot, The Woodlands, Texas
Loaded Baked PotatoesThese loaded baked potatoes are creamy, rich and easy to customize. Enjoy them as a side or a main dish!
Veggie KabobsGrilling is a delightful way of preparing the season's freshest produce. The zesty Italian marinade adds just the right amount of spice to these veggie kabobs. —Taste of Home Test Kitchen
Grilled Herb PotatoesEvery year my father and I plant a garden together. After an especially great growing season, we had plenty of produce to eat! We like to use fresh herbs from our garden but dry is just as tasty in this dish. —Bernadette Bennett, Waco, Texas
Grilled Mango & Avocado SaladA big hit with my family, this light salad is so easy to make! The healthy option of mango and avocado is simply the best combination you could serve. —Amy Liesemeyer, Tucson, Arizona
Grilled Vegetable PlatterThis recipe is the best of summer in one dish! These pretty veggies are perfect for entertaining. Grilling brings out their natural sweetness, and the easy marinade really perks up the flavor. —Heidi Hall, North St. Paul, Minnesota
Grilled Vegetable Orzo SaladVegetables that are in season make great additions to this orzo salad. It's the perfect side dish for a picnic, it can easily be doubled for a crowd, or you can add grilled chicken to make it a filling entree. —Danielle Miller, Westfield, Indiana
Grilled MushroomsThese grilled mushrooms are threaded onto skewers and brushed with butter, dill and garlic salt. They're unbelievably tasty and add an earthy, smoky bite to any grilled meat or veggie platter.
Rice on the GrillMy husband loves to barbecue, so when it's hot outside, we do entire meals on the grill. Since our kids love rice, we often include this tangy side dish as part of the menu. —Shirley Hopkins, Olds, Alberta
Herbed Grilled Corn on the CobI'd never had grilled corn until last summer when my sister-in-law served it for us. What a treat! So simple, yet delicious, grilled corn is now a must on my summer menu. —Angela Leinenbach, Mechanicsville, Virginia
Pesto-Corn Grilled PeppersWe grill almost daily and enjoy using fresh produce from our garden. These pepper halves filled with a basil-seasoned corn mixture is my husband's favorite recipe. —Rachael Marrier, Star Prairie, Wisconsin
Blue Cheese & Bacon Stuffed PeppersWhenever I put out a plate of these cute little appetizers, people come flocking. Good thing there are lots of peppers in each bag. —Tara Cruz, Kersey, Colorado
Grilled Sweet Potato WedgesI love when an entire meal can be cooked outside on the grill and I don't need to heat up the kitchen. These grilled sweet potatoes meet that requirement and are healthy, too! —Natalie Knowlton, Kamas, Utah
Grilled Veggies with Mustard VinaigretteI make this healthy and inviting side dish whenever friends come over for a cookout. The honeyed vinaigrette lets the veggies shine. —Shelly Graver, Lansdale, Pennsylvania
Grilled Southwestern Potato SaladThis salad is perfect with a grilled steak for a Tex-Mex meal, and most of it can even be prepared out in the backyard. Poblanos and cayenne make it pop. —Johnna Johnson, Scottsdale, Arizona
Grilled Potatoes with Bacon-Ranch SauceThese potatoes are tender and good all by themselves, but pairing them with the sauce creates a perfect combination—a side dish compatible with any entree cooked on the grill. —Craig Carpenter, Coraopolis, Pennsylvania
Grilled Corn MedleyWho knew a store-bought dressing could add so much flavor? This medley tastes delightful with garden-fresh veggies. Feel free to sub in your favorites and let the grill and the dressing do the rest! —Taste of Home Test Kitchen
Corn ‘n’ Squash QuesadillasGrilled vegetables give these quesadillas their distinctive flair, while cumin and jalapeno peppers add a little zip. —Mildred Sherrer, Fort Worth, Texas
Summer Orzo SaladI’m always looking for fun ways to use the fresh veggies that come in my Community Supported Agriculture box, and this summer orzo salad is one of my favorite creations. I like to improvise with whatever I have on hand, so feel free to do the same here! —Shayna Marmar, Philadelphia, Pennsylvania
Grilled Potato SkinsIt's easy to love these delicious appetizers. They're nice to serve outside when you invite friends over for a grilled meal. They remind me of the potato skins I have had in restaurants—only better! —Mitzi Sentiff, Annapolis, Maryland
Lime and Sesame Grilled EggplantWhen I lived in Greece, I fell in love with eggplant. My recipe's seasonings have an Asian theme, but the dish still makes me think Greek. —Allyson Meyler, Greensboro, North Carolina
Grilled Potatoes & PeppersMy husband, Matt, grills this recipe for both breakfast and dinner gatherings. Besides the company, the potatoes are one of the best parts of the event! —Susan Nordin, Warren, Pennsylvania
