Grilling slowly over indirect heat in a closed charcoal cooker is called “smoking.†It is used to add flavor to large cuts of meat and keep them tender. It can require up to 8 hours, depending on the meat’s size and the outdoor air temperature.
Use high quality charcoal to build a hot fire. Pile about 50 briquets in the center, and when they are covered with grey ash, push them into two piles. Center a pan of water between the two piles.
Wood chips such as mesquite are used for additional flavor. Using dry chips at the start creates a fast smoke;wet them later for sustained heat.
Center the food on the grill over the water pan, close the lid and keep the grill vents open. The temperature in the smoker should be maintained at 250° to 300° F for safety. Add about 9
coals every 1 to 2 hours.
