| You can make great smoke barbecue right on the | | | | charcoal piles. This pan should be large enough so that |
| kettle grill that you probably already own. A kettle grill | | | | it covers all the area beneath the meat, so that any |
| are the type of outdoor barbecue grill made famous | | | | juices from the meat will drip into the "drip pan". |
| by the Weber Company. Almost everybody has one, | | | | 2. Ignite the charcoal briquettes using whichever |
| or at least their Dad did. It is very easy to set up an | | | | method you prefer, and allow them to burn down. You |
| outdoor kettle grill to be used as a smoker. | | | | do not want a lot of heat! Try to keep the |
| What is smoke barbecue, and how to make it? | | | | temperature in the cooker between 230 and 250F. |
| Great tasting smoke barbecue is made by cooking | | | | 3. After the fire is going, place water soaked wood |
| meat at a low temperature for a long period of time in | | | | chips, pellets or wood chunks on the burning charcoal |
| an enclosed container with wood smoke to add the | | | | to create smoke to flavor the meat. Choose |
| smoky flavor. This is called "low and slow cooking, at a | | | | whichever flavor wood you think is best. do some |
| low temp, and slowly. It is important to use indirect heat | | | | reading on this to help you decide. |
| when smoking meat. Indirect heat simply means that | | | | 4. Place the rubbed or marinated meat on the grill, |
| the meat is not directly over the heat source. The heat | | | | cover the unit with the kettle top, opening the vents at |
| source is off to a side somewhere, or even contained | | | | the bottom of the grill and on top to allow air-flow (and |
| in another part of the cooking apparatus. The type of | | | | smoke) to flow over and around the meat. |
| meats usually used for this type of cooking are either | | | | 5. Once the meat is cooking, tend the fire, trying to |
| pork spare ribs, pork shoulder (for pulled pork), beef | | | | keep the temperature in the range of 230 to 250F. |
| brisket, or chicken. The choice of meat is usually | | | | You may have to add more charcoal while cooking to |
| subjected to a marinade for a few hours or overnight, | | | | maintain the proper cooking temperature. You do not |
| or treated with a barbecue rub. | | | | want to cook too hot. Remember, low and slow is the |
| Setting up the kettle grill for smoking requires a few | | | | way to go. |
| easy steps: | | | | 6. After the meat is almost fully cooked, liberally apply |
| | | | whatever finishing sauce you prefer to the meat the |
| 1. Build two small piles of charcoal briquettes on the | | | | last half hour of cooking time, or serve the sauce on |
| sides of the smoker, leaving a space big enough for | | | | the side. |
| one of those cheap aluminum pans that can be bought | | | | That is how you smoke great barbecue using the |
| at the grocery store between the piles of charcoal. | | | | typical kettle type grill, which you probably already own, |
| The pan goes under the cooking grate withe the | | | | sitting right next to your gas grill. That's where mine is. |