The smoke flavor becomes richer after a day or two in the refrigerator. (Note: Consider cooking your menu up to two days before serving. Boneless meats, such as beef brisket and pork shoulder, will shrink considerably during smoke-cooking, unless they have a heavy layering of fat. Remember that smoke and heat escape every time you peek into the grill, so add 15 minutes to cooking time for each peek (more if you are smoking in cold weather). (Note: When smoking cheese, add ice to the water pan so the cheese doesn't melt above it.) You can use a water pan with charcoal and gas grills, too.įood: Place food in the center of the cooking grate above the water pan (if you are using one). Check the water pan when you add charcoal-a watering can makes replenishing easy. For large roasts and turkeys, you may have to add water to the pan a couple of times throughout grilling. If you're using a traditional smoker with a water pan, try adding barbecue sauce, marinades, wine, beer, fruit juices, or herbs and spices to the water pan for additional flavor. Water: Water adds moisture to the smoking process so meats come out flavorful and tender. (See our chart below for available wood types.) You can find smoking woods in hardware stores and home centers-or if you're lucky, in your own backyard! Wine barrel chips are available in specialty food stores and gift shops, and some hardware stores. Shake all excess water off woods before adding them to your fire or smoker box.
Woods: Start by soaking wood chunks in water for at least one hour chips (including wine barrel chips) and aromatic twigs (grape vines or fruit wood twigs) need only 30 minutes of soaking.
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