I’ve had a Weber grill for many years, and love the product. However, one does create a lot of smoke, especially when starting up the coals. Not ideal to be negatively adding to the air quality on hot days.

So, I invested in a propane Nexgrill barbecue (which I also love), and began using that exclusively. Now, what to do with the Weber?

I decided to dedicate it as a “smoker only” barbecue and use on cooler days. I’ll show you my set up process, and how to start the coals with almost no smoke.

Here is my twelve year-old Weber – still looks brand new.

You’ll need some wood chips (grocery or hardware stores sell them). I like hickory, but there are other wood chips. It really depends on the smokey flavor that you want your food to absorb.

Pour about two large hand fulls of the wood chips into a bowl of water, and let soak for half an hour.

I use a charcoal metal chimney and an electric starter.

I position about 6 charcoal briquettes in the metal chimney, making sure that at least 3 or 4 of them touch the metal element of the electric starter. Follow your starter’s instructions for proper use and safety when using. Almost no smoke or ash is produced in this process!

The ignited charcoal can now be transferred to your barbecue. Put the hot coals on the back side as shown. All of them touching so they all get nice and hot. Fill a tin pan or tray with water and place it on the opposite side of the coals. Open the lower air vents about half way.

Now place the upper grill on the barbecue. Position your food (tofu in the example) over the tin with water in it. Add just a few wood chips to the top of the coals. They will begin smoking quickly.

Put the cover on the grill with the top vent fully open and the vent positioned over the tin with water – Very Important!. The wood chip smoke will be drawn over the food and out the top vent.

When you see the light smoke no longer coming out the top vent, it’s time to take the lid off and add more chips and possibly a coal or two. It does not take much.

Time to smoke depends on what you are cooking and how much smoke you like. I let the tofu go for about 1.5 hours.

Not only does it smell great while cooking, but it really adds a new flavor to your food! Experiment and have fun.