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How to Use a Gas Smoker – Ultimate Guide

7 Mins read
How to Use a Gas Smoker
How to Use a Gas Smoker

Using a gas smoker is a great way to add smoky flavor to your meats and other dishes. However, if you’re new to using a gas smoker, it can be a bit intimidating at first. Fortunately, it’s not as complicated as it may seem. In this guide, we’ll walk you through the steps on how to use a gas smoker to get the most out of your meat-smoking experience. From assembling your smoker to preparing your meat and controlling the temperature, we’ll cover everything you need to know to get started. So, let’s dive in and get cooking!

What is a Gas Smoker?

A gas smoker is a type of smoker that uses propane or natural gas to heat up and smoke food. Unlike traditional charcoal smokers, which use charcoal or wood as fuel, gas smokers have a heating element and a gas burner that allows for precise temperature control. Gas smokers come in a variety of sizes, ranging from small portable models to large, commercial-grade units. Some gas smokers also have additional features, such as built-in thermometers, digital controls, and even Bluetooth connectivity. Gas smokers are a great option for those who want to smoke food quickly and easily, without the mess and hassle of traditional charcoal smoking.

How to Use a Gas Smoker

How to Use a Gas Smoker

Parts of a Gas Smoker

To understand how a gas smoker works, it’s important to know the different parts that make up the smoker. Here are the main parts of a gas smoker:

The Grill Racks

The grill racks, also known as cooking grates, are an essential part of a gas smoker. They are the surfaces where you place your food to be smoked. Most gas smokers come with multiple grill racks, which can be adjusted to different heights to accommodate different types and sizes of food.

When using a gas smoker, it’s important to properly prepare the grill racks. First, make sure they are clean and free of any debris or residue from previous use. You can clean them with a wire brush or grill scraper. Next, you can apply a thin layer of cooking oil to the racks to prevent food from sticking.

When placing food on the grill racks, it’s important to leave enough space between each piece for the smoke to circulate around them. This helps ensure that the food cooks evenly and absorbs as much smoky flavor as possible.

If you’re smoking large cuts of meat, such as brisket or pork shoulder, you may need to use a special rack or pan to hold the meat and prevent it from falling apart or touching the heating element. It’s important to follow the manufacturer’s instructions for using any additional racks or pans in your gas smoker.

Water Pan

The water pan is an important part of a gas smoker and is used to add moisture to the smoker and to help regulate the temperature. The water pan is usually located above the burner and below the cooking grates.

The purpose of the water pan is two-fold. First, it helps to add moisture to the smoker, which can prevent the food from drying out during the smoking process. Second, it helps to regulate the temperature inside the smoker. The water in the pan absorbs heat from the burner and creates a more consistent temperature throughout the smoker.

To use the water pan, simply fill it with water or another liquid of your choice, such as beer or apple juice. You can also add aromatics, such as herbs or spices, to the water to add flavor to the food.

It’s important to monitor the water level in the pan during the smoking process and refill it as needed. If the water level gets too low, the temperature inside the smoker can increase, which can lead to overcooking or burning of the food.

How to Use a Gas Smoker

How to Use a Gas Smoker

Chip Tray 

The chip tray is an essential part of a gas smoker and is used to hold wood chips or chunks that produce smoke when heated. The chip tray is usually located above the burner and below the cooking grates, and can be accessed through a small door on the side of the smoker.

To use the chip tray, simply fill it with your preferred type of wood chips or chunks. Popular options include hickory, mesquite, apple, and cherry wood. You can also mix and match different types of wood to create unique flavors.

When using the chip tray, it’s important to soak the wood chips or chunks in water for at least 30 minutes prior to use. This helps prevent them from catching fire and allows them to produce smoke for a longer period of time.

Once the chip tray is filled and the wood is soaked, you can turn on the burner and adjust the temperature to the desired level. As the burner heats up, the wood chips or chunks in the tray will begin to smolder and produce smoke, which will then circulate around the food on the grill racks.

It’s important to monitor the chip tray during the smoking process and add more wood chips or chunks as needed. If the smoke stops, it’s time to add more wood to the tray.


A burner is an essential component of a gas smoker, responsible for generating the heat necessary for cooking the food. It works by mixing propane or natural gas with air, which then ignites to produce a flame. The size and number of burners in a gas smoker can vary depending on the model, with some featuring multiple burners for more precise temperature control. To ensure even cooking, it’s important to keep the burner clean and well-maintained, checking for any clogs or damage that may affect its performance. With a properly functioning burner, a gas smoker can produce delicious and evenly cooked meals for any occasion.

Vents and Dampers

Vents and dampers play a crucial role in controlling the temperature and airflow inside a gas smoker. Vents are openings in the smoker that allow air to enter and exit, while dampers are adjustable valves that regulate the amount of air flow. By adjusting the vents and dampers, the user can control the amount of heat and smoke inside the smoker, allowing for precise temperature control and smoke flavor. It’s important to keep the vents and dampers clean and well-maintained, as any buildup of grease or debris can interfere with their functionality. A gas smoker with properly functioning vents and dampers can produce delicious, perfectly smoked meats and vegetables every time.

How Does a Gas Smoker Work?

A gas smoker is a cooking appliance that uses propane or natural gas to generate heat for smoking food. The smoker is made up of several components, including a burner, cooking chamber, wood chip tray, and vents. To operate the gas smoker, the user simply turns on the gas and ignites the burner. The heat from the burner then heats up the cooking chamber, where the food is placed on racks.

To add flavor to the food, wood chips are added to a tray above the burner. As the chips heat up, they release smoke that circulates inside the cooking chamber, infusing the food with smoky flavor. The user can control the temperature and amount of smoke by adjusting the vents and dampers on the smoker.

Gas smokers are popular for their ease of use and convenience. They heat up quickly and provide consistent heat, making them ideal for both beginners and experienced cooks. With proper use and maintenance, a gas smoker can produce delicious, perfectly smoked meats, vegetables, and other foods for years to come.

How to Use a Gas Smoker

Using a gas smoker is a simple and straightforward process. Here are the basic steps to follow:

Prepare the smoker: Before using the smoker, make sure it is clean and in good working condition. Check the burner, wood chip tray, and vents for any debris or damage.

Add wood chips: Fill the wood chip tray with your desired wood chips. Soak the chips in water for 30 minutes before using to ensure they produce more smoke.

Preheat the smoker: Turn on the gas and ignite the burner. Allow the smoker to preheat to the desired temperature, usually between 225-275°F (107-135°C).

Add food: Once the smoker has reached the desired temperature, place the food on the racks inside the cooking chamber. Make sure to leave space between each item to allow for even cooking.

Adjust vents and dampers: Adjust the vents and dampers to control the amount of smoke and heat inside the smoker. More airflow will produce less smoke and higher temperatures, while less airflow will produce more smoke and lower temperatures.

Monitor and maintain: Keep an eye on the smoker throughout the cooking process, adding wood chips as needed and adjusting the temperature and airflow as necessary. Use a meat thermometer to check the internal temperature of the food to ensure it is fully cooked.

How to Use a Gas Smoker

How to Use a Gas Smoker

Pros and Cons of a Gas Smoker

Gas smokers have become increasingly popular in recent years due to their ease of use, convenience, and ability to produce delicious smoked meats and vegetables. However, like any cooking appliance, gas smokers have their pros and cons. Here are a few to consider:


Easy to use: Gas smokers are simple to operate, with no need for messy charcoal or wood to be added.

Quick to heat up: Gas smokers heat up quickly, allowing you to start cooking in less time than other types of smokers.

Consistent heat: Gas smokers provide a steady heat source, which makes it easy to maintain a consistent temperature throughout the cooking process.

Precise temperature control: Many gas smokers come with temperature controls that allow you to set and maintain the desired temperature for your food.

Convenient: Gas smokers are generally more convenient to use than other types of smokers, as they require less effort to set up and maintain.


Less smoky flavor: Gas smokers don’t produce as much smoke as other types of smokers, which can result in less smoky flavor in the food.

Limited portability: Gas smokers are often larger and less portable than other types of smokers, making them less convenient for camping trips or other outdoor events.

More expensive: Gas smokers tend to be more expensive than charcoal or wood smokers.

Reliance on gas supply: Gas smokers require a steady supply of propane or natural gas, which can be a concern during power outages or gas shortages.

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Website: https://scillsgrill.com/

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About author
As the founder and chief editor of Scills Grill, I'm a self-proclaimed BBQ nut. I love cooking outdoors over live fire and smoke, no matter the weather. I use various grills, smokers, and wood-fired ovens to produce epic food. Peter Cobbetts is the president and founder of Scills Grill, with over 15 years' experience in barbecue. He's an exceptional pitmaster and grill expert who specializes in smoking briskets, pork shoulders - using charcoal, wood or propane grills/smokers - as well as reviewing kitchen appliances such as grills, smokers etc., having tried out almost every model available on the market.
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