After tasting the work of a friend, I was desperate to figure out how to impart that dense, smokey flavor. Days of soot and frustration later, here are my findings. None of my own experiments came even close to his, but I emerge smarter about the process week by week.
Safety equipment: Long metal tongs, goggles and face mask, fire extinguisher.
first, ask yourself: What equipment do I already own, and what configuration is optimal for the flavor I’m trying to achieve? Is convenience a factor?
1 Gas grill:* corn ribs, steak, and BBQ chicken wings excel here. NO smoke flavor. Consider propane aftertaste, unnoticeable for vegetables and fruits. Great for large and quick uniform batches where temperature control is paramount.
*IMPORTANT: briquettes cannot be used here, as an explosion will occur.
2 Charcoal grill (the iconic dome on legs!): use Snake Method as depicted below. The aluminum pan will be filled with water. Brisket, pork shoulder, or ribs. A happy medium between options 1) and 3).
3 Smokey Joe, made streamlined with the use of a chimney (see below). Place the metal rack on the bottom of the bowl. This will allow for oxygen to flow through nicely. Turn all vents to full open. Place some ripped up newspaper at the bottom of the grate, followed by wood chunks and finally briquettes. Set alight.
Try a reverse sear.
For 2) and 3), you must stoke a fire, and I want to document this because I am a DUMBASS! Here’s how I was able to start and maintain the flame: this will initiate the activating of the charcoal in which the brick will turn full white, about 20 min.
TINDER + KINDLING + FUEL: then LIGHT!
100% dry debris that will light up aka needles, leaves, small newspaper shreds
(can expedite w/ paper towel saturated with a neutral oil)
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the bridge between tinder and fuel: thin hardwood branches work best here
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wood chunks of choice, with briquettes nestled in between.
Lighter or torch works to get the tinder going.
Lastly, let’s dive deeper into the other factors you can manipulate.
Your “knobs” are:
Heat source: Keep in mind where the flame on the surface is kept. Ideally you can divide your cooking vessel into two zones: Broil or indirect heat. Consider how much time and heat each component of your meal requires and process in steps.
Hardwood type and size: hickory, apple, cherry; chunks are preferable to chips. For a slower burn, you may soak the wood for 30 minutes prior. If too wet, microwave one minute at a time. You’ll have to replenish this every few hours.
Oxygen intake: This is relevant to 2) and 3) only. In general, vents should always be open, but given enough fuel, an overnight smoke can subsist on half-open vents. This aspect is the greatest factor in temperature output because the fire requires large amounts of oxygen to burn and produce heat as a result.
The meat itself: More connective tissue is conducive to bigger flavor. BUT because of their fibrous nature, these cuts of meat — most famously brisket — need a “low and slow” cooking method to tenderize.
Regardless of which method (grill vs. smoke), a dry brine in advance is necessary for meats, and during the cooking process the meat can even benefit from a vinegar spritz every 30 minutes or so in the formation of bark.
P.S. Disposing of the grease
I made a big mistake and poured the fat into my backyard gravel. Instead, bag or jar the solidified oil and you can throw into the trash from there. I wouldn’t recommend reusing the stuff for cooking.