- 1). Add two hardwood logs to the charcoal grill. They should be at least five inches long. Hardwood logs are available in a variety of flavors such as oak and hickory.
- 2). Place a few pieces of newspaper between the logs and light with a match. Make sure the logs are dry so they will catch on fire with no problem. You might have to repeat this step a couple times until the logs catch. Allow the fire to burn down a bit until the logs are hot and turning into coals, approximately 30 minutes.
- 3). Fill the aluminum pan with water and place the water pan on top of the hot coals. The water will keep the air moist inside the smoker and will help provide indirect heat.
- 4). Insert the cooking grate and cover with the grill lid. Insert the temperature gauge into one of the vents on the grill lid and observe the temperature. Wait until the internal temperature of the smoker has reached 250 to 300 degrees Fahrenheit.
- 5). Remove the lid and arrange the food on top of the cooking grate. Replace the lid and reinsert the temperature gauge. Keep an eye on the internal temperature. If the temperature exceeds 300 degrees Fahrenheit, remove the lid until the temperature falls.
- 6). Add more wood when the coals burn down, roughly every 45 minutes. Smoke the food until cooked through.
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