![]() ![]() Pit Master Harry Soo uses a slightly different technique and lays the wood chunks at the bottom before pouring the unlit charcoal over the top. Place your wood chunks on top of your charcoal. This constant low burn keeps the smoker’s temperature controlled and removes the need to refuel your smoker, even if you’re smoking for up to 18 hours. Once all the coals are covered with grey ash, place them on top of your other, unlit, coals.Īs this first set of coals burns out, they will set light to the briquettes around them. To use the Minion Method, first light 5-10 of your charcoal briquettes in your chimney starter. To fire up your smoker, we suggest using the Minion Method to regulate temperature and ensure a consistent burn time. This amount will vary depending on how long you want to smoke for. Then add the amount of charcoal you need. Place the charcoal ring in the base of your smoker. Ensure the base is steady and won’t rock when the rest of the smoker is fitted on top. The first thing you’ll want to do is disassemble your smoker and set up the base where you’ll be doing your smoking. To clear things up a little, we’ll be breaking down its use, step by step. How to use a charcoal smoker (step by step guide)Īt first glance, using a vertical water smoker like the Weber Smokey Mountain can be a bit of a puzzle. Since you’re setting things on fire, it’s always best to keep a fire extinguisher or hose nearby. Have your tools, charcoal, prepped food, wood chunks, and chimney starter close to hand. Just before you fire up your smoker, make sure your working area is clean and organized. If you’re marinating, you’ll need to prepare the food in advance.įor some recipes, you can apply the rub right before firing up your smoker while others will benefit from sitting in the fridge overnight. You’ll want to make sure that all the food you plan to smoke is prepared in advance. If the grates are dirty, brush them down with a grill brush and then wash them in soapy water. Make sure there isn’t any loose material or ash on the lid or cooking grates. First, tip out any ashes and clean and empty the water pan. Once that’s done, you’ll need to clean your smoker before using it for your first cook. You also get a chance to practice temperature control without the risk of burning any food. ![]() Running a dry burn helps to burn off any manufacturing grease, seasons your smoker, and allows you to get a feel for how much charcoal you’ll need to get your smoker up to temperature. Generally, you’ll want to run a dry burn in your smoker before you cook in it the first time. Here are some prepping tips for you to consider: Cleaning your smoker Proper preparation will make your first few smokes far less stressful. If you are looking for a good pair of BBQ gloves, then you’ll be happy to know that we’ve reviewed some of the best gloves on the market. Unlike standard cooking mitts, BBQ gloves are rated to resist extreme heat, able to keep your hands safe from temperatures up to 932☏ (500☌). In the interest of keeping your hands unburned, getting yourself a good pair of BBQ gloves is always a good idea. This R2D2-looking upright pill of a smoker is versatile, well-made, comes in several different sizes to suit different space requirements, and, in a pinch, can be used as a grill by removing the central smoking chamber and cooking food directly over the firebox in the bottom. We’re big fans of the Weber Smokey Mountain. Unsurprisingly, the first thing you’re going to need to smoke with charcoal is a charcoal smoker. Smoking food isn’t a gear-heavy process, but some extra bits of equipment can make the process a lot easier. Turn your charcoal smoker into a 'set it and forget it' cookerīefore you can get smoking, you’ll need to make sure you have the basics in place.How to control temperature on a charcoal smoker.How to use a charcoal smoker (step by step guide). ![]()
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