How to Smoke Meat in a Smoker Grill
The ability to smoke meat in a smoker or on a grill is a skill that every good barbecue cook should have. While people have been smoking meat for centuries for the purpose of preservation, newer technologies have made it possible for just about anyone to learn how to prepare delicious meals this way. While it can take years to perfect this style of cooking, after a few tries even a novice cook can produce mouthwatering fare. Does this Spark an idea?
Things You'll Need
- Smoker
- Charcoal
- Wood chunks
- Lighter fluid
- Meat rub
- Meat thermometer
- Cooking gloves
- Plastic water bottle
- Meat
Instructions
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Starting the Smoker
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1
Place a small pile of charcoal (12 to 15) briquettes in the center of the smoker's charcoal ring, which is located in the bottom of the smoker. Douse the pile with a small amount of lighter fluid and light the pile. Allow the charcoal to burn until it is hot and is covered in a layer of white ash.
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2
Place several unlit charcoal briquettes around the burning pile. Surround the burning pile with briquettes until the charcoal ring is full. Place four to five chunks of wood on top of the charcoal.
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3
Remove the water pan, which is located above the charcoal ring in the cooking area of the smoker. Fill the pan with water, and then put it back inside the smoker.
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4
Hold a hand over the grill inside the smoker, making sure not to touch it or the sides of the smoker. Check to make sure heat is radiating from the bottom and smoke is billowing up through the smoker. If there is, then it is time to cook the meat.
Smoking the Meat
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5
Cover the meat in the rub. The rub can be store-bought or homemade. Place the meat inside the smoker. Be sure to set it on the grill in the center of the smoking area.
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6
Insert the meat thermometer into the meat. Close up the smoker, but check the thermometer every few minutes. Using the thermometer as a gauge, try to get the temperature of the meat between 225 and 250 degrees Fahrenheit.
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7
Use the air vents on the top and bottom of the smoker to regulate the temperature inside. When the vents are open, more air flow is allowed and the temperature will rise. When the vents are closed, less air flow is allowed and the temperature will fall.
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8
Bring the temperature of the smoker to around 235 degrees Fahrenheit and use the air vents to keep it within 10 degrees of that. Allow the meat to continue cooking at that temperature for several hours until it is cooked all the way through.
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9
Check the water pan periodically to make sure the water hasn't evaporated away. When it starts to get low, use the water bottle to fill it back up. Don't remove the water pan, rather, open the smoker door and pour it into the pan.
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1
Tips & Warnings
Depending on what kind of meat you are smoking, check recipes to get a general idea on how long you should cook your cut. For example, pulled pork takes much longer to cook than ribs or brisket.
When starting your smoker, it can be much faster to use a "chimney" (an old coffee can with the bottom removed works well too) to light your charcoal. Just put your small pile of charcoal in the "chimney," put some lighter fluid on it and light it from the bottom. It will get hot much faster.
When using a smoker, be careful to make sure you are away from any material that can catch fire or melt, such as houses, vinyl siding, wooden decks or porches or dry leaves.
Never leave a burning smoker unattended.
Meat smoking should only be done outdoors.
Always wear cooking gloves when working with a burning smoker.
References
- Photo Credit spare ribs image by Alison Bowden from Fotolia.com
