Take any meat you want to BBQ - the thinner the better (I like trout fillets).
- You need a clean pan, pan cover, garbage can lid or a big piece(s) of aluminum foil (aluminum works the best)...something that will cover the meat during the last three minutes of cooking.
- Next, buy or cut some thin slivers of green (or soaked dry) Alder, Apple or Hickory wood.
- Set your BBQ on low, or if using real charcoal, raise the cooking surface and shut the drafts down for slow cooking.
- Place meat on the grill and leave about 1/4'" between the pieces. Cook until there is about three minutes left - until how you like it.
- Place the wood slivers on the coals (slivers should be spead evenly over coals - the more the better).
- Cover the entire area over the meat with the piece(s) of aluminum; let the aluminum foil cover up the sides of the BBQ so it keeps most of the smoke in.
- Cook for another three minutes and eat!
YUMMY! If you have more meat than you can cook at one time, pre-cook all the meat to the three minute point and then do your SMOKIN SOMETHIN.