You can smoke meat on any type of BBQ, but gas grills aren't designed for it. The extra gaps on a gas BBQ allow smoke to easily escape, making it difficult to smoke the meat. However, that doesn't mean you can't give it a try; it will just take an extra couple of steps to set it up correctly.

Convert any Hooded BBQ or Grill into a smoker! Simply add chips, pellets or dust, place on your grill near the heat source and allow to smoke.

Place your meat on the opposite side of the grill to the hot coals. Put the lid on, with a vent open on the side where your meat is cooking, to create a convection current of smoke around the meat. A digital thermometer will help you maintain the temperature inside the barbecue at an optimum 110-130°C.

Cover and allow beef to smoke, adjusting vents and adding coals a few at a time or adjusting the knobs on a gas grill as necessary to maintain a temperature between 275 and 300°F (135 and 149°C) and adding 2 to 3 wood chunks twice during cooking.