Have you always wanted a breast or smoked salmon, but could not, because everything you have, the normal round backyard charcoal grill? Now you can, and you can also smoke foods like a pro. You see the key to stop smoking is to cook slowly and deeply. This means boil and cook low temperatures. The idea is indirectly the food with the heat from the smoke and no fire to cook for themselves. The majority think that the only way this way of cooking is to buy a grill that is made for onlySmoking. Not true. Not even close. Below is the steps that take you off to the charcoal in a barbecue pit smoker.
To do this, you only need a few simple things. Most of which you probably have around the house. Here's the list:
Standard Charcoal Grill
Wood for smoking. Find (mesquite, hickory or oak) As they are in the grill section of your favorite store.
A metal 2 quart pan - To place the wood chipsin. A porcelain cup that is used in smokers, can be purchased.
Water - the wood chips recover
Coal - coal with lighter fluid infused ever you will taste in food. Just stick with simple coal.
First you need to soak your wood chips in water and all the other ingredients that you want to use. Remember, this accent is the taste of food. After you have soaked the wood chips put it in your 2 liter metal pan or bowl withabout 2 cups of water.
Set this bowl chips directly in the center, where you normally your coals.
Now place your coals on both sides of the bowl of wood chips. Light your coals and when they are hot and your wood has begun, it's time to smoke your meat on the grill instead. Note that you must keep your food directly over the pot with water. Connect your grill lid and close all openings.
Keep the grill temperature around 190 degrees andUse a meat thermometer to determine when the food is ready. Coals and add more water as needed - about every hour.
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