Grilling: Smoking on a Charcoal Grill

Love smoked meats and vegetables? Elizabeth Karmel, author of Taming the Flame and creator of GirlsattheGrill.com, demonstrates how easy it is to smoke on a charcoal grill.

Released on 11/11/2008

Credits

Starring: Elizabeth Karmel

Transcript

00:00
(upbeat music)
00:10
Today I'm gonna show you how to smoke on a charcoal grill.
00:13
This is one of my absolute favorite things to do,
00:16
and smoking is the real difference between
00:18
indirect heat and barbecue.
00:21
The way that you smoke is adding wood chips or chunks
00:24
to a charcoal or a gas grill.
00:27
Today we're gonna first start on a charcoal grill,
00:29
and let me open it up for you.
00:32
You can see that I've set the charcoal grill
00:34
up for indirect cooking.
00:36
That means I've got a drip pan in the center,
00:38
and I've got about 25 grey ash briquettes on either side.
00:42
So the first thing that I'm gonna do is
00:45
put a little bit of liquid in my drip pan.
00:50
I've got apple juice, you can use beer,
00:52
you can use wine, you can use water.
00:54
The reason that I'm doing this is often times
00:57
the smoke from the wood chips dehydrates the cooking area,
01:01
and so you wanna just add a little bit
01:02
of moisture to the drip pan.
01:05
Also, it smells really, really good and it's fun to do.
01:08
Your choice really is between wood chunks,
01:12
which is something that those barbecue boys
01:15
with their really big rigs love to use.
01:18
But since we've got a small, 22 and a half inch
01:21
kettle grill, my preference is for wood chips.
01:24
And you must soak them for about 30 minutes
01:26
before you use them.
01:27
And the reason is simple, if you don't soak these chips
01:30
then they'll burst into flames and ignite,
01:32
and they'll be gone in a second.
01:34
But since we're soaking them, they are wet,
01:37
and they will just smolder nicely
01:38
as soon as we put them directly on the grey ash coals.
01:42
So this is how simple it is in a charcoal grill.
01:45
You just wanna take about a handful on each side,
01:48
and you wanna place them directly on the charcoal.
01:51
That's all you do.
01:53
And a little handful is probably all you need.
01:56
You know, a little smoke goes a long way.
02:00
So, we've got our white, grey ash coals,
02:02
we've got our wood chips smoking.
02:04
Now it's time to put on our pork butt.
02:07
All I've done with this pork butt is
02:09
just brushed it with oil and seasoned it
02:11
with a little bit of salt and pepper.
02:14
And we're gonna put it on the grill.
02:16
We wanna put it over the drip pan,
02:18
and it's really that wood smoke and the heat of the grill
02:21
that's gonna give it that distinctive flavor.
02:24
So, we wanna put the lid on as quickly as possible.
02:27
And, this is a very important tip,
02:29
you want to tamper the air vents.
02:33
You don't wanna close them entirely,
02:35
but you want to close them somewhat
02:37
so that to hold all that wonderful smoke in
02:40
during the first 45 minutes of the cooking time.
02:43
And this will give the optimum amount
02:45
of smoke to the pulled pork.
02:48
Mmmm, can you smell that pork butt?
02:50
I wish you could, it smells so good.
02:53
Look at that.
02:54
Wow, that's what a couple of hours,
02:56
a little bit of smoke, and a little bit of heat
02:58
will do for you.
02:59
It's absolutely perfect,
03:01
and even without using a meat thermometer
03:03
I know it's perfect because if you see this bone protruding
03:06
that's one of the tests on the barbecue circuit
03:09
to know whether or not your pork butt is done.
03:12
It's as easy as that.
03:18
(upbeat music)