No Smoker? No Problem. If you’ve got a kettle grill, you can use it to transform your favorite cuts of meat and poultry into smoked masterpieces. Follow our easy tips, stir up a few of our homemade barbecue rubs, and get ready to treat your family to a smoky feast.
Follow our grill to smoker step-by-step guide below.
Pile about 40 pieces of unlit hardwood lump charcoal* on one side of the grill. Place about 20 pieces of charcoal in a charcoal chimney, and light the chimney. Heat the coals until they have ashed over (turned gray).
Meanwhile, place a foil pan on the opposite side of the grill from the unlit coals. (The pan will catch any drippings from the meat.) With the pan in place, add the lit coals on top of the unlit coals. Add a handful of wood chips or chunks to the lit coals. Place the grate on the grill, close the lid, and wait for smoke, about 5 minutes.
Fill a foil loaf pan with water, and place on grill over coals. Cover grill; open bottom vent a quarter to halfway. Leave top vent almost completely closed (see Temperature Tips) until temperature reaches 250°. Add meat to unlit side of grill; cook as directed. Avoid opening grill lid.
*Charcoal briquettes may be substituted. Click here for tips and details!
Smoking Temperature Tips
- The temperature of the grill needs to be maintained at around 250°. This is achieved by making small adjustments to the top and bottom vents
of the grill. Open the vents to raise the temperature; close them to lower the temperature.
- If the temperature drops drastically, add some additional lit coals to the grill.
- Make sure you start smoking on a clean grill. Old ash can block the air vents and make temperature control difficult.
Now that you know how to go from grill to smoker, click here to get our favorite smoker recipes, including Grill-Smoked Chicken, Grill-Smoked Brisket, and our homemade barbecue rubs.