- Turn on the gas and light it up.
- Put soaked oak, hickory or your preferred wood chips in the smoker box or wrapped in aluminum foil on the grill's rock grate.
- Watch the temperature. For smoking, a low steady heat around 220 degrees is preferred.
- Place the meat in the smoker. Don't add any rubs or sauces until almost done---they might burn.
- Keep the smoker closed. To get the most flavor, there should be a thick stream of smoke surrounding the meat.
- Remove the smoked meat and serve. Cook time will depend on the type of meat and the cut. Check the resources for barbecue smoker recipes.
- Don't forget to turn the BBQ Grillware Smoker off.