Barbecuing requires a fire with a temperature between 180°F and 250°F. You’ll need to monitor the fire closely before you’ll be ready to start barbecuing.
Smokers and Charcoal Grills
- If you’ll be using a smoker or a charcoal grill, light a pile of coals using a chimney starter or the pyramid method .
- While waiting for the coals to heat, soak your preferred wood chunks or chips in water for 20 minutes.
- When the coals are covered in white ash and are glowing red, carefully place them in a pile in the fire chamber of your smoker or in the corner of your grill. Add 2–3 wood chunks or several handfuls of chips on top of the coal pile.
- Close the lid of the smoker or grill and open all the vents. Within a minute or two, smoke should begin billowing out of the vents.
- Monitor the temperature gauge until it settles on a temperature between 180–250°F. If the temperature climbs past 250°F, close the bottom vents halfway until the temperature has returned to the desired range. Never close the top vents when barbecuing.
- Place the meat in the smoker’s cooking chamber or on the side of the grill opposite the coals and wood pile. Close the lid of the grill or smoker.
Gas Grills
- Ignite one of the burners and set it to low.
- Soak a handful of wood chips for 20 minutes, put them in a heatproof container, and place the container on the grill grate directly above the ignited burner.
- Close the lid of the grill. Within five minutes, smoke should start billowing out of the grill.
- Monitor the temperature gauge until it settles on a temperature between 180–250°F. If the temperature climbs past 250°F, turn the heat down until the temperature returns to the desired range.
- Place the meat on the side of the grill opposite the lit burner. Close the lid of the grill.
