How to Smoke Meat Without a Smoker: Backyard BBQ Hacks That Actually Work

Are you ready to dabble in the world of BBQ but don’t want to spend the money on a smoker? No problem! You don’t need a fancy smoker to make meat taste amazing. If you already have a charcoal grill or a gas grill, you’re in good shape. Throughout this article, we’re going to cover the easiest ways to get that smoky flavor at home without spending the big bucks.

What Makes Meat “Smoked?”

First, let’s talk about what ‘smoked meat’ means. When you’re smoking meat, it’s not just about tossing it on a grill and hoping for the best. The smoked meat flavor comes from low heat, slow cooking, and most importantly: smoke.

In a traditional smoker, smoke is created by burning wood chips. When the wood burns, it releases flavorful compounds that stick to the surface of the meat and soak in over time, usually in the fattier parts of the meat. This is what you taste in that delicious brisket from the BBQ shop.

Here are three key factors in smoking meat:

• Temperature: When smoking, you typically want to stay between 225°F and 250°F.
• Smoke source: Traditional smokers use flavored wood chips to create the smoke.
• Time: Smoking takes hours. That’s how the smoke flavor is able to absorb so well into the meat.

If smoking seems like it’s a big commitment for beginners, that’s because it is. The good news is that we’ve compiled some of the best hacks for you to smoke meat on the grill you already have at home.

The Oven and Liquid Smoke Method

Did you know you can get that smoky meat flavor even if you don’t have a grill? With this method, all you need is an oven and a little liquid smoke. You’ll need a roasting pan, aluminum foil, liquid smoke, and a well-seasoned cut of meat.

Add a small amount of the liquid smoke to the meat and let it soak up the flavor. We recommend about a teaspoon per pound. Preheat your oven to 225–250°F, put the meat on a rack in the pan and add a little water underneath for moisture. Cover the pan tightly with foil and bake low and slow for a few hours, depending on the meat. Let it rest and once it’s ready, slice or shred to enjoy!

Grill-as-a-Smoker Method

Your gas or charcoal grill you already have at home can do the job of a smoker, too. First thing you’ll want to do is soak some wood chips for at least 30 minutes so they will actually create smoke.

If you’re using a charcoal grill, put coals on one side and throw the wood chips on them. Put your seasoned meat on the cooler side of the grill. Remember, for smoking you want indirect heat. Once your meat is inside, close the lid so the smoke is trapped inside. For a gas grill, make a foil pouch with the soaked chips, poke a few holes in it, and place it over one lit burner.

For both grill methods, keep the grill at a steady 225–250°F so the smoke can do its thing. Once it’s done, let the meat rest for 10-15 minutes and enjoy!

Stovetop Smoking

For folks living in small spaces, it’s still possible to get that delicious smoky flavor at home. With this method, all you’ll need is a deep pan or wok, some foil, and a handful of dry wood chips. Line the bottom of the pan with foil, add the chips, and place another piece of foil with slits over them. Set a small rack on top, place your seasoned meat on the rack, and cover it all tightly with a lid.

Turn the burner to medium-low and let the chips start to smolder. Let it smoke for 15-30 minutes to infuse flavor, then finish cooking the meat in the oven or in a pan if needed. Just make sure to crack a window or turn on a fan. If you don’t, your place will smell like a BBQ joint.

Closing Thoughts

The bottom line is there are plenty of ways to get that BBQ shop smoky flavor without investing in an actual smoker. These methods are great for beginners trying to get their feet wet in the world of tasty meats. If you’re feeling intimidated by these hacks, you can also try smoky marinades or seasoning blends on your meats. Happy BBQing!