Having a backyard grill is like having a second outdoor stove. You can cook a lot of things simply by introducing direct heat to your food. It's fun, it's delicious, and it shakes up your weekly dinner plans.
But what if you wanted to enjoy a slow-smoked, fall-off-the-bone barbecue rib? You can't just grill your way out of that; you must smoke it. And to properly smoke some meat, you need a smoker. If you're thinking of avoiding having to get yet another backyard appliance, then you're in luck. That grill of yours is about to open an entirely new world for you.
Here are the steps to turn your grill into a smoker. You can read my reviews about the grill choices here: https://grillguru.org/
Get those wood chips soaking
The first step in transforming your grill to a smoker is also the most crucial start. Soaking the wood chips serves two purposes: it releases steam (read: smoke) when heated, and it imparts flavor as the steam goes through it. And because there are different kinds of wood chips available (hickory, applewood, and mesquite, just to name a few), you need to consider which one you need.
Don't just pick a random wood when preparing to smoke meat. Research each kind and learn what type of flavor they provide. For example, hickory has a pungent smoke that offers robust, smoky flavors. Meanwhile, applewood has a fruity profile with a subtle sweetness. Learn how each kind of wood matches up with whatever you're smoking. Check out the opportunity to cook on smoking here: https://en.wikipedia.org/wiki/Smoking_(cooking)
Heat up the grill
This step will slightly differ depending on the kind of grill you have and the number of burners it has. The method is pretty much the same in concept, but their executions will be different.
If you have a gas grill, go ahead and heat it to 275-degrees Fahrenheit, or about 135-degrees Celsius. If you're using the grill's built-in thermometer, wait until it reads around 300- or 310-degrees Fahrenheit. You'll only need to heat one burner, and it's usually either the one furthest in the back or the one furthest away from the tank.
If you have a charcoal grill, start lighting up the coals until they burn down and have a stable temperature. Rake all the charcoal to one side of your choice.
Grab your smoker box
Most grills nowadays have a dedicated smoker box. If your grill has one, then you can skip this step after you fill it up with wood chips. But if your grill doesn't come with its own smoker box, you'll have to provide one.
You have two options for a smoker box: purchase a stainless steel one from the store or create your own temporary solution. If you have a steel smoker box, go ahead and place your soaked wood chips inside. Place the lid and put the box on top of an unlit burner for gas grills, or directly on the charcoal.
If you don't have a steel box, don't worry. Grab a disposable bread pan and fill it with the soaked wood chips. Then, cover the top with aluminum foil. Poke holes in the foil using the pointy end of a knife; around 10-15 holes will do. Place your homemade smoker box on the grill.
Grab the meat and start smoking
With the burners/charcoal hot and the smoker box filled with wood chips, the only step left for you to do is to grab the meat. Place it on the opposite side of the hot burner/charcoal, and let it cook there for several hours. Make sure that you're not putting the meat directly on top of the heated surface, or you're just grilling.
Depending on what you're cooking, you'll be smoking your meat from two to six hours, sometimes even more. If you have a gas grill, the two main things you have to monitor are the wood chips and your gas tank. You will have to refill the wood chips around every 2 hours, so make sure you soak a lot of chips beforehand.
On the other hand, charcoal grills require you to be a bit more hands-on during the smoking process. You'll have to keep an eye not only on the smoker box but also on your charcoal levels. To keep the temperature hovering around the sweet spot, you'll need to make sure you don't run out of charcoal.
Eat!
After several hours of patiently waiting for your meat to cook, it's finally time to eat. You marvel and gaze at the beautiful crust around your newly smoked meat, and you revel at the taste of your hard work. Who would've thought that grills can turn into a smoker, effectively turning them into a multi-function device?
Congratulations on successfully turning your grill into a smoker! Now go and eat your smoked meat while you plan for the next thing to smoke.
