Ever wanted to smoke a brisket or salmon but could not because all you have is the normal round backyard charcoal grill? Well you can and you also can smoke foods just like a pro. See the key to smoking is cooking slow and low. This means long cook times and low cook temperatures. The idea is to indirectly cook the foods with the heat from the smoke and not the fire itself. Most think the only way to cook this way is to buy another grill that is made for just smoking. Not true. Not even close. Below is the steps you take to turn your charcoal grill into a smoker pit.
In order to do this, you just need a few simple items. Most of which you likely have around the house already. Here is your list:
Standard charcoal grill
Wood for smoking. (mesquite, hickory, or oak) You can find these in the grill section of your favorite store.
A metal 2 quart pan - To place the wood chips in. A porcelain bowl that is used in smokers can be purchased.
Water - To soak the wood chips in
Charcoal - NEVER use charcoal with lighter fluid infused, you will taste it in the food. Just stick with plain charcoal.
First you must soak your wood chips in water and any other seasonings that you want to use. Remember this will accent the taste of the food. After you have thoroughly soaked the wood chips place them in your 2 quart metal pan or bowl with about 2 cups of water.
Place this bowl of chips directly in the middle of where you normally place your charcoals.
Now place your coals on both sides of the bowl of wood chips. Light your coals and once they are hot and your wood has begun to smoke it's time to place your meat on the grill. Keep in mind that your food must stay directly above the water pan. Close your grill lid and close all openings.
Keep the grill temperature around 190 degrees and use a meat thermometer to determine when your food is done. Add coals and more water as needed - about every hour.
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