How can I smoke with my charcoal grill?

[mixxedbagg]

I just got one of those larger-style charcoal grill that looks like a barrel split down the middle and laid on its side. When I bought it, it said it could be used as a smoker. Unfortunately, it included no directions and I've never smoked anything before (well, not food...) and I'm wondering what the easiest way to get started would be. It's nothing special....just a rack, a basket for charcoal, a thermometer, and an adjustable chimney. I'd like to try fish, grouse, or maybe pork ribs.

[Redlantern]

It's pretty simple. Using a smoker box, basically a metal tray for holding soaked woodchips, set the box on the coals and they will start to smoke. Some people use chips wrapped in foil in place of a smoker box. Others use small aluminum drip pans filled with soaked woodchips and covered with aluminum foil with holes poked in it to release the smoke. I think you would be able to use chunks of wood that have been soaked and placed directly on the coals but I haven't tried that.

[BobT]

I'm thinking temperature control will be the biggest challenge. It'll have to be monitored and coals added accordingly.

[mixxedbagg]

What temperature am I shooting for? Does it matter if I'm doing fish or meat?

[Redlantern]

For hot smoking fish, I try not to go over 225 F.That's using a small propane smoker which is much easier to control the temp, I feel.

[BobT]

A gas grill would certainly make it easier to control temperature. Charcoal would also add smoke flavor in addition to the wood.

[Big Dave2]

Very easy to smoke in that grill with a little practice in controlling temps.

What kind of grill is it? If it is a Char-griller or similar brand that offers an add-on offset fire box I would get that. It will make things a bit easier and allow you more cooking space on the grill.

Either way you need to cook in an off set manner so either you put the coals in the fire box if available or just put them on one end of the grill. I always use the minion method when smoking. I will try to explain it but it may be better for you to do a google search and read up on it. What it amounts to is you put a pile of unlit coals in your grill and start about 6 or 8 coals (trial and error will tell you exactly how many coals) in a chimney starter. (never use lighter fluid!)When those coals are hot and white, put them on top of the pile of unlit coals. Make sure your bottom damper is almost all the way closed but the top exhaust can be all the way or almost all the way open. I always use all natural lump charcoal when using the minion method because with briquettes like Kingsford there are binders and fillers and other nasty things to help the coals lite faster that only are burned off if the charcoals are burned until they are whit. Since using the minion method requires unlit coals to be started continuously during the cooking procedure I do not like the taste that can be imparted to the meat or the nasty unhealthy things that are continually burning off of briquettes.

Always control temps with the bottom damper. Make sure you have a good thermometer, preferably mounted to be visible on the outside of the grill and preferably mounted at grill level so you will get a more accurate reading of the temperature at the grill level. Use and trust this thermometer and avoid the temptation to open the lid any more than you absolutely have to. Also, I have found that for my taste, less is more when it comes to smoking wood. I like a lighter smoked taste so I use a very small amount of smoking wood or sometimes none at all because I think the smoked flavor given to meat by just hardwood lump charcoal alone is in most cases just fine.

If I were you I would start out by cooking chicken thighs for the first cook. They are relitively inexpensive and do not require you to regulate and hold temps for a really long period of time which may end up being the biggest challenge with this grill. get a good rub and rub the thighs a day in advance or you can also brine them too but I have found it unneccessary if you do not over cook them.

Give it a try. I hope you enjoy cooking this way as much as I do!

[McGurk]

Good info from Big Dave. When it comes to smoking, "Lookin's not cooking!" Do a boiling water check (212 degrees) on your thermometer so you can trust it, make sure you've got plenty of fuel on hand (lump, coal, etc) and THROW YOUR LIGHTER FLUID AWAY!!! Keep that door shut or your temps are going to roller coaster up and down making you think you need constant tweaking of your intake to get back to temp. Truth is, in most cases it will settle back down after 10 minutes or so with the same settings.