How to Smoke Meat on the Grill (without a smoker)
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- เผยแพร่เมื่อ 10 เม.ย. 2020
- Like smoked chicken but got no Smoker? NO PROBLEM! In this video I show you step by step how to smoke meat on a regular charcoal grill, the easy way. There are no wood chips, no box.....just charcoal, wood chunks and meat!
It is a combination of grilling and smoking to achieve that perfect smokey flavor and appearance. Your mouth will be watering at the end of this video.......
Link to the Pit Mitt - you need one of these! It makes picking up the grate, mixing up baskets, or just working with hot coal so much easier - amzn.to/3b1vaAr (affiliate link)
Applewood Chunks! Buy these, not chips. Chips work with smoker boxes and baskets. Chunks can be tossed directly on the coals (after soaking). Easier, better. amzn.to/2yTEZCn (affiliate link)
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Just had smoked chicken from the grocery store deli. Fantastic. That's what brought me here.
You should try making it - it's fun, and everyone will be impressed when you bring it off the grill!
That's what I'm talking about! Basic, simple strategy, straight to the point! Shoot from the hip.
I used your technique to help with the smoking of the like button but 1st I lit the subscribe charcoals to cook and share a proper BBQ channel plate.. Thank you sir
I completely understood that 🤙
Looks absolutely delicious. Great video Joe.
Thank you very much, it was!
Thanks I followed your instructions it worked great 👍
Excellent! Glad to hear it Jason - now you are going to be smoking meat every chance you get!
Oh man I loved your video about composting and I came here because I love smoking on my Weber grill awesome videos man thank you, I have never done it this way, but I have used the snake method to smoke. Awesome videos man
Thank you! I am happy you are enjoying them and appreciate the kind words!
Thanks for the vid! I just picked up a screaming deal on a nice barrel style grill at work for $75 and was hoping I could smoke meats without buying the smoker attachment!
You are welcome - I do this all the time. It is great with jalapenos or peppers too.
Good shit thx!
You are welcome Mason - good luck!
The smoke from the newspaper draws stares from neighbors and the ash flies away with the wind..i've stopped using newspaper and just set the chimney on top of my propane outdoor/camping cooker-burner. After 5 minutes on full blast you can turn off the propane and the charcoal is on fire..take to the grill and dump them in...super easy.
That is a great suggestion. My backyard is large enough that the smoke/ash doesn't bother anyone. But that could be very helpful for smaller yards.
Ooh delicious
VERY delicious
your grilling videos are good, very informative but the greatest discovery for me today is that the lid to my grill has a hook to hook to the handle. The amount of times i've dropped stuff cause i always hold the lid.
Now that is a happy discovery Pato!
THANK YOU!! I'm 60 and even I will be able to manage this 😂💜
You are welcome - good luck! Smoking meat will change your life.
@@growitbuildit ...and boy am I ready for a change lol
how to manage the charcoal burningg?? please help me
Hi Nathan - I don't think I understand your question. The charcoal will burn. If you start to run out, you must add more.
Would this work for a big piece of meat like a pork shoulder?
Hi Justin - yes, it can. I've done turkey breasts in this regard, and my Dad cooks Thanksgiving day turkeys on the grill. The process is a bit different in that there isn't any searing, and you place your charcoal on the sides of the grill to give indirect heat like an oven, and place chunks of wood on top. Then, position the grate so you can keep adding coals every 30-45 minutes, and you add wood at the same time. Just make sure you check the meat with a thermometer.
It's called apple wood? Where can you get that?
Hi - if you know someone who has apple trees, you could ask to prune the dead limbs for them. But wood from any kind of fruit or nut producing tree would work. Cherry, mulberry, walnut, hickory, oak - it all works for smoking.
Should work with an indoor fireplace as well, right? Because I'm not gonna do BBQ in the Swiss winter at around 0°C (32°F) or less
Hi - In theory it would work. But I think your house may smell really delicious for a week! This method really makes a lot of smoke, as is the intention on the grill. I don't know what effects it could have on the house. I know the smoke should go up the chimney, but I am not sure how much smell will escape to the house.
I actually grill year round, in sub-zero C temps. It actually isn't that big of a problem in the winter, because you aren't at the grill that long. While waiting for the timer you just go inside.
But I'm curious how it works on your fireplace - let me know! And be safe!
@@growitbuildit It is a closed fireplace, so it should contain the smoke quite well. I'll just have to try
Cool - let me know how it works out.
@@growitbuildit So, it worked pretty well
@@metalviking974 That's awesome. Makes for a convenient grill. Wish I had one.
HI
THIS IS A GREAT VIDEO! I love chicken! But my question was... Is this the same process for any meat?? BEEF, PORK?? DO YOU LET PORK & BEEF COOK FOR 30 MINUTES AFTER SEARING IT ALSO?? THANKS
Hi Rafael - thank you for the kind words. It would depend on how thick the meat was. The thicker the meat, the longer I cook it for. You can always check the temperature with a thermometer. And keep an eye on how much coal you have. You normally need to add more after 1 hour cooking (in my experience).
Is the bottom vent totally open the whole time you are cooking?
I usually close it by 1/2 after searing the meat. But, honestly, sometimes I forget and it doesn't seem to matter. But it usually only takes about 30 minutes after searing unless it is Winter.
@@growitbuildit Thanks!
How much is your bottom vent open?
Usually around 50% but sometimes it's wide open if I forget to close it somewhat
Can do it with pork??
Hi - this works with any meat. Just make sure it's cooked, and you are good to go.
He lost me at “all we gotta do is” 😂
no water?
Hi Jeremy - the chunks of wood soak in water for about an hour or two before use. But that is all you need. As long as you don't over cook the chicken, it will be very juicy.
Tell her all meat comes off a bone