The Chefmaster Galley Series bbqs are delivered fully assembled, and include a cover, rotisserie, esky, rubbish bin, kitchen towel holder, and a wood smoking box (pictured below).    But how do you use a smoking box?

We’ve done some reading, and like the “Firepit and Grilling Guru” website, see extract below.


Gas grills are not made to accommodate wood and ash within the grill. Therefore, you cannot, or should not, put smoking wood chunks or chips directly in your grill or on the burners. Instead you will need to use a smoking box. These can be found most places where grills and grill accessories are sold. If you don't have one, you can substitute aluminum foil (see below).


  1. To Soak or Not to Soak - Some people soak their smoking wood chunks or chips before adding to their grill or smoking box. The theory is that if you add dry wood, they will simply burn quickly, releasing some smoke in the process but will be gone before long. If you soak them, they do not ignite quickly and will release savory thick smoke for a longer period of time before burning up. Either way is fine but I prefer to soak them, particularly if I am smoking or cooking for a prolonged period of time. Another option is simply to add additional dry wood periodically as the previous wood burns up to keep up your steady supply of smoke.

To soak your smoking wood chips or chunks, simply submerge in water for about 30 minutes or so before use. Because most pieces of wood float, you may need to place a plate or cup on top to keep the wood completely submerged.

  1. Fill You Smoker Box - After soaking, simply fill your smoker box with smoking wood and close the lid if there is one. It's that simple!

If You Don't Have a Smoking Box - If a smoking box is not available, you can substitute aluminum foil. Use a couple sheets to wrap up a handful of smoking wood. Wrap it up tightly so that the wood is not exposed in any large areas. Then poke several large holes in the top with a fork or skewer to allow the smoke to escape.


  1. Add to the Grill Before Starting to Cook - You are now ready to add your smoker box to your gas or natural gas grill. Simply add your smoker box between your cooking grate and the burners or heat briquets/stones. The box does not need to be surrounded by flames, in fact it is better if it is not. Just make sure it is close enough to the source of the heat to begin smoking. I prefer to place my smoking wood toward the side of the grill, away from the center of the grill, so that if it ignites and burns the flames will not burn my food. The wood should be added to your grill early before your food. Most wood takes 10 to 20 minutes to start smoking maximally. This varies depending on whether the wood was soaked, the size of the pieces and the heat the wood is exposed to.

Cooking your food - You can now cook your grilled food recipes as you normally would. However, one tip I recommend is to keep the lid of your grill or barbecue closed as much as possible throughout the cooking process. This allows hot, aromatic smoke to accumulate under the lid, swirling around your food. This literally bathes your food in rich wood smoke aromas which permeate the food as completely as possible. Quickly seared foods with an open lid will not acquire as much wood smoke flavor as food which is slow cooked with the lid closed for most of the cooking time. If you are cooking for a prolonged period of time, such as when cooking a larger roast or rack of ribs over indirect heat, periodically add some smoking wood if you notice the supply of smoke diminishing. This can be difficult with most gas grills as it requires removing the hot grill grate with food on it, taking out the smoker box to refill it and then replacing everything. One way to expedite this process is to have a spare smoker box already filled with wood ready, so that you can simply lift the cooking grate a bit and slide the new box in.



We like the “Smoked and Cured” website, it has a large range of wood chips available, as well as a comprehensive flavour guide (see below), be prepared to be inspired!

Misty Gully's premium range of Gourmet Smoking Woods are the largest in Australia. All of our woods are sourced from Australia and the USA's finest providers of all-natural, chemical free smoking woods.  

Flavour Guide:

Alder - a mild, slightly sweet smoke, an ideal all rounder for all meats, fish, poultry, cheeses and chocolate.

Apple - a strong, sweet and fruity smoke best suited to beef, ham, ribs and poultry. Excellent when mixed with Hickory!

Beech - a long smoking hardwood, delicate flavour similar to Oak.

Cherry - best for poultry and pork, a very fruity and sweet smoke with subtle intensity. Our favourite with Ribs...

Coffee Soaked Tassie Oak - Tassie Oak soaked in Coffee to give a delicate smoke fantastic for cold smoking chocolate and cheese, and for hot smokes with sweeter meats.

Hickory - strong and sweet, a 'classic' smokey taste. Another all-rounder suitable for almost all cooks.

Jam - ideal for smoking in a weber or hooded bbq. Mild slightly spicy smoke, that burns well at slightly higher temperatures with proper soaking. Aus native.

Mallee Nuggets - from the WA desert, these provide a dense, rich earthy smoke ideal for pork and chicken.

Maple - mild smoke, somewhat sweet. Excellent with ham and vegetables.

Mesquite - very strong and intense spicy smoke flavour. Best with game meats, beef and poultry. Fantastic for Jerky making!

Mountain Ash - a mild all-rounder with a mellowness that really allows for the underlying flavours of your meat,veggies and marinade to shine.

Oak - a strong smoke on it's own, but fantastic when blended with sweet woods. Recommend for brisket, beef and venison.

Peach - very mild, sweet smoke. Best suited for poultry and pork.

Pear - slightly sweet, with a dull spice, suitable for poultry and port.

Pecan - Aussie native, very similar characteristic to Hickory, with nutty undertones. Perfect allrounder.

Plum - our current favourite! Like a sweet and spicy take on a classic Hickory smoke. Fast growing in popularity in smoking circles.

Redgum - very strong,hearty smoke that is dense and spicy. Best suited for red meats like lamb and beef.

Sandalwood - unique - with the majority of the natural oils removed - this smoking wood provides a very mild, exotic and spicy smoke that tastes and smells great.

Sheoak - native to Australia, producing a mellow smoke flavour, fantastic with seafood in particular, and poultry.

Tassie Oak - another native, tassie oak takes to pre-soaking very well so is popular for people looking to experiment with their own flavour twists. Best for poultry and fish.

Wine Soaked Tassie Oak - creates an amazing aroma while smoking!  Better for dark meats and game.