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How To Turn Your Kettle Grill into a Smoker
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Turn your charcoal grill into a makeshift smoker to elevate your BBQ game with juicy ribs, pork shoulder, brisket, and chicken.
Instructions:
  • Prepare your meat and wood chips: Start by brining the pork in a mixture of 1/4 cup kosher salt, 1/2 cup brown sugar, and 4 cups of water. Feel free to add your preferred spices or herbs. Brine for 3-6 hours for ribs, or overnight for a pork butt. Ensure the wood chips are ready by soaking them in water for at least 2 hours; overnight soaking is even better. If using a kettle grill, be sure to use wood chips, not large blocks or sawdust. One to 24 hours before cooking, depending on desired flavor intensity, remove the meat from the brine and apply a dry rub. While optional, a dry rub is recommended by most professional pit masters as a flavorful base that pairs well with complementing sauces.
  • Prepare water pans by filling disposable tin pans halfway with water and placing them beneath the meat on the grill to catch drippings, maintain moisture, and regulate temperature.
  • Preheat the grill by lighting a chimney starter with charcoal or wood chips. Use standard briquettes, lump hardwood charcoal, or chunks of oak or hickory for optimal flavor. Place the top grill grate over the hot coals and position it for easy access to add more fuel as needed during cooking.
  • Place the meat on the grill away from the coals, positioning it over the water pans and ensuring it is as far away from the coals as possible. Avoid placing the meat directly over the coals at all costs. If needed, cook the meat in batches and store the cooked meat in a warm oven while preparing more. Cover the grill with the vent directly over the meat to guide the smoke over it. Close all vents, including the bottom one, to maintain a low temperature. For a tight lid, leave the vents slightly open. Enjoy the process of barbecuing.
  • Monitor the grill temperature closely: Enjoy a refreshing beverage and keep an eye on the grill for smoke. Check the grill's thermometer to ensure it stays below 325°F, ideally around 225°F-250°F at meat level. For kettle grills without built-in thermometers, use a meat thermometer in the cover vent. Adjust vent openings if temperature deviates from the desired range. Add soaked wood or adjust coals as needed to maintain temperature.
  • Monitor the coals, rotating the meat every 1 to 1.5 hours. Add soaked wood as needed to maintain optimal heat levels.
  • For perfect results: Fish needs 45-90 minutes. Chicken requires 1-2 hours. Baby back ribs cook for 90 minutes to 2 hours and 15 minutes. Boston butt, beef brisket, or tri-tip may take up to 6 hours.
  • For best results, apply barbecue sauce to the meat during the last 30-45 minutes of cooking to prevent burning due to the high sugar content. For fish, wait until the final 15 minutes before adding any sauce.
  • Check for doneness: Look for visual cues such as meat pulling away from bones, easily flaking fish, and a Boston butt reaching around 160°F. If charred, finish in a 225°F oven for a smoky finish that will impress guests.
  • After cooking the meat, transfer it to a platter, drizzle with additional sauce, and allow it to rest for 10-15 minutes. For larger cuts like a tri-tip or Boston butt, let it rest for 20-25 minutes. Just before serving, add more sauce, and savor every bite! The sign of true barbecue mastery is when everyone has sauce under their fingernails.

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