Get The Flavor Of A Smoker With Your Existing BBQ Grill

Get The Flavor Of A Smoker With Your Existing BBQ Grill

Whether you are cooking on a gas or charcoal BBQ grill, it is possible to capture the flavor of smoked food without spending large amounts of money on new equipment. Smokers work by cooking your food at very low temperatures over a long period of time. This allows the flavor of the smoke to permeate the food. On the other hand, BBQ grills cook food at high temperatures, so the item is ready more quickly. Unfortunately, with this speedy method you lose the opportunity for the smoked flavor to enhance the meal.

The Smokestack can help you get the most out of your gas or charcoal BBQ grill without investing in new equipment. If you are in a hurry, you can cook your food directly on the grill as usual, but still get the great smoky flavor you crave. However, if you have extra time, you can literally turn your BBQ grill into a smoker with a few easy steps. Regardless, the taste can’t be beat!

The Smokestack is an ingenious product that contains everything you need to give grilled food a wonderful smoked flavor. Although the concept is the same, the process is slightly different for charcoal and gas BBQ grills. The ultimate goal is to slow cook your food and allow the flavor of the smoke to infuse within it.

To turn your charcoal or gas grill into a smoker, you will need to control the amount of heat that is cooking your food. The easiest way to manage heat within a charcoal grill is by creating zones within the base. This simply means that you will divide the bottom of the charcoal grill into a hot zone and a radiant heat zone. You accomplish this by pushing all of the coals to one side of the grill, so that the direct heat stays isolated within that area. If you are using a gas grill, you can accomplish this by turning on only one or two burners, depending on the size of your grill.

Because you will be cooking meat over very low heat, it is even more important that you use a thermometer to ensure it reaches a safe temperature. This is one instrument that no griller should be without, regardless of how you barbeque. So before we get into the mechanics, the end result should be a temperature of 180 degrees for a whole chickens, wings, or legs and 170° for breasts. Pork requires between 160° to 170° depending on your preference for meat being medium or well done. Beef is a bit trickier. Burgers should always be cooked to at least medium. However, other beef items will range between 120 for very rare to over 160 for well-done.

Once you reach a temperature of between 200 and 250 degrees within your radiant heat zone (the area without coals beneath it); you are almost ready to begin cooking. The final step before cooking your meal is to add the Smokestack to the hot side of your grill. You will follow the directions for filling the canister. Once you begin to see smoke coming out of the opening, it is time to cook. Place the food that you are cooking over the radiant heat side. Then close the lid and walk away. You will want to check back periodically to ensure the coals remain hot. If you find the temperature in your charcoal grill is cooling, add one or two coals at a time to reestablish the proper heat. Remember, perfectly smoked meat will have a pink ring or tinge to it. Now open the lid and enjoy!


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