- 1). Clean out the inside of your large charcoal grill (if it has been used) to remove any residue from past cooking by using a mixture of dish soap and warm water in a bucket, and a sponge. One tbsp. of dish soap will do the trick. You will want a clean environment for your food when you begin to use the smoker. Rinse out the grill and let it dry.
- 2). Soak a few handfuls of flavored wood chips in water for 45 minutes. You can purchase wood chips in a variety of flavors, such as oak, hickory or mesquite.
- 3). Pour approximately 1 pound of charcoal into the grill. Make sure the charcoal stays to one side of the grill. Pour lighter fluid over the charcoal and ignite with a match. Keep the grill uncovered as the fire begins to burn down and the charcoal is a grayish color.
- 4). Fill the medium size pan halfway with water. Place the water pan into the grill on the opposite side of the charcoal.
- 5). Mix the soaked wood chips in with the hot coals. Add new wood chips every hour.
- 6). Insert the cooking grate into the grill and arrange the food on top. Position the food over the water pan and away from the charcoal, so it will cook using indirect heat.
- 7). Cover the grill with its lid, positioning the air vent on the side of the meat and water pan. This will allow the smoke from the coals and burning wood chips to pass over the meat.
- 8). Place the meat thermometer into the grill lid vent, and watch the temperature on and off throughout the smoking process to ensure the temperature stays under 250 degrees Fahrenheit. If the temperature ever rises above 250 degrees, remove the lid to reduce the internal heat of the smoker.
- 9). Cook food until done, approximately three to six hours.
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