Smokers are becoming extremely popular. With summer just around the corner, you might be tempted to buy one. Before hopping into your car and spending a good penny on a new smoker, let me ask you these questions: Do you currently own a grill? Did you know that you can use your grill as a smoker?
There are different techniques which allow you to use a grill as a smoker. One can be used on a charcoal grill and the other on a gas grill.
Charcoal Grills
One way to turn your round charcoal grill into a smoker is to apply the ‘snake method’. In short, it consists of building a snake out of charcoal, lighting one end like a fuse, and letting it burn down the line for a few hours.
First, tightly stack two rows wide of charcoal briquettes in a semicircle around half the perimeter of your lower grate. Add two other rows on top of the first two, to create a snake of two briquettes wide by two briquettes high. The longer your snake, the longer it will burn.
Next, take approximately four chunks of wood and stack them in a row at the head of your snake, on top of the briquettes, leaving a space of about five inches before placing your first piece. The wood adds flavour to your meat, so choose the type of wood accordingly.
Use a chimney starter with paraffin wax lighter cubes. Put about ten briquettes in it and light the wax cubes. When the briquettes turn light grey and ash over, use tongs to remove them and pile them on the briquettes at the head of your snake, in the five inches that are free of wood. Your fire is now started, even if you may not see it.
Next, fill three quarters of a foil pan with water and place it inside your semicircle of briquettes. Add your cooking grate and close the lid. Open the lower vent fully, and the upper vent halfway.
When the temperature comes up to 250 degrees Fahrenheit, it’s time to put your meat on the cooking grate. Place it over the water pan, not cover the snake; you want your meat to be smoked, not grilled. Open the lid as few times as possible. Check your thermometer every hour to make sure the temperature stays around 250 degrees. Use the vents to adjust the temperature. If you need more time to cook your meat, simply add briquettes to your snake’s tail.
Gas Grills
Using your gas grill as a smoker is even simpler. If you plan to smoke meat often, invest in a smoker box. If not, you can make a smoking packet by putting wood chips in a square of heavy-duty aluminum foil. Close the foil completely around the chips and poke holes on top.
Whether you soak the wood chips beforehand is up to you. Some use them dry, while others soak them in water, wine or beer before using them. When the wood chips are wet, they take longer to smoke.
Leave one side of your grill off, and turn the other side on high. Put your smoking packet on the hot side. When it starts to smoke, turn the burner down to low, and put your meat on the unlit side. Close the lid, and don’t open it too often. Keep the temperature at about 250 degrees. You can change the smoking packet every thirty minutes until the meat is cooked.
Practice makes Perfect
These instructions are a good start, however there’s no better way to learn or perfect a skill than by experimenting. Try different types of wood, soaked and dry. Learn to work your grill, and have fun discovering a new way of cooking with it.
Photo Credits
Photos courtesy of We Love Fire
Guest Author Bio
Marsha Hosein
Marsha is a freelance blogger for We Love Fire, a group of retailers for BBQ grills, smokers, fireplaces and heating sources. She uses her creative talent in her writing as well as her passion for drawing and painting.
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