How to smoke on the Green Hills Kettle Grill & Smoker

Smoking on a Green Hills KETTLE Charcoal Smoker Grill is a popular and effective way to infuse your food with that classic smoky flavor. Here’s a basic guide on how to smoke on a kettle grill:

Materials Needed:
• Kettle grill (with a lid)
• Charcoal briquettes or lump charcoal
• Charcoal chimney starter
• Cooking grate
• Wood chips or wood chunks (hickory, mesquite, apple, etc.)
• Aluminum foil
• Water (for soaking wood chips, if desired)
• Meat to smoke (e.g., ribs, chicken, pork shoulder, etc.)
• Meat thermometer

Steps:

1. Prepare Your Grill:
Set up your Green Hills KETTLE Charcoal Smoker Grillkettle grill for indirect grilling. This means you’ll have the charcoal on one side of the grill and your food on the other. You want to create a two-zone cooking area.

2. Light the Charcoal:
Use a charcoal chimney starter to light your charcoal. Avoid using lighter fluid, as it can impart undesirable flavors to your food. Once the coals are ashed over (covered in white ash), carefully pour them onto one side of the grill.

3. Soak Wood Chips (Optional):
You can soak the wood chips in water for about 30 minutes before using them. Soaking helps the chips smolder and produce smoke rather than ignite and burn quickly.

4. Add Wood for Smoke:
Spread the wood chips or chunks on top of the hot charcoal. This will create the smoke needed for flavor. Make sure to spread them evenly to ensure a consistent smoke throughout the cooking process.

5. Set Up for Smoking:
Place the cooking grate on the grill. Position your food on the opposite side of the grill from the charcoal, over the area where there are no coals. This is the indirect cooking zone. Make sure the food isn’t directly over the heat source.

6. Control the Temperature:
Control the temperature by adjusting the vents on the grill. The more you open the vents, the hotter the grill will get. For low and slow smoking, you’ll want to maintain a temperature between 225°F and 250°F (107°C to 121°C).

7. Maintain Smoke and Temperature:
Keep an eye on the temperature inside the grill using a thermometer. You may need to add more charcoal and wood chips periodically to maintain the temperature and smoke. Try to keep it as consistent as possible throughout the smoking process.

8. Cook Your Food:
Place your food on the grill grates, cover the grill with the lid, and let the smoke do its work. Cooking times will vary depending on the food you’re smoking, so use a meat thermometer to monitor the internal temperature and cook the food to your desired doneness.

9. Enjoy the Smoked Flavor:
The smoke generated by the wood chips will infuse your food with delicious smoky flavor as it cooks. Keep the lid closed as much as possible to retain the smoke.

Remember that smoking food on a kettle grill may take some practice to perfect your technique. Adjust cooking times, temperatures, and the amount of smoke to achieve the level of smokiness that you prefer. Enjoy your homemade smoked dishes!