Things You'll Need:
- Charcoal water smoker Water Charcoal Meat to be cooked Wood chips (mesquite or hickory work best)
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Step 1
Soak your wood chips. The most important part to remember about smoking any kind of meat in a smoker, no matter what kind, is that the wood chips you are using must be moist, inside and out, before using. If they are not, they will burst into flames twenty minutes into the cooking and your meat will be ruined. For best results, soak your wood chips in a bucket overnight. You can soak for as little as two hours, but no less. Once soaked, drain the chips and pat off any excess water.
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Step 2
Start the charcoal fire. Begin by disassembling your water smoker. There will be three parts: the bottom cavity, the middle area with water basin and the lid. Inside the bottom cavity, place between five to seven pounds of charcoal in the bottom and light the charcoal. Let the charcoal burn until it is glowing and hot. Once the charcoal is glowing, set five or six large wood chips on top of the charcoal. Replace the center piece of the smoker on top of the bottom cavity.
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Step 3
Insert the water. Using water that is very hot, but not quite boiling, fill the ceramic basin in the middle of the smoker 2/3 to 3/4 of the way up with this water. Using already heated water cuts down on the cooking time. Once the water basin is in, replace the grill top onto the top of the basin securely.
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Step 4
Cook your meat. Once the grill top is securely in place, place all of the meat you wish to cook onto the grill top. Make sure there is enough room around each piece of meat so that the smoke can get to everything. Once you have finished placing the meat, put the lid back on the smoker. This is a low temperature cooking technique, so your meat will take between four and six hours to cook. Once it is finished, clean your smoker thoroughly and store in a cool dry place until the next time you use it.
