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How To Do an “Indirect Cook” on a Gas Grill

    Most gas grill owners use their gas grill just for quick cooks such as 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 both for low and slow cooking and for smoking larger cuts of meats like briskets and pork butts.

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    The Technique

    • If you have a 3 burner grill, turn off 2 burners. If you have a 4 burner grill, turn off 2 burners.
    • Put a foil pan of water on the cooking grate directly over the lit burners. This adds moisture to the cooking chamber and helps even out the temperature.
    • Bring the grill temperature up to 250 degrees. (For the most accurate temperature reading, use a thermometer that reads the temperature at the level of the grate, where the meat is.) 
    • To create smoke, place a lit GrillKicker smoke generator 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.

    Visit our recipe section for more specifics on the cooking process.

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