Smoking no smoking is the art of getting that deep, smoky flavor into your food without owning a dedicated smoker. Using a regular charcoal or gas grill and a simple aluminum foil packet of wood chips, you can transform chicken, ribs, or vegetables into barbecue-worthy dishes right in your backyard. This method works because the wood chips smolder and release smoke, which infuses the food as it cooks over indirect heat, giving you that authentic low-and-slow taste.
Ingredients
- 2 lbs (900 g) bone-in, skin-on chicken thighs or a 3-4 lb (1.4-1.8 kg) whole chicken, spatchcocked
- 2 cups (200 g) wood chips (hickory, apple, or cherry)
- 1 tbsp (15 ml) vegetable oil
- 2 tsp (10 g) kosher salt
- 1 tsp (5 g) black pepper
- 1 tsp (5 g) garlic powder
- 1 tsp (5 g) smoked paprika (optional, for extra smokiness)
- Your favorite barbecue rub or sauce, for serving (optional)
Instructions
- Soak the wood chips. Place the wood chips in a bowl and cover with water. Let them soak for at least 30 minutes (do this first so they’re ready when you need them). Drain well before using.
- Prepare the chicken. Pat the chicken thighs dry with paper towels. Rub with vegetable oil, then season evenly with salt, pepper, garlic powder, and smoked paprika (if using). Let sit at room temperature while you set up the grill.
- Set up the grill for indirect heat. For a charcoal grill: light about 30 briquettes in a chimney starter until ashed over, then arrange them on one side of the grill. Place a drip pan on the other side. For a gas grill: preheat to medium-high, then turn off one burner and place a drip pan over the unlit side.
- Make the smoke packet. Tear off a large sheet of heavy-duty aluminum foil (about 12×12 inches). Place the drained wood chips in the center, fold the foil over, and crimp the edges to seal tightly. Poke several holes in the top with a fork to allow smoke to escape.
- Add the smoke packet. Place the foil packet directly on the hot coals (for charcoal) or on the grill grates over the lit burner (for gas). Close the lid and let it start smoking for about 5 minutes.
- Cook the chicken. Place the chicken thighs on the cool side of the grill, over the drip pan, skin side up. Cover the grill and maintain a temperature of 300-350°F (150-175°C). Cook for 1 to 1.5 hours, or until the internal temperature reaches 165°F (74°C) as measured with a food thermometer inserted into the thickest part of the thigh, not touching bone. If your grill runs hot, check after 45 minutes.
- Rest and serve. Remove the chicken from the grill and let it rest for 5-10 minutes. Serve warm with barbecue sauce or your favorite rub.
Tips
- Wood chip choices: Hickory gives a strong, bacon-like flavor; apple and cherry are milder and sweeter. If you only have sawdust or pellets, wrap them in foil with a few holes—just make sure they’re not too fine or they’ll burn too fast.
- Don’t skip the soak: Unsoaked chips will ignite and burn quickly, producing bitter smoke. Soaking them ensures they smolder and release a steady stream of smoke.
- Keep the lid closed: Every time you open the grill, heat and smoke escape, which can dry out the meat and extend cooking time. Only open to check temperature or add more coals.
- Use a thermometer: Rely on a digital instant-read thermometer rather than time alone—it’s the only way to guarantee safety and doneness.
Serving Suggestions
Serve the smoked chicken with classic barbecue sides like coleslaw, baked beans, cornbread, or grilled corn on the cob. For a low-carb option, pair it with a crisp green salad or roasted vegetables. The smoky flavor also works well in sandwiches, tacos, or chopped over a loaded baked potato.
Variations
- Ribs: Use 2 racks of baby back ribs, remove the membrane, and apply a dry rub. Smoke at 275°F (135°C) for 3-4 hours until the meat pulls back from the bone and reaches 200°F (93°C) in the thickest part.
- Vegetables: Smoke halved bell peppers, zucchini, or eggplant for 30-45 minutes at 350°F (175°C) until tender. They’ll pick up a lovely smoky flavor perfect for salads or dips.
- Fish: Use a mild wood like alder or cedar. Smoke salmon fillets at 225°F (107°C) for 1-2 hours until the fish reaches 145°F (63°C) and flakes easily with a fork.
- No grill? Use a stovetop smoker box or a wok with a rack, aluminum foil, and wood chips on the bottom. Cover tightly and smoke over medium heat for 15-20 minutes, then finish in the oven if needed.
Storage and Reheating
Refrigerate leftover smoked chicken in an airtight container within 2 hours of cooking. It will keep for 3-4 days. To reheat, place in a 350°F (175°C) oven for 10-15 minutes, or until heated through to 165°F (74°C). You can also reheat in a skillet over medium heat with a splash of broth or water to keep it moist. Avoid microwaving, as it can make the skin rubbery.
Frequently Asked Questions
Can I use a gas grill instead of charcoal? Yes, absolutely. Place the smoke packet directly on the burner grate over the lit burner. The smoke will still infuse the food, though it may be slightly less intense than with charcoal.
Do I really need to soak the wood chips? Soaking helps the chips smolder rather than burn, which gives you more smoke over a longer period. If you’re in a hurry, you can skip soaking, but the chips will burn faster and may produce a harsher smoke—soaking is worth the 30 minutes.
What if my grill temperature is too high? If your grill runs hot, adjust the vents (for charcoal) or lower the burner (for gas) to bring it down. You can also place a heat shield or a second drip pan between the heat source and the food. High heat will cook the chicken too quickly and the smoke won’t have time to penetrate.
Can I smoke other meats with this method? Yes, this technique works for pork shoulder, brisket, and even turkey. Just adjust the cooking time based on the cut and size, and always cook to the USDA FSIS safe minimum internal temperature: 145°F (63°C) for whole cuts of beef, pork, veal, and lamb with a 3-minute rest, 160°F (71°C) for ground meat, and 165°F (74°C) for poultry.
Why is my chicken skin not crispy? Smoking at a low temperature doesn’t crisp skin well. To get crispy skin, you can finish the chicken over direct heat for the last 5-10 minutes, or pat the skin very dry before smoking and use a higher cooking temperature (around 350°F/175°C).
How do I know when the smoke packet needs replacing? The smoke will be visible for the first 30-45 minutes. After that, the chips have burned out. If you want more smoke, add a fresh packet, but for most recipes one packet is enough—adding too much can make the food bitter.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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