How to Use Steam With a Smoker
Water boils and converts to steam at a temperature of 215 degrees F, so reaching and holding this temperature is necessary to use steam with a smoker. The trick to sustaining steam and smoke (a desirable cooking technique for smoking shellfish such as oysters and clams) is to keep a supply of water boiling inside the smoker and maintain high temperatures by adjusting the vents and adding fuel to the fire. Does this Spark an idea?
Things You'll Need
- Smoker
- Charcoal or hardwood chunks
- Food for smoking
- 1 qt. stainless steel bowl
- Water
- Olive oil
Instructions
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1
Light a load of charcoal or hardwood chunks in the smoker and wait for them to burn white.
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2
Rake the coals to one side or in a circle and place the metal bowl containing 1 qt. of water next to the coals.
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3
Close the smoker and monitor the internal temperature until it exceeds 215 degrees F.
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4
Install the cooking grate and baste with a good olive oil.
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5
Place the food to be smoked on the cooking grate and close the lid.
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6
Check the metal bowl every 20 minutes and add more water as necessary to sustain the steam for long cooking times. Foods such as shellfish will steam open and be ready to eat within 10 minutes. Just add lemon wedges and melted butter.
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