- 1). Position all of the lit charcoal on one half of the charcoal grate.
- 2). Position a metal pan, such as a disposable drip pan, next to the charcoal on the charcoal grate.
- 3). Fill the drip pan with water. The water will add moisture to the food item and will help keep a low temperature.
- 4). Lower the cooking grate into the kettle.
- 5). Position the foot item onto the cooking grate and directly over the drip pan.
- 6). Lift the edge of the cooking grate on the charcoal-side of the kettle to expose the charcoal.
- 7). Sprinkle soaked wood chips directly onto the charcoal. Soaking the wood chips is necessary to prevent them from igniting. The chips will instead produce smoke. Soak the chips in water for 30 minutes to one hour before sprinkling them onto the charcoal.
- 8). Close the edge of the cooking grate and position the lid onto the kettle.
- 9). Open the vents on the bottom of the kettle and close the vents on the lid half way. The chips will produce smoke for approximately 20 minutes. You may add chips as often as you wish for a stronger smoke flavor.
- 10
Maintain the temperature by periodically replenishing the drip pan with water to lower the temperature and by adding unlit charcoal by lifting the edge of the cooking grill to raise the temperature. The ideal temperature for smoking food is between 220 and 240 degrees F.
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