A charcoal smoker is a great tool for cooking delicious, tender meats full of flavour. Smoking is slightly different from grilling in that the purpose of this method is to cook the meat without direct heat contact. How you arrange the charcoal and add water is very important in keeping the meat moist. Make some adjustments to make sure the smoker temperature stays good, which is around 104 and no more than 121.
Step
Method 1 of 3: Setting the Fumigation Area
Step 1. Heat the charcoal in the fireplace first
A charcoal fireplace is a metal cylinder that is used to burn charcoal before placing it on a grill or smoker. Visit the nearest hardware store or look for the tool online. Add charcoal to the fireplace, then light it. Leave it for about 15 minutes.
- Fireplaces have their own instructions for use that you must follow to ensure the charcoal burns properly.
- Even if you don't want to buy a charcoal fireplace, you should still heat the charcoal in a smoker before cooking the meat.
Step 2. Add hot charcoal to the smoker
Stack the unburned charcoal on the side of the smoker. Slowly pour the hot charcoal over the unburned charcoal. It is very important to position the charcoal pile on one side of the smoker and place the meat on the other.
- Positioning the charcoal on one side and the meat on the other allows the smoker to cook meat with indirect heat and smoke instead of using direct heat from the charcoal.
- Alternatively, you can stack the charcoal on both sides of the smoker and place the meat between the piles or make a charcoal circle and place the meat in the middle.
Step 3. Add wood pieces to add smoke
Wood chips and chips are used to add to the delicacy of the meat. Pieces of wood work better because they burn longer. Oak, apple, cherry, and hickory wood are often used to smoke meat. Place the wood in the fireplace with the charcoal, but slide it over the edge of the charcoal when smoking meat.
Other types of wood can be used, but be sure to use hardwoods. Softwood produces black smoke which can spoil the taste of the meat
Step 4. Fill the pot with cold water
Smokers have their own pot of water, but grills usually don't. Use a foil-wrapped baking sheet if you don't have a water pan. The pot of water can be placed in the center of the smoker or on the opposite side of the meat on the grill.
- Without a pot of water, you won't get the steam you need to cook meat and vegetables evenly.
- Cold water is very useful for lowering the grill temperature which is usually very high. Water helps set the most suitable temperature for smoking meat.
Step 5. Place the food on the grill
If your smoker has more than one grill, place the smaller food and vegetables on the top grill. The top grill gets less heat than the bottom grill. Place the larger pieces of meat on the bottom grill.
Step 6. Install the smoker cover with the air holes above the meat
You need to create a flow of air through the smoker. So, make sure the air holes are above the meat. Thus, the smoke can flow inside the smoker and hit the meat before it escapes.
Method 2 of 3: Maintaining Smoke Quality
Step 1. Open the bottom and top of the vent
Your smoker should have a vent on the bottom that lets air into the smoker and a vent on the top to let the smoke out. Adjust the temperature inside the smoker through the bottom vent according to the needs of your smoker. If the fire goes out, open the bottom vent wider. If the temperature is too high, cover it slightly.
In general, the top vent (drain) should be left wide open at all times. Close the hole if the desired temperature is not obtained after adjusting the ventilation at the bottom
Step 2. Keep the temperature inside the smoker stable
The ideal temperature inside the smoker is 104, but not more than 121. You can increase the temperature by adding new charcoal to the charcoal pile. Reduce the temperature if necessary by closing the bottom vent. This method reduces the amount of oxygen that enters the smoker.
If your smoker doesn't have a temperature gauge, stick the tip of an oven thermometer into the hole in the vent cover
Step 3. Leave the smoker cover open
Every time you open the lid, smoke and heat will come out. The best meat is smoked that has a constant and even temperature. Open the lid if you need to add charcoal or add water to the pot.
- You can check the meat to make sure it's cooked through and check the amount of charcoal in the smoker, but do this once an hour. Smoking is a slow and steady process.
- Smoking is a process that does not require much handling. So, rest assured because the meat will still be cooked without needing to be checked every time.
Step 4. Prepare a second set of charcoal and add as needed
If the temperature inside the smoker starts to cool and the bottom ventilation doesn't help, add more charcoal. It's a good idea to keep another set of hot charcoal in the fireplace just in case you need to add it to the smoker.
- This is better than adding unheated charcoal to the leftover charcoal in the smoker.
- If you don't have a fireplace, use a baking sheet lined with foil to keep the charcoal hot.
Method 3 of 3: Experimenting with a Smoker
Step 1. Cook the meat for about 4 hours at 104
Fumigation is not an exact science. The amount of meat cooked, the type of meat, and other factors will affect the duration of your cooking. A longer duration with a lower cooking temperature will make the meat very tender.
You shouldn't overcook the meat. If the meat is cooked until it is firm, you are cooking it too long
Step 2. Smoke the seasonal barbecue pork chop
Spread the pork chops with salt, black pepper, brown sugar, thyme, onion powder, and cayenne pepper. Let the spices infuse for a few hours. Then, heat the smoker to 135 °C and smoke the cutlet for 1 hour 10 minutes.
- Add a delicious taste to the meat by adding apple tree chips to the charcoal while smoking the meat.
- Smooth the flavor of the pork with the barbecue sauce before serving.
Step 3. Cook the chicken in a beer can
Prepare one raw chicken and smoke it with a can of beer or soda put in it. Set the chicken upright so that the beer moistens the meat, but doesn't spill. Smoke the chicken for 1 to 3 hours, depending on the free time you have.
- Add other seasonings, such as garlic, pepper, and lime juice to the beer can.
- Place the chicken on the side of the charcoal, not directly on it.
Step 4. Cook simple smoked barbecue ribs
Opt for ribs cut in St. style. Louis. Marinate the ribs with your favorite barbecue sauce. Smoke the ribs for about 3 hours at 107 °C, then wrap the ribs in foil and smoke for another 2 hours. Unwrap the ribs and smoke for another 1 hour to make the ribs delicious and tender.
