Charcoal smokers are a favorite among BBQ lovers for a reason. With just a few steps, you can transform meat, poultry, or fish into something incredible.

Getting Started

1. Prep for Easy Cleanup: Line charcoal and water pans with heavy-duty foil. Poke a hole in the charcoal pan liner for air circulation.
2. Add Charcoal: Use manufacturer instructions to determine the amount. Always start with at least 5 lbs.
3. Place the Wood: Add soaked wood chips or green wood on top of hot coals. Stick to fruit or nut woods like hickory, cherry, or apple. Avoid evergreen woods.
4. Add Water: Use hot water in the pan (warm if below 50°F outdoors).
5. Add the Meat: Place meat on the grill rack in a single layer. Cover the smoker with the lid.

Pro Tips for Charcoal Smoker Success

• Keep extra charcoal lit off to the side to replenish heat as needed.
• Use an oven thermometer to monitor internal smoker temperature.
• Open the access door to add water without lifting the lid.
• Avoid over-smoking: Start with less wood and add more over time.

Pro Tip: Only open the lid when necessary—each time you do, add 15 minutes to your cooking time!