| Creating good smoked barbecue is not rocket | | | | * A meat thermometer (instant read digital is |
| science but it does take a little knowledge on the | | | | preferred). |
| proper way to smoke meat. Creating good smoked | | | | Follow these steps to get great smoked barbecue |
| barbecue also does not require a fancy smoker to | | | | using this type of grill: |
| get the job done. It can be done successfully on a | | | | 1. Remove the grill lid and grate. |
| regular, everyday kettle grill. | | | | 2. Fill charcoal chimney starter with charcoal or |
| When we first started cooking barbecue we used a | | | | briquettes. |
| kettle grill and the results were quite good. It | | | | 3. Place the starter in the bottom of the grill. |
| occurred to me that many people may not be aware | | | | 4. Stuff the bottom of starter with 2 pages of old |
| that this can done so we wrote this article for those | | | | newspaper and light. |
| that want the answer to the proper way to smoke | | | | 5. When the coals are glowing, empty the lit charcoal |
| meat on a kettle grill. Let's get started. | | | | on one side of the grill. |
| A Weber(or most any brand of kettle) kettle grill | | | | 6. Add a handful of wet chips or a couple of wet |
| makes a pretty good smoker. Using the kettle grill as | | | | wood chunks to the hot coals. |
| a smoker requires an indirect cooking style and the | | | | 7. Replace the grate on the grill over the hot coals |
| use of wood chips or chunks. You will need the | | | | making sure to put the side doors over the coals |
| following items: | | | | (assuming your grate has the doors). |
| * A kettle grill (with lid) at least 22 inches wide | | | | 8. Place your meat on the side of the grill opposite of |
| (preferably one with a grate that has liftable side | | | | the hot coals and replace the lid. |
| doors). | | | | 9. Make sure that the air vents are partially closed so |
| * Charcoal briquettes or hardwood "lump" charcoal. | | | | that the fire burns slowly. |
| * A charcoal chimney starter. | | | | 10. Add additional charcoal or briquettes when needed |
| * Wood chips or chunks (hickory, apple, mesquite, | | | | (use the side doors if you have them). |
| etc.). | | | | 11. Follow the directions for the cut of meat being |
| * A bucket with water to soak the wood (at least | | | | cooked and measure the temperature when |
| one hour). | | | | appropriate. |