A reverse flow smoker keeps the food separated from the direct source of the heat so it's less likely to burn, dry out or cook too quickly. Smoking meats in this way also allows the foods to remain free of carcinogens -- cancer-causing elements -- that are a danger when smoking near a heat source such as burning wood or charcoal. Reverse flow smoking still allows the meats to get that smoked flavor that we know and love.
Step 1
Clean the grill on your reverse flow smoker with a grill brush, making sure that all the residue is removed from the surface and crevasses.
Step 2
Spray the grilling surface with plenty of non-stick cooking spray so that your meat will not stick as you slowly smoke it.
Step 3
Preheat your smoker with enough charcoal to heat to 225 to 325 degrees Fahrenheit.
Step 4
Move away from the heat, and pour the beer into a large bowl. Place the wood chips in the beer to soak until your smoker is preheated.
Step 5
Place a handful of the beer-soaked wood chips inside the wood chip smoker box, and place it directly on top of the hot coals.
Step 6
Add the meat to the smoker when you start to see smoke rising from the smoker's exhaust.
Step 7
Smoke your meats according to the directions of the U.S. Food and Drug Administration. Different types and cuts of meat have different internal temperatures they must be cooked to so they can be safely eaten.
Tips and Warnings
- Substitute the beer with plain water or any aromatic mixture you choose.
- When dealing with raw meat, wash your hands with warm soap and water before and after handling it. Clean all items that you use while working with any raw meat.
Things You'll Need
- Grill brush
- Non-stick cooking spray
- Long-burning charcoal
- Wood chip smoker box
- Mesquite wood chips
- 2 12-oz. cans of beer
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