Charcoal smokers are fueled by a mixture of charcoal and wood. A gas smoker. Keep the coals contained to one side by surrounding it with wood chips like oak or apple, which will cook the meat with indirect heat and smoke. When it is smoked like this, your food can take on a smoky flavor in as little as five minutes. Charcoal burns longer and steadier than wood, so charcoal smokers are easier to use than wood smokers. Made by infusing natural smoke from a mix of oak, beech, and birch wood into the oil, smoked olive oil is seriously incredible stuff. This can be difficult to do in a grill, which is designed primarily for high temp fast cooking. On the other hand, if you wait too long your charcoal might burn out before your food is cooked all the way. What People Want from a Healer in the Midst of a Pandemic, A Middle School Math Teacher Planning Lessons and Lunch, The Columbus, OH-based Forager Who's Become a TikTok Star, A Food Justice Advocate and Mother Talks Breastfeeding and Herb Gardens, … 3 – Use a Wood-Burning Grill or a Charcoal Grill, but with Wood Instead . It can be hard to know exactly when it’s ok to add your food to a charcoal grill. Charcoal grills only have the name as they have a small pit for burning charcoal. You can create a charcoal smoker out of your backyard grill if need be. Interesting Hacks To Make Your Food Taste Better! Once the charcoal is hot, add it to a pile of unheated coals in the smoker. You don’t want to do it too soon or the smoke from lighting the charcoal can give your food a bad taste. It’s expensive, but a little goes quite a long way — too much and it’s overpowering — so consider it a finishing oil. The same pit can also be used to burn your firewood down to hot embers/coal, then the grill grate placed over it and then used to grill with wood as the fuel instead of charcoal. This is a great choice for both beginners and experts. The key to hot smoking meat (or fish) is maintaining a suitable temperature (225 - 300° F) for the duration of the cook. The best way to do so is by sprinkling the smoked salt over food after it is cooked. A charcoal smoker. To use a charcoal smoker, start by heating charcoal in a chimney for 15 minutes. Place the food you want to smoke into a bowl and cover it with plastic wrap, leaving an opening for the smoking gun’s tube. Place the tube in the opening and blast your food with smoke.