I am going to show you my thrifty homemade bbq smoker plans today. I LOVE my grill! In the summer I think I use it at least four times a week, and the only reason I don’t use it more is so my neighbors don’t think I’m a crazy lady! This summer I have a goal to up my grilling game, and part of my goal is to smoke more meat. However, I have never smoked meat before, so I want to gain a little experience with the process and see if it is for me before I go out and buy a $300 smoker. So if you want to join me this summer and improve your BBQ prowess, join me! These homemade bbq smoker plans are just what we need to get started!
Smoking on a gas grill is surprisingly easy! You can buy smoker boxes, which are great, but many of them cost between $15-$25. I would rather make my own for about $0.75!
You will need:
- Disposable aluminum bread pan
- Foil
- wooden skewer or paring knife
- Hickory wood chips
Let your wood chips soak for at least 2 hours (but overnight is best). This step is important because it allows the chips to smoke, and not just catch on fire and burn up.
Drain your wood chips and cover with aluminum foil. Poke holes in the top to allow the smoke to escape.
Now it’s time to put it on your grill. You want it directly over ONE heating element. Turn this heating element on high and leave the rest off. This should produce enough heat to keep your grill between 225 and 250 degrees, which is optimal smoking temperature for most meats. If this doesn’t really make sense, refer to the picture below.
I realize not everyones grill is set up this way. Some heating element run horizontally, and some may have fewer heating elements. However, the important thing to remember, is the smoker box goes over direct heat, and the meat should be over indirect heat (read: a burner that is turned off)
Turn your grill on and let it heat up the wood chips for about 10 minutes (you want to start seeing a little smoke) before you place your meat on.
Smoke for the recommended amount of time or until desired temperature of your meat is reached, and impress your husband with your awesome grilling/smoking skills. (But really, he will totally be impressed).
Disposable aluminum foil bread pan: $0.70
Sheet of aluminum foil: $0.05
Skewer, knife or fork to poke holes with: FreeThat is only $0.75! Your average smoker box costs about $16.00, using our DIY smoker box you save 95%! I vote that this diy smoker hack is definitely worth it!
If you love grilling, check out some of my other recipes below:
Perfect Grilled Pizza {Hawaiian BBQ Chicken}
Garlic Lime Chicken Kabobs
Make Ahead Hamburger Patties
About Karrie
Food is my love language. But so is saving money. So I like to combine the two a lot and make thrifty make ahead and freeze meals to save time. Because life is busy, and freezer meals can come to the rescue for all of us. And yes, they actually CAN taste good. Read more...
Comments & Reviews
Joy says
I went with a commenter here and on a couple other sites – didn’t soak the wood chips and poked holes at the bottom and top of the aluminum pouch on my gas grill and… it started on fire. And in a panic threw my drink on it, even tho I had baking soda and salt right next to me. 🤦♀️ So yeah, I’ll keep soaking my chips like you said, not gonna throw my wine away like that again. 😂
Carl says
It seems that a square or so of heavy-duty foil as an envelope with the chips in it, then stabbing through it with a skewer a few times might do the job as well.
Happy-Money-Saver says
Great idea!
david says
you Worked like a charm!
david says
looks very easy, thank you for sharing.
Alex Coleman says
“Hi Karrie,
I like your two little tips most.
1. Soaking the wood chips for at least 2 hours.
2. Preheating the wood chips for 10 minutes in grill machine.
This two technique will help to make the BBQ prefect and also make the perfect smell.
Natasha Carrillo says
Worked like a charm!
bill b says
Soaking wood chips/lumps is old school mythology:
1. Water penetrates wood from only 3% to 6%;
2. until water is eliminated, wood only gets to the boiling point of water @212° whereas it needs to be around 575° to begin to combust and give off smoke;
3. it creates steam, not smoke so you’re not really adding flavor to the meat.
See: https://amazingribs.com/more-technique-and-science/more-cooking-science/myth-soak-your-wood-first.
bill b says
Sorry – After posting, I apologize if my comment sounds somewhat snarky. Didn’t mean it that way at all. I should have started it off by saying this method is easy and a terrific idea I’ve used a few times, especially for fish. Just meant to say don’t soak the chips. I also found I got better results by poking holes (with a nail) into the pan bottom to allow air to enter from the bottom and smoke out the top.
Genevieve says
Is this the regular loaf sized pan or the mini? Thanks!
Karrie says
Regular size! 🙂
Paul says
Do you have to swap the woodchips out of the smoker box at all through out the smoking?
Ryan says
i highly recommend the flower pot smoker from unglazed terra cotta flower pots and weber grill parts. I started out with the original electric design and converted to charcoal with smaller flower pots. I’ve done so many pork butts, briskets and ribs in it that the inside has a sticky layer of smoke on it. Can be built for about $100 and makes a great conversation piece.
Barry S WEISS says
how do you make it?