How Anyone Can Smoke Meat Perfectly on a Barbeque Grill in 5 Simple steps

How Anyone Can Smoke Meat Perfectly on a Barbeque Grill in 5 Simple steps

Really significant projects generally require several steps for successful achievement. Things with any complexity take a number of steps over a period of time. To ensure success you must prepare well, set clear objectives, work effectively and persevere. Whatever project or challenge you tackle, there aren't likely to be exceptions to these rules. However it is not usually that hard really, you merely break it into easy steps.

Here is the best way to smoke meat perfectly on a barbecue grill by just taking 5 easy steps

Step 1. Firstly the grill needs to have a lid, since this is an indirect heat cooking method. The main reason this will be relevant is the lid controls the level of heat and holds the flavoured smoke in. Make sure you do not ignore or by-pass this step, because otherwise the smoke won't have any effect - that means no delicious smoke flavour.

Step 2. Prepare your meat. This is often a critical step, so give it your full attention. To get the best final results, here is what you need to search for: Flavour it with some kind of BBQ dry rub, a marinade or BBQ sauce. The key reason why this is very important is that, obviously, it adds more layers of flavour, improving the end result.

Step 3. Light your charcoal (or gas), but keep the heat source only in one half of your grill. The reason why is to roast the meat (i.e. indirect BBQ, remember) - the meat goes on the other half of the grill rack, not directly over the heat. In addition you will just want to put a drip pan of water underneath the meat to both provide moisture to the atmosphere of the grill and collect juices that leak out of the meat.

Step 4. Add some barbeque wood chips. To flesh that out a little, you need a smoker box (or make one out of a foil food container), with suitably flavoured wood chips - try hickory, oak, or alder. Put the soaked wood chips in the smoke box, and put the box on top of the charcoal.

Step 5. Close the lid. Cooking times depend on the size of the hunk of meat, but will be between 3 and 6 hours. The charcoal will last longer with the lid down, but you will need to top it up at some stage. Also, don't open the lid too often; it takes time for the temperature to stabilise afterwards - increasing the overall cooking time. If you have to open up to add more charcoal, baste the meat at the same time.

Finally, when you have used the above tips very closely, you are going to succeed and can then benefit from the fruits associated with the success! It is your success to have enjoyment from, and your opportunity to set the standard for others to try and follow! You now may savor your achievement and enjoy! Woot.

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