Wood Chip Smoker Box II

I tried the smoker box last night. I soaked about a cup of Mesquite chips in water for about 1-1/2 hours. Drained them and put the chips in the box. It was about 2/3 full. But in deference to the directions I put the box on top of the grill grids, directly over the coals.

 This worked very well as it took about 15 min. for the smoke to really get going and it lasted well beyond the grilling time of about 45 minutes. (Lid closed). But I will say it does penetrate the meat much more then just tossing the chips directly on the charcoal.

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Wood Chip Smoker Box

Well I did it today; I went out and bought a Outset QS77 Stainless Steel Wood Chip Smoker Box. I usually just throw the wood chips on the coals and that’s it. But I got to thinking that when grilling for an hour or more the chips contained in the box on the grill grids should last longer.

 Well we’ll find out on the next grilling/smoking operation – I’ll keep ya’ posted.

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Tools and Equipment

OK we now have a grill, charcoal and a chimney starter. Next we need some tools to work at the grill. The two most important are a strong set of tongs and a long handled spatula or “flipper”. A fork is usually included in a set, but don’t use it to turn a steak. It’ll put holes in it and let out the juices, the same with most meats.  A mitt and an instant read thermometer are almost essential. You can get by with a pot holder…but why?

The thermometer will tell you the internal temperature of the meat so that it is “done” to your liking. You should know the thermometer cannot be left in the meat as most have some plastic parts and will melt.

Suggestions? Sure – I happen to have a beautiful set from Williams-Sonoma recently given to me by my Son. They are a set of four tools, those above plus a basting thingy. In a word – exceptional. 

Mitt, pretty much what you have, or the Webber 6401 will do a fine job.

 

Thermometer- Well I’m using a Taylor Elite Digital . It does the job, but it isn’t instant. 

UPDATE: I’ve returned it once – stopped working. The new one just quit also. Not Happy!

I’m told that The Thermapen thermometer is the best, but they have been out of stock so I haven’t tried it yet.

A couple of other use full tools:

The grilling basket or grilling pan. I use one from Williams – Sonoma, but there are many out there to choose from.

The Stainless Steel scrubbing “puff”. Firmly clamper in the tongs, it is the most effective way to clean up the grill grids after cooking.

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Lighting the Charcoal

Well we now have a grill. Starting the charcoal is the next least understood task. First off there’s the “Self-Lighting” stuff – it works, but it isn’t good for you, your food or the environment. It contains petroleum distillates like charcoal lighter. It would be squirted on the coal and set ablaze – again those pesky distillates. So now what? I’ve herd of people using a propane torch – novel idea, but my preference is the Charcoal Chimney starter.

The chimney starter for charcoal is fairly new to the grilling scene but is a wonderful addition. No chemical flavors are added to the dinner!

A chimney starter is a round tube with large holes around the lower part for air. There is a heavy grill in the bottom (preferably tapered) to support the charcoal briquettes. There is also an extended handle to move it once it is hot. My preference is the one made by Webber (Available at Lowe’s for around $15). The preference is based on it’s inclusion of the important features and is well built.

How to use it: First turn it with the holes and gill facing up. Take two full sheets of newspaper and roll on the diagonal into two separate tubes about ¾ to 1” in diameter. Take each and line the bottom around the outer rim up against the grill.

Turn the starter right side up and place it in the grill and add the charcoal. For most grilling I fill it a little over half full. With a match start the paper thru one of the holes in the base. It will start smoking at first, and then start burning in the base. In about 15 min. flames will be coming out of the top. When the briquettes show a white ash it’s time to dump it into the grill. Do this carefully, using a glove, grab the insulated handle in one hand and the loop/movable handle in the other. Spread them around; replace the grill grates and your set.

REMEMBER THE SARTER IS H-O-T !!! Place it on a non-combustible surface to cool. When it cools store it out of the weather as it will rust.

Another advantage to the chimney is you can start another batch of charcoal to add to the grill when long cooking times are required.

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Charcoal Grills

Let’s get started – First we need a grill. With the myriad of grills out there, two things are important. First a way to adjust air flow into the base of the grill and second a cover to “roast” at times. Beyond that features such as weather resistant surfaces, grill grids of stainless steel and a way to get the ash out. Here are some of the better known and popular in varying price brackets.

1. The Webber “Kettle” now referred to as the “one-touch”.
2. Portable Kitchen Cooker : This one is solid cast aluminum and has been around since the ’50 and will be grilling as long as you will want to.
3. Napoleon Charcoal Grill : Is a freestanding Stainless version with outriggers and a cabinet base.
4. The Capital Professional : Is also stainless Steel, Guaranteed for life and comes built in or with a free standing cart.                       It is my choice.

The choices are endless and the price range from $15 all the way up to the Thousands. As I said, keep the main features in mind and you can’t go wrong as this is not a win/loose choice. Some do things better then others, some have rotisserie attachments, others are designed for smoking – Your choose.

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Welcome

There’s nothing better then a grilled meal.

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Charcoal

 Why charcoal? Well as has been said so many times before its healthier then gas, adds no or very little petroleum flavor to your food and “That charcoal taste” is what we are looking for.

For the longest time I’ve been using the briquette style charcoal, but I’ve recently discovered that the “binders” that hold it together aren’t good for us nor the environment so I ‘m switching to what is referred to as “Lump” charcoal. It’s basically tree branches heated in ovens to convert it to charcoal. No binders and no additives.

 Presently I’m using a Mesquite charcoal from “Best of the West”. It burns hotter then the briquettes.

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