4 Genius Hacks To Smoke Meats Without A Smoker!

4 Genius Hacks To Smoke Meats Without A Smoker Undiscovered Kitchen a digital farmers market for artisan small batch food and gifts-15

Few things compare to the smell of smoked meat or BBQ on a warm summer day! The problem is that not all of us own a meat smoker – but don’t let that stop you! Using one of our 4 super simple DIY smoker methods below, you can have a delicious smoked dinner on the table tonight!

WOOD CHIPS

The concept of smoking meats is based on the method of using smoke originating from wood chips to slowly and at low temperatures to cook your meat. The first step is to pick out your wood chips! What kind of wood chips are best to use when smoking meats? Hickory wood chips and Mesquite wood chips are the most popular types of wood used, however you can also find the wood of alder, oak, pecan, maple as well as other fruit trees like cherry, apple, peach and plum.

To soak or not to soak? Some recipes call for soaking your wood chips for anywhere from 30 minutes to 4 hours. Feel free to experiment with both soaking time as well as the types of wood chips you use to find your perfect combination for yourself!

Handy guide to the 4 DIY smoking methods below:

4 Genius Ways To Smoke Meats Without A Smoker In the Summer UNDISCOVERED KITCHEN DIGITAL FARMERS MARKET FOR SMALL BATCH ARTISAN FOOD AND GIFTS-39-03

TURN YOUR GRILL INTO A SMOKER

WHAT YOU’LL NEED:

  • Charcoal or electric grill
  • Aluminum foil
  • Aluminum pan filled with water (small/medium deep dish pan)
  • Wood chips
  • Recipe for your meat

4 Genius Ways To Smoke Meats Without A Smoker In the Summer UNDISCOVERED KITCHEN DIGITAL FARMERS MARKET FOR SMALL BATCH ARTISAN FOOD AND GIFTS-39-01

CHARCOAL GRILL:

  1. Prep and light your coals with a charcoal chimney in the middle of your grill.
  2. Once lit, pour out the coals to either side and create two mounds on the left and right with space in the center.
  3. Fill an aluminum pan 3/4 of the way with water and place it in the center of the two coal mounds.
  4. Add a generous handful of wood chips to the top of each mound.
  5. Place the grill grate back on the grill and get ready to cook your meat!
  6. If your the fire on your coals is blazing, add some water to cool the flames (Remember, you want to smoke your meats at a LOW heat – low and slow!)
  7. Follow the instructions in your recipe and make sure your grill is at the right temperature. Use a grill thermometer to determine when your grill is ready.
  8. Cook your meat in the CENTER of the grill where it is NOT directly over the coals. When you smoke meat it’s important to cook it in indirect heat.

ELECTRIC GRILL:

  1. Set your grill to the temperature in your recipe (usually between 190° and 225° – low and slow!)
  2. Light ONE side of your grill. The NON-HEATED end of the grill will be where you place your meat.
  3. Take a generous handful of wood chips and place them on a sheet of tin foil. Wrap the foil around the wood chips leaving one end of the packet open so the smoke can get out. Alternatively, fold all of the sides and poke holes on either side. Place the foil pocket on the HEATED-END of your grill. You can also use a smoker box if you have one.
  4. Fill an aluminum pan 3/4 of the way with water and place it next to the foil pocket.
  5. Follow the instructions in your recipe to make sure your grill is at the right temperature before you start cooking.
  6. Cook your meat on the NON-HEATED end of the grill. When you smoke meat it’s important to cook it in indirect heat. (low and slow!)

TURN YOUR OVEN INTO A SMOKER

WHAT YOU’LL NEED:

  • Large pot or roasting pan with raised grill rack
  • Aluminum foil
  • metal steam basket or deep dish aluminum pan (stovetop method only)
  • Wood chips
  • Recipe for your meat

4 Genius Ways To Smoke Meats Without A Smoker In the Summer UNDISCOVERED KITCHEN DIGITAL FARMERS MARKET FOR SMALL BATCH ARTISAN FOOD AND GIFTS-39-02

STOVETOP:

  1. Line the bottom of a large pot with aluminum foil.
  2. Add a handful of wood chips on top of the foil.
  3. Place a metal steamer into the pot. If you don’t have a metal steamer you can make one using a deep dish aluminum pan and piercing holes throughout it.
  4. Place your meat inside of the steam basket.
  5. Cover the top of your pot completely with aluminum foil before putting the cover on (this is to make sure no air escapes while smoking)
  6. Place the cover on top of the pot.
  7. Turn your burner to medium-high for a few minutes to get the wood chips started and then reduce the heat to low while cooking your meat (low and slow!)

IN THE OVEN:

  1. Line the bottom of your roasting pan with aluminum foil.
  2. Add a handful of wood chips on top of the foil.
  3. Place the grill rack back into the roasting pan and place your meat on top of the rack (note: it’s important that the meat be raised so that it does not get submerged into it’s juices while cooking).
  4. Cover the top of your pan completely with aluminum foil before putting the cover on (this is to make sure no air escapes while smoking).
  5. Place the cover on top of the pan.
  6. Set the over temperature to 225-275 F and smoke your meat for 4-5 hours (low and slow!)
  7. To avoid drying your meat out, be sure to baste it frequently as it cooks.

For reference, here is a handy meat smoking temperature guide!*

Meat Smoking Temperature Guide

Enjoy!

Have you tried any of the above?! Got any tips? Leave them in the comments below!

 

Source: http://international.madgetech.com/news/smoking-meat/?SID=2pc5emire7aj7ggpv754m699k2&___store=international

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3 Comments

  1. How much propane will you use on a gas grill to use this method? I have an electric smoker I use and for something like ribs I could see using two zone since your cook time is only a couple hours, but if your doing brisket that takes 8+ hours and i’d guess would need more than a full tank of propane.

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