Grilling with smoke

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Grilling with smoke

Getting Started

Woods: Start by soaking wood chunks in water for at least one hour; chips need only 30 minutes of soaking. Shake all excess water off woods before adding them to your fire or smoker box.

You can find smoking woods in hardware stores and home centers.

Water: Water adds moisture to the smoking process so meats come out flavorful and tender. When using a

charcoal or gas grill, be sure to keep the water pan full. For large roasts and turkeys, you may have to add water to the pan a couple of times throughout grilling. Checking the water pan when you add charcoal makes replenishing easy.

Food: Place food in the center of the cooking grate above the water pan (if you are using one). Remember that smoke and heat escape every time you peek into the grill, so add 15 minutes to cooking time for each peek (more if you are smoking in cold weather). Boneless meats, such as beef brisket and pork shoulder, will shrink considerably during smoke-cooking, unless they have a heavy layering of fat. Simply cut off the fat before serving.

Preparing your Charcoal Grill, Gas Barbecue

Gas Barbecue: The smoker attachment makes it easy to turn your barbecue grill into a hot smoker. You can also improvise with a foil pan. Before preheating your grill, simply fill the water pan on the smoker attachment with hot tap water. Place presoaked wood chunks or chips/twigs in the other compartment, or in a foil pan directly on the Flavorizer Bars over the lit burner. (Use a separate pan for water if you are using a foil pan for the wood pieces.) Begin cooking after preheating and when grill is fully smoking.

Charcoal Grill: Use the Indirect method by arranging charcoal briquets on each side of the charcoal grate. Place a heavy aluminum foil pan between the piles of briquets; add 2 cups water and any flavorings. Allow 30 minutes for coals to heat up (they should have a light coating of grey ash). Place soaked wood chunks or chips/twigs directly on prepared coals and allow to smoke fully before beginning cooking. Place food on top cooking grate over the water pan. Cover grill. Add 5 to 7 briquets to each side every hour; replenish water and seasonings as needed.

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	Welcome to Hughdini.com \| home Direct and indirect cooking \| Grilling with smoke \| Recipe's Grilling with smoke Getting Started Woods: Start by soaking wood chunks in water for at least one hour; chips need only 30 minutes of soaking. Shake all excess water off woods before adding them to your fire or smoker box. You can find smoking woods in hardware stores and home centers. Water: Water adds moisture to the smoking process so meats come out flavorful and tender. When using a charcoal or gas grill, be sure to keep the water pan full. For large roasts and turkeys, you may have to add water to the pan a couple of times throughout grilling. Checking the water pan when you add charcoal makes replenishing easy. Food: Place food in the center of the cooking grate above the water pan (if you are using one). Remember that smoke and heat escape every time you peek into the grill, so add 15 minutes to cooking time for each peek (more if you are smoking in cold weather). Boneless meats, such as beef brisket and pork shoulder, will shrink considerably during smoke-cooking, unless they have a heavy layering of fat. Simply cut off the fat before serving. Preparing your Charcoal Grill, Gas Barbecue Gas Barbecue: The smoker attachment makes it easy to turn your barbecue grill into a hot smoker. You can also improvise with a foil pan. Before preheating your grill, simply fill the water pan on the smoker attachment with hot tap water. Place presoaked wood chunks or chips/twigs in the other compartment, or in a foil pan directly on the Flavorizer Bars over the lit burner. (Use a separate pan for water if you are using a foil pan for the wood pieces.) Begin cooking after preheating and when grill is fully smoking. Charcoal Grill: Use the Indirect method by arranging charcoal briquets on each side of the charcoal grate. Place a heavy aluminum foil pan between the piles of briquets; add 2 cups water and any flavorings. Allow 30 minutes for coals to heat up (they should have a light coating of grey ash). Place soaked wood chunks or chips/twigs directly on prepared coals and allow to smoke fully before beginning cooking. Place food on top cooking grate over the water pan. Cover grill. Add 5 to 7 briquets to each side every hour; replenish water and seasonings as needed. Back