How to Use Wood Chips on a Gas Grill

There’s something special about that smoky, wood-fired flavor you get from food cooked over an open flame. The good news? You don’t need a dedicated smoker to get that flavor at home. One of the easiest ways to make your favorite meats, vegetables, and even pizzas taste smoky and authentic is by learning how to use wood chips on a gas grill. Whether you’re a weekend backyard cook or someone who fires up the grill every chance you get, wood chips can completely transform your grilling game without much extra effort. We’ll go over everything you need to know in this guide so you can start smoking on your gas grill like a pro.

Wood Chips on a Gas Grill

Gas grills are loved for their convenience, but they don’t naturally produce the deep, smoky flavor that charcoal or wood-fired grills do. That’s where wood chips come in. These small pieces of hardwood smolder slowly when exposed to heat, releasing aromatic smoke that infuses your food with rich flavor.

When you use wood chips on gas grill setups, you get the best of both worlds: the speed and ease of gas cooking combined with the bold, smoky taste of traditional barbecue. From brisket and ribs to chicken wings and salmon fillets, almost any food benefits from a kiss of wood smoke. The key is knowing how to use them correctly so they smolder rather than burn up too quickly.

How to Use Wood Chips on a Gas Grill

It’s not as hard as you might think to get started. For the majority of gas grills, the following simple method works:

First, choose your wood chips according to the kind of food you’re preparing. Before grilling, let them soak in water for at least half an hour. While they’re soaking, preheat your gas grill to medium or medium-high heat with all burners on.

Once the chips are ready, drain them and place them in a wood chip holder for gas grill use, or wrap them tightly in a foil pouch with a few small holes poked on top. Set the pouch or holder directly on top of one of the burners or on the grates near a heat source. Close the lid and wait for the smoke to start rolling out, which usually takes about 10 to 15 minutes.

Once you see steady smoke, turn off the burners that aren’t directly under your food, leaving only the burner with the chips on. Place your food on the cooler side of the grill, close the lid, and let the smoke work its magic. This indirect heat method gives your meat plenty of time to absorb that wood-fired flavor without drying out.

Another Method: Using Wood Chips and Chunks

If you want even more smoke flavor, try mixing wood chips with wood chunks. Chunks are larger pieces that burn more slowly and produce smoke for a longer period of time, making them ideal for low-and-slow cooks like pork shoulder or beef brisket.

For shorter cooking sessions, wood chips alone work well because they ignite quickly and release smoke fast. For longer grilling sessions, combining chips with a chunk or two gives you a steady stream of smoke from start to finish. Place the chunks directly on a hot burner area and the chips in a holder or foil pouch nearby. The chips will start smoking right away, and the chunks will kick in once the heat builds up.

This combination is a favorite among backyard pitmasters because it mimics the layered smoke you’d get from a traditional offset smoker, all while using your trusty gas grill.

Wood Chips Come in a Variety of Flavors

One of the most fun parts of smoking on a gas grill is experimenting with different wood flavors. Each type of wood brings its own personality to the table, and pairing them with the right food can take your meal from good to unforgettable.

Here are some popular options:

Hickory offers a strong, bacon-like flavor that pairs beautifully with pork, ribs, and beef.

Mesquite has a bold, earthy taste that works wonderfully with steaks, brisket, and other red meats. Use it sparingly since it can be intense.

Apple produces a mild, slightly sweet smoke that’s perfect for poultry, pork, and even fish.

Cherry gives food a subtly sweet flavor and a beautiful reddish color, making it great for ribs, chicken, and ham.

Maple brings a soft, sweet smoke that complements poultry, vegetables, and even bacon.

Pecan is rich and nutty, falling somewhere between hickory and fruitwoods. It’s a versatile option for almost any meat.

Don’t be afraid to mix and match. For instance, combining hickory and apple produces a well-balanced, difficult-to-beat sweet-and-savory profile.

One important safety note: never use softwoods like pine, cedar, spruce, or fir for smoking. They contain resins and sap that release toxic smoke and bitter flavors when burned. Always stick to seasoned hardwoods.

You Should Always Soak Your Wood Chips in Water First

If you want your chips to smolder slowly instead of burning up in minutes, soaking them is a must. Soaked wood chips hold moisture, which helps them produce smoke for a longer time once they hit the heat.

Place your chips in a bowl or container, cover them with cold water, and let them sit for at least 30 minutes. Some people soak theirs for up to two hours for even better results. You can even soak them in beer, apple juice, or wine to add another layer of flavor to your food. Just make sure to drain them well before placing them on the grill, since too much moisture can prevent them from heating up properly.

This small step makes a big difference. Without soaking, your chips can flame up quickly and burn out before your food gets a chance to absorb the smoke.

Use a Smoker Box to Make the Most of Your Wood Chips

One of the best additions to your gas grill setup is a smoker box. This metal container holds your wood chips and has small vents on top that let smoke escape while protecting the chips from direct flame. The result is a steadier, longer-lasting burn that gives your food consistent smoke flavor throughout the cook.

Smoker boxes are easy to use. Just fill the box with your soaked chips, place it directly on a burner or grate, and close the lid. Many grillers find that using a smoker box gives them more control over the smoking process compared to foil pouches, and it’s reusable, which makes it a smart long-term investment.

If you’re serious about smoking on your gas grill, a smoker box is a game-changer. Pair it with quality chips and the right technique, and you’ll be turning out restaurant-worthy results right from your backyard.

Get the Best Grilling Equipment from Embers Living

At Embers Living, we make it easy for you to find everything you need to take your outdoor cooking to the next level. We carry a wide selection of gas grills, freestanding gas grills, built-in gas grills, portable gas grills, smoker boxes, wood chip holders, and grilling accessories from trusted brands you’ll love. Our staff can assist you in selecting the appropriate equipment for your backyard, whether you’re starting from scratch or upgrading your current setup.

Do you have more questions about how to use wood chips on a gas grill? You can reach us online, by phone at (303) 800-5659, or by email at sales@embersliving.com to speak with one of our knowledgeable customer service staff. We’re always happy to help you fire up your next great meal.