Serves: 5

GETTING STARTED

Woods:
Start by soaking wood chunks in water for at least 1 hour, chips (including wine barrel chips) and aromatic twigs (grape vines or fruit wood twigs) for 30 minutes. Shake all excess water off woods before adding them to your fire or smoker box. (See 16-Smoking Woods, for tips on matching woods with foods.) You can find smoking woods in hardware stores and home centers-or if you're lucky, in your own backyard! Wine barrel chips are available at specialty food stores and some hardware stores, or search for them online.

Water:
Water adds moisture to the smoking process so meats come out flavorful and tender. If you're using a traditional smoker with a water pan, try adding barbecue sauce, marinades, wine, beer, fruit juices, or herbs and spices to the water for additional flavor. Be sure to keep the water pan full. For large roasts and turkeys, you may have to replenish water whenever you add charcoal-a watering can makes this easy. (Note: When smoking cheese, add ice to the water pan so the cheese above it doesn't melt.) For grills, a water pan is a good idea for longer cooking times (see "Preparing Your Grill or Smoker," below.)

Food:
Remember that smoke and heat escape each time you lift the lid to turn food if you are using low temperatures, add several minutes to cooking time for each time you lift the lid (more if you are smoking in cold or wind or at high altitudes). Boneless meats, such as beef brisket and pork shoulder, will shrink considerably during smoke cooking, unless they have a heavy layering of fat. Simply cut the fat off the meat before serving. (Note: Consider grilling your menu a day before serving. The smoke flavor becomes richer after a day or two in the refrigerator. That's why smoked foods make great leftovers.)

PREPARING YOUR GRILL OR SMOKER

Charcoal Grill:
If you're smoking foods over Direct heat, simply throw the soaked wood chips or chunks on the prepared coals a few minutes before you start cooking. For Indirect cooking (see Indirect Cooking), use a water pan. Place a heavy-gauge aluminum foil pan between the piles of briquets add 2 cups hot water and any desired flavorings. Add soaked wood chips or chunks to prepared coals, place the food on the cooking grate over the water pan, and cover the grill. Every hour, add briquets to each side and replenish water and seasonings as needed.

Gas grill:
Many gas grills can be equipped with a smoker box attachment. You can also improvise with a foil pan with holes punched in the bottom with a skewer. Before preheating your grill, simply fill the water pan on the smoker attachment with hot tap water. Place presoaked wood chunks or chips/twigs in the other compartment, or in the prepared foil pan set directly on the Flavorizer® bars or burner tents over the lit burners. (Use a separate pan for water if using a foil pan for the wood.) Begin cooking after preheating and when the grill is fully smoking.

Smoker:
If you have a traditional smoker, follow the manufacturer's instructions for using it. Always position the smoker on a level, heat-proof surface away from buildings and out of traffic patterns. It's best to find a place away from the house since smoke aromas can linger for hours. Replenish water and fuel as instructed.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

More Recipes from the Weber's Big Book of Grilling Cookbook:
01-The Grilling Gospel According To Weber
02-The Birth Of American Grilling: Sparking A Passion
03-Choosing A Grill: Features Are A Grill's Best Friend
04-The Griller's Toolboox: The Right Stuff
05-Grilling And Food Safety: Be Careful Our There
06-Hot Pants Are Out: Lesson Learned
07-Mastering The Fire: Direct Cooking
08-Mastering The Fire: Indirect Cooking
09-Mastering The Fire: Charcoal Grilling
10-The Briquet Shuffle: Tricks Of The Trade
11-Mastering The Fire: Gas Grilling
12-Check Your Char-O-Scope: Free Your Inner Griller
13-Grilling In The Elements: Grillers In The Mist
14-Mastering The Fire: Smoke Cooking On The Grill
15-Tips For Beginners: Getting Started
16-Smoking Woods: Where There's Smoke, There's Flavor
17-A Match Made In Heaven: Beer And A Barbecue
18-Perfect Margaritas
19-Sippin' In The Shade: Summertime Lemonade
20-Which Wine? Drink What You Like
21-The Fifth Taste: Umami
22-Classic Iced Tea: With Lemon, Please
23-Life's A Party: What To Serve
24-What You Need To Know About The Recipes
25-Is It Done Yet? A Word Or Two About Doneness