How To Smoke Meat On A Charcoal Grill
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- เผยแพร่เมื่อ 6 ก.ย. 2017
- Ill Show you step by step in this short video how to smoke meat with just a charcoal grill.
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thanks man. ive been blowing my parent's minds with a 20 dollar grill i got from wally world the other day. some tins for water, and some hickory. amazing!
OK here goes. and great questions by the way. 1. the grill doesn't have a temp setting since it is charcoal and I am using indirect heat. 2. use as many briquettes as needed. During the process I am adding more to keep the heat. Once the coals are dying down then just add another layer to the top of the coals. 3. You can regulate the heat with the damper on the chimney. I spoke about that in the video. 3. If you use the venting on your grill Then it shouldn't get too hot. When the temp gets higher than you want then close the vents (or dampers) If the temp is getting lower than you want then open the vents (or dampers) 4. No set time on how long it cooks for. Sometimes the meat will stall and that will cause the cook time to be longer. Rule of thumb on Pork Butts. 190 to 205 degrees Internal temp of the meat for pulled pork and 165 degrees for sliced pork. 5. I wrapped it in foil after it has been smoked for 4 hours. This helps keep the heat and juices in the meat while it is finished cooking. And I do it after 4 hours because after a meat has smoked for 4 hours it will not absorb any more smoke. 6. I want to thank you for your feedback and questions. Its comments like this that I use to make my channel better. I hope this helps and I hope you have a great day.. Thanks you for watchng
Why a pan of water? What is it used for?
@@the_kurse_17 bit late one the answer but the water or any liquid let the smoker be a kinda wet environment for the meat, so its to not get as dry as it would without
Now that is some good looking Q, I love it when a man cooks meat in a setup that did not cost $$$$$$ and makes it look just as good as the Big Green Egg folk or the Treager, Ya know Blue collar cooking!
Yeah man. Ya gotta make do sometimes with what you have. Thanks for watching and for taking the time to comment
In this day and age with so many videos on the science of barbecue and smoke, gadgets for regulating and monitoring temp and novel long writings about technique (All useful information) barbecue can be intimidating and confusing. It is good to remember that it is supposed to be fun and relaxing and all you need is a good grill, a thermometer to make sure the meat is done and a willingness to sit beside the grill for a few hours.
So true. This is old school. 👍😁
Thanks .. your video was excellent and very insightful
Thanks for the great feedback 👍😁
Using hickory nuts is a great idea I never thought of that I will definitely try it
Love and BBQ southern style. Great video bubba.
I appreciate that. Thank you 👍😁
Looked really delicious at the end
Great vid sir very informative
Yum. Looks really good.
Sue Nelson 😁😁 great way to smoke meat without a smoker 👍😁
Nice video brother. You made it look easy
Thanks man. I appreciate that. 👍😁
I have a really nice big smoker and never even got it out of the box! Haha Great job dude!
Well you show me how YOU do it because I done it many times too before I got my smoker. LOL Loved this Man. I see 3 things already I didn't try. Thanks for this. Dude I have a lot of these hickory nuts out here in my back yard too!
I never even thought of this. I haven't got me a temp probe also. I will. Looks oh so great!
+Calvin's Corner72 thanks brother. It works great. It’s just hard to keep the temp low like under 300 degrees
Oh ya. That looks great.
Jason Williams homemade BBQ is the bomb 👍😁
How do you know how much charcoal to use to keep it at what temp you want?
Very nice looks so good better than my last grill cook. Thanks god bless
heath schwab haha. I bet your last grilling out was awesome 👍😁
Van Elicker wish it was it was ok but meat was little done in the middle I hate small grill never again unless just burgers and dogs. But thanks.
soak the wood knots. thank you for the advice sir!!
I like to use the chunk charcoal i feel like it has a better than the briquet charcoal. Nice video man.
Thanks. I like the chunk style too. 👍😁
Awesome! Now I'm Hungry!
lonestarrider haha. We're a lot alike lol. Sleepy and hungry all the time. Lmao. 👍😁🤜🏼
Thanks for the pro'Tip
You bet!
The video is incomplete, how long the meat stayed open before you put the foil on?
Oh yeah it looks freaking awesome the drooling goodness Nom Nom Nom #Hellyeah
Broseph Russell haha 👍😁
Good Vid man
Thanks brother. I appreciate the comment and for watching 😁👍
It does look good
Carolina Man it was awesome. Great way to smoke meat without a smoker. 👍😁
Looks good man I appreciate it. I’m definitely going to try it out
I have a smoker with the fire box , also have one without it, set mine just like yours, I actually like this way better, less time and less fuel
Have you seen the snake method of using charcoal. It’s pretty cool too.
@@VansWorld yes I have it is cool, but the fire is easier to maintain this way, just my opinion
How long did you cook it for ?
I'm relaxed because he told me i clicked the right video
Looked great pal!, at what point did you cover it in tin foil, about half way thru? 2hours ?
Around 150 degrees
You got some heat resistant hands😉
Great vid bro..bout to use dat setup
Off set cooking is awesome. I hope it works well for ya. Have a great weekend
Would I be able to this same process but on a smaller grill , I been wanting to do burnt ends !!!
Yep. There is another method call snaking coals. Put the coals in a small pile around the edge of the grill like a snake. Just don’t join the ends to make a complete circle. Light one end of the charcoal. It will burn slowly like a cigarette till it reaches the end of the snaked charcoal. And if it looks like you will need more charcoal, you can just add more to make the snake longer
Your rub looked amazing. What was it?
Butt rub. It’s what I use on everything even turkeys Here is a link for it. amzn.to/30bwcXb thanks for asking. Have a great Sunday
I'm surprised the wood being wet doesn't put the charcoal out
So the meat was practically done before u added the smoke? I've smoked mine before start to finish with smoke. A tad too smoky flavor for my taste. Guess I been doing it wrong
You want your wood to catch on fire, clean burn, light blue smoke is what your looking for, coals have to be white
I am using a Weber charcoal dome lid grill .... can I use this same method? I don’t have a chimney starter.
Use a method called snake charcoal for grill.
Vans World Can you provide the instructions here? I am new at this! My email is ngathin1@uncc.edu
Put charcoal in a u shape around the edge of the grill. Like a snake. Light one end and it will slowly burn till it reaches the other end.
Vans World Do I use lighter fluid or what do you recommend?
Just enough fluid to light the one end.
Used fluid to start the fire needs a chimney
Same method for a brisket right? But honestly, i beleive a brisket is a bit more complicated. Any tips for smoking a brisket on a charcoal griller? Tomorrow im getting a "char griller" that looks similar to yours.
It’s hard to keep a steady temp when cooking like this. But brisket is best at a steady temp of 225 degrees. I cool mine till the internal temp is 200 degrees.
Vans World thats the problem i have on all charcoal grills. The temp seems to drop really bad every 1hr to 1 1/2hr, Any advise on that?And is it possible to smoke a brisket on a barrel char griller without the meat coming out tough? And i like to use wood
I bought a charcoal chimney. When the temp gets near 210 I pour the hot coals from the chimney over the other coals. It jumps up pretty quick. You can control it with the damper on top of the grill. Open it for hotter and start closing it off to bring the temp down. You can pick up one of those chimneys at Walmart for about $15
Vans World yea i already got one of those, its just they tend to die out fast for long cooks. I use kigsford. Maybe i should use a different brand? Or just use more coals? Im scared of adding more coals to risk over cooking the meat.
That’s the biggest set back of using charcoal. My preference is my electric smoker. 😁👍
Oh hey... need ya to shoot me an email.....thanks!
Great video!!
I have a smoker on my charcoal grill ...but have only used it once.
Native Tearz my email address is vanelicker@gmail.com 👍😁
Van Elicker 👍
That looked good how long did it cook?
Shane's World it was a small butt. Took around 4 hours.
If you cover the meat in foil how does the meat get "smoked" ??
Well brother, This butt didn't get wrapped until it was smoked for 4 hours. After 4 hours the meat has absorbed as much smoke as it can. Thank you for the honest question. I will try to make better videos on this in the future.. Thank you for watching and for the feedback
Vans World ... thanks.. got my answer. It looked like you wrapped it when you started.
Thanks for the reply.
I appreciate you buddy.. I hope to see more comments from ya in future videos.. Have a great weekend. 👍😀
So... you wrap in tinfoil the meat your´re supposed to be smoking? How does that work exactly?
After several hours on the smoker is when I wrap the meat in foil. The meat can only absorb so much smoke then its a waste of good wood to try to keep adding smoke. Wrapping in foil helps the meat not to stall and it helps for more tender juicy meat. Great question. Thanks for asking
@@VansWorld Got it. Thanks for the answer. I'm trying it for Christmas. Fingers crossed.
yomarcelojeje I’m sure it will turn out great. Use a thermometer (preferably a wireless Bluetooth thermometer) internal temp for sliced pork is 170 degrees and pulled pork falls apart best at 195 to 205 internal temp. Have a good one and good luck.
How long did you leav it on the grill??
Its never the same time on the grill. You need to use a temp probe to check the temp.
@@VansWorld oh thx
Can i ask what the pot of water is for?
For humidity. It helps to keep the meat from being dry.
It makes a slight amount of steam. Not smoke unless you spill the water lol 👍😁
😁
This didn't provide me with any information? What temperature did you have the grill at? How many briquettes? How do you regulate the temperature? Doesn't it get too hot? How long was it in for? When did you decide to wrap it in foil? This was terribly vague and uninformative...
OK here goes. and great questions by the way. 1. the grill doesn't have a temp setting since it is charcoal and I am using indirect heat. 2. use as many briquettes as needed. During the process I am adding more to keep the heat. Once the coals are dying down then just add another layer to the top of the coals. 3. You can regulate the heat with the damper on the chimney. I spoke about that in the video. 3. If you use the venting on your grill Then it shouldn't get too hot. When the temp gets higher than you want then close the vents (or dampers) If the temp is getting lower than you want then open the vents (or dampers) 4. No set time on how long it cooks for. Sometimes the meat will stall and that will cause the cook time to be longer. Rule of thumb on Pork Butts. 190 to 205 degrees Internal temp of the meat for pulled pork and 165 degrees for sliced pork. 5. I wrapped it in foil after it has been smoked for 4 hours. This helps keep the heat and juices in the meat while it is finished cooking. And I do it after 4 hours because after a meat has smoked for 4 hours it will not absorb any more smoke. 6. I want to thank you for your feedback and questions. Its comments like this that I use to make my channel better. I hope this helps and I hope you have a great day.. Thanks you for watchng
That's gonna be way too hot
195 degrees is way over cooked!
Not for pulled pork.
Wheres the smoke ? Lol
Jesus dude foil stings meat, you do not have to soak your wood at all and you stung meat from get go not having smoke already going. You want that blue haze to smoke not grey bitter smoke. I'd hate to try your meat
thnx brother