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.How to Turn a Kettle-Style Grill Into a Smoker

Source of Recipe

Cook's Magazine May 1990


List of Ingredients

8 (to 10) charcoal briquets
1 quart fresh herbs (see ingredient section)
3 cups wood chips for smoking (such as mesquite or hickory) soaked for 15 minutes in water and drained.


Recipe

Remove both racks from a kettle-style grill. Arrange charcoal briquets in a pyramid on the bottom of the grill and light them. When briquets turn red hot with a coating of white ash, top them with the herbs. Then sprinkle damp wood chips over the herbs. Replace bottom rack.On the bottom rack, place an inverted aluminum pie pan to shield the food from the direct heat of the briquets. Fill a small heat proof container (e.g., clean, empty tuna can) with water and set it on the rack alongside the pie pan.Replace top rack; place brined meat, poultry, fish, or shellfish of choice on rack. Open vents halfway at bottom of grill and on lid; place lid on grill. Check vents frequently for slowly yet steadily rising smoke but do not remove cover. If there is no smoke, the fire has probably gone out. Remove food and both racks, light new briquets in the bottom of the grill, wait for them to become ashen, and then replace racks and food as described above. See smoking times in Guide to Brining and Smoking.