Smoking food on a Blackstone griddle? It might sound unconventional, but with a bit of creativity, you can achieve deliciously smoked flavors right on your griddle. Here’s how you can do it!

Yep, you can totally smoke food on a Blackstone griddle! It wasn’t exactly made for it, but with a little creativity and the right tricks, you can get some awesome smoky flavors. Your results might vary, but that’s part of the fun. Check out this guide to learn how to use a smoker box or foil pouch, keep the temp just right, and enjoy a unique cooking adventure. Get ready to wow your friends and family with your new smoking skills!

Does Blackstone Make a Smoker?

They do! In early 2024, Blackstone released the first ever Blackstone XL Pellet Grill and Griddle Combo Smoker Grill. Not only was I pumped to see it at my local Lowes while grabbing some tools for a honey-do list item, so naturally I made her mad by grabbing a $1200 grill while out for a $20 tool.

I have a full review of the Blackstone Pellet Grill you can check out, but, if you already have a griddle and want to try smoking foods on it, check out the steps below, it may not be the same but it does get the job done!

Fortunately, the smoking process does not need to be over-complicated and you just need to learn the ways your Blackstone Griddle can be a smoker. 

Smoking food on a Blackstone griddle? It might sound unconventional, but with a bit of creativity, you can achieve deliciously smoked flavors right on your griddle. Here’s how you can do it!

Why Even Try To Smoke on a Griddle?

Sure, a Blackstone griddle wasn’t designed for smoking, but that’s what makes it fun! Experimenting with new techniques keeps outdoor cooking exciting. It’s not just about following the rules; it’s about breaking them in the best possible way. Think of it as a cooking adventure, where you’re the pioneer discovering new lands of flavor.

Unleashing Creativity in Your Outdoor Cooking

Using your griddle for smoking lets you think outside the box (or smoker) and explore new culinary horizons. When you’re grilling in your backyard or at the campsite, it’s about making the most of what you have. Plus, it’s a great conversation starter—imagine telling your friends you smoked those ribs on a griddle!

The Unique Flavors You Can Achieve

Smoking on a griddle can infuse your food with unique smoky flavors, adding a delicious twist to your favorite recipes. It’s not the same as using a traditional smoker, but the results can be just as mouth-watering. The subtle smoky essence you get is perfect for those who love a hint of smoke without it being overpowering.

Gather Your Gear (What You’ll Need)

No new idea or task starts without a plan and the right tools. So, before we jump into the steps, you need to searching your home, garage or swing by the grocery store and grab these items so you can make a smoker out of your Blackstone Griddle!

Smoke Box or Aluminum Foil

To get started, you’ll need either a smoker box or some heavy-duty aluminum foil. The smoker box is a small metal container that you fill with wood chips, while the foil is a DIY option for creating a similar effect. If you don’t have a smoker box, don’t sweat it—aluminum foil works just fine. The key is to create a container that will let the wood chips smolder and produce smoke.

Wood Chips (Soak ‘Em First!)

Soak your wood chips in water for about 30 minutes before using them to ensure they smolder rather than burn. This step is crucial because dry wood chips can ignite quickly and burn out before they have a chance to produce enough smoke. By soaking them, you slow down the burning process, allowing the chips to smolder and release that smoky flavor over a longer period.

Dome Lid or Large Aluminum Foil Tent

To trap the smoke around your food, you’ll need a dome lid or a large piece of aluminum foil to create a tent. This helps concentrate the smoke around your food, giving it that delicious smoky flavor. If you have a Blackstone griddle with a lid, you’re already a step ahead. If not, a large piece of aluminum foil will do the trick. Just make sure it’s big enough to cover both the food and the smoker box or foil pouch.

Your Favorite Meats and Veggies

Choose your favorite foods to smoke. Anything from meats to vegetables can benefit from a smoky flavor. Think ribs, chicken, sausages, or even peppers and mushrooms. The sky’s the limit! Smoking adds a depth of flavor that makes even simple ingredients taste gourmet.

Smoking with a Smoker Box

This one is a bit easier, but you will need to grab a smoker box, they can be found online or at your local hardware store or place that sells grills in your area, its a pretty common accessory.

Step 1 – Preheat Your Griddle Before You Smoke

Preheat one side of your Blackstone griddle to medium-high heat. This step is important because you need the heat to get the wood chips smoking. By preheating just one side, you create a two-zone cooking area, which is essential for smoking. The hot side will generate the smoke, while the cooler side will cook the food slowly and evenly.

Step 2 – Soak and Load the Wood Chips

Soak your wood chips, then load them into the smoker box. As mentioned earlier, soaking the chips helps them smolder instead of burning up too quickly. Once they’re soaked, drain the excess water and fill up your smoker box. You don’t need to pack it too tightly; just enough to ensure a steady supply of smoke.

Step 3 – Position the Smoker Box

Place the smoker box on the heated side of the griddle. This allows the wood chips to start smoldering and producing smoke. Positioning the smoker box directly on the heat ensures it gets hot enough to start releasing smoke. You might see some steam at first from the soaked chips, but soon enough, you’ll see the smoke.

Step 4 – Place Your Food on the Cooler Side

Position your food on the cooler side of the griddle, away from direct heat. This indirect cooking method is what makes smoking possible on a griddle. The idea is to cook the food slowly with the smoke, rather than grilling it over high heat. This way, the food absorbs more of that smoky flavor without drying out or burning.

Step 5 – Cover and Smoke

Use a metal dome or a large aluminum foil tent to cover the food and smoker box, trapping the smoke around your food. Covering the food helps concentrate the smoke and keeps the temperature more consistent. If you’re using foil, create a tent shape to allow air circulation while keeping the smoke in.

Pro Tip: Use a Lid to Retain Heat and Smoke

Using a lid helps retain heat and smoke, ensuring your food absorbs all that smoky goodness. If your griddle has a lid, you’re in luck. If not, a large piece of aluminum foil can be fashioned into a makeshift cover. The goal is to keep as much smoke around the food as possible, so don’t worry if it looks a bit improvised.

Smoking with a Foil Pouch

Step 1 – Make Your Foil Pouch

Create a foil pouch by placing soaked wood chips in heavy-duty aluminum foil and sealing it. Poke a few holes on top to allow smoke to escape. This DIY smoker box is easy to make and works just as well. The holes let the smoke out, so don’t skip this step. Without them, the pouch might burst or not release smoke properly.

Step 2 – Preheat Your Griddle

Preheat one side of your griddle to medium-high heat. Just like with the smoker box method, you need that initial heat to get the wood chips smoking. A well-preheated griddle ensures a steady stream of smoke throughout the cooking process.

Step 3 – Place the Foil Pouch on the Heat

Place the foil pouch on the heated side of the griddle. Positioning it directly on the heat will get those wood chips smoldering and producing smoke. You’ll start seeing smoke in a few minutes, indicating it’s working as intended.

Step 4 – Position Your Food on the Cooler Side

Place your food on the cooler side of the griddle, away from direct heat. This indirect cooking method helps the food cook slowly and evenly while absorbing the smoky flavor. It’s the same principle as with the smoker box method: low and slow is the key to smoking.

Step 5 – Cover and Smoke

Cover the food and foil pouch with a metal dome or large aluminum foil tent to trap the smoke. Just like before, covering the food helps keep the smoke concentrated around it. If you’re using foil, make sure it’s securely wrapped but allows for some air circulation.

Pro Tip: Create a Foil Tent for Better Smoke Retention

A foil tent helps concentrate the smoke around your food, enhancing the smoky flavor. Don’t worry if it’s not a perfect seal; the goal is to keep as much smoke in as possible without completely blocking air circulation.

Nailing the Perfect Smoke

Choosing the Right Wood Chips

Different wood chips impart different flavors. Experiment with varieties like hickory, apple, or mesquite to find your favorite. Each type of wood chip gives a unique taste—hickory for a strong, bacon-like flavor; apple for a sweet, fruity note; mesquite for a bold, earthy touch. Mixing and matching can also yield some interesting results.

Check Temperatures

Smoking requires good temperature control. This is where traditional smokers leave griddles in their….smoke? Fact is, real smokers generally have a “set and forget” temperature gauge.

Unfortunately, you won’t have this luxury, and you will spend more time babysitting the griddle than you would if you were smoking on a Traeger. If you are smoking meat, the overall temperature should be 200-220F range.

Most meats need to be cooked to an internal temperature of 145F (and poultry up to 165F). To get a really tender barbecue, you want a higher final temperature, say around 180 F.

You might want to keep the temperature low to give the smoke enough time to sink into the meat. Slow cooking gives the natural binding fibers in meat time to break down, tenderize, and turn into base sugar.

Collagen, the tough connective tissue in meat, breaks down into different types of sugars when slowly cooked. This gives the meat a sweet taste. Check out this infographic that better lays it out:

Timing and Patience – Don’t Rush It

Smoking takes time. Be patient and let the smoke work its magic. Depending on what you’re smoking, it could take a couple of hours. Use this time to relax, enjoy the outdoors, or prep other dishes. The slow process is what allows the smoky flavor to penetrate deeply into the food.

Experiment with Different Foods

Don’t limit yourself to meats. Try smoking vegetables, cheeses, and even nuts for a unique flavor twist. Smoked bell peppers or smoked gouda are fantastic additions to any meal. The process is the same, but the results can vary greatly, providing you with a wide range of smoky flavors.

Clean Up After the Fun

All fun ends with cleaning, kind of ironic, huh? Carefully remove the smoker box or foil pouch once you’re done smoking. They’ll be hot, so use tongs or heat-resistant gloves. Dispose of the used wood chips properly—never just dump them out, as they could still be hot and pose a fire risk.

Cleaning the Griddle Surface

Clean the griddle surface thoroughly to remove any residue. Use a griddle scraper to get off any stuck-on bits and then wipe down with a damp cloth. Regular cleaning ensures your griddle stays in good condition and ready for your next cooking adventure.

Storing Your Griddle Properly

Store your griddle in a clean, dry place to keep it in top condition for your next cooking adventure. If you’re using it outdoors, consider getting a cover to protect it from the elements. Proper storage extends the life of your griddle and keeps it performing well.

Give It a Try!

Smoking food on a Blackstone griddle might be unconventional, but it’s a fun and rewarding way to experiment with new flavors. Give it a try and discover the delicious results for yourself. Share your tips and experiences in the comments below! Whether you’re a seasoned griller or a weekend warrior, this method adds a new dimension to your cooking repertoire. Enjoy the process, and happy smoking!