Don’t have a smoker?
Barbecue can be a serious business.
Most of us aren’t ready to drop several hundredeven several thousanddollars on a special smoker.
Elise Bauer
Is a DIY Smoker as Good as a Real Smoker?
But you could still easily achieve the proper “slow and low” cooking so critical for barbecue.
Mine is typically 1/4 cup kosher salt with 1/2 cup brown sugar mixed with 4 cups of water.
Elise Bauer
it’s possible for you to add any spices or herbs you want.
3-6 hours for ribs or even overnight for a pork butt.
Get your smoking wood ready by soaking it in water for at least 2 hours.
Elise Bauer
This is optional, especially if you have a full-flavored sauce.
But most professional pit masters will use a rub as a base flavor with a sauce that complements it.
Fill these pans halfway with water and place them beneath the meat you are barbecuing.
Elise Bauer
You want the pan or pans to take about half the space at the bottom of the grill.
Second, it helps keep the meat moist, which helps smoke adhere to the meat.
Third, it moderates the temperature around the meat, which is vital in such a small space.
Elise Bauer
A chimney starter is the easiest way to get the coals lit for the grill.
What kind of fuel should you use?
Up to you, of course, but I would use either standard briquettes or lump hardwood charcoal.
Elise Bauer
I am especially fond of lump charcoal because I get a better flavor and a cleaner smoke.
Could you go all wood?
Sure, but it needs to be something like oak or hickory, which burn steadily and slowly.
Elise Bauer
You must use chunks.
Your life will be easier if you have a grill top that has hinged edges that lift up.
Once the coals are good and hot, add a couple handfuls of the soaked wood on the coals.
Elise Bauer
Place the top grill grate on the grill.
Lay the meat over the water pans as far away from the coals as possible.
Under no circumstances should you let the meat rest directly over the coals.
Elise Bauer
Cover the grill, positioning the vent on the cover directly over the meat.
This helps direct the smoke over the meat.
Close all vents (bottom one, too!)
Elise Bauer
You are now barbecuing.
This would be a good time to open a beer or drink some lemonade and sit back.
Keep one eye on the grill to confirm you see some smoke coming out of it.
Elise Bauer
Wander over from time to time to check the temperature if your grill lid has a thermometer.
It should read no higher than 325F, preferably somewhere under 300F.
If your temperature starts to soar, pop pop the lid and let the coals burn off a bit.
Elise Bauer
Then add some more soaked wood and shut the lid again; you should be OK.
If your temperature begins to drop below 225F, bring up the vents.
If that doesnt get the temperature rising, kick off the lid and add more coals and soaked wood.
Elise Bauer
Regardless of temperature, check your coals every hour to 90 minutes.
You may need to add more.
How long should you cook things?
Fish will take from 45 to 90 minutes.
Chicken an hour to two hours.
Baby back ribs, such as these, will take from 90 minutes to 2 hours and 15 minutes.
A Boston butt, beef brisket or tri-tip can take as long as 6 hours.
When barbecuing fish, do not sauce until the last 15 minutes.
You will be able to spot doneness with some visual cues.
Meat on bones will begin to pull away.
When you turn or rotate meat it will begin to fall off the bone.
The flakes on fish will separate easily.
What happens if your heat was just too high and things are looking charred?
You will still have enough smoky taste to impress your guests.
Let a big tri-tip or Boston butt rest for 20-25 minutes.
Add even more sauce right at service and enjoy!
Youll know you cooked real barbecue if everyone has sauce under their fingernails…
