Your barbecue grill can also be used as a smoker by using a smoke box and aromatic wood chips. There are two approaches to take, depending on what you are grilling. One is to mix equal parts of dry chips and wet chips that have soaked in water or wine for at least 20 minutes. This method works best for chicken, ribs, roasts or anything that requires more than 20 minutes of cooking. The dry chips get things going right away, while the wet ones give you the legs to go the distance, adding more moisturized smoke during the longer cooking times. For grilling steaks, fish or anything that will be on the grill a relatively short amount of time, use dry chips only in the smoke box. This will maximize the smoke flavor acquired by the food during the short amount of time it is on the grill.
A pan of water placed on the grill during long periods of smoke cooking will not only help keep the food moist, but will help maintain lower cooking temperatures as well.
When smoking, low temperatures (between 93° and 121°C) and longer cooking times will result in more intense smoke flavor and also more tender meats. Always use a meat thermometer to ensure meat has cooked all the way through to the right temperature. Smoke flavor that is created by a selection of wood chips is usually a matter of personal preference. Some people will even create a blend of several flavors to satisfy their own preference. The following guide will help you make your own decision as to what may suit your own taste.
Charcoal Water Smoking
| Cut of Meat | Weight | Charcoal (amount) | Hot Water (litres) |
Wood Sticks (qty.)
|
Cooking Time (hrs.)
|
Temp. |
|---|---|---|---|---|---|---|
| Rump Roast | 1.8 – 2.2 kgs | 3.2 – 3.6 kgs | 2.8 – 3.8 |
2 – 3
|
3 – 4
|
60°C Rare71°C Medium77°C WellWell done may require longer cooking times |
| Pot Roast(arm, chuck, blade, top & bottom round) | 1.4 – 1.8kgs | 2.3 – 3.2 kgs | 2.8 |
2½ – 3½
|
3 – 4
|
0 |
| Short Ribs | 1.4 – 1.8 kgs1.8 – 2.7 kgs | 2.3 – 3.2kgs3.2 – 3.6 kgs | 2.83.8 |
23
|
1½ – 2½3 – 4
|
0 |
| Brisket | 1.4 – 1.8 kgs2.3 – 3.2 kgs | 3.2 – 3.6 kgs3.6 – 4.5 kgs | 3.84.7 – 5.7 |
23
|
3 – 4½ hrs.4 – 6½ hrs.
|
77°C Well Done |
| Loin Roast, bone-in | 1.4 – 1.8 kgs2.3 – 3.2 kgs | 3.6 kgs6.8 kgs | 3.85.7 |
23
|
3½ – 4½5 – 7
|
77°C Well Done |
| Loin Roast, boneless | 1.4 – 2.3 kgs | 4.5 kgs | 3.8 – 4.7 |
3
|
3½ – 5½
|
0 |
| Spareribs | 1.8 – 2.7 kgs3.2 – 4.5 kgs | 3.6 – 4.5 kgs4.5 kgs | 3.84.7 – 5.7 |
33
|
2½ – 3½3½ – 5
|
Well Done Meat pulls vaway from the bone |
| Pork chops 1-inch thick | 6 – 10 chops | 2.3 – 3.2 kgs | 2.8 – 3.8 |
3
|
2 – 3
|
0 |
| Fully cooked | 2.3 – 3.2 kgs | 3.2 – 3.6 kgs | 3.8 |
3 – 4
|
2½ – 3½
|
60°C Well Done |
| Pre-cooked | 3.6 – 4.5 kgs | 4.5 kgs | 4.7 |
3
|
4 – 6
|
71 – 77°C Well Done |
| Fresh | 7.3 – 8.2 kgs | 6.8 kgs | 5.7 – 6.6 |
5
|
6 – 8
|
85°C Well Done |
| Chickens(2 whole)(4 whole) | 0.9 – 1.4 kgs ea.0.9 – 1.4 kgs ea. | 2.3 – 3.2 kgs3.6 – 4.5 kgs | 2.8 – 3.83.8 |
23
|
2½ – 3½3 – 4
|
82°C – Leg moves easily in joint |
| Hen | 2.3 kgs | 3.2 kgs | 2.8 kgs |
2
|
3 – 3½
|
0 |
| Turkey | 3.6 – 4.5 kgs5 – 5.9 kgs6.3 – 7.3 kgs | 4.5 kgs5.4 kgs6.8 | 4.75.77.6 |
334
|
4 – 66 – 7½6 – 8
|
85°C Leg moves easily in joint |
Allow additional cooking time when outside temperature is colder than 16°C and reduce cooking time when above 27°C.
Gas Water Smoking
| Meat | Quantity | Hot Water(Litres) | Wood Sticks(Qty) |
Cooking Time (Hrs.)
|
Meat Thermometer, Internal Temperature or Test for Doneness | |
|---|---|---|---|---|---|---|
| Beef (also venison) | ||||||
| Rump roast | 1.8 – 2.3 kgs | 2.8 | 2-3 |
31/2-5
|
140° F Rare71°C Medium77°C Well DoneWell Done may require longer cooking times | |
| Pot Roast (arm, chuck, blade, top & bottom round) | 1.4 – 1.8 kgs | 2.8 | 2 |
2-3
|
||
| Short Ribs | 1.4 – 1.8 kgs1.8 – 2.7 kgs | 2.83.8 | 23 |
11/2-21/221/2-31/2
|
||
| Brisket | 1.4 – 1.8 kgs1.8 – 2.7 kgs | 3.83.8* | 23 |
3-441/2-61\2
|
170° F Well Done | |
| Pork | ||||||
| Loin Roast,bone – in | 1.4 – 1.8 kgs2.3 – 3.2 kgs | 3.83.8 | 23 |
3-44-6
|
77°C Well Done | |
| Loin Roast, boneless | 1.4 – 2.3 kgs | 3.8* | 3 |
3-5
|
||
| Spareribs | 1.8 – 2.7 kgs3.2 – 4.5 kgs | 3.83.8* | 33 |
21/2-31/231/2-5
|
Well Done Meat pulls away from the bone | |
| Country Style back ribs | 1.8 – 2.7kgs | 3.8 | 3 |
3-4
|
||
| Pork chops 1-inch thick | 6-10 chops | 2.8 | 2-3 |
2-3
|
||
| Hams | ||||||
| Fully cooked | 2.3 – 3.2 kgs | 3.8 | 3-4 |
2-3
|
60°C Well Done | |
| Pre-cooked | 3.6 – 4.5 kgs | 3.8* | 3-4 |
4-6
|
71°C-77°CWell Done | |
| Fresh | 7.3 – 8.2 kgs | 3.8* | 5 |
51/2-71/2
|
85°C Well Done | |
| Poultry | ||||||
| Chickens(2 whole)(4 whole) | 0.9 – 1.4 kgs ea.0.9 – 1.4 kgs ea. | 2.8 – 3.83.8 | 23 |
2-321/2-31/2
|
82 °CLeg Move easily in joint | |
| Hen | 2.3 kgs | 2.8 | 2 |
21/2-3
|
||
| Turkey | 3.6 – 4.5 kgs5 – 5.9 kgs6.3 – 7.3 kgs | 3.8*3.8*3.8* | 334 |
4-65-76-8
|
85°CLeg moves easily in joint | |
| Lamb/Veal | ||||||
| Leg of Lamb | 2.3 – 3.2 kgs | 3.8* | 3 |
3-5
|
60°C Rare,71°C Medium77°C Well Done | |
| Veal Rump Roast | 1.4 – 2.3 kgs | 3.8 | 2 |
11/2-31/2
|
||
| Fish & Seafood | ||||||
| Whole fish | 1.8 – 2.7 kgs | 3.8 | 2-3 |
2-3
|
Flesh White, flakes with fork | |
| Fillets | Full Grid | 2.8/td> | 1-2 |
11/2-21/2
|
||
| Whole Salmon | 1.8 – 3.2 kgs | 3.8* | 3 |
4-61/2
|
||
| Shrimp, crab legs, lobster, clams | Full Grid | 2.8 | 1-2 |
1-2
|
Shrimp pink shell open | |
| Wild Game | ||||||
| cornish hens | 4 hens | 2.8 | 2 |
2-3
|
Leg moves easily in joint | |
| Small game birds (quail, dove, squab, etc.) | 12-16 birds | 3.8 | 2-3 |
2-4
|
||
| Large game birds (pheasant, duck, goose, etc.) | 5-7 | 3.8* | 2-3 |
31/2-5
|
82°C-85°CWell Done | |
Allow additional cooking time when outside temperature is colder than 16°C and reduce cooking time when above 27°C. *Add hot tap water after about 4 hours or when needed.
