How to Use Barbecue Smokers

Barbecuing is often confused with grilling. When you barbecue, you cook foods at a low temperature using an indirect heat source for several hours. When you grill, you place the food directly over the heat source for shorter periods of time. The low-and-slow method of barbecuing produces tender meat even when working with tougher cuts.

Things You'll Need

• A smoker
• Charcoal and hickory or mesquite wood chunks
• Food and seasoning
• A thermometer
• Water
• Cooking items such as foil, paper towels, tongs, protective gloves

Instructions

How to Use Barbecue Smokers

1. Select a smoker. The barrel and standup smokers are two of the most common models. The barrel smoker resembles a barrel that has been laid on its side, with an offset smoke box. The stand-up, or vertical, smoker comes in a round or box shape with an front door and often two pans at the bottom. One is for water and one is for the heat source. Most home centers sell sizes that are perfect for home use, while larger competition-style smokers are often custom built. Some smaller smokers are actually electric or use gas.

2. Once you assemble your smoker, it's time to get the fire going. Many people soak pieces of hickory or mesquite wood in water while the charcoal gets started. This keeps the wood from burning too quickly. Once the fire is going, spread the charcoal in the firebox and add your choice of wood. Bring the temperature in the smoking chamber up to 200 to 225 degrees.

3. Place your meat in the smoker. You can cook all kinds of food in a smoker; ribs, pork butts and turkey are popular items. You can first marinate the meat or put a spice rub on it. Once you put the meat in the smoker, keep the door or cover closed as much as possible to keep the heat and smoke inside.

4. Monitor the temperature. Regularly check on your charcoal, wood and vent openings to keep the temperature from 200 to 225 degrees. Also, on some models, you'll need to check the water pan. Often, water is placed in a container inside the smoker to keep the food from drying out. On most smokers, the water pan is located just above the charcoal and wood pan.

5. Have patience. Depending on the type of food you are cooking, a traditional smoke session could last anywhere from 4 to 12 hours (or even longer). Pork ribs, for instance, take about 4 hours, but larger, thicker cuts take longer. The cooking time also depends on your style of smoker, how well you regulate the temperature and even the weather.

Tips & Warnings

• Depending on the type of meat you are cooking, the final internal temperatures range from 165 to 200 degrees F. Check with your local health department for suggestions on safe cooking.