You can make great smoke barbecue right on the kettle grill that you probably already own.A kettle grill are the type of outdoor barbecue grill made famous by the Weber Company.Almost everybody has one, or at least their Dad did.It is very easy to set up an outdoor kettle grill to be used as a smoker.What is smoke barbecue, and how to make it?Great tasting smoke barbecue is made by cooking meat at a low temperature for a long period of time in an enclosed container with wood smoke to add the smoky flavor.This is called "low and slow cooking, at a low temp, and slowly.It is important to use indirect heat when smoking meat.Indirect heat simply means that the meat is not directly over the heat source.The heat source is off to a side somewhere, or even contained in another part of the cooking apparatus.The type of meats usually used for this type of cooking are either pork spare ribs, pork shoulder (for pulled pork), beef brisket, or chicken.The choice of meat is usually subjected to a marinade for a few hours or overnight, or treated with a barbecue rub.Setting up the kettle grill for smoking requires a few easy steps..Build two small piles of charcoal briquettes on the sides of the smoker, leaving a space big enough for one of those cheap aluminum pans that can be bought at the grocery store between the piles of charcoal.The pan goes under the cooking grate withe the charcoal piles.This pan should be large enough so that it covers all the area beneath the meat, so that any juices from the meat will drip into the "drip pan".Ignite the charcoal briquettes using whichever method you prefer, and allow them to burn down.You do not want a lot of heat! Try to keep the temperature in the cooker between 230 and 250F.After the fire is going, place water soaked wood chips, pellets or wood chunks on the burning charcoal to create smoke to flavor the meat.Choose whichever flavor wood you think is best.Do some reading on this to help you decide.Place the rubbed or marinated meat on the grill, cover the unit with the kettle top, opening the vents at the bottom of the grill and on top to allow air-flow (and smoke) to flow over and around the meat.Once the meat is cooking, tend the fire, trying to keep the temperature in the range of 230 to 250F.You may have to add more charcoal while cooking to maintain the proper cooking temperature.You do not want to cook too hot.Remember, low and slow is the way to go.After the meat is almost fully cooked, liberally apply whatever finishing sauce you prefer to the meat the last half hour of cooking time, or serve the sauce on the side.That is how you smoke great barbecue using the typical kettle type grill, which you probably already own, sitting right next to your gas grill.That's where mine is.
Saturday, September 15, 2012
Discover Smoke Barbecue Made on a Kettle Grill - The One You Probably Already Own
You can make great smoke barbecue right on the kettle grill that you probably already own.A kettle grill are the type of outdoor barbecue grill made famous by the Weber Company.Almost everybody has one, or at least their Dad did.It is very easy to set up an outdoor kettle grill to be used as a smoker.What is smoke barbecue, and how to make it?Great tasting smoke barbecue is made by cooking meat at a low temperature for a long period of time in an enclosed container with wood smoke to add the smoky flavor.This is called "low and slow cooking, at a low temp, and slowly.It is important to use indirect heat when smoking meat.Indirect heat simply means that the meat is not directly over the heat source.The heat source is off to a side somewhere, or even contained in another part of the cooking apparatus.The type of meats usually used for this type of cooking are either pork spare ribs, pork shoulder (for pulled pork), beef brisket, or chicken.The choice of meat is usually subjected to a marinade for a few hours or overnight, or treated with a barbecue rub.Setting up the kettle grill for smoking requires a few easy steps..Build two small piles of charcoal briquettes on the sides of the smoker, leaving a space big enough for one of those cheap aluminum pans that can be bought at the grocery store between the piles of charcoal.The pan goes under the cooking grate withe the charcoal piles.This pan should be large enough so that it covers all the area beneath the meat, so that any juices from the meat will drip into the "drip pan".Ignite the charcoal briquettes using whichever method you prefer, and allow them to burn down.You do not want a lot of heat! Try to keep the temperature in the cooker between 230 and 250F.After the fire is going, place water soaked wood chips, pellets or wood chunks on the burning charcoal to create smoke to flavor the meat.Choose whichever flavor wood you think is best.Do some reading on this to help you decide.Place the rubbed or marinated meat on the grill, cover the unit with the kettle top, opening the vents at the bottom of the grill and on top to allow air-flow (and smoke) to flow over and around the meat.Once the meat is cooking, tend the fire, trying to keep the temperature in the range of 230 to 250F.You may have to add more charcoal while cooking to maintain the proper cooking temperature.You do not want to cook too hot.Remember, low and slow is the way to go.After the meat is almost fully cooked, liberally apply whatever finishing sauce you prefer to the meat the last half hour of cooking time, or serve the sauce on the side.That is how you smoke great barbecue using the typical kettle type grill, which you probably already own, sitting right next to your gas grill.That's where mine is.
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