How To Set Up A Charcoal Grill For Smoking Or Grilling
By Meathead The key to success in any grilling project is control over time and temp. The best way is a 2-zone setup. This gives you a hot direct heat zone when you need to brown the surface, and a cooler indirect zone where the food can cook by convection airflow when you want to gently and evenly warm the interior of the food. Water pans are a great addition to the cooking environment. They absorb heat and radiate it back evenly mitigating temperature fluctuations, and they add humidity to the air helping to reduce evaporation from the food. The moisture also mixes with the smoke and combustion gases to create wonderful bacony flavors. Hardwood or fruitwood adds smoky flavor and complexity. But it is easy to ruin food with too much wood. Your exact setup may be different than mine if you don't have a Weber Kettle, but if you follow the concepts, killer barbecue and grilling are in your future. Click here for more info about meat science. Click here for more about the thermodynamics of cooking. Now this is important: Every grill design is different. The two key temps you need to master are 225°F and 325°F. The first thing to do is to test and calibrate your grill without food so you can see how it performs. Read this article about calibration and dry runs. Once you have your grill figgered out, it will take only a few minutes to set up the next time. It is essential, required, necessary, to have a good digital thermometer since most bi-metal dial grill thermometers are next to worthless. They can be off by 50 to 100°F! You can't cook unless you know your oven's temp!
Make a burnt offeringMeat drippings incinerate when they fall on hot coals and create flavor molecules that land on the meat and can really add character. So instead of the water pan on the top grate, put a hamburger, or some meat trimmings, or even fat trimmings. Maybe coat them with a flavorful sweet sauce. They will burn to a crisp, they will cause flareups, but your meat is off to the side so it won't burn. A burnt offering may also cause a rise in temp, so you may need to compensate by damping down the lower intake vent. Controlling temperatureWith charcoal cooking there are 2 fuels: Charcoal, and oxygen. I know you don't often think of oxygen as fuel, but it is just as important as the charcoal. Without it the fire dies. You control the heat by controlling the supply of oxygen with the intake vents and the exhaust vents with dampers. Crack the bottom vents so they are open half way. Place the lid on so the vent holes are positioned over the meat and leave them open at least half way. That way the smoke must travel across the food to escape. Put a thermometer probe on a cable under the lid or into a vent hole on the lid to read your temp. Place the probe next to the meat, not in the dome. The temp is diffeerent there. Leave the top vents open at least half way at all times or you risk a sooty buildup on the meat, or worse, bitter creosote. Control the temp by controlling oxygen to the charcoal with the bottom vents not the top. Click here to read more about Controlling Temperature With Vents.
If the temp drops too low, open the vents wider. After an hour or two you may need to add more coals. On a kettle, you will probably need to add six coals every 30 to 60 minutes depending on the ambient temperature and wind. If possible ad hot coals, but cold coals will catch pretty quickly. Again, do some dry runs to see how your system responds. You may find that you need to slide the lid off partially in order to hit your target as in the picture below. Here I have the hot coals pushed all the way to the left and the meat is pushed all the way to the right. The lid off partially off, slid to the left, so hot air from the coals flow over the meat, but it is mixed with cooler air. The top vents can be open or closed as needed.
I have even been known to remove the lid all together and put an aluminum pan over the food as a makeshift lid on a hot day and if the fire is running hot. You need to experiment to master your instrument. Another great option: The Smokenator 1000
It will pump out aromatic smoke and just the right low and slow temp for hours. I had no trouble keeping the temp under 250°F on a 100°F day. The thick steel plate blocks your meat from direct exposure to the flames becoming a large flat radiator providing indirect heat. The water bowl keeps moisture in the oven which helps develop the smoke ring. Click here for more about the Smokenator and tips on using it.
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AmazingRibs.com is all about the science of barbecue, grilling, and outdoor cooking, with great BBQ recipes and tips on technique. Learn how to set up your grills and smokers properly, the thermodynamics of what happens when heat hits meat, as well as hundreds of excellent tested recipes including all the classics: Baby back ribs, spareribs, pulled pork, beef brisket, burgers, chicken, smoked turkey, lamb, steaks, barbecue sauces, rubs, and side dishes, with the world's best buying guide to barbecue smokers, grills, and accessories, all edited by Meathead.
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GrillGrates amplify heat, eliminate hot spots, and block flareups. This is the concept behind the expensive new infrared grills. A must add-on for all gas grills.




"A man can be short and dumpy and getting bald, but if he has fire, women will like him." Mae West
Weber and other grill manufacturers recommend a method of banking the coals on two sides with a pan of water in the center, underneath the food (shown at left). This concept is called 
If space allows, place another pan of hot water directly above the coals. It adds more moisture. Position the grate with a handle over the coals, as in the photo at right. This makes adding more coal and wood chips easy. Some grates have hinges to make adding coals easier. Weber sells a grate like this. With rib racks to hold the ribs on end you can get 3 to 4 slabs of baby backs on the grate. But
Don't lift the lid unless the temp soars or dips. If it goes up, then just add more hot water to the top pan to lower the oven temp. You can also close the bottom vents a bit, but don't shut them off or the coals may die and the wood will smolder and generate bitter tasting smoke.
Here's how it works: The Smokenator is a simple piece of bent 18 gauge stainless steel that inserts into the lower half of the kettle. You can place meat on the lower and the upper rack so it is possible you can get 8-10 slabs on at once. Then you put some unlit coals in the Smokenator, some wood chunks on top of them, some lit coals on top of the wood, and some water in the water cup. Put the lid on, adjust the dampers, and go get a beer.
When you really need high heat









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