Learn How to Use Smoker for BBQ Grill Cooking

Smoking food on a BBQ grill brings deep flavor, tender texture, and that irresistible aroma of slow-cooked goodness.

Whether you’re working with a gas grill, charcoal grill, or a dedicated smoker box, learning how to use a smoker for a BBQ grill is easier than you think.

This guide will walk you through each step, from setting up the smoker to serving juicy, perfectly smoked meat — all in plain, easy-to-follow language.

Subscribe to Our YouTube Channel :)

Step 1: Understand the Basics of Smoking

Smoking is different from grilling.

Instead of cooking over direct heat, you cook with indirect heat and flavored wood smoke.

The process is slow — usually several hours — which lets the smoke penetrate the meat, adding that rich, smoky taste.

There are two main smoking styles:

• Hot smoking – cooking low and slow at 200–275°F.

• Cold smoking – smoking at lower temperatures for flavor without fully cooking the food (better for cheese, nuts, and fish).

For BBQ, hot smoking is the go-to method.

🔥 Want to make sure your fire starts right?

Check out our guide on the best way to start a barbecue fire for a smooth, hassle-free setup.

Step 2: Choose the Right Wood

Wood choice shapes your flavor.

• Hickory – strong, smoky, slightly sweet

• Apple – mild, fruity, great for pork and poultry

• Mesquite – bold, earthy, perfect for beef

• Cherry – sweet and colorful, adds reddish hue to meat

If you’re new, start with fruitwoods for a more forgiving smoke profile.

Step 3: Prepare Your Smoker or Grill

If you own a dedicated smoker, follow the manufacturer’s setup guide.

For a regular grill, you’ll need:

• Smoker box or foil packet – to hold the wood chips

• Two-zone setup – one side for heat, the other for your meat

For gas grills: place the smoker box over one lit burner.

For charcoal grills: pile the coals to one side, put your smoker box or packet on top, and meat on the opposite side.

💡 Pro Tip: Keep your lid closed as much as possible — every time you open it, you lose heat and smoke.

Step 4: Control the Temperature

Smoking magic happens between 200°F and 250°F.

Too hot, and your meat dries out.

Too low, and it may not cook safely.

This is where a smoking guide magnet can be a game-changer.

The Easy Function Smoking Guide Magnet sticks right to your grill or smoker, giving you instant access to ideal smoking times and temperatures for beef, pork, poultry, and fish — no phone-checking or guesswork needed.

Buy Easy Function Meat Smoking Guide - Amazon Canada

Buy Easy Function Meat Smoking Guide - Amazon USA

Step 5: Add Your Meat

Season your meat generously before it hits the grill.

• Use a dry rub for bark and flavor.

• Place it on the cool side of the grill (indirect heat).

• Insert a thermometer into the thickest part for accurate doneness readings.

Step 6: Maintain Smoke and Moisture

• Add more wood chips as needed every 45–60 minutes.

• Keep a water pan in your smoker or grill to maintain humidity and prevent drying out.

• Avoid constant peeking — let the smoke work.

===

Pssh… Pit Boss Nation! Need a cleaning plan after smoking?

Here’s the best cleaner and degreaser for your Pit Boss smoker to keep everything in top shape. 😉

===

Step 7: Rest Before Serving

Once your meat reaches the target internal temperature, remove it from the grill and wrap it loosely in foil.

Let it rest for 10–20 minutes so the juices redistribute.

When you slice into your smoked brisket, ribs, or chicken, you’ll taste the reward of patience.

Final Thoughts

Smoking on a BBQ grill isn’t just cooking — it’s a craft.

With the right setup, wood choice, and steady heat, you can create tender, smoky masterpieces every time.

If you want to make the process smoother and more consistent, check out the Easy Function Smoking Guide Magnet to keep all the best smoking times and temperatures right at your fingertips. 

Click the image to explore our full range of BBQ tools and accessories.