How to Smoke on an Infrared Grill

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Smoking food on a Premium TRU-Infrared™ grill by Char-Broil® is a cinch. Start by creating a two-zone grill. Leave one side completely off, while setting the other side of the grill to medium-high.

How to Smoke on a TRU-Infrared grill

After the grill has come up to the right temperature, add wood packets. You can make wood packets by cutting a large piece of heavy-duty aluminum foil, adding three handfuls of wood chips of your choice to the foil, and tightly sealing the packet. Then poke a few small holes in the top of the packet with a sharp fork so the smoke can escape. An easier way is to use any of the disposable wood packets and wood chip smoker boxes.

Choose a wood flavor that complements what you’re smoking. Light woods such as alder, fruitwoods and pecan lend a mild smoky sweetness to foods, and are best used with delicate items like fish and chicken. Medium woods include oak and hickory. They impart a stronger smoke flavor and work well with sturdier cuts of meat such as a pork butt or ribs. The strongest smoking wood is mesquite. It overpowers most foods, but it’s ideal for smoking a beef brisket.


How to Smoke on a TRU-Infrared grill

Some tips to remember when smoking food:

  • Try varieties of wood to achieve the flavors you like.
  • Replace the wood packets every hour for larger cuts of meat.
  • You can combine two flavors together to make your own combination – hickory and apple, for example.
  • Vegetables also benefit from smoke flavor. The more moisture in a vegetable – say a tomato or onion – the more smoke it will accept. If you’re smoking vegetables put them in a tray so any juices remain with the vegetables.


17 thoughts on “How to Smoke on an Infrared Grill

    1. The wood packets should be placed on the grates on the side of your grill that is set to a medium-high heat while your meat should be placed on the side of your grill that is turned off.

        1. For three burners you will light the outside burners and leave the middle burner unlit for cooking.

          1. Im smoking brisket and have the three burner truInfrared. What should i set the outside burners to? Medium high as well?

    1. Hi Jim, the best way to cook a turkey on the rotisserie is going to be with the indirect, 2 zone method as it will allow for even cooking throughout without burning the turkey.

  1. What kind of average cooking times are experienced with different types of meats? Also, I own the Tru-Infrared model with the trough as opposed to the one pictured will this method still work?

    1. Hi Steve, for grilling times please check out our grilling guide here. It offers many different recipes with grilling times. For your TRU-Infrared model, this method will indeed work for it.

  2. Hi,

    First, thanks for the helpful info you’ve given here. But I’ve got some questions. With charcoal grills I’ve place the chips directly on the coals and cooked the meat above. I would like to achieve a similar effect with my 2 burner (1st gen?) Tru-Infrared grill. Meaning that I want the grill marks and the smoke flavoring. Can you describe what needs to be done or direct me to where I might find that info? Thank You!

    1. To achieve a steak with a seared crust and the smokey flavor you are looking for, you want to follow these instructions for smoking on an infrared grill and follow our tips on How to Grill the Perfect Steak on Your Gas Grill. You want to make sure that the wood chips are smoking before you add the steak to your grill, ensuring that the smoke flavors your steak while the high heat sears the steak on your TRU-Infrared gas grill.

  3. I have a 2 burner Tru-infrared grill. How can I smoke it on a rotisserie, or is it better not to use the rotisserie?

  4. Do I light the wood chips inside of the foil? Or will the heat from the grill be enough to smoke them?

    1. Hi Maggie, the heat from the grill will smoke the chips. Make sure to poke holes in the top of the aluminum foil in order for the smoke to escape.

    1. Hi Laytin, both work well for smoking. The advantage of infrared is it produces 50% more juicier food, no flare-ups, and a consistent cooking temperature.

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