Using a weber grill as a smoker

1 servings

Ingredients

Quantity Ingredient

Directions

How to use a Weber grill as a smoker: With a kettle grill (or any covered grill) and a wok, you can get that real smokehouse flavor at home. The advantage is that your meat and poultry will retain much more moisture, and they can be seasoned with the smoky aromas of hickory or mesquite. Here's how to start. What you'll need is a kettle (Weber) grill, a Chinese wok with a lid, but without wooden handles, and a charcoal chimney that will enable you to load the grill with smoking coals. The chimney is available in most cookware stores and some hardware stores. It's inexpensive and worth its weight in gold. You'll need some trimmings of hickory, mesquite, alderwood, or any of the fruit woods. The trimmings should be soaked in water for at least 30 minutes before you add them. Remove the top grill or grate from the kettle and place the wok in the middle of the bottom charcoal grate. Cover the wok with its lid and add the coals around the outside of the wok. Here's where the charcoal chimney really earns its keep. It's easier and faster to start your coals in the chimney and pour them around the covered wok than to get them lit in the grill at this point. Remove the lid from the wok and fill the wok about ⅔ full with your basting liquid. You can really be creative by adding any leftover marinades, apple cider (if you're smoking a pork loin or turkey), orange juice for duck, red wine for beef, etc. When the charcoal is ash gray, add the wet smoking woods, replace the top grill, and position your meat or fish directly over the wok. Cover the grill with its lid and follow the instructions for indirect cooking times with your covered grill for various types meats and fish. This method is called "indirect" because the food is never placed directly over its heat source. Finally, a safety tip: When you remove your succulent, marinated creation from the grill or smoker, don't put it back in the container in which you marinated it because bacteria are still present. Either clean the dish thoroughly and keep it warm in the oven until serving time or simply get another dish. Protect yourself.

Source: "Marinades" by Jim Tarantino Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:

Submitted By MICHELLE BASS On 03-12-95

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