It’s officially barbecue season, and you know what that means — time to start planning your next big cookout. But before you do, ask yourself this: Do you want to serve the kind of meal that has your guests raving for the entire summer? Or do you want to serve boring, flavorless meat? If you went with the first option (and of course you did), then it’s time to start smoking your meat like a pro. Here’s how it’s done.
Before you smoke your meat, you need to determine what you will use to smoke it. You have two options here: a charcoal grill or a smoker. The methods have their differences, but both will leave you with delicious, fall-off-the-bone meat.
This is the cheaper option, and likely the one you already have at home. The key to using a charcoal grill for smoking is all in how you operate it — unlike regular grilling, smoking on a charcoal grill will require a lot more time and patience. But the results will have you coming back for more.
This is the easier method for smoking meat, though smokers are also more expensive. There are five types of smokers: electric, propane, charcoal, wood and pellet. Charcoal, wood and pellet are generally thought of as favorites among diehard smokers since they bring out flavor more than their electric and propane counterparts. But on the flip side, electric and propane are often easier to use for beginners. It all just depends on your own personal preference.
Once you’ve selected a smoker, follow the same rules for smoking meat on a charcoal grill! The only difference here is the tool itself. No matter which method you choose, you’ll wind up with smoked meat that’s the stuff of barbecue legends.
Walsh, Danielle. (2014, June 18.) Smoking Meat 101: Barbecue for Beginners.
Riches, Derrick. (2018, May 22.) Smoking 101: How to Smoke Meat.