Smoking slow-cooks meat at a medium to low temperature over a period of hours. Smokers are specifically designed for this task, but you can also smoke on a barbecue grill as long as you can keep the meat at a constant, low temperature. An old-fashioned charcoal barbecue allows you to add the wood directly to the fire. Pork, lamb and beef roast both respond well to smoking. The thicker the cut, the longer it will need to smoke.
Step 1
Soak the wood chips overnight in a large bowl or bucket of water. The more saturated the wood, the more smoke it produces. Try mesquite or cherry for beef, pecan or maple for pork or cedar for lamb. You can also use flavored woods, such as bourbon-infused wood. You can find smoking woods at barbecue supply stores.
Step 2
Prepare your grill. Remove the grill rack and stack charcoal briquettes in a pyramid in the center of the grill. Soak the briquettes with lighter fluid and light them. Let the flames burn until they extinguish on their own and the coals turn white. Spread the coals evenly around the perimeter of the grill.
Step 3
Spread the damp wood chips over the hot coals and place an aluminum pan in the center of the grill. Fill the pan 1/3 with water or another liquid such as wine or beer. This pan will act as a drip pan and provide moisture to the meat as it smokes.
Step 4
Put the grill rack in place and close the cover. Open the vents in the bottom and top of the grill and stick a grill thermometer through the top. Adjust the top and bottom vents until the grill temperature is between 225 and 250 degrees Fahrenheit.
Step 5
Trim excess fat from the meat, rub the surface with oil or butter and season with salt and pepper to taste. The oil will help sear the meat, which seals in the juices. Let the meat warm to room temperature -- approximately one half hour to three hours depending on the size of the roast, the temperature in the room and the temperature of your refrigerator. If you are concerned about food safety, let the meat sit out for no more than half an hour, but be aware that the center may be much colder and you will have to smoke the meat longer to reach the correct internal temperature. It takes about 30 minutes per pound, but you should rely on temperature, not time.
Step 6
Heat a skillet on high and put the meat in the skillet. Turn the roast to brown all the sides. Avoid piercing the roast or pressing out the juices.
Step 7
Press the wires of the digital meat thermometer into the thickest part of the roast. Transfer the browned roast to the center of the grill, right above the drip pan. Feed the digital readout through the vent inthe top of the grill and close the grill.
Step 8
Stack 30 or 40 charcoal briquettes in the portable grill, douse with lighter fluid and light. Let the flames burn out and keep the coals on hand to add to the main grill.
Step 9
Check the grill temperature often to make sure it stays within the target range. Adjust the bottom and top vents to keep the temperature stable and add the coals from the smaller grill as the coals in the larger grill burn out.
Step 10
Check the digital meat thermometer often during the smoking process. The meat will be done when the internal temperature reaches 160 to 165 degrees Fahrenheit. Smoking is a long, slow process and may take anywhere from one hour to 20 depending on the roast. It takes approximately 30 minutes per pound but the thermometer is the best gauge.
Things You'll Need
- 2 lb. bag of wood chips, your choice
- Large bowl or bucket
- Large charcoal grill
- Charcoal briquettes
- 10 lb. or larger roast of your choice
- Butter or olive oil
- Salt
- Pepper
- Large skillet
- Digital meat thermometer
- Small portable grill, or hibachi
- Grill thermometer
References
- "Culinary Arts Principles and Applications"; Michael J. McGreal; 2008
- "Field Guide to Meat: How to Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game Cut"; Aliza Green; February 2005
- "The Cook's Illustrated Guide To Grilling And Barbecue"; Cook's Illustrated Magazine Editors; 2005
