Wood chips are the key to imparting flavor during the smoking process and are most effective in charcoal and wood-fueled grills and smokers. Different types of hardwoods provide varying flavors that complement specific meats.
Preparing the Chips, Meat and Fire
Apply dry-rub seasonings to the desired meat the night before cooking and allow it to sit, draped in plastic wrap, in the fridge. This allows the seasonings to absorb into the meat, curing it.
Dump wood chips in the bowl or bucket and cover with beer, wine or water, allowing the chips to soak for at least an hour prior to cooking time.
Thirty minutes before smoking, build a small charcoal fire in the smoker or grill side firebox using about four or five handfuls of lump charcoal and an electric charcoal starter. This size fire should be maintained throughout the smoking process.
Place the cured meat on the rack of the grill or smoking chamber and close the lid. A tightly sealed lid ensures more even, stable temperatures inside the smoking chamber.
Add a handful of wet wood chips or one or two fist-sized wood chunks to the hot coals every 30 minutes to slow-season the meat with natural hardwood smoke.
Add one or two handfuls of lump charcoal every hour or so, depending on the outside temperature and wind. The heavier the wind, the faster the charcoal will burn up.
What Do You Cook in a Cauldron?
How to Cook a Tender Steak Using a ...
How to Soak Deer Meat in Baking Soda
Cooking Times for Smoking Meat in an ...
How to Smoke Hamburgers
How To Smoke Fish On A Gas Barbecue
How to Smoke a Brisket With an Offset ...
The Best Way to Smoke Yellowtail
How to Cook Turkey Legs on the Grill
How to Blacken Steaks
How to Roast Italian Sausage
How to Cook the Neck of a Deer
Easy Ways to Cook Pork Steak
How to Steam a Brisket of Beef
How to Cook London Broil
How to Cook Venison Backstrap Steaks on ...
How to Make a Juicy Pork Tenderloin
How to Cook Swai With Breading
How to Smoke Tuna
How to Smoke Ribs With a Gas Smoker
- Barbecue Bible
- BBQ USA; Steven Raichlen; 2003
- Char-Griller side firebox manual
Marc Chase is a veteran investigative newspaper reporter and editor of 12 years. Specializing in computer-assisted reporting, he holds a Bachelor of Science in journalism from Southern Illinois University and a Master of Arts in public affairs reporting from the University of Illinois.