Recipe Station

If you have a typical dome grill with a cover, then you're set. That's one of the only things you'll need to make this amazing plan come to fruition. Depending on how much food you would like smoked, I'd advise stocking up on charcoal or propane to keep the heat going and the food coming.

Put a generous handful (1 cup) of wood chips in water to soak. Adjust grill grate heights to fit large meat cuts if necessary. You’ll be using indirect heat here, so start only one burner or bank charcoal off to the sides.

Set a heatproof pan of hot water either directly over the heat source or nestled next to the coals. (The pan helps prevent flare-ups. The hot water holds and radiates heat, keeping your grill temp more consistent.

And the steam created inhibits bacterial growth during low-and-slow cooking.) Heat grill to a consistent 225°F to 300°F. Note: Wind and cold weather can put a dent in your temps.

Got It!

Now that you know how to work you very own smoker, get to cooking. Just remember to leave the lid closed as much as possible to keep the heat retained. Let us know how it turned out.

Enjoy