Most gas grill owners think of the gas grill just for quick cooks such as cooking dogs, burgers, chicken and steaks.
But when you think about it, a gas grill is also an oven.
Provided you have high quality valves and burners, you can easily use your gas grill for low and slow cooking and for smoking larger cuts of meats like briskets and pork butts.
Here’s the technique:
If you have a 3 burner grill, turn off 2 burners. If you have a 4 burner grill, turn 2 off.
Put a foil pan of water on the cooking grate directly over the lit burners.
This will add moisture to the cooking chamber and help to control the lower temperature.
Bring the grill temperature up to 250 degrees.
To create smoke, place a lit GrillKicker on the cooking grate or fill a pellet pot and put it directly on the one of the lit burners.
Place the meat on the unlit side.
Bring the internal temperature of the meat up to the desired temperature and you’re done.
You can visit our recipe section for more specifics on the cooking process.