Here’s how to do it: Place the drained sawdust in a foil pan, cover with foil, and poke holes in the foil to allow the smoke to escape.

Place the pan directly on the grates over an unlit burner or two, preferably in the back corner.

Put the cooking grates in place.

Can you roast meat on propane?

Turn a propane grill into a smoker. Propane grills aren’t just for burgers and steaks anymore. With a few tricks, you can mimic the slow, low indirect heat of a traditional smoker and create quality pieces of slow-smoked barbecue. You can even use it for a regular turkey.

How do you use sawdust for gas grill?

Using chips in gas grills –

How do you get a smoky flavor on a gas grill?

The method is simple: you will need aluminum foil and sawdust that you want to burn for that delicious smell and smoky taste introduced into your grilling. Soak about two cups of sawdust in water for 15 minutes, then drain. Leave two more cups completely dry.

Should I soak my sawdust?

The truth is you don’t need to soak your sawdust and bits and that’s why. Wet sawdust and wood chips must be free of moisture before they can produce smoke. There isn’t enough moisture to produce steam or smoke, but it will make your food taste wonderful.

How to turn a propane barbecue into a smoker?

Place the sawdust in a bowl or bucket. Cover with water and let stand for at least 30 minutes. The key to turning your gas grill into a smoker is indirect cooking. This way you will only want to use one or maybe two burners depending on the size of your grill.

Where do you put fries on a gas grill?

How to add smoke to a gas grill –

How long does it take for sawdust to smoke on a gas grill?

Quantity of wood

You can also add sawdust directly to any TRU Infrared Grill. Two to three handfuls of chips will smoke for about an hour.

Can you soak sawdust in beer?

Here’s a little advice if you plan to smoke meat soon: instead of soaking the fries in water, try a liquid that tastes like beer, wine, or fruit juice. The liquid will flavor the fries while soaking, giving the food more depth and size while smoking.