Char-Broil is is a brand name for a line of gas and charcoal grills and smokers. Smokers are designed to cook food slowly with indirect radiant heat. Grills use direct heat, cooking food over or near the flame. Most Char-Broil smokers are versatile enough to be used as a traditional grill. Box or tower smokers are not as versatile but can still be used in a pinch for traditional grilling.
Step 1
Place a bank of charcoal in the pit, near the left side of the grill. A bank of charcoal has a wide base that tapers toward the wall of the pit.
Step 2
Light the charcoal and close the smoker lid. Tower smokers have a door. Allow the charcoal to heat up to the desired temperature. Medium to high temperatures are used for most traditional grilling of steaks and chops.
Step 3
Place the meat over or near the flame when the internal temperature reaches at least 350 degrees Fahrenheit.
Step 4
Keep the lid or the door open and cook the food to the desired doneness.
Step 5
Insert a meat thermometer into the center of the meat. Poultry must be cooked to at least 165 degrees Fahrenheit while other meats need an internal temperature of 145 degrees.
Things You'll Need
- Charcoal
- Match
- Meat thermometer
- Tongs
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