Adding smoke to your back yard
grill will help add flavor.

So you love the taste of a good smoked steak, but you are regrettably with out a smoker. All that you have is a gas grill. Don't worry, with the simple aid of a bread baking pan and some tin foil, you add that great smoked taste to your back yard dishes.

First thing you will need is a baking pan, nothing too fancy, just something that will withstand the heat of a grill. Fill the pan with wood chips, use hard woods like oak, hickory, Mesquite or Maple (never use cedar, cypress, elm, eucalyptus, pine, fir, redwood, sassafras, spruce, and sycamores). Each wood will produce a different flavor, feel free to experiment with different woods and different amounts of woods. Remember to pre-soak the wood, which will allow the wood to slowly smolder and not burn.

After placing moist wood chips into the pan, cover the pan with foil, puncturing a few holes through it. The foil will help keep the wood from catching fire, as it will restrict oxygen flow to the wood. Set the burner on low, the ideal temperature for smoking is around 220 - 250. Set aside an hour and a half or so per pound of meat. And as always, know what the target temperature for you meat should be.