Turn Your Grill Into a Smoker (Step-by-Step) | Arteflame

Can You Turn a Regular Grill Into a Smoker?

Yes, you can absolutely convert your grill into a smoker without expensive modifications. The key lies in mastering indirect heat and airflow control. By banking your coals or wood to one side (or the center) and placing your meat in a cooler zone, you replicate the low-and-slow environment of a traditional smoker. On an Arteflame, this is even easier: the solid carbon steel cooktop naturally creates distinct heat zones—blazing hot in the center and significantly cooler toward the outer edges—allowing you to sear and smoke simultaneously using a smoke dome or lid to trap the wood-fired aromatic compounds.

How Does the Arteflame Compare to Traditional Smokers?

Most backyard chefs assume they need a dedicated offset smoker or a ceramic egg to get quality barbecue. However, the Arteflame design eliminates common barriers like airflow management and water pans. Because the fire is open and central, the smoke profile is clean and continuous, avoiding the bitter "creosote" taste often found in poorly managed closed smokers.

Smoker Capability Comparison

What is the Best Method for Smoking on an Arteflame?

To achieve fall-off-the-bone tenderness on a plancha-style grill, you must leverage the temperature gradient of the cooktop. Unlike a grate grill where heat rises directly up, the solid steel spreads heat laterally.

1. Build the Right Fire

Start with a central wood fire. Allow it to burn down until you have a solid bed of hot coals with a few small logs for active smoke. Avoid a roaring inferno; you want consistent heat radiation.

2. Utilize the "Cool" Zones

Place your brisket, ribs, or poultry on the outer perimeter of the cooktop. The temperature here is significantly lower (often around 200°F - 250°F), which is the sweet spot for smoking.

3. The Cover Technique

Since the Arteflame is an open grill, you need to capture the smoke. Place a stainless steel mixing bowl or a dedicated smoke dome over the meat. This traps the heat and the wood smoke, circulating it around the food just like a convection oven.

Pro Tip: For extra moisture and flavor depth, spray your meat with apple cider vinegar or beef broth every 45 minutes. When you lift the smoke dome to spray, you allow fresh oxygen to the fire and new smoke to circulate when you cover it back up.

Why Does Wood Selection Matter for Flavor?

Since the Arteflame uses real wood rather than processed charcoal briquettes, the fuel source is also your seasoning. Choosing the right hardwood is critical for the final taste profile.

• Oak & Hickory: Best for red meats like beef brisket and lamb. They provide a strong, robust smoke profile.
• Fruit Woods (Apple, Cherry): Ideal for pork, chicken, and fish. These burn slightly cooler and offer a sweet, mild smoke.
• Mesquite: Use sparingly. It burns hot and fast with an intense, earthy flavor that can overpower delicate cuts.

Pro Tip: Never use softwoods like pine or cedar for cooking. They contain high levels of resin that produce acrid, black smoke which is potentially toxic and ruins the flavor of the food. Always stick to seasoned hardwoods.

Frequently Asked Questions

Can I smoke a brisket on an Arteflame grill?

Yes, smoking a brisket is entirely possible on an Arteflame. Place the brisket on the outer edge of the cooktop away from the direct fire, cover it with a smoking dome to trap the heat and smoke, and maintain a steady fire for several hours.

Do I need a water pan to smoke on a grill?

On a standard kettle grill, a water pan helps stabilize temperature. On an Arteflame, the thick carbon steel cooktop acts as a thermal flywheel, stabilizing the heat for you, so a water pan is generally unnecessary unless you specifically want to increase humidity under a smoke dome.

How long does it take to turn a grill into a smoker?

It is instant. With an Arteflame, there is no mechanical conversion required. You simply move the food to the outer ring and cover it; the "conversion" is purely about food placement and fire management.