How to Smoke Meat on a Grill

March 22, 2007 | Issue 32

Hello and welcome to the March 2007 edition of the Smoking Meat Newsletter! As many of you know I really, really like to cater to the guys and gals just starting out in this great hobby.

Why?

I remember trying to learn many, many years ago and back then without internet and such it was the library if you were lucky enough to find a decent book on hand or just trial and error.

In my case it was more error it seemed but I stuck with it and eventually I could cook up a mean little mess of barbecue!

Nowadays with websites and search engines it is really easy to find good information however, I still don't see lots of good information for folks just starting out. The ones who may not even own a smoker yet.

Thus my committment to the newbies.. and this month I am going to step back to the grill but not for grilling.. we are going to learn a few things about smoking low and slow on the grill.

I still do this from time to time even though I have more smokers than I have fingers and I certainly do enjoy the nostalgia.

Here is the lineup for this month.. enjoy!

• How to Smoke on a Grill
• Smoking Meat Store Information
• Barbecue Competition Calendar
• Featured Products
• Joke of the Month

How to Smoke on a Grill

Regardless of what type of grill you have, you CAN smoke on it. Now it will be much easier if you have a larger one with lots of square inches of space but even if you don't, you can still make some smoke flavored food with a little know-how.

Let's start out by talking about charcoal grills.

If you have a charcoal grill of most any size except maybe the little table top model, you can probably smoke some meat on it.

You just need enough room to make a small pile of charcoal on the very edge of one side so that the meat can be on the far edge of the grill and get as little direct heat as possible.

It is called "indirect cooking" for a very good reason.

While we are on the subject, I higly recommend lump charcoal instead of the briquets. Not a have to but it is real wood and you can have the peace of mind that you are not cooking with glue, chemicals, floor sweep and who knows what mixed with alleged wood particles.

Lump charcoal will burn hotter so you will want to use a lot less than you would normally use with briquettes.

Depending on the size of your grill, you will want a small pile that will maintain somewhere in the neighborhood of 225 degrees.

I recommend a thermometer but if you are one of those who can tell who hot it is by holding your hand over it then be my guest.

I have noticed over the years that I can hold my hand to the lid on the indirect side of the grill for about 4-5 seconds when it is at optimum smoking temps.

Once you have lit the charcoal and it is starting to turn that ash grey color and glowing red in the center, you will need to get some real wood to smoking and there are several ways to make this happen:

Smoke Box

I have seen these in many stores such as Lowes, Walmart, Home Depot, Ace Hardware, etc. and normally they are fairly inexpensive. They are made of iron and have a lid with holes cut out.

Fill the box with your favorite wood chips and place it directly over the hot coals for about 20 minutes or as long as it takes to start seeing smoke.

Foil Pouch

This is one of my favorite methods due to its extreme versatility and ease of use. Take a big square of heavy duty foil (18 x 18) and put a good sized handful of soaked wood chips in the center.

Note: I also get great results from equal portions of soaked and dry chips to equal a handful.

Fold the foil over on all sides into a pillow shaped object and use a knife or other sharp object to poke some holes in the top.

This pouch can be place directly over the coals for great smoke action.

Due to the thin foil, it tends to smoke quicker and easier than the smoke box method.

I like to make up several of these at one time for easy replacement when the smoke runs out during the cooking process.

As a general rule, I like to keep the smoke going until the meat reaches about 140 degrees or about 2/3 of the total cook time. There is really no rule.. it is simply how much smoke flavor do you like and what type of wood chips you are using.

A lighter fruit wood could be applied throughout the entire smoke and taste great while applying mesquite the whole time could be a bit much if not render it inedible.

The most important thing with charcoal and smoking is to make sure you have plenty of airflow coming in and plenty of outlet area for the smoke to escape through the lid of the smoker.

The airflow into the smoker will help to control the temperature.

Now let's briefly touch on Gas Grills..

Gas grills may not be the best thing for smoking but with a little care, you can impart some nice smoke flavor and that in a nutshell is what smoking is all about.

Ideally you will have a unit with multiple burners.. a 2 burner rig will work as well but a large 4 burner unit will yield much easier results.

Just like on the charcoal unit.. you will be cooking using indirect heat.

The burner(s) on one side will be on and the burner(s) on the other side will be off.

You will need a smoke box or foil pouch with wood chips just like we explaned above and it will need to be placed directly over the flame and below the grate for maximum smoking action.

Once the smoke is seen coming out of the lid of the grill, you will quickly place the meat on the oiled grates and close the lid to let the dance began.

Most grills nowadays have some type of thermometer built in, however if yours does not then try to get ahold of a inexpensive thermometer that can be installed in the lid to help you maintain proper smoking temps around 225 degrees.

Keep the smoke flowing until the meat reaches about 140 degrees or about 2/3 of the total cook time and then let the heat finish cooking the meat to perfection.

Some Extra Tips

The main thing with smoking aside from proper airflow is to NEVER BE IN A HURRY!

Good food cannot be rushed.

Get the meat into the grill so the smoke can do its magic and then just simply leave it alone for a while.

Resist the urge to open the lid unless absolutely necessary.

Invest in a Digital Probe meat thermometer that can be placed into the meat and left there during the cooking/smoking process.

The probe is connected to a monitor on the outside of the smoker via a thin metal cable that can withstand somewhat high temperatures.

For a complete list of Times and Temperatures on Various meats such as ribs, brisket, chicken, turkey, and even some items like smoked corn on the cob then click here

And most of all...

Enjoy the moments with family, friends and good food!

The Amazing Smoking Meat Store

Many of you are starting to see what a huge money saver the Smoking Meat Store can be for you on certain items. The store carries many different types of smokers and smoker supplies and most items over $25 ships FREE!

Not only does it ship free.. there is NO SALES TAX on the items in most states.

This could potentially save you lots of hard earned money and help support the website all at the same time.. a WINNING combination.

Head on over to the Smoking Meat Store

April 2007 BBQ Competitions

04/13 - 04/14
Sikeston, MO
Redneck BBQ
Contact: Missy Marshall or Pam Tibbs, #1 Industrial Drive, Sikeston, MO 63801
Phone: 571-471-2498 Fax: 573-471-2499
E-mail: saccpt@swbell.net
KCBS Reps: CATO RON, CATO MARY

04/13 - 04/14
Los Angeles, CA
State Championship
BBQ'n at the Autry
Contact: Arlie Bragg, PO Box 846, Mt. Juliet, TN 37122
Phone: 615-758-8749 Fax: 615-758-8749
E-mail: arlieque@comcast.net
KCBS Reps: HOPKINS JOHN, MILLER LEW

04/13 - 04/14
Enid, OK
State Championship
Smokin Red Dirt Cookoff
Contact: Lynn Benkendorf, 227 West Broadway, Enid, OK 73701
Phone: 580-548-8194 Fax: 580-233-7645
E-mail: lbenkendorf@eaglemkt.com
KCBS Reps: NORMAN BILL, FONTANA JOHN P

04/13 - 04/14
Osage City, KS
State Championship
Smoke in the Spring
Contact: Corey Linton, 201 South 5th Street, Osage City, KS 66523
Phone: 785-528-3714 Fax: 785-528-4951
E-mail: rec@osagecity.com
KCBS Reps: GIBBS JACK, BUDAI MIKE, GRIMES JOHN

Please go to www.kcbs.us for more competitions scheduled in the upcoming months. If you know of other competitions, KCBS sanctioned or otherwise, please drop me an email at least 2 months in advance and I will try to add it to the list.

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Jeff's Naked Rib Rub and BBQ Sauce Recipes

If you are truly serious about barbecue and cooking outdoors for family and friends then you need my rub and sauce recipes. It is the two tools that you absolutely need in your barbecue toolbox and the are the second most important investment next to your smoker in my opinion and lots of folks agree.

These recipes are a result of my passion for barbecue and smoked meat and I am only too happy to hear when they are a huge success at your house.

If you would like to experience these recipes for yourself (and you should) simply click the link below to read more testimonies or click here to go ahead and order.

Note: This is an immediate download which means just as soon as you order you should receive a download link within minutes.

Please email me right away if you do not receive an email within just a few minutes of ordering so I can jump into action and find out what is going on.

I have an outside company that handles this for me and I have to keep them on their toes.. my goal is 100% satisfaction and I won't be satisfied until you are. I PROMISE.

Read Testimonies

Joke of the Month

Pay very close attention to the assessments of Judge #3 and you will crack up..

For those of you who have lived in Texas, you know how true this is.
They actually have a Chili Cook-off about the time Halloween comes
around. It takes up a major portion of a parking lot at the San
Antonio city park.

The notes below are from an inexperienced Chili taster named Ed, who was
visiting from Fallbrook, Ca.

Ed: "Recently, I was honored to be selected as a judge at a chili
cook-off. The original person called in sick at the last moment . And
I happened to be standing there at the judge's table asking for
directions to the Coors Light truck, when the call came in. I was
assured by the other two judges (Native Texans) that the chili
wouldn't be all that spicy and, besides, they told me I could have free beer
during the tasting, so I accepted".

Here are the scorecards from the event: (Ed is Judge #3)

Chili # 1 Eddie's Maniac Monster Chili...

Judge # 1 -- A little too heavy on the tomato. Amusing kick.
Judge # 2 -- Nice, smooth tomato flavor. Very mild.

Judge # 3 (Ed) Holy Moly what the hell is in this stuff? You could
remove dried paint from your driveway. Took me two beers to put the
flames out. I hope that's the worst one. These Texans are crazy!

Chili # 2 Austin's Afterburner Chili...

Judge # 1 -- Smoky, with a hint of pork. Slight jalapeno tang.
Judge # 2 -- Exciting BBQ flavor, needs more peppers to be taken
seriously.

Judge # 3 -- Keep this out of the reach of children. I'm not sure
what I'm supposed to taste besides pain. I had to wave off two people
who wanted to give me the Heimlich maneuver. They had to rush in more
beer when they saw the look on my face. These hicks are out of their
minds.

Chili # 3 Ronny's Famous Burn Down the Barn Chili...

Judge # 1 -- Excellent firehouse chili. Great kick. Needs more beans.
Judge # 2 -- A bean less chili, a bit salty, good use of peppers.

Judge # 3 -- Call the EPA. I've located a uranium spill. My nose feels
like I have been snorting Drano. Everyone knows the routine by now.
Get me more beer before I ignite. Barmaid pounded me on the back, now my
backbone is in the front part of my chest. I'm getting frog- faced
from all of the beer...

Chili # 4 Dave's Black Magic...

Judge # 1 -- Black bean chili with almost no spice. Disappointing.
Judge # 2 -- Hint of lime in the black beans. Good side dish for
fish or other mild foods, not much of a chili..

Judge # 3 -- I felt something scraping across my tongue, but was
unable to taste it. Is it possible to burn out taste buds? Sally, the
barmaid, was standing behind me with fresh refills. That 300-lb woman is
starting to look HOT...just like the is nuclear waste I'm eating! Is
chili an aphrodisiac?

Chili # 5 Lisa's Legal Lip Remover...

Judge # 1 -- Meaty, strong chili. Cayenne peppers freshly ground,
adding considerable kick. Very impressive.
Judge # 2 --Chili using shredded beef, could use more tomato. Must
admit the cayenne peppers make a strong statement.

Judge # 3 -- My ears are ringing, sweat is pouring off my forehead and
I can no longer focus my eyes. I farted and four people behind me
needed paramedics. The contestant seemed offended when I told her that
her chili had given me brain damage. Sally saved my tongue from
bleeding by pouring beer directly on it from the pitcher. I wonder if
I'm burning my lips off. It really pisses me off that the other judges asked me to stop screaming. Screw those rednecks.

Chili # 6 Pam's Very Vegetarian Variety...

Judge # 1 -- Thin yet bold vegetarian variety chili. Good balance of
spices and peppers.
Judge # 2 -- The best yet. Aggressive use of peppers, onions, and
garlic. Superb.

Judge # 3 -- My intestines are now a straight pipe filled with
gaseous, sulphuric flames. I messed myself when I farted and I'm
worried it will eat through the chair. No one seems inclined to stand
behind me except that Sally. Can't feel my lips anymore. I need to
wipe my butt with a snow cone.

Chili # 7 Carla's Screaming Sensation Chili...

Judge # 1 -- A mediocre chili with too much reliance on canned
peppers.
Judge # 2 -- Ho hum, tastes as if the chef literally threw in a can
of chili peppers at the last moment. I should take note that I am
worried about Judge # 3. He appears to be in a bit of distress as he
is cursing uncontrollably.

Judge # 3 -- You could put a grenade in my mouth, pull the pin, and
I wouldn't feel a thing. I've lost sight in one eye, and the world
sounds like it is made of rushing water. My shirt is covered with
chili, which slid unnoticed out of my mouth. My pants are full of lava
to match my shirt. At least during the autopsy, they'll know what
killed me. I've decided to stop breathing it's too painful. Screw it;
I'm not getting any oxygen anyway. If I need air, I'll just suck it in
through the 4-inch hole in my stomach.

Chili # 8 Karen's Toenail Curling Chili...

Judge # 1 -- The perfect ending, this is a nice blend chili. Not too
bold but spicy enough to declare its existence.
Judge # 2 -- This final entry is a good, balanced chili. Neither
mild nor hot. Sorry to see that most of it was lost when Judge #3
farted, passed out, fell over and pulled the chili pot down on top of
himself. Not sure if he's going to make it. Poor fella, wonder how
he'd have reacted to really hot chili?

Submitted by linescum at SmokingMeatForums.com

Thanks linescum, Larry, and all of you who regularly submit jokes into the jokes section of SmokingMeatForums.com .. we all get a great laugh out of them and it makes our days a little better.

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Have a Wonderful Day and Keep Smoking (meat that is)!!!

Jeff Phillips
Pitmaster/Webmaster
www.Smoking-Meat.com
www.SmokingMeatForums.com

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My good buddy Bruce keeps me supplied with his wonderful Cajun Put-it-on-everything Bayou Shakedown and I invite you to give it a try.. I think you are gonna love it as much as my family and I do.

Check out his stuff at CrazzyCajun.com

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