Most outdoor grilling enthusiasts equate upright charcoal smokers with the slow method of barbecuing large chunks of meat for long periods of time using low-temperature heat and wood smoke. What many forget, however, is that most upright charcoal/water smokers are equipped for the faster method of standard grilling directly above lit coals. Removing a component from the inside of the smoker converts these commonly available barbecue slow cookers into charcoal grills.
Step 1
Open all upright smoker vents wide for maximum air flow, and remove the lid and the cooking grate located at the top tier of the smoker.
Step 2
Remove the metal water pan from the smoker's middle section and set the pan aside. It is only used during smoking, not grilling, so it won't be needed.
Step 3
Leave the charcoal pan on the lower support brackets inside the smoker. Some models require that the charcoal pan, which looks essentially identical to the removed water pan, sit atop a second cooking grate inside the smoker. Follow your smoker's manual whenever possible.
Step 4
Build a charcoal fire in the charcoal pan using a charcoal chimney starter, electric starter or charcoal lighter fluid according to the manufacturer's recommendations. Use about 4 or 5 lbs. of charcoal, which is roughly equal to a heaping-full chimney starter.
Step 5
Place the cooking grate back into the top position on the smoker and heat the grate for about five minutes.
Step 6
Fold the paper towel into a small square -- about 2 inches by 2 inches -- and dip it in the vegetable oil. Grasp the oiled paper towel with the long-handled grilling tongs and drag it over the entire surface of the cooking grate, lubricating it.
Step 7
Place your desired meat and/or vegetables on the grate and grill the food until browned on both sides and heated to desired internal temperatures based on meat type and size.
Step 8
Remove the food when fully cooked, place it on a serving platter and serve the meal.
Tips and Warnings
- In its grilling function, an upright smoker works best for direct-heat grilling of small cuts of meat that cook quickly, such as steaks, hamburgers, chicken breasts or hot dogs. For slower, indirect grilling of large cuts of meat, follow the manual for using the device as a smoker with the water pan inside. Use natural lump charcoal for better tasting food. Lump charcoal is made from actual hardwood chunks, not the fillers and binders contained in briquettes. For faster cooking of some foods and to avoid flareups, close the grill lid but keep the lid vents open. Use a meat thermometer or temperature fork check meat before serving. In general, 145 degrees Fahrenheit signals medium rare beef. Pork is best served with internal temperatures of at least 160 degrees. Poultry should reach 170 degrees before consumption.
- Never handle hot grill lids, vents or grates without protective grilling mitts. Never attempt to extinguish a grease fire or flareup inside the grill with water. Instead, close the lid, which cuts off oxygen to the fire, putting it out.
Things You'll Need
- Upright charcoal/water smoker
- Natural lump charcoal
- Charcoal chimney starter, electric starter or charcoal lighter fluid
- 1/4 cup vegetable oil
- Paper towel
- Long-handled grilling tongs
- Meat and/or vegetables of choice
- Serving platter
References
- Brinkmann: Smoke 'N Grill Owner's Manual
- "BBQ USA"; Steven Raichlen; 2003
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