how to smoke meat on a charcoal grill (using of smoker grill)
Step 1
Prepare chicken, sausage, brisket, or fish. Smoking works best for tough pieces of meat that don't cook quickly.Lay your meat out on a flat surface and sprinkle it with a pinch of salt, pepper, and any other spices you'd like. If your meat is just out of the freezer, you will need to let the meat defrost first before smoking.
If you're working with raw chicken, do not let any other foods touch a surface raw chicken has touched.
Sausage usually comes pre-spiced so you don't need to worry about adding anything else unless you'd like to.
Brisket benefits from a proper glaze or rub to enhance the smoky flavor.
Fish is generally a tender or lighter meat so it cooks faster. However, go light on the spices. Fish has plenty of taste on its own. But if you want to add flavor, use table sauces like tartar or dill after the fish is done smoking.
Step 2
Check the heat of the grill is in the 225 °F (107 °C) to 250 °F (121 °C) range. Most grills, whether they're charcoal or gas, will contain internal thermometers. Before you begin smoking the meat, ensure the interior is hot enough to do so. Generally, the temperature needs to be between 225 °F (107 °C) to 250 °F (121 °C).
If your grill is too hot, the temperature will decrease with time. If it's too cold, add more chips or charcoal, or increase the temperature on the gas knob.
Step 3
Place the meat over the water pan and close the lid. With a pair of tongs, lift the meat onto the grill. Place it over the pan of water, no matter whether your grill is charcoal or gas. If your grill isn't very large, you may need to smoke the meat in several batches.Once all the meat is on the grill, put the lid back on tight.
Closing the lid will lock in the smoke, letting your meat absorb all the flavor.
Step 4
Close the grill vents fully for a full smoke or halfway for a light smoke. The vents on top and below a grill help expunge the smoke building up inside. If this is your first time smoking food, rotate the vents so that they're half open. The less smoke you let out of the grill, the smokier your food will be.
Step 5
Let the meat smoke for 30 minutes to 6 hours. The length of time it takes to smoke meat greatly varies. If you're cooking several different types of meat, think ahead so that you're cooking the longer meats first and the shorter meats later.
Chicken should take approximately 30-45 minutes per 1 pound (450 g) to cook.
Sausage can take anywhere from 30-60 minutes to properly cook.
Brisket takes longer than other meats, usually somewhere between 4-6 hours depending on how smoky you like the meat.
Most fish take around 2 hours to cook.
Step 6
Add a handful of wet wood chips on top of the pile every 30 minutes. More wood chips will add more fuel to the grill. For a charcoal grill, add a handful of saturated wood chips over the charcoals every 30 minutes. For a gas grill, remove the foil bag with a pair of tongs. Remove the old chips carefully and fill the bag with new ones.The more wood chips you add, the more smoky the meat will be.
Step 7
Insert a meat thermometer after the smoking time has elapsed. An experienced smoker will be able to eyeball when their meat is ready. However, if this is your first time smoking, it is best to err on the side of caution. Pierce the meat at its thickest point with a meat thermometer and take a note of the temperature to see if it's ready.
Chicken should read at least 165 °F (74 °C) internally.
A thoroughly cooked sausage will internally read around 160 °F (71 °C).
A well done brisket will have an internal temperature of 190 °F (88 °C).
Different types of fish will take different times to smoke. However, as a general rule of thumb, make sure the internal temperature reads 200 °F (93 °C).
This is how to use smoker grill.
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