If you don't have a dedicated smoker, you can still achieve deliciously smoked meat using your regular BBQ. Here's a step-by-step guide to help you get started:
1. Prepare Your BBQ:
Clean your BBQ thoroughly, ensuring there are no leftover food particles or grease.
Remove the grill grates and set them aside.
Place a drip pan filled with water or another liquid of your choice (such as apple juice or beer) in the center of the BBQ. This will help maintain moisture and catch any drippings.
2. Set Up Indirect Heat:
If using a charcoal grill, line the charcoal down one side of the BBQ and light - leave until ashened over.
For gas grills, turn on only one burner and leave the other burners off.
3. Add Smoking Wood:
Soak your choice of wood chips or chunks in water for about 30 minutes to an hour.
Drain the wood chips and wrap them loosely in aluminum foil, creating a packet with a few holes poked in it to allow the smoke to escape.
Place the wood packet directly on the hot charcoal or on the heated side of the gas grill.
4. Prepare the Meat:
Season your meat with your preferred rub or marinade. Let it sit at room temperature for about 30 minutes to allow the flavours to penetrate.
If you're smoking larger cuts of meat, such as brisket or pork shoulder, consider applying a thin layer of mustard before adding the rub. This helps the rub adhere to the meat and creates a flavourful bark.
5. Place the Meat on the Grill:
Once the grill is preheated and the wood chips are producing smoke, place the meat on the unheated side of the BBQ, directly over the drip pan.
Put the grill grates back in place.
6. Monitor and Adjust:
Maintain a consistent temperature inside the grill, aiming for around 225-250°F (107-121°C). Adjust the airflow vents and burner knobs accordingly.
Keep an eye on the wood chips, adding more soaked chips as needed to maintain a steady stream of smoke.
7. Cook to Perfection:
Slowly cook the meat, using a meat thermometer to monitor the internal temperature and ensure it reaches a safe and desired level of doneness.
The cooking time will vary depending on the type and size of the meat. Be patient, as smoking is a slow process that takes time but rewards you with flavorful and tender results.
Remember, practice makes perfect when it comes to smoking meat on your BBQ. Experiment with different wood flavours, cooking times, and techniques to find what works best for you. Enjoy the smoky goodness and the satisfaction of creating mouthwatering, home-smoked meats right in your own garden!