Can i smoke meat inmy bbq grill?!
Can i smoke meat inmy bbq grill?
Answers:
hmm I usually use a smoker but you can ad
those smoke chips(wood) and cook it
on low and get the same flavor yet milder.
yes you should be able to. just go on line and look up your model (grill) and see if they have any instructions for this..... wood chips as well!! good luck
you did' say what kinda heat you have you can if you use briquet's but you would really know what you are doing but if you have a gas grill no
korkie
most people smoke tobacco, but wouldn't it be kind of hot sitting in the grill?
Yes you can...I do it all the time when I make bbq ribs
Simple.
Put your meat on the right hand side of the grill. Put your charcoal, or gas flame on the left hand side. Keep the temp between 250 and 325....so you really should only need one burner if gas grill. Use hickory chips, soaked in water for 1hr, directly over the flame. You will have a slow smokin bbq all day...
YES you can smoke in a cardboard box on an electric hot plate, an old pot or pan for the wood.
Just watch your temperature... I think your looking for 180F.
and keep the wood smoking.. don't let it dry out and catch fire.
Get yourself a good book on smoking and jerking. It is a whole new world and art to learn.
Jimbo,
The answer is probably. Depends what kind of grill you have.
You need 2 things to smoke on your grill - a lid, and plenty of space. Those flat looking grills that they sold in the 70's that are good for nothing but hot dogs and burgers won't do the job.
If you have something similar to a Weber Kettle grill, then you are in business. You can smoke meat in a weber kettle that will make you cry with joy when you taste it.
It takes some practice. Start with something hard to mess up like a pork butt (aka boston butt, aka pork shoulder) or a big pork loin.
Use natural charcoal. Sometimes this is called 'cowboy' charcoal. Sometimes it's just 'natural'. Kingston makes it now because it got so popular. Briquettes have binders and adhesives to keep that shape. Over the course of several hours, they will add a weird flavor to the meat that you can't put a finger on, but you'll know it when it's not there.
Always use indirect heat and don't oversmoke the meat. One charcoal chimney (always light coals with the chimney. lighter fluid flavors the meat) at a time is plenty. Add one small fist sized piece of smoking wood when you add fresh coals.
Put a disposable aluminum pan full of water in the center under the meat. It will catch the dripping and add moisture to the smoke. Put the coals on either side of the pan, and the meat in the center above the pan.
Get a real grill top thermometer. The ones that are in the lid are too far from the grill to help. Smoking meat in a smoker is usually done at 220 to 250. You can smoke on a grill at around 280-300 if you stay after it and babysit the meat closely and make sure it never dries out.
Baste with apple juice or a thin mix of apple juice and sauce towards the end. Get the cheapest you can find as you'll be using alot of it. Water will dilute the flavors. Apple juice will stick better, has a neutral flavor, and adds just a hint of sweetness to the outside of the meat. You can add spices and melted butter but be careful of adding stuff with salt too many times. It will cook off and the salt stays and adds up. I've ruined meat with too much salt.
Don't get in a hurry. Pork butt takes up to 10 hours depending on the size. Chicken can take 6 or 7 hours, and ribs might take anywhere from 4 to 6 depending on how hot your fire is. Beef brisket can take all day and night.
Purists will gag when I say this, but you can shortcut the cooking time by putting the meat in a brown-n-serve bag in the oven with some butter and a bit of apple juice for about 3 hours at 275. If you are doing pork ribs this way, rub them down with spice and brown sugar first, and you'll like the results.
Apple wood makes excellent pork ribs. Apple and hickory make excellent pork and chicken. Oak and hickory is good for beef, but hickory is strong and easy to overdo so be careful. Oak has a very neutral smoky flavor that you can't really put a finger on flavorwise. Salmon is usually smoked with alder wood. Mesquite is not good for long term smoking because of the resin content and it will be bitter if you try. If you like mesquite, smoke with oak, and add mesquite for the last hour of cooking.
Use a meat thermometer to make absolutely sure that the meat is done in the center. For a large cut, it can take an amazingly long time.
The key to excellent smoked meats is moisture, heat control, and time. Never let it get dry. Never let it get too hot, and give it all the time it needs to get done.
The best bbq/smoking book I have found on technique that is easy to read is 'Smoke and Spice'. It's a classic and the recipes for side dishes are very, very good.
Dr BBQ is also good.
good luck with it.
- Kevin