Not only does it help keep the meat at a safe internal temp, it tells you exactly when your food is done. ![]() I always recommend using a meat thermometer. Ribs usually take 6 hours, especially if you follow our 321 method.īriskets can take as long as 20 hours depending on the size. It’s going to take awhile to get great food from a smoker. When you’re using a charcoal smoker, you should have your expectations aligned with reality. Use your smoker’s built-in thermometer to help gauge where your temperature is and try to keep it in the sweet spot. On the flip side, the top vent allows air to escape easier, which cools the temperature. If you have bottom vents, those allow air to rush in and make your coals and wood burn hotter, increasing the temperature. The vents, or dampers, on your charcoal smoker allow you to control the temp. Step 6: Temperature Controlįor most meat you’ll smoke low and slow, you’ll want to keep the temperature between 220✯-275✯. Some do to help it not burn quickly, but soaking your wood just creates steam until it’s dry enough to create smoke. ![]() You do not have to soak your wood before putting it in the smoker. Step 5: Add Your Woodīecause your meat can only take in so much smoke, add your wood chips or wood chunks now. Quick Tip > Allow at least 30 minutes from when you add seasonings or rubs to your meat to when you put the meat on the grill grates. If you have multiple racks, use the highest one to help keep a consistent temperature (avoid the bottom getting hotter than the top). Step 4: Add Your Meatīecause we’re smoking with indirect heat, put your meat directly on the grilling grates. If you’re using a chimney, add your hot, lit coals to the rest of the coals now. You don’t want any of that taste on your food. Using a charcoal chimney or all-natural firestarters makes this much easier.Īvoid using lighter fluid. Use cool water and fill a pan of water about halfway.Ī water pan helps with controlling the temperature and providing more moisture to the air to keep your meat moist. Read More > Top 5 Best Lump Charcoal Step 2: Fill Your Water Pan Don’t pack it down (I learned this the hard way). You want to get as much charcoal as you can in there without disrupting airflow. Related > Charcoal Briquettes vs Lump Charcoal Whether you’re using briquettes or lump charcoal, you’ll want to get them ready. Smoke Your Meat Step 1: Get Your Charcoal Ready Now that you’ve got your supply list ready, let’s run through the 7 steps to using your charcoal smoker!ħ. How to Use a Charcoal Smoker (7 Step Guide) ![]() Read More > How To Put Out A Charcoal Grill (3 Quick and Easy Steps) As long as you can get your coals to light up, you’re golden. We like using a charcoal chimney starter to start our charcoal, but this is optional. Of course, you need standard cooking tools like tongs to handle your food and gloves to protect yourself from hot surfaces. Read More > Best Wood For Smoking Chicken Supplies You’ll Need for Using a Charcoal Smoker? All it takes is using a strong wood like mesquite on chicken one time and you’ll never do it again! When you begin, you’ll quickly find out the different types of wood chunks or chips really do matter. When you smoke “low and slow” with a charcoal smoker, the collagen in the muscle fibers breaks down and turns into that unforgettable melt-in-your-mouth tenderness. ![]() You’re cooking with indirect heat, which can make some of these smokes last 6, 10, or even 20 hours! That will all depend on what you’re smoking and how big it is. One of the most important things to remember when using a charcoal smoker is to be patient. View more What You Need to Know About Using a Charcoal Smoker?
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