How to barbecue on a gas stove and still get that authentic smoky taste

What is New Year’s Eve without barbecuing? But if you tried your hand at it last year and didn’t get the kind of success you expected, we have you covered this time. Not everyone can light a fire, maintain its temperature, and cook food in large batches for friends and family gathered around the hearth in eager anticipation. It is a lot of hard work that some people would probably rather avoid, so we have a shortcut for you. Barbecuing is often associated with open flames, charcoal grills, and outdoor cooking. But for many home cooks, especially those living in apartments or cities, these options are not always practical. The good news is that with the right techniques, it is entirely possible to recreate barbecue-style flavours on a gas stove without compromising too much on taste or texture.Barbecue is less about the equipment and more about three elements:-heat control, smoke, and seasoning. Once these are understood, a gas stove becomes a surprisingly capable tool.Understanding what gives barbecue its flavourTraditional barbecue flavour comes from a combination of slow cooking, caramelisation, and smoke. When food is cooked in charcoal fire, it is exposed to both heat and smoke. On a gas stove, heat is easy to control but smoke needs to be introduced deliberately. Choosing the right cookwareHeavy-bottomed cookware is essential. A cast-iron grill pan is ideal because it retains heat and creates grill marks that encourage caramelisation. But remember, while they are good for veggies, fish, paneer and meats might stick to them unless you put in a lot of oil. If you don’t have one, a thick cast-iron tawa or skillet works well. You can also use a heavy duty non-stick pan which is ideal for proteins. Avoid thin pans, as they heat unevenly and prevent proper browning. Barbecue cooking on a gas stove relies on sustained high heat followed by gentle finishing, and the pan must support that transition. Alternately, you can also use a wire grill meant for gas stoves-like the ones used for making rotis. Marination is important!Since stove-top cooking lacks the natural smokiness of charcoal, marinades play a crucial role. Acid (lemon juice, vinegar, yoghurt), fat (oil, butter, cream), salt, and spices must be balanced carefully. Sugar or honey in small amounts helps achieve caramelisation, which mimics grilled flavour. Dry rubs also work well, especially for vegetables and proteins like paneer, chicken, or fish. Allow enough resting time—at least a few hours, ideally overnight—so the seasoning penetrates deeply. Pat ingredients dry before cooking. Excess moisture causes steaming instead of charring, which works against barbecue-style results.Creating smoke on a gas stoveSmoke is the biggest challenge- and the biggest opportunity. One effective method is the dhungar technique, widely used in Indian cooking. A small piece of charcoal is heated until red hot, placed in a small steel bowl, and set inside the cooked dish. A spoon of ghee or oil is poured over the charcoal, releasing smoke. The dish is immediately covered and allowed to absorb the aroma for a few minutes. Another approach is smoking raw ingredients briefly before cooking. Place ingredients on a rack, introduce smoke using hot charcoal beneath, and cover tightly. This gives a subtle smokiness that survives stove-top cooking. Wood chips can also be used if wrapped in foil and heated directly on the burner until they begin to smoke. This requires careful ventilation but adds a more authentic barbecue note. Heat and patiencePreheat your pan thoroughly. Barbecue-style cooking demands a hot surface at the start. Once the pan is hot, lightly oil it and place the ingredients without overcrowding. Crowding drops the temperature and causes steaming. Resist the urge to move food constantly. Let it sear and form a crust before turning. This crust is where flavour develops. Once both sides are well coloured, reduce the heat and allow the food to cook through gently. For thicker cuts, partial lid coverage helps retain heat while preventing burning. This mimics the indirect cooking method used in grills.Sauces- apply wiselyBarbecue sauces often contain sugar, which burns easily on direct heat. Apply sauces towards the end of cooking, not at the beginning. Brush lightly, allow it to caramelise, and remove promptly. Alternatively, serve sauce on the side and let the main ingredient shine. This keeps flavours cleaner and avoids bitterness.Vegetables barbecue beautifully on a stoveVegetables are particularly forgiving and adapt well to stove-top barbecuing. Bell peppers, corn, mushrooms, zucchini, aubergine, and onions all develop excellent char and sweetness when cooked on high heat. Whole vegetables can be blistered directly on the flame, then peeled and seasoned. This method produces intense smoky flavours and works especially well for peppers and brinjals.Finishing touches that make the differenceOnce cooked, rest the food briefly. This allows juices to redistribute and flavours to settle. A final brush of butter, olive oil, or compound butter adds richness and sheen. A squeeze of lemon, a sprinkle of flaky salt, or fresh herbs can lift the dish and balance the smokiness.