How to Smoke Just About Anything in Your Backyard Grill

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How to Smoke Just About Anything in Your Backyard Grill
By AskVelvet.com


                                                           

It’s so easy it should be illegal. 

Dreaming of smokey flavored meat and wish you can make it on your own? Yes you can! Here is a step-by-step guide that will get you the smoking flavor in no time!

What you need:

  • Variety of wood chips, such as apple, pecan, mesquite, and hickory
  • Tinfoil
  • Water
  • Meat, chicken or fish fillet (thick cut, or with skin on)
  • rub or marinade
  • Oil to brush your grates
                                                                         

 See rubs here                                                                     See marinades here

                 

Combine two handfuls of woodchips and place them in a glass bowl.  Add enough water to cover the chips.   Soak them for ½ hour up to 2 hours.  Drain the wood chips.  On a sheet of tinfoil, place the wet wood chips in a pile in the center.  Pinch the corners of the tinfoil to form a rectangular bowl.  Congratulations, Davey Crocket.  You've just made your very own smokebox.

For a charcoal grill, preheat your coals until the edges of the coals are powdery white.  Spread the coals on one side of the grill.  Place your smokebox directly on top of the hot coals.  Adjust the grill racks to cover the coals.  Place your meat on the other side of the grill away from the coals.  Close the grill and close the top vent of the grill to allow the smoke stay inside.  Keep the grill closed (no peeking) for at least 30 minutes.  Heat temperature inside the grill should be about 225ᵒ.

For a gas grill, place your homemade smokebox between the grates to allow smoke to form.  Put the meat on a raised rack so that it is not directly above the heat.  Set the grill on a low heat of 225ᵒ.  Keep the grill closed for the first hour. 

 

The basic time frame for smoking meats is the following:

1 hour per lb. for rare

1 hour and 15 minutes per lb. for medium rare

1 hour and 30 minutes per lb. for well done 

After you remove the meat, allow it to sit covered with a sheet of tinfoil on top to allow the juices to do their thing.  If you find the meat is not fully cooked to your desired tastes, bake it in a preheated oven at 350ᵒ to complete the cooking.  It will still retain lots of smoked flavor. 

Some easy smoking tips to remember

  1. Wood chips can be found at any Home Depot or Lowes, or your local hardware    store.  Really, they are sold at any store that sells grills.
  2. Smoking meat is a slower cooking method.  Do not place the meat directly above the coals or gas grate. 
  3. The more you open the grill, the more smoke escapes.  No one’s judging you, it’s just a fact. Your meat becomes less smoked and more grilled.
  4. No need to flip your meat, unless you’re going for the grilled visual effect. 
  5. Smoked meat is slow cooked using indirect heat. Let the smoke do its job.  Relax, there’s no need to babysit the babysitter.

ENJOY!

Explore Crafted Kosher's Barbecue section here

Grilling & Dipping Sauces                                                    Check out the condiments here
                                                                  

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  • Chana Stern
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