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Using Your Charcoal Grill as a Smoker

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If you want to smoke the meat and do not have a regular smoker, then you can use a charcoal barbeque grill to do it. Here you are going to learn how to do it to offer tasty smoked meats to your family and your friends and you don’t even have to purchase an expensive smoker! All you need is the charcoal grill that you already have.


To begin you will need your charcoal grill, fuel like wood or charcoal, a way to light your fuel, a dripping pan, a pan of water, and an oven safe type of thermometer.

These pans can be the cheap aluminum pans and can be bought from any store. You will also need several hours and of course, your meat.

Building Your Fire

Begin by removing your cooking grate from your grill and building your fire on one side of the grill. If there is wind present, it is very important that your fire be on the windward side, which means it need to be on the side that the wind is blowing against.

This is very important because the airflow is everything when you are smoking the meat.

Assembling Your Smoker

Next you will place the dripping pan on the other side of your grill, which is the opposite side of the fire. Put the grate back on the top of the grill. When your coals are white you are ready to begin cooking.

Fill the water pan with a bit over half full of water. Put it over the fire. This will add in the moisture to the air inside your grill. Put the meat over the dripping pan with the thermometer next to your meat. Put the lid on your grill.


Depending on the type of grill that you have, you will need to set the vents so the airflow will come under the fire and out over the meat. It will draw the air through your fire, over your water pan, and then over the meat before it exits the grill.

What you need to do is to adjust your vents in order to maintain the smoking temperature of 200-250 degrees Fahrenheit.

Running Your Smoker

While your food is cooking you need to keep the grill lid closed. However, you will need to keep an eye on your fire, as well as the temperature. You will need to also add in more burning coals into the fire periodically.

Once you get a grasp on it you should not have any problems keeping your temperature right. Now all you will need is wait a few hours then enjoy your tasty, fall off the bone smoked meat!

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