Just another WordPress site

How to Smoke Meat on a Charcoal Grill

Posted on Oct 28, 2013 in Charcoal Grill

To smoke meat or other foods, you usually need a special smoker; either one that you have built, old-fashioned style, or a modern electric one, which pretty much does all the work for you. However, there are some ways around that if you can’t afford a normal smoker, and we’re here to show you how. In what follows we are going to see how to smoke meat on a charcoal grill; the process is a bit tricky, but not difficult at all once you get the hang of it. The main difference between a smoker and a charcoal grill is that the first keeps the fire away from the meat, whereas the grill cooks the meat by keeping it in proximity to the fire.

Even when you smoke meat in a smoker you have to have a lot of patience, as it can take hours for the meat to be ready. With a charcoal grill however, you may need extra patience, because the secret is to build a small but long-lasting fire and keep a close eye on it for the duration of the process. In the end, you can achieve almost the same results as with electric smokers, and cook the most tender and flavorful meat ever. That being said, here is what you must do in order to learn how to smoke meat on a charcoal grill. The first trick you need to know is that the fire has to be smaller than usual, and it has to be on one side of the grill, sending indirect heat to the meat. Here are some of the things you will need: charcoal grill, fuel, aluminum trays, an oven safe thermometer and, of course, your meat.

The type of fuel you use is very important when you learn how to smoke meat on a charcoal grill; you should use both charcoal and wood chips, preferably the kind used for smokers, because they give that special aroma and flavor to the food. The pictures we chose for the article are pretty relevant to how you’re supposed to set up your smoking system on a charcoal grill. First, you build the small fire to one side of the grill, and if the wind blows arrange the grill so that it blows towards the fire, not from behind it. Next to the fire, careful not to touch it, place your drip aluminum pan. These single use pans can be found in any mall or store.

The next step on how to smoke meat on a charcoal grill is to add the grate, and wait for the charcoal to be ready – this is when it gets a white-grey color. Take another aluminum tray and fill it with water, then place it directly above the fire. It will provide much-needed moisture during the smoking process; the meat will go next to it, over the dripping pan, which ensures grease falling down won’t catch fire. Use a thermometer if you have one as well, and place it next to the meat. With it you will make sure temperatures inside the grill are maintained to a 200-250 F degrees; you should also make sure that airflow is optimal inside the charcoal grill. Although you should mostly keep the lid on, you will have to take a look inside periodically to see whether the fire needs adjustments, and if everything goes according to plan.

It might be difficult to do all that in the beginning, but soon you will get the hang of it and create your own system of dealing with things. In the end, all you have to do is enjoy your delicious meat and try new recipes.