About Smoking Meats Recipe

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   Join the smoking sophisticated crowd.

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   For grilling connoisseurs who want to spend time crafting subtle flavors, smoking on the grill is the way to go.

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   Smoking meat is a growing trend for the great flavor it adds to food without fat.

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   When the smoke - created by using wood chips on the fire - encircles mild meats like pork, fish and poultry, it produces a mouth-watering flavor and rich color which's hard to resist.

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   Guidelines for Smoke-Cooking in a Kettle-Style Grill

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   Smoking is easy to do and can be accomplished in a kettle-style grill using indirect heat and adding wood chips to banked coals.

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   At least two hrs before you plan to start cooking, place wood chips or possibly chunks in water to soak.

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   Estimate two chunks of wood or possibly a good handful of wood chips for each hour of planned smoke-cooking time.

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   If you have leftover soaked wood after completing smoking, it can be dry and used at another time.

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    Build the fire about 40 min before you plan to start cooking: Remove the cooking grate from the covered grill and build a pile of about 25 to 30 charcoal briquettes on one side of the fire grate; light them and let them burn down to a warm glow, covered with gray ash; leaving only one of the bottom air vents open, directly under the charcoal.

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    Place an aluminum loaf pan filled two-thirds full of water across from the charcoal.

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    Spread the warm coals with a pair of long-handled tongs to make a bed for the wood chips or possibly chunks; place a good handful or possibly two chunks of wood directly on the warm coals.

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    Replace the cooking grate on the grill and place the food over the pan of water, on the opposite side of the grill from the fire source.

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    Cover the grill, with the top vents fully open and directly over the food.

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    If your kettle grill does not have a thermometer which reads on the outside of the grill, place an oven thermometer on the grill, close to the food (not directly over the fire).

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    Or possibly place a candy thermometer on top of the grill, with the probe placed through top vent.

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    Maintain a temperature of about 225 to 250 degrees.

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    If the temperature rises above 250, almost close the bottom vent directly under the charcoal, monitoring the heat and opening which vent again as the temperature drops.

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    When smoke-cooking food which takes more than an hour, like a pork shoulder, you will need to add in more charcoal to the fire to maintain heat.

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    Start a supplemental bed of charcoal burning in a small grill nearby, about 30 to 40 min after you have started cooking.

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    This will ensure a steady supply of warm coals.

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    For a very long smoke-cooking period (6 to 8 hrs), add in 3 to 4 new charcoal briquettes to the supplemental fire every 40 min or possibly so.

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    Throughout the smoke-cooking process, watch for smoke escaping from the top vent.

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    As it slows down or possibly stops, add in more wood to the fire.

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    When adding extra wood or possibly charcoal to the fire, work quickly with long-handled tongs: Each time you take the lid off the grill, it will add in 10 to 15 min extra cooking time.

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    But maybe which's okay: Smoking is a slow, meditative art which provides satisfying rewards for those patient sufficient to see it through.

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    And which's where some good company and chilled libations can assist.

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    Smoking Tidbits

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    Foods for the smoker may be prepped the same way as foods for the grill - marinate or possibly rub prior to smoking, if you like.

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    Boneless meats such as pork shoulder will undergo shrinkage during long, slow smoking.

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    Ask your butcher for untrimmed cuts - a layer of fat on the meat holds shrinkage to a minimum.

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    Simply cut off the fat before serving.

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    Use long-handled tongs to add in wood to the fire.

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    Charcoal needs to be added during the smoking process to maintain heat.

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    Keep a small pile of charcoal burning in a small supplemental grill.

No additional tips available.