Ingredients:

  • Charcoal
  • Wood Chips (hickory, apple, mesquite)
  • Water
  • Aluminum Foil (heavy-duty)
  • Meat to be smoked (ribs, chicken, brisket)
  • Dry Rub or Marinade
  • (Optional) A small oven-safe pan or disposable foil pan for water

Instructions:

  1. Soak the wood chips in water for at least 30 minutes before starting. Drain well.
  2. Employ the 'snake' or 'minion' method (or variations) to set up the charcoal.
  3. Use a charcoal chimney to light a small amount of charcoal.
  4. Carefully add the lit charcoal to one end of the 'snake' or on top of the 'minion' method pile.
  5. If using a water pan, place it on the grill grate next to the charcoal. Fill with hot water.
  6. Place the grill grate on top.
  7. Close the lid and adjust the top and bottom vents to achieve a stable temperature (around 225-275°F/107-135°C).
  8. While the grill is preheating, prepare your meat by applying your chosen dry rub or marinade.
  9. Place the meat on the grill grate away from the direct heat (indirect cooking).
  10. Add a handful of soaked wood chips directly to the lit charcoal. Replenish as needed to maintain smoke.
  11. Close the lid and monitor the grill temperature regularly. Adjust the vents to maintain a consistent temperature.
  12. Cook the meat until it reaches the desired internal temperature, using a meat thermometer.
  13. Remove the meat from the grill, wrap it loosely in foil, and let it rest for at least 30 minutes before slicing and serving.