How to Light a Meat Smoker
For cooking large pieces of meat, the smoker may be the best way to go. Because it is a closed cooker, the heat from the fire does not escape. This cooks the meat evenly. In addition, the smoke adds a layer of flavor to the meat that would typically not be achieved through simply grilling the meat. Of course, before you can begin to smoke the meat, you will need to light the fire in the meat smoker. Does this Spark an idea?
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Instructions
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Place the dry wood or easy-light charcoal into the bottom of the smoker. Make sure the wood is extremely dry, because even slightly damp wood can be difficult to light and keep ignited.
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Refrain from using lighter fluid on the wood or coal. The lighter fluid will burn and can end up flavoring the meat. You do not want your meat to have a lighter-fluid taste to it (regardless of how slight it is).
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Light the wood or charcoal with a match or lighter, and make sure the contents catch the flame. The easy-light charcoal may light faster than the dry wood. Watch to make sure the fire stays ignited. Once the fire seems strong enough to last, close the meat smoker's door.
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Place the meat into the smoker once all the charcoal and wood have turned gray. If the charcoal or wood is still actively burning, you run the risk of charring your meat with the fire. Gray and ashy wood and charcoal will only release heat. Close the door to the smoker once the meat is in place.
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Remove the meat once the time allotted in your recipe is up.
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