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