{"id":1154,"date":"2020-05-23T09:25:58","date_gmt":"2020-05-23T13:25:58","guid":{"rendered":"http:\/\/www.smokinlicious.com\/blog\/?p=1154"},"modified":"2021-11-23T12:12:20","modified_gmt":"2021-11-23T17:12:20","slug":"how-to-turn-your-charcoal-grill-into-a-smoker","status":"publish","type":"post","link":"https:\/\/www.smokinlicious.com\/blog\/how-to-turn-your-charcoal-grill-into-a-smoker\/","title":{"rendered":"HOW TO TURN YOUR CHARCOAL GRILL INTO A SMOKER"},"content":{"rendered":"
\"Learn

Learn how to turn your charcoal grill into a smoker with the right hardwood chunks and chips!<\/p><\/div>\n

LEARN HOW TO TURN YOUR CHARCOAL GRILL INTO A SMOKER <\/a><\/span>Share on X<\/a><\/span><\/h4>\n

\"Listen<\/p>\nhttp:\/\/www.smokinlicious.com\/blog\/wp-content\/uploads\/HOW-TO-TURN-YOUR-CHARCOAL-GRILL-INTO-A-SMOKER-AUDIO.mp3<\/a><\/audio>\n

L<\/span>et\u2019s be honest. \u00a0When you bought that charcoal grill you were likely thinking that you could both grill and smoke without needing to add anything.\u00a0 Soon, you realized, that just wasn\u2019t the case.\u00a0 Now, you\u2019re contemplating whether you need to purchase a smoker.\u00a0 Well, hold on the shopping trip until you read this.\u00a0 We can help you turn your charcoal grill into a smoker!<\/p>\n

You can<\/u> turn your charcoal grill into a smoker with these simple steps!<\/em><\/strong><\/h3>\n

<\/p>\n

Charcoal Grill Into a Smoker- Any Charcoal Unit Will Smoke<\/em><\/strong><\/h2>\n

O<\/span>bviously, if you own a little tailgate model of a charcoal grill, you won\u2019t be doing multiple slabs of ribs or a full packer cut brisket on that unit.\u00a0 But you can smoke on any charcoal grill<\/a> if you follow some simple steps and afford yourself enough time to do it right.<\/p>\n

Charcoal Grill Into a Smoker- How To Add Smoking Woods to the Charcoal Grill<\/em><\/strong><\/h2>\n

E<\/span>ssentially, when you smoke on a charcoal grill you are roasting outdoors as you do in your conventional oven.\u00a0 If you use a good quality hardwood charcoal, you will get some flavor from that product but not like true smoked foods you may have experienced in your favorite barbecue restaurant.\u00a0 That bolder smokey flavor only comes from hardwoods.<\/p>\n

Charcoal Grill Into a Smoker- Picking Your Fuel and Smoke Flavor<\/em><\/strong><\/h2>\n

T<\/span>here are three primary fuel types you can use in your charcoal grill: briquettes with instant lite, briquettes, and lump hardwood charcoal.\u00a0 Right off the bat, I\u2019m going to tell you to eliminate the briquettes with instant lite.\u00a0 That is a product that contains an accelerant or petroleum product to make it quick lighting.\u00a0 Unfortunately, it adds a very distinct, unpleasant component to the cooking process that can transfer off-flavors to your foods.\u00a0 Stick with plain briquettes or lump hardwood charcoal.\u00a0 Just note, that you likely will find a bit more ash developing faster with lump hardwood charcoals than you would with briquettes.<\/p>\n

Picking the wood for smoke flavor has a few rules you should adhere to: only use hardwoods, try to limit the bark on the wood or go bark-free for the best temperature control, find woods that have some measurable moisture level<\/a> so they smolder \u2013 around the 20% level is ideal, and use chunks <\/a>of wood versus chips<\/a>.<\/p>\n

Charcoal Grill Into a Smoker- Indirect Cooking Method <\/em><\/strong><\/h2>\n

W<\/span>hat truly makes for barbecue and not just grilling is using the indirect method of cooking.\u00a0 There are many ways to set up a two-zone cooking method which is also referred to as indirect cooking.\u00a0 Often, what you are cooking and the quantity will determine the setup of the fuel.<\/p>\n

There are two popular methods that work the best: banking the charcoal to one side of the unit with the food going on the unlit side and putting the charcoal on each side of the unit with the food going in the middle where no charcoal is present.<\/p>\n

For those that need a bit more help keeping everything where it\u2019s supposed to go, there is an accessory called the Slow ‘N Sear<\/em> that works well with kettle grills<\/a> and includes a trough that holds water.\u00a0 This allows you to place foods on the upper Grates as well as below on the opposite side of the charcoal.\u00a0 It certainly will give you ample room to cook many pounds of meat.<\/p>\n

Water Keeps Everything Moist<\/em><\/strong><\/h2>\n

T<\/span>o ensure that any protein cooked on the grill remains moist and tender, include a water pan in your set up.\u00a0 This is easily done by purchasing readily available disposable foil pans from the discount store.\u00a0 The shape and size will be dependent on your actual grill.\u00a0 I like to add warm water to the water pan so the grill does not have to exert energy to heat up the water, which takes heat away from the unit.\u00a0 Remember, the water will be evaporating during the cooking process so have additional water available if it depletes before the cooking is complete.\u00a0 Water pans are set in the base of the unit on the charcoal free side, directly under the food.\u00a0 This will also act as a drip pan, catching all those juices as well.<\/p>\n

Chimney Starter for Easy Lighting<\/em><\/strong><\/h2>\n

O<\/span>nce you have your charcoal set up, the water pan laying in the charcoal free section, it\u2019s time to light the charcoal.\u00a0 The easiest way to do this and ensure that the grill gets hot pretty fast is to light a chimney starter.\u00a0 These are portable containers made of metal that allow you to pour a couple of pounds of charcoal into and light from vent openings at the base.\u00a0 Usually, these devices require you to place a newspaper at the base which is then lit with a lighter to ignite the cold charcoal.\u00a0 I skip the newspaper step and simply use a MAP gas canister with easy operating torch head to light the charcoal.\u00a0 The best part is I can leave the torch under the chimney starter on a safe surface such as concrete, while I finish the grill set up.\u00a0 Once the charcoal at the bottom of the chimney starter is lit, I remove the torch and allow it to burn up through the rest of the charcoal.\u00a0 Once the pieces are grayed over and showing hot embers, it\u2019s ready to pour into the grill\u2019s charcoal area.\u00a0 I carefully pour the hot coals on top of the unlit coals.\u00a0 This will ensure plenty of fuel during the cooking process.\u00a0 Next, 3-4 smoker wood chunks <\/a>are placed on the hot coal area.\u00a0 I usually disperse these with a couple of inches between pieces.<\/p>\n

Moist Cold Surfaces Attract Smoke Vapor<\/em><\/strong><\/h2>\n

<\/p>\n

W<\/span>ith the grill set up complete, the hot coals going and the smoker wood chunks beginning to smolder, it\u2019s time for the meat.\u00a0 Always take the prepared meat directly from the refrigerator to the grill COLD!\u00a0 Cold foods will attract smoke vapor faster, allowing the vapor to condense on the food\u2019s surface.\u00a0 The water pan will ensure that moisture remains within the grill which also will ensure attraction of the smoke vapor.<\/p>\n

Vent Settings Guarantee Temperature Control!<\/em><\/strong><\/h2>\n

A<\/span>lthough charcoal as a fuel also aides in temperature control, I\u2019m going to speak about air control.\u00a0\u00a0 To sustain fire or combustion, you need oxygen flowing into the grill, stimulating the hot coals.\u00a0 This is the intake damper.\u00a0 Close it completely, and you\u2019ll put the fire out and lose all temperature.\u00a0 Open it wide and you\u2019ll increase the temperature as the coals get stimulated for more heat.<\/p>\n

On the opposing end is the exhaust damper also called a vent or flue\/chimney.\u00a0 This vent is what pulls in the oxygen through the lower intake damper.\u00a0 Yes, smoke is expelled through the exhaust vent but heat, as well as the gases that are derived from the combustion of the fuel material including the hardwood smoker chunks, are also vented.\u00a0 The exhaust vent needs to be partially open all the time.\u00a0 If the temperature starts to fall, open the intake damper wider.\u00a0 If the temperature is too high, reduce the oxygen to the fire by closing the intake damper.<\/p>\n

Now, make your shopping list for your favorite foods to smoke and set up that charcoal grill for a fabulous flavorful day.\u00a0 It\u2019s really that simple!<\/p>\n

Did we get you motivated by this article and want to turn your Charcoal grill into a Smoker?\u00a0 If so, leave a comment as we\u2019d love to hear from you.\u00a0 Don\u2019t forget to let us know what other questions you have, as we always design our postings after the needs of our followers.\u00a0 As always, subscribe and follow us, so you don\u2019t miss a thing!<\/p>\n

Recommended Additional Reading:<\/h2>\n

<\/p>\n

\"More

More related reading on Cooking wood, how to use and alter its great flavoring capabilities!<\/p><\/div>\n

THE TOP 8 MISTAKES TO AVOID WHEN COOKING & GRILLING WITH WOOD<\/a><\/h3>\n

10<\/strong> Things To Consider Before Purchasing Wood For Cooking, Grilling & Smoking<\/strong><\/a><\/h3>\n

THE SMOKER WATER PAN EXPLAINED!<\/a><\/h3>\n

TOP CHARCOAL GRILLING TOOLS<\/a><\/h3>\n

<\/h2>\n

Products Used to turn your Charcoal grill into a Smoker Blog:<\/h2>\n

Wood Chunks- Double Filet<\/a><\/h3>\n
\"Dr.

Dr. Smoke on how to turn a charcoal grill into a smoker!<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"

When you bought that charcoal grill you were likely thinking that you could both grill and smoke without needing to add anything. Soon, you realized, that just wasn\u2019t the case. You can smoke on any charcoal grill if you follow some simple steps and afford yourself enough time to do it right.
\n\u2022\tHow To Add Smoking Woods to the Charcoal Grill
\n\u2022\tPicking Your Fuel and Smoke Flavor
\n\u2022\tIndirect Cooking Method
\n\u2022\tWater Keeps Everything Moist
\n\u2022\tChimney Starter for Easy Lighting
\n\u2022\tMoist Cold Surfaces Attract Smoke Vapor
\n\u2022\tVent Settings Guarantee Temperature Control!<\/p>\n

Are discussed in our blog to motivate you! Now try this method and enhance your cooking experience without purchasing more grilling equipment. Enjoy! <\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[21,138,1,3,4],"tags":[40,36,60,174,170,172,93,126,34,159,162,181,158,77,26,117,32,186,76,129,58,33,90,61,39,171,165,166,135,125,38,37,35,31,30,111,24,54],"class_list":["post-1154","post","type-post","status-publish","format-standard","hentry","category-cooking","category-cooking-with-wood","category-general-smoking-information","category-smoking-tips","category-smoking-with-chunks","tag-alder","tag-ash","tag-barbecue","tag-barbecue-smoking-wood-chips","tag-barbecue-wood","tag-bbq-smoke-wood","tag-bbq-smoking","tag-bbq-woods","tag-beech","tag-briquettes","tag-charcoal-chips","tag-charcoal-chunks","tag-charcoal-grill","tag-charcoal-grilling","tag-cooking","tag-cooking-wood","tag-culinary-quality-wood-products","tag-grill","tag-grilling","tag-grilling-woods","tag-hardwood","tag-hickory","tag-meat-smoking","tag-outdoor-cooking","tag-red-oak","tag-smoke-wood","tag-smoker-wood","tag-smoker-wood-chips","tag-smoking-wood","tag-smoking-woods","tag-sugar-maple","tag-white-oak","tag-wild-cherry","tag-wood-chips","tag-wood-chunks","tag-wood-cooking","tag-wood-fired-cooking","tag-wood-flavored"],"yoast_head":"\nHOW TO TURN YOUR CHARCOAL GRILL INTO A SMOKER - Smokinlicious\u00ae Smoking Wood Tips<\/title>\n<meta name=\"description\" content=\"Our simply effective 8 steps on how to turn a charcoal grill into a smoker. 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