No Smoker – No Problem! It’s easy to smoke meat on the grill. Let me show you how.
Are you craving the taste of some good ole smoked meat but don’t have a smoker? No problem, With a little set up, your charcoal grill can double as a smoker and before you know it, you will be serving up a juicy, tender, smoked meat supper. Here, Let me show you how to do it.
Soak your wood chips in water. They need to soak for at least 1 hour before they are used. Better yet, put em in water the night before. hickory, oak, and mesquite can produce quite strong flavors.
Prepare your meat for the grill. Rub with some good authentic seasoning. You want the meat to be at room temperature when it goes on the grill.
Clean the grill and lower the cooking rack as low as possible and get it ready for a long smokey journey.
Pile up some charcoal on one side of your grill, OPPOSITE END of the exhaust and light the sucker up.
Place a drip pan on the other end of the charcoal and fill it half way up with water or even try some apple juice or beer. The liquid will help keep the meat from dehydrating.
Close the lid, open all the vents and allow your grill to heat up and kill off any critters that might be in there.
Now that the charcoal is Good-N-Hot, sprinkle some of your soaked wood chips directly on the hot charcoal.
Place the meat so it is directly over the drip pan and close the lid.
*Keep the temperature of the grill a consistent 220-250 degrees. Adjusting the vents will help you control the temperature. Close them when the temperature gets too high, open them when it gets too low. However, you never want to close them all the way.
*If you find the wood chips are burning up too quick, try putting the chips in a small terracotta pot or alluminum foil and set it right on the charcoal.
After 8 hours or so, More for large meats less for smaller meats, tightly wrap the meats in foil for the last hour or two. This will allow the juices to add some addition flavor.
Couple hours later, check the internal temperature of the meat to make sure the insides are at a safe internal temperature. If it is, then remove the finished delicious smoked meats.
*Smoke food to a safe “MINIMAL” internal temperature.
Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.
Cook all raw ground beef, pork, lamb, and veal to an internal temperature of 160 °F as measured with a food thermometer.
Cook all poultry to a safe minimum internal temperature of 165 °F as measured with a food thermometer.