How Do I Set Up and Smoke Meat on a Char Broil H20 Smoker?
Smoking provides a functional way to preserve meat. Besides this, smoking develops a unique flavor, color and aroma in your food. Commercial meat smokers, such as the H20 Smoker made by Char Broil, are compact enough for nearly any open air deck or patio. This smoker makes it easy to enjoy the taste of smoked food any time, which you can then wrap up and give as a present or enjoy yourself. Does this Spark an idea?
Things You'll Need
- Marinade or rub
- Aromatic smoking wood
- Wine, beer or juice
- Char Broil smoker
- Grilling tools
- Charcoal
- Cooking oil
Instructions
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Prepare your meat using marinade or a rub. This helps tenderize the meat and gives it another layer of flavor. Match the type of meat to the desired herbs and spices, and leave it covered overnight in the refrigerator before smoking.
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Soak your wood chips with wine, beer or fruit juice for two hours. This will create an aromatic smoke when the chips heat up on the charcoal. Initially, you'll need about 1 cup of wood chips; refresh them periodically as they burn away.
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Place the Char Broil H20 smoker outdoors on a level surface. Do not use the smoker on any surface that is not fire-resistant. Assemble your grilling tools, including potholders and tongs.
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Prepare the charcoal. The Char Broil H20 smoker comes with an electric charcoal starter so you don't have to use a chemical accelerant to start the coals. You'll need about 6 pounds of lump charcoal to fill the charcoal pan. Put the electric charcoal starter into the middle of the pile and leave it for 10 minutes.
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Remove the charcoal starter and carefully set the water pan in place. Fill it with a gallon of hot water. You will need to keep this filled throughout the cooking process.
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Add 1 cup of soaked wood chips on top once the coals are glowing. Access this through the service door on the front of the smoker. Wear protective oven mitts for safety. Close the door. Add more chips about every half hour and try to maintain a temperature of 225 degrees Fahrenheit. The top of the smoker has a built-in thermometer for monitoring the heat.
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Oil the cooking surface so the food doesn't stick. Put your meat on the grate and place the cover on the smoker. Every half hour turn the meat for even smoking. If your meat requires more than four hours of smoking, you'll need to refill the water container.
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Tips & Warnings
Keep the service door closed, as much as possible, to maintain smoke and temperature levels.
Allow the smoker to cool completely before cleaning. Do not move it when hot.
Have a fire extinguisher handy as a safety precaution.
References
Resources
- Photo Credit smoke image by Oleg Tarasov from Fotolia.com
