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You can transform your existing kettle-style grill into a smoker and enjoy the flavor of slow-cooked meat over flavorful woods, even if you have a limited budget.

You can spend quite a bit of money on a smoker, even hundreds. But, you can also get the same delicious results using your barbecue grill for almost nothing! One great benefit of smoking meat is that it does not require the constant attention. That means you can attend to other things, like watching a game, while your mouth-watering meal is smoking in the backyard.

Three elements are important in smoke cooking: low temperature, moisture, and smoke. In a smoker, the temperature is generally cut in half of what it normally would be, or about 250 degrees at the grate surface. Moisture is provided by placing water or other liquid into a drip pan. This helps the smoke in adhere to the meat and protects the meat from drying out.

Wood chips, such as hickory or mesquite, impart a delicious flavor to the meat. These chips are soaked so they burn slowly and release lots of smoke. Fruit woods, such as apple, plum or pear, can add wonderful flavor as well.

If you would like to try smoking ribs, roasts or entire chickens before investing in an expensive smoker, this technique will give you very good results:

1. First mentally divide your grill into two sections. One side will be for the heat (charcoal) and the other for the meat. Unlike barbecue cooking, the meat will NOT be positioned over the coals.

2. Underneath the meat you will position one or more drip pans (which can be simple foil pans) that will cover that bottom to catch drippings and also provide a moisture source. Pour water into the pans.

3. Heart will come from charcoal placed on the other side. Light your coals and let them burn down some, until a fine white ash covers the coals.

4. Sprinkle soaked wood chips (about a handful) of your choice over the charcoal.

5. Replace the top grate onto the grill. If you have a hinged grate, position it over the charcoal. Place the seasoned meat onto the grate, directly over the drip pans. Dry rubs are wonderful for smoking and add even more flavor to the meat.

6. You want to keep the temperature low, so close all of the vents except for the lid vent. This vent should be open (wide or cracked depending on the temperature) and positioned over the meat to draw the smoke over the surface of the meat. Use a meat thermometer to check the temperature at the lid. It should be a little higher, about 300.

7. Periodically check on the meat and adjust the fire as needed. More air will cause the fire to burn hotter and less air will reduce the temperature, so open and close the vent(s) to adjust the burn. If the temperature gets too hot, you may need to open the cover and let your coals burn down some.

8. Supplement coals and more wood chips as needed to maintain a steady temperature and keep the grill smokey. Depending on the meat, you may smoke 4-8 hours or more. Keep extra coals handy in a fireproof bucket or small hibachi style grill.

9. Follow your recipe. Turn the meat as needed. Ensure meat is fully cooked using a meat thermometer. Note: Smoking gives a slight pink tinge to the meat and this is not a sign of it being undercooked, rather a hallmark of great smoke cooking!

10. Barbecue sauce is the finishing touch. Apply it last, if at all.

Those 10 steps are all there is to transforming a regular grill into a smoker!

About the Author

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