How To Use A Charcoal Smoker?

How To Use A Charcoal Smoker?

If you are like many people, you may be wondering how to use a charcoal smoker. This is a great way to cook food outdoors and can produce some delicious results. In this post, we will walk you through the basics of using a charcoal smoker, so that you can get started with your own outdoor cooking. We will also provide some tips for getting the most out of your smoker. So, let’s get started!

In this blog post, we will show you how to use a Charcoal Smoker by explaining how to set it up and giving tips on smoking meat at different temperatures. Whether you are an experienced pitmaster or just starting out, using a charcoal smoker is an easy way to impart smokey flavor into your food and produce tender, juicy results.

How To Use A Charcoal Smoker

What Is A Charcoal Smoker?

A charcoal smoker is a type of smoker that uses charcoal as its heat source. There are two types of charcoal smokers: the upright and the horizontal offset. The upright smoker has a chamber that is vertical in shape, while the horizontal offset smoker has a chamber that is horizontal.

The main advantage of using a charcoal smoker is that you have total control over the heat source because you are able to regulate how much charcoal is being used. You can also use different types of fuel in addition to charcoal, making it very versatile. The biggest advantage of using a charcoal smoker though is that you get “that smokey” flavor. When meat is cooked to perfection on a charcoal smoker, the taste is unmatched by a gas or electric smoker.

How to Use a Charcoal Smoker: Step-By-Step Instructions

There are quite a few ways to smoke meat, from old-fashioned wood smokers to propane gas grills with specially made inserts. But if you want the best results and can spare the space in your yard or garage, a good charcoal smoker is a great choice. The hardwood charcoal offers an intense, smoky flavor that can’t be matched by briquettes. And you’ll get the best results if you smoke your meats slowly over low heat.

Here are step-by-step instructions for using a charcoal smoker:

  1. Set Up Your Smoker

If it’s packaged when you buy it, take everything out of the box and set up your smoker according to the manufacturer’s instructions.

  1. Prepare Your Grill Grate

Before you start adding any charcoal, brush the grill grate clean with a wire brush or scrape it with a metal spatula. If necessary, use a pair of pliers to remove any stubborn pieces of char.

  1. Add Charcoal

Once the grill grate is clean, add a layer of charcoal to the bottom of the smoker. Then light it and wait for the coals to turn white-hot.

  1. Add Wood Chips

If you want to add smoke flavor to your meat, put a handful of wood chips in a smoker box or an aluminum foil pouch and place it on top of the charcoal. You can use any type of hardwood chips, such as apple, cherry, or hickory.

  1. Place Your Meat on the Grill Grate

Carefully place your meat on the grill grate above the burning charcoal. If you’re using a covered smoker, make sure the lid is on.

  1. Keep Meat Away from Flames

Make sure your meat isn’t directly above the fire. If you’re using a wood-chip smoker box, don’t let it rest against the top of the grill grate.

  1. Adjust Your Smoker’s Temperature

To lower your smoker’s temperature, open its vents or take off its lid for a few minutes to release excess heat into the air. To raise the temperature, close these gaps by rearranging charcoal so there are fewer coals in the center and more around the outside of the pile, where they can benefit your meat with their smoke but won’t burn it with direct heat. You should also add fresh charcoal every hour or two to keep the heat level consistent.

  1. Check on Your Meat

Every half hour or so, check on your meat to see how it’s doing. If it’s cooking too quickly, move it to a cooler part of the smoker. If it’s taking too long to cook, raise the smoker’s temperature slightly.

  1. Remove Meat from Smoker

When your meat is cooked to your liking, remove it from the smoker and let it rest for a few minutes before slicing and serving. Enjoy!

Now that you know how to use a charcoal smoker, go out and buy some good cuts of meat and start practicing! The smoky flavor of barbecue will make your taste buds sing with delight. And once you’ve got the hang of it, you can start experimenting with different woods and flavors to create your own unique recipes. Happy smoking!

With just a few simple steps, you can be on your way to smoking delicious meats like a pro! Follow these instructions for using a charcoal smoker, and you’ll be able to produce perfectly smoked food every time. So what are you waiting for? Start cooking today!

Parts of a Charcoal Smoker:

A charcoal smoker is a great addition to any backyard. The flavor and quality of the food will improve dramatically if you start with good equipment. This page provides an overview of the components, what they do, and how to use them.

– A firebox where you build your coals for smoking. It contains air holes at the bottom so that air can enter to feed the fire.

– An ash pan where you dump the ashes collected during smoking. It is important to remove the ash between uses to keep your smoker performing optimally.

– A charcoal grate holds the charcoal off of the bottom of your smoker so they don’t burn through or clog the vents.

– The cooking grate is where you place your food to smoke. It is important that this grate be made of a sturdy material that can withstand high heat.

– The water pan sits below the cooking grate and helps to regulate the temperature, as well as add moisture and flavor to the food.

– A lid sits on top of the smoker to keep the heat inside. It also provides a place for you to put your wood chips/chunks if you are using them.

– An air vent allows you to control airflow into your smoker, which can affect temperature. There should be one on each side of your firebox and one on top of your smoker.

– An ash tool makes it easier to spread out the ashes and dump them out without spilling. It can also be used for breaking up coals when it is time to add more wood or water.

Saving Your Smoker Between Uses:

Now that you know how to use your smoker, it’s important to know how to take care of it between uses.

– Remove the ashes from the ash pan and dump them into a trash can. Make sure that you do this every time you use your smoker, or else the ashes will start to clog the vents.

– If you are using wood chips/chunks, make sure that they are completely cool before storing them away. This will help them last longer.

– Wipe down the cooking grate and water pan with a damp cloth after each use. This will help keep them clean and prevent any food residue from building up.

– Store your smoker in a dry place when not in use. Make sure that you put it somewhere where the wood won’t make contact with other things (like your house or garage) because it can leave indelible marks on whatever surface it touches.

– Never leave a lit smoker unattended. Even if it’s just for 15 minutes, always keep an eye on your smoker. It should also be kept away from any flammable objects like trees, houses, or cars.

– Check all of your smoker vents before starting to smoke food again after each time you use the smoker. If one is clogged, fix it so that your air intake doesn’t get restricted and cause problems during smoking.

– If you are dealing with strong winds while smoking outside, try to find a spot that is sheltered from the wind. This will help keep your smoker stable and prevent the food from being blown away.

How To Prepare Smokers Before Starting Smoking: Step-By-Step.

Having a smoker can be very rewarding, but it requires you to know the basics of how to prepare a smoker before starting smoking. There are several steps that should be taken before lighting it up for the first time. If this doesn’t happen, your smoker might not work as well as you had hoped for. It is important to follow these steps in order to get the best-tasting result.

When you are finished cooking, please remember to clean out any charcoal or ash that might still be in your smoker before you store it away. This will help prevent any bad odors or flavor contaminating future smokes.

Step 1: Location and Preparation

The first thing that should be done before you start smoking is to make sure that your smoker will not move while it’s in use. Even a slight wind can cause the temperature to fluctuate and, as a result, the actual cooking time will vary from what you had planned. This can lead to food having an undesirable taste or texture if it wasn’t cooked thoroughly enough.

Step 2: Prepare Your Fuel

You should fill your charcoal container with your favorite brand of charcoal (Make sure you do not add lighter fluid). Place this on top of the charcoal grate and light them up. Wait for them to turn grey and add more fuel if needed. The smoker thermometer should read at least 220 degrees Fahrenheit when they are ready for use inside the smoker. If you are using wood chunks or chips, you will need to soak them in water for 30 minutes before use. This will help them to smolder and produce more smoke.

Step 3: Preheat the Smoker

Once your smoker is fueled and has reached the correct temperature, it is time to preheat it. Place your food on the cooking grate and close the lid. Wait 10-15 minutes for the smoker to reach its cooking temperature. Opening the lid frequently will cause the temperature to drop and can lengthen your cook time.

Step 4: Maintaining The Temperature

After your food has been placed in the smoker, it is important to maintain a consistent temperature. If the temperature rises or falls too much, your food might not cook evenly. If the temperature is too low, your food will end up being dry and tough. Use the vents on the top and bottom of your smoker to help regulate the temperature.

Step 5: Finishing Touches

Once your food is finished cooking, it is important to let it rest for a few minutes before serving. This will give the juices time to redistribute throughout the meat and result in a juicier piece of food. You can also use this time to add some finishing touches such as sauce or herbs.

Please remember that smokers can be very versatile and there are many different things that can be cooked in them. These steps are just a general guideline on how to prepare smokers before starting smoking. Be sure to experiment with different recipes and techniques to see what works best for you.

How To Control Temperature On A Charcoal Smoker: Step-By-Step

Step 1: Build a fire in the smoker. Start by piling charcoal on one side of the smoker and lighting it.

Step 2: Wait for the coals to heat up. Once the coals are burning hot, spread them out over the entire cooking surface.

Step 3: Insert the cooking grates. Place the cooking grates over the coals and let them heat up.

Step 4: Check the temperature. Use a thermometer to check the temperature of the smoker. The ideal smoking temperature is 225 degrees Fahrenheit.

Step 5: Adjust the airflow. If necessary, adjust the airflow by opening or closing the vents on the smoker.

Step 6: Add wood chips. If you’re using a charcoal smoker, add wood chips to the fire. Applewood or hickory are both good choices for smoking meats.

Step 7: Smoke the meat. Place the meat on the cooking grates and let it smoke for several hours.

Smoking meat is a low-temperature cooking technique that’s typically done to produce a rich, smoky flavor. What makes this technique unique is that the items being cooked are actually exposed to smoke for a long time instead of heating to high temperatures, as in most other types of cooking. This means that smoked meat is usually moist and tender when it’s finished cooking.

How Does A Charcoal Smoker Work: Operating Principle Of A Charcoal Smoker

A charcoal smoker works by heating up charcoal or briquettes until they reach a temperature at which they release smoke. The hot coals then transfer their heat to the cooking grate, and the meat is placed on top of them. The cooking process begins when the smoke from the glowing coals starts to flavor and cook the meat. The smoke flows through the enclosed chamber by way of small openings at the bottom or top of the smoker.

The smoke flow is regulated by adjustable vents, located on the ash catcher, on the lid, and on the base of the smoker. An open vent allows air to freely enter into the cooking chamber, fueling combustion and supplying fresh oxygen to keep the charcoal burning. The smoke exits the cooking chamber through vents in the lid or top of the smoker and is regulated with these vents as well.

A closed vent at the bottom of the chamber allows air to circulate inside but prevents smoke from leaving the chamber by way of this route. A damper on a chimney pipe can also be opened or closed to control the draft and smoke release. The smoker is usually fueled by a small fire starter, such as newspaper or kindling, which is placed under the charcoal.

Popular Hardwoods For Smoking Meat:

Part of becoming a pitmaster or barbecue cook is learning what type of smoking woods to use for the type of meat you are cooking. Your choices in smoking woods should be based on your palate preferences combined with an understanding of the flavors/aromas each wood will bring to the meat being cooked, while taking into consideration other factors such as how much smoke to expect from a particular wood and how long the flavor/aroma will last.

“A well-built fire isn’t measured in pounds, it is measured in tons.” – Jack Waiboer

Of course, almost anything can be made into coals or used as a smoke generator and then added to your hardwood fire for heat, but there are certain woods that work better than others.

Below is a list of some popular hardwoods for smoking meat along with the flavors they impart. This is not an exhaustive list, but it should give you a good starting point.

  1. Apple:

Apple is probably the most widely used and readily available fruitwood, and it’s also one of the mildest. It has a subtle fruity taste with just a hint of sweetness that enhances the flavor of pork, poultry, ham, fish, cheese, or vegetables.

  1. Almond:

Almond is sweet with just a slightly nutty flavor, and it smokes as well as fruitwoods. It is perfect for smoking ham, pork, poultry, or vegetables.

  1. Alder:

Alder imparts a light smoke with a very subtle sweet yet earthy flavor that works best with seafood such as salmon but also tastes great on poultry and red meats. 

  1. Ash:

Although there are many different types of ash, they burn hot and fast, so they are good for quick cooking of meat over direct heat on open grills or just as a smoke generator. They impart a subtle flavor that is not highly desirable for much more than quick grilling and the initial browning stage of meats, especially good on vegetables.

  1. Beech:

Beech is similar to oak but milder in flavor which makes it suitable for smoking all meats and most vegetables. It is also a favorite wood for smoking ham because of its sweetness, but unfortunately, beech can be difficult to find outside of the Midwest. 

  1. Birch:

Birch smoke has a sharp earthy/sweet flavor that enhances poultry, game birds, pork, fish & potatoes (think potato pancakes or home fries), and cheese (especially cheddar). A little birch goes a long way with an enjoyable subtle flavor when used as a smoke generator or in quick grilling applications such as hamburgers & steak. 

  1. Cherry: Everyone knows cherry smokes beautifully and imparts a wonderful slightly sweet flavor to poultry, pork, ham, and fish. 
  2. Hickory: Hickory is the most popular smoking wood in the United States for good reason – it has a strong earthy flavor that pairs well with beef, pork, and poultry. It’s also great on ribs and can be used as a smoke generator or in quick grilling applications.
  3. Maple:

Maple has a very mild sweet taste that goes well with pork, poultry, ham, and fish.

  1. Mesquite: Mesquite is a hot wood with a strong smoky flavor that is perfect for grilling steaks and burgers. It is not as desirable for use in smoking meats as some of the other woods on this list, but it does work well with game birds and beef.
  2. Oak:

Oak is a very popular smoking wood because of its strong flavor that pairs well with beef, pork, and poultry. It is also a great wood for smoking ribs.

  1. Peach:

Peach is a mild wood with a sweet fruity taste that goes well with poultry, ham, pork, and fish. 

  1. Pear:

Pear has a sweet/tart flavor that goes well with pork, ham, poultry, and cheese. 

  1. Pecan: Pecan is the king of nut woods when it comes to smoking meats. It has a rich buttery flavor that pairs well with pork, beef, poultry, and even desserts.
  2. Plum:

Plum is a mild wood with a sweet/tart flavor that goes well with pork, ham, poultry, and cheese. 

  1. Walnut:

Walnut has a strong earthy flavor that pairs well with red meat, pork, and poultry.

  1. White oak:

White oak is similar to oak but has a more subtle flavor that is perfect for smoking all types of meat as well as vegetables.

Now that you have some knowledge of the different types of hardwoods available for smoking meat, get out there and start cooking!

How To Clean A Charcoal Smoker Before Using: Step-By-Step Guide

Cleaning a new or used smoker before using is essential to ensuring the food turns out delicious, not disgusting. Follow these step-by-step instructions on how to clean a charcoal smoker before using it.

Step 1

The first step of how to clean a charcoal smoker before using the grill is to empty out any remaining contents inside the grill. Afterward, wash down the interior of the grill with a garden hose. Make sure no remnants of ash are left anywhere in the grill because this could produce an unwanted taste on your food or at worst cause a fire hazard.

Step 2

Next, scrub the exterior of the smoker with a wire brush to remove any leftover ash or debris from previous uses. If you have a new charcoal grill, this step is not necessary. You can skip it and go straight to the next step which is applying cooking oil for your first use.

Step 3

Once you have removed all ash and debris from the smoker, apply cooking oil to a piece of cloth and rub down the interior of the charcoal grill with it. You can also use a spray bottle filled with cooking oil instead. This step will prevent food from sticking to the bottom of the grill as you cook your meal.

Step 4

To make sure there are no unwanted smells left in the smoker such as lighter fluid, place several pieces of charcoal inside and seal off any openings with aluminum foil or other coverings like lids, etc. Do not light these coals; only leave them inside until they turn grey before disposing of them in the garbage. The next step is to wait at least 24 hours before using the grill again.

Step 5

The final (and most important) step of how to clean a charcoal smoker before using is allowing your newly cleaned and oiled grill ample time to dry out fully before cooking on it. By leaving the lid off, all surfaces will be exposed to air allowing for proper drying. This may take up to two days depending on humidity and weather conditions so make sure not to rush this process if you want your food to taste delicious and avoid any problems with safety or fire hazards! If there are spots that do not appear completely dry after 48 hours, you can use a hairdryer on low heat to help speed up the process.

Now that your smoker is clean and properly dried, it is ready for you to start cooking delicious meals on it! Be sure to follow the same steps after each use in order to keep your smoker in top condition. Happy grilling!

How To Use A Vertical Water Smoker: Step-By-Step Guide

1) Have the charcoal ready in a single layer in your charcoal base. Light by using your preferred method of lighting/start coals. For this demonstration, we will be using lighter fluid. Take out some paper towels and get them ready by the wok grate so you can quickly transfer them to the bottom of the smoker once you get it going.

2) Place the smoker on a solid surface and put the water pan in place. Fill the water pan with cold tap water, making sure to not fill it above the max fill line.

3) Add your desired amount of charcoal to the base of the smoker. We are using about 10 briquettes for this demonstration.

4) Once the coals are lit, carefully pour them on top of the unlit coals in the smoker. This will help get your smoker going faster.

5) Close the door to the smoker and wait approximately 10 minutes for it to come up to temperature (325 degrees F). 

6) Place your food on the cooking grate, making sure to leave some space between each piece of meat.

7) Add 2 cups of soaked wood chips to the smoker in a single layer across the top of the coals. Close the door and wait for the smoke to start coming out from under the lid. 

8) Once you have a nice amount of smoke going, add another 2 cups of soaked wood chips directly on top of the coals. You can also add more charcoal at this time if needed. 

9) Repeat step 8 until you reach your desired level of smokiness — anywhere from 1-3 hours depending on your preferences. Make sure to carefully monitor your smoker’s temperature throughout this process! The goal is to keep it between 250-300 degrees F during the smoking time. 

10) Remove smoked meats from the smoker and enjoy!

11) If you are to be smoking another batch of meat, simply repeat steps 1-10. You can make the process faster by reloading the charcoal base with lit coals; however, be careful not to add too many lit coals at once or close to an existing layer that is still smoldering (i.e., coals that are still red). Otherwise, you risk extinguishing your coals.

12) When the smoker is cool enough to touch, take off all grates and a water pan to clean out any ashes or leftover meat particles. For easier cleaning, place a spritz of cooking oil on top of the water pan before using it the first time. This will allow you to clean it out more easily.

13) Wash grates and water pan with soap and water or your favorite grill cleaner. Allow the smoker to completely dry before putting away, especially if you used lighter fluid on starting the coals. 

14) Store in a safe place until the next smoking session.

*Remember, use only the amount of charcoal indicated in the instructions for your model. Using too much will extinguish your fire and can cause damage to your smoker. Too little may also extinguish the fire or keep it from reaching desired cooking temperatures.

*When starting a new batch of coals, be sure to remove all ash before placing them on top of the smoker. This will help them to light faster and increase your smoker’s temperature.

*If you find that you are constantly adding charcoal throughout the smoking process, it may be a sign that your smoker is not reaching the desired cooking temperatures. In this case, we suggest using a different smoker or more experienced with smoking meats.

Vertical water smokers can be very easy and fun to use, as long as you follow instructions and don’t try to rush the process. Now that you’ve got the basics down — go on and start enjoying your meats with a flavorful smoke!

How Much Charcoal To Use In Charcoal Smoker? 

Below are some general rules of thumb on how much charcoal can be used.

Charcoal Type: In a grill, you may use either briquette, lump charcoal, or both. Lump charcoal does not need to be pre-soaked so it burns hotter and more quickly than briquettes. The temperature range is also wider with lump and will range from about 275-550. In a smoker, it is best to use slow-burning charcoal such as a hardwood lump or briquettes which start out very hot (upwards of 600 degrees) but burn more slowly than a lump.

The number of briquettes needed depends on the size of the briquettes, length of cooking time, and desired level of heat.

* 100-150 briquettes will cook for about 3 hours using a hinged grill with hot spots and cool zones at 225-275 degrees.

* 150-250 briquettes will cook for about 4 to 5 hours using a hinged grill with hot spots and cool zones at 225-275 degrees.

* For a Weber Smokey Mountain (WSM) cooker, use about 20 briquettes the first 2 hours, then add 10 briquettes every hour for the remaining time.

A good starting point is using 1/4 to 1/2 the amount of charcoal as briquettes. For a WSM, use about 5-10 pounds of lump charcoal.

Using the right amount of charcoal is very important. If you use too much, then your meat will not cook properly and you will have to wait a long time for the entire smoker to reach the proper temperature – wasting propane along the way. If you use too little, well… you’ll be hungry really fast. So make sure that you know how much charcoal you need for the best results.

What You’ll Need:

-Charcoal – A 20 lb bag should be enough to run one of our smokers with good results.

-Dry Wood Chips (optional)

Step 1: Assemble the Charcoal in Your Smoker

When adding charcoal, make sure that you add the new charcoal on top of the old charcoal and do not mix them together. This will allow enough air to circulate around the new charcoal for it to light properly.

Step 2: Start a Full Convection Burn

Once your smoker is assembled (and all vents are open) then place one or two small pieces of dry wood in the smoker. Place a few small pieces of newspaper underneath your burner and then light it on fire. After several minutes, you’ll notice that the flames have turned to embers and will continue to burn red for an extended period of time without any attention from you. Anytime after this point, you can place your meat into the smoker and it will cook evenly.

Step 3: The Charcoal is Ready to Use

After the flames have turned to embers (which usually takes about 30 minutes) the charcoal is ready to use. Place the charcoal into your smoker and close the lid. You should start to see smoke coming out of the smoker within 10 minutes. If you don’t see any smoke, then you will need to increase the ventilation so that more air can flow through the smoker.

 

Charcoal Smoker FAQs

What Is The Average Amount Of Charcoal To Use?

Every smoker uses different amounts of charcoal. So rather than tell you exactly how much coal you should use, we recommend that you start with 2-3 lbs of coal and then add more if necessary. This will help to ensure that your smoker is running at the correct temperature and that your meat is cooking evenly.

How Often Do You Add Wood Chips To A Charcoal Smoker?

You should add wood chips to a charcoal smoker every 30 minutes. The number of chips you need to add will depend on the size of your smoker and the type of wood you are using. Hickory, apple, and cherry are all good choices for smoking meat.

How Many Wood Chips Do You Add To A Charcoal Smoker?

This will depend on the type of wood you are using and the size of your smoker. As a general rule, if you are using chunks to add smoke, 3-4 per hour is sufficient. Depending on the temperature and humidity levels in your smoker, more may be needed. If you’re using chips, 1 handful should work just fine.

What Type Of Wood Chips Should I Use In A Charcoal Smoker?

Hickory, apple, and cherry are all good choices for smoking meat. You can also experiment with other types of wood, but be aware that each type will impart its own unique flavor to your food.

Can I Use A Charcoal Smoker To Smoke Vegetables?

Yes, you can use a charcoal smoker to smoke vegetables. Just be sure to adjust the temperature and cooking time accordingly.

What Size of Charcoal Smoker Should I Buy?

This will depend on how much food you plan to smoke at once. If you are just starting out, a small smoker is a good option. As you gain more experience, you may want to upgrade to a larger smoker.

Can I Use A Charcoal Smoker To Smoke Fish?

Yes, you can use a charcoal smoker to smoke fish. Be sure to adjust the temperature and cooking time accordingly. You may also want to consider using a fish smoker box to make the process a little easier.

What Are the Differences Between Electric, Gas, and Charcoal Smokers?

Electric smokers are the easiest to use and don’t require any kind of fuel. Gas smokers run on propane gas and are a good option if you want to be able to adjust the temperature quickly. If you are set on using a charcoal smoker, you need to use hardwood charcoal. Fast-lighting briquettes will produce too much smoke and can ruin your food.

What Cuts Of Meat Are Best For Smoking?

Smoking works well on any kind of meat. Pork ribs and beef brisket are popular choices, but you can use a charcoal smoker to smoke just about anything.

Do I Need To Inject My Meat Before Smoking It?

You don’t need to inject meats in order to get the best possible flavor from your charcoal smoker. However, if you want to inject your meat before smoking it, you can do that as well.

What Is The Best Way To Season My Charcoal Smoker?

Seasoning your charcoal smoker is a simple process and doesn’t require any special tools. Simply coat all of the racks with vegetable oil and place them in your smoker for about an hour. Once they cool, they are ready to use.

 

Conclusion 

Charcoal smokers are a great way to enjoy the tastes of smoking meats without having to use gas or electricity. They’re also typically cheaper than other types of smokers, which is one reason they have become so popular in recent years. As with any new process or appliance you want to learn how to use, it pays off for you to invest some time into learning more about charcoal smokers and what makes them work best before making your purchase decision. We hope that you now have a better understanding of how to use your charcoal smoker. With the steps outlined above, it’s easier than ever for anyone to learn about how to use a charcoal smoker and to start smoking some delicious meats right away!

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