What Can Be Used in Place of a Smoker? 7 Fantastic Alternatives

September 30, 2025 •

4 min read

According to a 2023 report by the Hearth, Patio & Barbecue Association, charcoal grills are owned by over 60% of grillers in the U.S., making them a widely available tool to achieve smoky flavor. For those without a dedicated appliance, understanding what can be used in place of a smoker can unlock a world of BBQ possibilities using equipment you likely already own.

Quick Summary

This guide outlines seven effective alternatives to a dedicated smoker, detailing how to adapt a standard grill or oven to create smoky, low-and-slow barbecue. It covers DIY methods using wood chips or liquid smoke to achieve delicious results for ribs, brisket, and more without special equipment.

Key Points

Charcoal Grill Adaptations: A standard kettle grill can be converted into an effective smoker using the 'snake method' for low, consistent heat.
DIY Gas Grill Smoking: Create a smoker box with a foil packet of soaked wood chips to generate smoke on one side of a gas grill, while cooking food indirectly on the other.
Oven-Based Technique: For indoor smoking, use a roasting pan with a rack and add liquid smoke to marinades or sauces to achieve a smoky flavor profile.
Stovetop Solutions: Employ a cast-iron grill pan or a specialized stovetop smoking kit for small, quick smoking projects and controlled charring.
Alternative Devices: Consider purchasing a faster, combination device like the Orion Cooker for convection, steam, and smoke cooking.
Plank Smoking: The wood plank method, particularly effective for fish, imparts a milder, aromatic smoke flavor by cooking food on a soaked plank over indirect heat.
Enhance Flavor with Liquid Smoke: Liquid smoke is a concentrated flavoring agent that can be mixed into rubs, marinades, and sauces to replicate a smoky taste.
Indirect Heat is Key: All successful smoker alternatives rely on the principle of indirect, low-and-slow heat, which is what makes meat tender and flavorful.

For those who crave the rich, deep flavor of slow-smoked barbecue but don't own a dedicated smoker, a variety of creative and effective alternatives exist. These methods can be adapted to common cooking devices like charcoal or gas grills, and even your kitchen oven, allowing you to achieve authentic smoky flavors with minimal investment. By understanding the principles of low, indirect heat and smoke generation, you can transform your backyard cookouts and indoor feasts.

1. The Charcoal Grill Method: Snake & Slow 'N Sear

Your standard kettle-style charcoal grill is one of the most versatile tools for smoking, provided you control the heat. The "snake method" is a popular technique for maintaining a consistent low temperature over many hours.

To set up, arrange a line of briquettes in a two-by-two formation along the inside perimeter of the grill, creating a semi-circle or "snake".
Place a handful of lit coals at one end of the snake to start the burn.
Insert a disposable aluminum pan filled with water in the center to catch drippings and regulate temperature.
Add water-soaked wood chunks or chips on top of the unlit briquettes to generate smoke as the snake burns.

The "Slow 'N Sear" is another popular accessory that can turn a charcoal grill into an efficient smoker, creating distinct hot and indirect zones easily.

2. The Gas Grill Method: DIY Smoker Box

Gas grills offer excellent temperature control, and with a simple setup, can mimic a smoker effectively.

Create a two-zone cooking environment by only lighting one or two burners on one side of the grill.
Place your food on the unlit side, ensuring it is away from the direct flame.
To produce smoke, make a DIY smoker box from heavy-duty aluminum foil. Place soaked wood chips (drained well) in the center of a double-thick foil sheet and seal tightly, poking a few holes in the top for smoke to escape.
Place this foil packet over the lit burner(s). When smoke begins to emerge, you are ready to cook.

3. The Oven Method: Indoor Smoking

For a truly hands-off approach or during bad weather, your indoor oven can provide the low, slow cooking environment required for smoking. While it won't produce the traditional smoke ring, you can still infuse smoky flavor.

Use a roasting pan with a raised grill rack to elevate the meat and allow airflow.
Combine this with liquid smoke, adding a few drops to your marinades, sauces, or braising liquids.
Alternatively, you can smoke food on the stovetop first using a small vessel and wood chips to add initial flavor before finishing in the oven. This provides flavor but avoids filling your kitchen with smoke for hours.

4. The Stovetop Grill Pan or Skillet

For smaller cuts of meat, a cast-iron grill pan or skillet can add smoky flavor and char, especially when combined with liquid smoke. A stovetop smoking kit, which uses a covered pan with wood chips and a rack, is another option for quick, small-batch smoking indoors.

5. The Smoking Gun

For precise, controlled application of smoke, a handheld smoking gun is an innovative gadget. This device allows you to infuse smoke into food and drinks after cooking, providing an intense aroma without the long cooking process.

6. The Wood Plank Method

Often used for fish like salmon, the wood plank method involves soaking a cedar or alder plank and cooking the food directly on it.

The plank is placed over indirect heat on a grill, and as it heats, it imparts a unique smoky and aromatic flavor to the food.
This is a great technique for milder smoke flavors and can be a fantastic alternative for fish, chicken, or vegetables.

7. The Orion Cooker

For those seeking a dedicated, yet highly efficient alternative, products like the Orion Cooker combine convection, steam, and smoke. This allows for significantly reduced cook times while still delivering tender, smoky results.

Comparison of Smoker Alternatives


Alternative Method	Best For	Pros	Cons	Skill Level	Flavor Intensity
Charcoal Grill (Snake Method)	Large cuts (brisket, pork butt)	Excellent smoky flavor, inexpensive setup	Requires monitoring, longer cook times	Intermediate	High
Gas Grill (DIY Box)	Ribs, smaller cuts, chicken	Good temperature control, fast cleanup	Less intense smoke flavor than charcoal	Beginner-Intermediate	Medium
Kitchen Oven (Liquid Smoke)	All cuts, indoor cooking	Highly convenient, consistent temperature	Lacks authentic smoke ring, limited flavor	Beginner	Low-Medium
Stovetop Grill Pan	Steaks, small pieces, vegetables	Quick, effective for char marks	Less smoke penetration, requires flavor additives	Beginner	Low
Smoking Gun	Cocktails, cheeses, delicate foods	Precise, instant smoke infusion	Provides aroma more than flavor depth	Beginner-Intermediate	Low (aroma focus)
Wood Plank	Fish (especially salmon), vegetables	Mild, aromatic flavor, no extra equipment	Planks burn quickly, single-use	Beginner	Low-Medium
Orion Cooker	All cuts	Fast cooking, combines smoke & convection	Requires purchasing specific equipment	Beginner-Intermediate	High

Conclusion

Whether you’re working with a basic charcoal grill, a gas grill, or your kitchen oven, achieving delicious, smoky barbecue without a dedicated smoker is entirely possible. Each method offers a unique approach, from the low-and-slow intensity of the charcoal snake to the convenient speed of the oven or stovetop. By choosing the right technique and understanding the key differences in heat management and smoke generation, you can master flavorful, tender smoked dishes and impress at your next gathering.

Frequently Asked Questions

You can smoke meat on a charcoal grill using the 'snake method.' Arrange a double row of unlit briquettes around the edge, place a foil pan with water in the center, and add wood chips on top of the unlit coals. Light the first few briquettes to start the slow burn.

Yes, but they will burn up quickly if placed directly on the heat source. For best results on a gas grill, wrap soaked, drained wood chips in a double-thick aluminum foil packet with holes poked in the top. Place this packet over the lit burner to generate smoke.

Yes, smoking food in an oven is safe. Since you do not use actual burning wood inside, you are not producing carbon monoxide. Instead, you create the smoky flavor using liquid smoke in your marinade, and the oven provides the consistent, low temperature required for cooking.

A handheld smoking gun is the fastest method to get a smoky aroma and flavor. This device uses a small amount of wood chips to create smoke that can be infused into food or drinks in minutes.

The main difference is temperature and cooking time. Grilling uses high, direct heat for short periods, while smoking uses low, indirect heat over a longer duration to infuse a deep, smoky flavor.

Yes, a slow cooker can replicate the low-and-slow cooking process. To add a smoky flavor, simply incorporate liquid smoke into your cooking liquid or sauce. Some modern multi-cookers even have a dedicated 'smoke' or 'sous vide' function.

While commercially available liquid smoke is widely used, it's not feasible to create a true, condensed liquid smoke at home safely. However, you can achieve a similar effect by using a small stovetop smoking box and adding smoked food items to your recipes.