In my experience they're all useless, typically about 25 to 50 degrees Fahrenheit off the mark. For accurate readings, invest in a fast-read digital thermometer , the kind with a wired probe. A gadget like this lets you see grill temperatures at food level. I recommend attaching your probe with a handy metal clip made for the purpose. In a pinch, you can also stick your probe through a ball of aluminum foil, then drop it directly on the grill grate.
The ideal temperature for smoking meat is F, though an occasional spike of up to F isn't cause for panic. Long stretches of anything above that could result in meat that's drier and tougher than usual. If you find grill heat levels too hot, try closing your air vents slightly.
Give the fire at least 15 minutes to respond. Do the opposite to raise grill temperatures. Also try to dial in heat levels by adjusting either the top or bottom vents only. That way you can nail down any effect the top or bottom vent causes. A semicircle charcoal snake typically burns for at least 5 hours, and possibly as long as 8 hours. Of course your exact experience depends on other factors.
Those include ambient outdoor temperature in your neck of the woods, and the design of your particular grill. The beauty of the snake method is that you can always add more coals if you need more cooking time. So whether you're smoking a rack of baby back ribs 5 hours , St, Louis cut pork ribs, or a hefty whole beef brisket 15 hours , your trusty charcoal kettle has you covered. Hungry for barbecue yet? I know I am.
No, you will not get competition-class barbecue every time, because you cannot control your temperature with a kettle grill as well as you can with the expensive smokers. But you can still easily achieve the proper "slow and low" cooking so critical for barbecue. The larger St. Louis or Memphis cut ribs will work with this method, too, as will a Boston butt for when you want to make pulled pork. Smoking meat isn't a quick endeavor, but the time spent is well worth it for seriously delicious results.
Plan ahead for the various components of the process:. I like to brine pork in a salt-sugar solution. You can add any spices or herbs you want. How long? Get your smoking wood ready by soaking it in water for at least 2 hours. Overnight is better. And when you are using a kettle grill, make sure you have wood chips: Not big blocks, not sawdust.
Anywhere from an hour to a day before you start cooking — depending on how deeply spiced you want your meat — you can remove your meat from the brine and apply a dry rub to the meat. 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. Start barbecuing by getting your hands on some cheap metal pans you can fill with water. Disposable tin pans from the supermarket are great for this, and you do not have to toss them after each use. Fill these pans halfway with water and place them beneath the meat you are barbecuing.
You want the pan or pans to take about half the space at the bottom of the grill. Why water pans? Several reasons. First, it lets sauce and fat drip into something that will not wreck the bottom of your grill or cause flareups. 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.
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. 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. Prepare the coals for a long, slow cook. Smoking is a form of indirect cooking and usually takes place over a period of hours over low temperatures.
Use indirect coal configurations and a combination of lit and unlit coals to keep the fire burning over a long period of time.
Light a full chimney of charcoal and pile the lit coals on either side of the grill, leaving a space in the center void of coals. Place a foil pan with hot water in this empty space to help regulate temperature and add moisture to the grill. A popular method for long, slow smoking in a kettle grill.
Lay out unlit briquets in a single row around the edge of your grill, then add a second and third layer of briquets above them. Add wood chips or chunks along the line of coals for that extra smoky taste. Place a foil pan with hot water in the center of the snake.
Then light about six or eight briquets in a chimney. When ready, pile all of the lit coals at the head of the charcoal snake. The coals will burn slowly down the line for hours on end. Wait a few minutes, then add your meat for a long, slow smoke.
If you need more time, you can always add more briquets to the end of the snake. Then place your food on top of the cooking grate over the water pan and cover your grill. Expect to add more coals every hour or so to maintain the heat. Remove Product? Are you sure you want to remove the following product from the cart?
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