The Best Way to Smoke Meat Perfectly on a Barbecue Grill In 5 Clear Steps

The Best Way to Smoke Meat Perfectly on a Barbecue Grill In 5 Clear Steps

Just about anything that’s truly worth doing normally takes more than a single step in order to complete. Things with any intricacy take a number of steps over a period of time. It is only inherent in the nature of things that substantial tasks typically are not accomplished overnight. To succeed it’s essential to prepare yourself well, set clear objectives, work effectively and persevere. Whatever task or project you choose, do not expect to find exceptions to those requirements. But it is actually not so difficult. You just break it down into simple steps and then take them one-by-one… Here is how you could smoke meat perfectly on a barbecue grill in a mere 5 easy steps

Step 1. Firstly the grill needs to have a lid, since this is an indirect heat cooking method. It’s critically important, simply because the lid controls the level of heat and holds the flavoured smoke in. This is a significant point and should be taken pretty seriously since otherwise the smoke won’t have any effect – that means no delicious smoke flavour!

Step 2. Prepare your meat. This step isn’t critical, but this is how to do it the best way, for the best results. Flavour it with some kind of BBQ dry rub, a marinade or BBQ sauce. The key reasons why you’ll want to do this is That, obviously, it adds more layers of flavour, improving the end result.

Step 3. Light your charcoal (or gas), but keep the heat source only in one half of your grill. The reason why is to roast the meat (i.e. indirect BBQ, remember) – the meat goes on the other half of the grill rack, not directly over the heat. In addition you will just want to put a drip pan of water underneath the meat to both provide moisture to the atmosphere of the grill and collect juices that leak out of the meat.

Step 4. Add some barbeque wood chips. To flesh that out a little, you need a smoker box (or make one out of a foil food container), with suitably flavoured wood chips – try hickory, oak, or alder. Put the soaked wood chips in the smoke box, and put the box on top of the charcoal.

Step 5. Close the lid. Cooking times depend on the size of the hunk of meat, but will be between 3 and 6 hours. The charcoal will last longer with the lid down, but you will need to top it up at some stage. Also, don’t open the lid too often; it takes time for the temperature to stabilise afterwards – increasing the overall cooking time. If you have to open up to add more charcoal, baste the meat at the same time.

Towards the finish, in case you have followed these steps carefully, you should succeed and will then benefit from the fruits of this success! Take the rewards and respect (and envious glances!). In case you got off track and failed to follow along with the advice above, ah well, “C’est la vie”. Not everyone succeeds all of the time, only those that plan and practice for it…