Even though most people associate charcoal grills with their unique flavor, smokers are an entirely different level of smokiness. Smokers are an ideal choice for cooking meat low and slow. It takes time to impart the savory, smoky flavor that smokers are known for. This makes smokers perfect for preparing a roast for pulled pork or making flavorful jerky. This article will break down everything that you need to know to use a smoker grill, as well as the pros and cons when compared against other methods of grilling.

Even though a smoker is a great choice for imparting savory flavor on meats, it does come with its disadvantages. This includes:

The first time that you use the smoker, you need to build a large fire inside and let it burn for a minimum of 45 minutes. This is necessary to seal any pores that may have developed in the metal. Sealing these pores prevents the flavorful smoke from escaping the smoker.

Step 2: Preparing Your Meat

If you want to create certain flavors in your meat, you should prepare it with a marinade and let it soak for several hours before grilling. Alternatively, you could create a dry rub to add flavors to your meat. The dry rub can be added just before smoking, which is a good option if you forget to prepare your meat earlier in the day.

Step 3: Getting Ready to Cook

If you have already prepared your smoker, you can start preparing your wood chips. Moisture is key to the smoking process, so you will need to soak your wood chips for at least 30 minutes. While the wood chips are soaking, put charcoal in the firebox and light it. You can add the wood chips to the grill after the temperature has reached 400 degrees. Then, let the temperature drop to 250 degrees before adding your meat.

You should also create moisture by steaming a bowl of water. Place water in a fire-safe bowl and add herbs and spices. Position this under the grill grate, near where you want to place the meat.

Step 4: The Smoking Process

Once you are ready, set the meat over the bowl of water, close the grill, and let the smoker do its work. You do not want to open the lid too frequently, otherwise, all the moisture will escape. Typically, you can expect each pound of meat to take an additional hour to 1 ½ hours to cook.

Here are a few tips you can use:

You should continue to add moisture as you monitor your meat. Refill the bowl about once per hour, each time that you check the meat. When you refill the bowl, use a meat thermometer to check the internal temperature of the meat. Smoking it too long will dry it out.

The quality of the wood chips you choose matters when it comes to flavor. Avoid wood that has been treated with pesticides or other harmful ingredients.

Open the damper if the temperature drops too low. This will increase the amount of oxygen available and the heat will increase as a result.

Once you are ready to take the meat out of the smoker, be sure to let it rest for 20-30 minutes before serving. This will give the juices time to be absorbed by the meat so it does not spill out everywhere when you cut into it.

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