Posted by wyod on February 22, 2010 at 10:23:39 from (75.163.9.200):
In Reply to: Re: smoking meat posted by dave2 on February 22, 2010 at 09:54:10:
yeah... works great! First, I use an old 1 gallon can with both ends cut out to start the coals... I take a "church key" can opener (the kind that cuts an inverted "V" shaped notch in the top of a can) and go completely around the bottom of the can to create additional venting. (once you've cut all the notches, carefully "roll" the metal around the rim so you don't cut yerself). Anyways, I use a heaping gallon can full of charcoal (I use kingsfords... don't know if you can get it there?) with a couple ounces of ligher fluid sprinkled on it... fires right up! Let the charcoal burn for about 20 minutes, then grab the rim of the can with a pair of pliers and lift it off... leave coals in a pile and let burn an additional 5 minutes. During this time, I put the grill on (over the burning coals) and put the lid on the kettle, but leave one side of the lid up on the edge of the grill... you don't want the lid to seal down... you need the extra ventilation. (by the way, the lower vents and the upper vents should be fully open) After the 5 minutes, remove the lid and the grill will be nice and hot & ready for the wire brush. Next, you need a shallow pan that will hold about a gallon of water. We started out using rectangular pans made of heavy aluminum foil, but missus found a rectangular stainless pan that works better... anyways, push the hot coals to the outside of the kettle and set pan down on the (charcoal) grate... immediately add hot water until nearly full... scoot coals in and around the edge of the pan. Now, add hickory chips. We soak our chips in water overnight... after scattering hickory chips on the coals, replace grill and again loosely set lid on kettle. Wait a couple minutes for chips to begin smoking heavily then remove lid and add meat. I've found that if we cut meat into smaller chunks, the smoke permeates the meat better... to prevent burning, be sure meat is placed directly over the water filled pan. Depending on the type and quantity of meat and how you intend to use it, meat will usually smoke in 20 - 30 minutes... we even use the same technique when we grill steaks but cook them 30 - 45 minutes. As I mentioned, the pan of water keeps the meat from drying out and minimizes burning... you might need to experiment a bit, but, that's half the fun! Enjoy!!! ...D
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