Smoking is a method that has been used for many centuries to preserve meat. Smoking is a process used all over the world and cooking. There are many benefits to smoking. It imparts a wide range of flavors depending on what you’re smoking and what kind of wood or other material you are using to create the smoke. In the United States barbecue is one of the most popular types of cuisine. It is a staple of Southern cooking. Many home cooks would like to smoke me at home, but cannot afford, or don’t have enough room for a smoker. There are however other ways of smoking using a grill. This article explains how you can use a charcoal grill to smoke a variety of foods.
The key to smoking is a low and slow heat. When people think of a grill they usually think of high heat applications such as steaks, fish, or chicken breasts. However, there are ways to cook slowly on a grill so you can make your favorite barbecue dish.
To start out you would need to light your charcoal. Many people use a chimney lighter for this. This is a tall cylinder that holds the charcoal and is lit from the bottom with newspaper. The heat goes up, and lights all the charcoal evenly and quickly. Once the charcoal is lit you will need to position it on only two sides of the grill, leaving the center free of coals. Now you’re using a method called indirect grilling. The meat will be placed in the center and the cooking will be similar to oven roasting or smoking. Now it is time to prepare the meat.
When things are smoked they are usually seasoned by a rub. A rub consists of salt, pepper and other seasonings that will add flavor and create a crust to hold then the juices during the long cooking process. A standard rub consists of equal parts salt, pepper, brown sugar, garlic powder, onion powder and paprika. If you like more heat you can add chili powder or cayenne. The rub ingredients are only limited by your imagination. This mixture is called a rub because you rub it into the meat. Rub all sides of the meat so there evenly coated with the mixture. If there are any flaps of meat or crevices make sure you get the rub in there. It is a good idea to let the meat sit with the seasoning on it for anywhere from four hours to overnight. This will make sure the flavors penetrate the meat. You’ll notice this salt pulls liquid from the meat, which is similar to a curing.
Now the meat is cured and you’re ready to cook it. You will need some wood chips to provide smoke. Some commonly used woods are Hickory or Mesquite. Place the wood chips and some water or beer for 30 minutes to an hour so that they smoke rather than burn. Drain the water from the chips and place them on the coals on either side of the grill. Now you will place your seasoned meat in the center and close the top. It is a good idea to open the vent holes in order to allow the smoke to flow over the meat. A good temperature for smoking a large piece of meat is 250° to 300°. If it gets too hot remove some calls or close the vent holes until it reaches the optimum temperature. Large meat cuts may take 4 to 12 hours depending on the size. You will need to replenish coals and wood chips accordingly. Another option is to smoke for the first 2 to 4 hours and finished in the oven on the set temperature. If you finish this way wrap me in tinfoil in order to hold in the juices so the meat won’t dry out.
When the meat is to your desired doneness let out and let it set for an hour for large cuts of meat like a pork shoulder. You’ll notice the crust on the outside of the meat is dark and caramelized. This crust called the bark is a special treat you receive for smoking. After the meat has arrested you can cut into the meat or pull the pork. You will notice a small pink ring around the outside of the meat. This is called the smoke ring and if you see it you know you have done a good job.
Now that you have successfully smoked some meat you can try different variations of rub, different types of meat, and making different BBQ sauces or anything that comes to mind. As you can see, having some great Southern BBQ or smoked meat is not as hard as everyone thinks. Keep fine tuning your temperature and cure time until you find the best flavor for you. The most important thing to remember is have fun!
