Cooking using grill smokers can be moderately easy. There are two forms of cooking methods when it comes to grill smoke. One is to stuff the grill with charcoal from corner to corner of the base core. The other type of smoker grill is for you to flame the charcoal on one part and put the food to the other side using only the smoke to cook the food. The second type makes cooking time longer, usually around 10 hours for huge pieces of meat such as beef brisket or pork shoulder. However, the outcome of the second method is much more delightful and flavorful. Here is the secret to this successful process.
Tip #1: Prepare all the stuff you need.
If you want to cook using a grill smoker, you have to prepare the materials needed such as charcoal, lighter fluid, grill brush, metal bowl, wood chips, olive oil, pastry brush, grill tongs and spatula, meat thermometer, and oven mittens.
Tip #2: Customary Grilling.
For customary grilling, the first thing you have to do is to take away the cooking grids from the grill smoker and dispense around 4 lbs. of coal crosswise the base. Make sure that you will spread out the coals consistently prior to flaming it. Change the cooking grids on the grill and hang around till the charcoal turns white or until there is a slight coating of ash above the coals. Graze the grill grids thoroughly using the wire grill brush.
Put the food on the hot cooking grid. You can use a half-inch thick beef steak that is flavored with salt and pepper or any other form of spice blend that suits your taste. Turn around the steak for approximately 45 degrees after two minutes to ensure that the grilling creates gorgeous crosswise marks over the meat. Grill the meat for around 3 minutes more, rotate the steak using the tongs and cook for another five minutes further for a medium rare. You can check the meat’s internal heat through the meat thermometer.
When the steaks are done let them rest on a serving platter for about one minute, then start slicing them. Resting the meat for a few minutes will enable its natural juices to run back to the meat. Its juices will move back in the middle of the steak due to extreme high temperature of the grill.
Tip #3: Char or smoke the meat.
Take away the cooking grids from the smoker and dispense around 6 lbs of coal crossways of the half portion of the grill base before flaming them. Dispense two cups of wood chips in the metal bowl then coat it with water so that the wood chips will be immersed in water at the same time as the charcoal is flaming down. Immersing the wood chips in water will provide the smoke as soon as they crash into the flame.
When the wood chips are drained already and turned into white, you can add them into the coal. Applying a small amount of olive oil in the cooking grill will prevent meat to stick on the grill. Put the meat on the oiled grid, shut the cover of smoker grill as well as alter the vents so that the smoke can circulate properly. Start cooking and check on the meat every two hours.
These three tips will create delightful dishes when you cook with a grill smoker. You simply have to make sure your food is not overcooked.