How to Build Your Own Smoker out of a Round Grill

Round kettle-style grills easily convert to slow-cooking smokers.

Building a smoker out of a round kettle grill is less about actually constructing a smoker than it is about positioning the meat and properly building the charcoal fire inside the grilling chamber to convert the mechanism into a smoking device.

Things You'll Need

• Round kettle-style charcoal grill
• Round grill grate with hinged flaps for adding charcoal
• Large bag natural lump charcoal
• Electric charcoal starter
• Hardwood smoking chips
• 1 cup olive oil
• Medium foil roasting pan

Instructions

1. Remove and set aside the grill lid and cooking grate. Place five or six handfuls of natural lump charcoal in a mound on one side of the charcoal grate at the bottom of the grill.

2. Open the lid and bottom grill vents halfway. Smoking requires somewhat restricted air flow in the grill to keep the fire from becoming too hot.

3. Bury the electric charcoal starter iron in the coal and plug in the device. Allow the starter to remain in the coals for at least eight minutes until the coals vigorously smoke and crackle. Remove and unplug the starter iron.

4. Place the medium roasting pan on the side of the charcoal grate free of coals and fill the pan halfway with warm water. This will serve as a drip pan to catch hot grease running off the meat and provide moisture inside the smoking chamber.

5. Place the grill grate back on the grill, positioning one of the hinged grate flaps above the charcoal fire. This allows for ease in adding fresh charcoal and wood chips during the long smoking process.

6. Soak a folded-up paper towel in the olive oil and draw it across the cooking grate with long-handled grilling tongs to lubricate the cooking surface.

7. Place the desired meat on the cooking grate above the drip pan.

8. Tip up the hinged grill flap above the lit charcoal and toss on a handful of wet hardwood smoking chips. Close the flap and place the lid back on the grill.

9. Adjust the grill vents based on outside temperature and wind speed to achieve a consistent grill chamber temperature of about 250 degrees Fahrenheit. Stick a metal meat thermometer through one of the lid vents to monitor the core temperature.

10. Add a handful of charcoal every hour and fresh wet wood chips every 30 minutes to maintain the fire and smoke flow.

Tips & Warnings

• Most meats require several hours for smoking. Consult a grilling or smoking cookbook or manual for temperatures and smoking times based on meat type and size.

• Soak the wood chips in water for at least an hour prior to smoking time to produce more smoke for flavoring and keep the chips from burning up too quickly.

• Always wear protective grilling mitts when handling hot grill lids, and use long-handled grilling tongs for moving or removing meat from the grill.

References

• Barbecue Bible: The Art of Smoking
• "BBQ USA"; Steven Raichlen; 2003