How to Make a Smoker Grill

Step-by-Step Guide

1. 1

   Step 1: Fill a large bucket with water

   (2.27 kg) of hard wood smoking chips.
   
   Ensure that the chips are completely submerged in the water, and allow them to soak thoroughly for at least 1 hour before placing them in the smoking grill. ,,, Do this before you plug in the device to prevent it from heating in your hand., This process should take approximately 8 to 10 minutes or until you hear the coals crackle and can see smoke rising from the mound., You can use the iron to push the heated coals to the farthest side of the charcoal grate., This will allow for indirect heating.,, Cover the heated charcoals with the wood chips, and replace the grill grate into your grill., It should be directly above the drip pan., This will lock in the smoke.,,,
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   Step 2: and pour in approximately 5 lbs.

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   Step 3: Remove the grill grate and grill lid from your kettle-style charcoal grill.

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   Step 4: Open the grill vents

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   Step 5: and place 4 to 5 large handfuls of natural lump charcoal on 1 side of the grill grate.

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   Step 6: Place an electric starter iron on the mound of charcoal you just created.

7. 7

   Step 7: Start the electric iron

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   Step 8: and allow it to heat the coals.

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   Step 9: Unplug the electric starter iron

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    Step 10: and remove it from the smoker grill.

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    Step 11: Fill a drip pan

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    Step 12: preferably foil

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    Step 13: approximately 1/4 full of water

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    Step 14: and set it on top of the empty side of the coal grate.

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    Step 15: Close the grill lid

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    Step 16: and let the contents heat for about 20 minutes.

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    Step 17: Remove the saturated wood chips from the bucket

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    Step 18: and open the grill lid.

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    Step 19: Place the meat you wish to smoke on top of the grill grate.

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    Step 20: Close the lid to the grill as tightly as possible.

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    Step 21: Adjust the grill vents so that air can circulate in the smoking grill.

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    Step 22: Remove the lid

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    Step 23: and add at least 1 handful of wet wood chips on top of the pile every 30 minutes to ensure a plentiful supply of heat and smoke.

24. 24

    Step 24: Smoke the meat until your grill thermometer shows a constant internal temperature between 250 to 300 degrees Fahrenheit (121 to 149 degrees Celsius).

Detailed Guide

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