Meat smoked in an outdoor smoker is delicious and tender. Here is how to use Outdoor Smokers.
We have three – yes count them, three- Outdoor Smokers in our backyard. At one time we had four, but Mr. B got rid of the little one a few years ago. We have two vertical smokers and an offset smoker. Why do we need three big smokers? Just because we love the way the meat tastes when smoked in an outdoor meat smoker! Mr B. is the master chef in our outdoor kitchen. Although the smokers are different, they all use charcoal. Here is how to use a charcoal smoker.
1) Begin by starting the charcoal in the fire pan. Place a handful of twigs, leaves, small sticks, or other kindling in the fire pan.
2) Place a fire chimney over the kindling. Then fill the fire chimney about three-quarters full of good hardwood charcoal.
3) Light the kindling through one of the holes at the base of the chimney. The fire chimney concentrates the fire and intensifies the heat which starts the charcoal burning faster.
4) Let the charcoal burn until it is lightly covered with a fine light grey ash.
5) The charcoal should be ready in about half an hour. When the charcoal is ready, dump it into the fire pan.
Before adding the meat, you will need to fill up the water pan with water. And make sure the grill is clean by scraping it with a wire brush.Once the meat is in the smoker, add 5-6 fist sized chunks of hardwood or hardwood charcoal briquettes. On top of that, add several handfuls of wood chips of your favorite type; perhaps cherry, apple, hickory, or our favorite, mesquite. The hardwood and wood chips give the meat that wonderful smokey flavor. Once the charcoal and wood have started burning, you will be able to see a nice wood smoke coming from the chimney opening. Keep the temperature between 180º – 220º. Add more charcoal, hardwood briquettes, wood chips, and water through the cooking period to keep the temperature in the optimum range and to keep it smoking.The amount of time needed to smoke a piece of meat will vary depending on the size and type of meat, and the temperature of the smoker. Please refer to individual recipes to determine specific cooking times.