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How To Use Your Charcoal Grill As A Smoker

Find the right charcoal for your recipe

The term “charcoal” is used very loosely these days. People refer to any kind of burned material as charcoal.

Heck, even ice cream can be called charcoal these days.

The quality of the fuel matters more than the type. Wood produces a different flavor path way than does wood pellet.

And although many people prefer plain paper like this, you can also cook food in parchment (cooked inside vegetable skins) or in foil.

These are all great ways to enjoy leftover cooked foods without wasting anything. Plus they produce less waste than buying pre-made meals.

Make sure the grill is cool

When you put your charcoal grill in the oven, it can take up to 15 minutes for the coals to heat enough to spark a fire. As soon as they do, start cooking with them.

Keep an eye on the food while it’s getting started. Within about five or six minutes, there will be little visible smoke, even less flame. At this stage, add some dried grass or wood chips for flavoring.

Alternatively, wait until the food has finished baking/grilling (and cooled) before adding fresh flavors.

Grill templates help keep tabs on the temperature of the grates so you don’t have to bother lifting the lid every few minutes to check progress.

Make sure the food is cooked on the grill

You can use any cooking method that you prefer, but if you’re looking for good char-grilled flavor, here are some things to keep in mind:

Color does not necessarily mean the meat is done being cooked.

You want to make sure it has a healthy pink color indicating its state of doneness.

Also, look for excess grease around the edges of the food; this indicates that the internal temperature is high (and the food may be well on its way to being done).

Internal temperatures below 140 ° f (or 75 ° c) will take longer to cook than above that mark.

Make sure the charcoal is lit

Lighting is very important when using a charcoal grill as a smoker. You want to make sure that the coals are lit not only in number, but also in heat. If there is too much fire, your food will be burned before it is smoked.

If the temperature of the coals is high, you can cut back on the amount of time you spend burning them so the food takes longer to smoke. Keep an eye on the food to make sure it does not burn.

You can also add more fuel to reduce the temperature of the fireside. This is beneficial if you have larger chunks of food and you do not want them to get overly burnt.

Take out the ashes

It’s important to clean out your grill every time you use it so that there is no mold or bacteria growth.

Use a bucket of water and soak everything inside the grill. Then, scoop all the dried residue off the bottom of the grates.

Finally, wipe over the entire thing with a paper towel soaked in some kind of oil (olive, canola, vegetable). That way, they’ll stay shiny and new.

Turn on the burners and let them get hot enough for the charcoal while you do this. You don’t want to burn yourself even if it is only cold smoke!

And keep moving until both hands are under the hood.

It’s easier to control the car and not get stuck in traffic if you aren’t paying attention to what you’re doing.

That way, when you need to be taking a turn, you will see other people coming toward you before they reach you.

You don’t want to run into them!

Dump them in a container

After setting up your grill, let it burn for 10 minutes (this helps the temperature rise), then put your charcoal briquettes on one side and wood chunks or sticks on the other. When the fire begins to take hold, add more wood until the flames come up around the outsides of the grate.

Keep adding twigs, branches and even pieces of wood that can fit into the exposed area beside the burning coals until they are completely covered with flame. You will also need some kind of fuel for cooking; I like to use cans because they’re open at the top and easy to turn over if you make a mistake.

Alternatively, you could fill a tin bowl with water and set it near the fire, turning it regularly to keep it boiling and smooth.

When you’ve added about two bricks worth of fuel, close the grill and open the lid. Add another two bricks of lump charcoal and repeat till all the rubbings have been used up.

Stir the charcoal every few hours during this process so that the fire doesn’t go out.

When the coal is ready, dump it onto a plate or similar surface and spread it evenly apart using your hands. Let it harden overnight before using blocks directly from the plates.

Replace as needed

One of the great things about charcoal grills is that they can be adapted for many types of cooking. If you normally cook steaks, throw in some ribs now and then. Need something more exotic? Try making a jerk dinner or looking into ideas for Thai food.

There are even newer recipes being added every week. Online there are thousands of articles with tips and tricks showing you how to make meals using your charcoal grill.

If you need help in creating an article outline or simply have questions, then visit their official website linked here. You will find all kinds of helpful information there.

They offer specific suggestions for sizes of orders as well as pricing. It also helps if you organize the materials by seasonally-available ingredients.

That way, you’ll know what to buy and where to get it. For instance, you could start the summer market list with veggies this month. Or choose seasonal beers to pair with your meal.

Many places serve foods within certain cuisines; try writing one main dish and several side dishes in each category. A healthier option is building up your own version of foods you already know such that you can still keep track of your nutrition.

By doing so, you’re not cheating by relying on processed foods etc. That way you’re aware of what you’re putting in your body.

Know the timing of your grill

Most smokers come with an internal clock that tells you how long it will take to cook food. This timer can be set for any type of cooking, from baking to grilling.

If you have one built into your grill, use it! It’s designed to help you figure out when everything is ready, without having to pay close attention to the time.

If you don’t have an internal clock, or if you need a more precise way to estimate time, try asking someone who cooks a lot for advice.

They can tell you what works best for them, and what their preferred method is.

Then practice repeatedly testing different times to see which one works best for you.

You can test multiple times by repeating the experiment at various times until you find the perfect recipe.

Make sure the heat is even

Even if you don’t use smoke, your charcoal grill should be able to produce uniform balls of fire from one corner to the next. This provides for an even distribution of wood burned and ability to differentiate between hot spots and cold spots.

Most brands have built-in temperature sensors that make adjusting the intensity of the burn easy. If yours does not, there are some apps and templates that will allow you to adjust the brightness/darkness of the flames.

You can also buy aftermarket blowers which accelerate the flow of oxygen into the grill, helping to increase the temperature slightly.