How to use a Best BBQ Charcoal Grill as a Charcoal Smoker Grill?
1. General steps for smoking beef/lamb for best bbq charcoal grill
1. Choose meat suitable for best bbq charcoal grill
Beef: Brisket, Beef Ribs, Chuck Roast
Lamb: Lamb Leg, Lamb Shoulder, Lamb Ribs
Key: Choose meat with fat, which will be more tender after smoking.
2. Marinate or apply dry rub in advance
Example of dry rub recipe (for beef/lamb):
Salt + Black Pepper + Chili Powder + Garlic Powder + Brown Sugar + Cumin (optional)
Apply evenly to the meat and marinate in the refrigerator for 4 hours or overnight.
3. Choice of smoking wood for best bbq charcoal grill
Beef: wood with strong smoky smell (such as Hickory, Oak, mesquite).
Lamb: Fruit wood (such as Apple, Cherry), avoid too strong smoke smell.
2.charcoal grill and smoker Method
Tools-charcoal grill and smoker
Charcoal + Chunks or Chips
Metal Drip Pan + Water (to maintain humidity)
Thermometer (to monitor oven temperature and meat temperature)
Steps
Set Indirect Heat for charcoal grill and smoker
Pile charcoal on one side of the charcoal grill and smoker (such as the left side), light and burn until covered with white ash.
Place a drip pan on the other side (right side) and add half a pan of hot water (to prevent drying) into charcoal grill and smoker.
Add Smoking Wood
Place 2-3 chunks of wood directly on the charcoal (no need to soak in water)into charcoal smoker grill, or wrap the chips in tin foil (with holes) and place them next to the charcoal inside charcoal grill and smoker.
Control Temperature (225–275°F / 107–135°C)
Adjust the vents: open 1/3 at the bottom and 1/2 at the top, and use a thermometer to monitor the oven temperature.
Temperature too low? Add a few pieces of red-hot charcoal into best bbq charcoal grill. Temperature too high? Close the vents.
Place the meat and start smoking for charcoal smoker grill
Place the meat over the drip pan (away from the heat) outside best bbq charcoal grill, fat side up.
Cover tightly and check every hour, replenishing the charcoal and wood as needed into charcoal smoker grill.
Smoking time guide for charcoal smoker grill
Beef (e.g. brisket): 1.5 hours/pound (about 6–12 hours), to an internal temperature of 195–203°F (90–95°C)with charcoal smoker grill.
Lamb (e.g. leg of lamb): 1 hour/pound (about 4–6 hours), to an internal temperature of 165°F (74°C) (can be more tender) with charcoal smoker grill.
Slice after resting the charcoal smoker grill
When smoking is complete, wrap the meat in tin foil and let it rest for 30 minutes–1 hour (to lock in the juices) inside best bbq charcoal grill.
3. Gas Grill Smoking Method
Tools
Smoker Box or homemade smoking bag with tin foil
Drip pan + water
Steps
Set up single-side ignition
Only light the burner on one side (such as the left burner) and adjust to low temperature (maintain 225–250°F).
Put drip pan + water on the other side.
Make smoking bag
Soak wood chips in water for 30 minutes, wrap them in tin foil and poke holes, and place them on the heating tube on the ignition side.
Smoking operation
Put the meat on the unlit side, cover the lid tightly, and add wood chips every 30 minutes.
Gas stoves have good heat preservation, but the temperature needs to be monitored more frequently.
4. Key skills
Keep low temperature and slow smoking: Too high temperature will cause the meat to harden, and use a thermometer to monitor in real time.
Smoke volume control: The smoke can be slightly more in the early stage and less in the later stage (to avoid bitterness).
Texas Crutch: If the surface of the meat is too dry, wrap it in tin foil and continue smoking until it is soft.
Sauce pairing: Smoked beef can be paired with Kansas City-style sauce, and lamb can be paired with mint sauce or garlic yogurt sauce.
5. The difference between smoked beef and lamb
Key points Beef Lamb
Best parts Brisket, ribs Lamb legs, shoulders
Smoking time Longer (6–12 hours) Shorter (4–6 hours)
Recommended wood Hickory, oak Apple, cherry
Internal target temperature 195–203°F (soft) 165°F (tender) or higher