Tip & How-To about Grilling

How to get a smoke house flavor when grilling.

When grilling with charcoal, if you want a smokey flavor, soak pieces of wood like apple wood, hickory, or cherry wood in water over night. When your grill is ready to cook on, wrap the wet wood in tin foil and put it on the coals.

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in the water pan, do you just add water or can you put some wood chips with the water? i want to smoke a boston ****. should I put it in fooil or cook unwrappped?

No, the water pan is just for water. The pre-soaked wood chips go in the charcoal bowl on top of the heated charcoal. Putting the wood chips in the water bowl with water in it, would serve no purpose as far as adding a smokey flavor is concerned. If you desire a smokey flavor, do not wrap the **** in anything.

In case you have misplaced your owner's Manual, I have included a link to it that you can download and print for future reference. http://images.brinkmann.net/docs/pdf/810-5301-C.pdf

I hope this helps you, to further your enjoyment of using a smoker. Thanks for choosing FixYa.

Jul 25, 2011 | Brinkmann Smoke 'n Grill Double-Grill...

1 Answer

do I need briquettes for my weber silver grill

No, you don't use briquettes with a charcoal grill. Charcoal is slow to heat up any way, adding lava rock (briquettes) would make it even slower and hard to keep lit. However, its OK to add cooking wood chunks after the charcoal has heated up, to add a smokey flavor.

Happy Grilling!!

May 24, 2011 | Weber One Touch Silver Charcoal Grill

1 Answer

My Traeger heats up but is not smoking. What's wrong. We just bought it today.

What type of wood are using. I use mesquite - Oak - mapel - hickory Charcoal For the fire not all at the same time. After the fire is going need to buy Oak or Hickory or Mesquite wood large chips soak them in water for about 30 minutes. throw some into the fire about every 20 30 min.

Feb 19, 2011 | Traeger Industries BBQ075 All-in-One Grill...

1 Answer

I own a brinkmann 810-3825-S and we are trying to smoke pork ribs. So is the lid supposed to be open or closed? And what causes it to be so smokey?

You will want the lid closed, the longer you can hold the heat/smoke in the better the flavor. What makes it smokey is wet wood chips on your coals, a smoker box works great for that but I think this model has it built in. You can get different wood types of wood chips at places where you can buy grills in the same department. You can usually get hickory, oak, cherry and such. Hope the ribs turn out good! :)

Sep 04, 2010 | Brinkmann Smoke 'n Pit Professional...

1 Answer

i have a water smoke and don't know how to use it

The quick and short story is, fill the charcoal pan about 1/2 to 2/3 full of charcoal. Fill the water pan about 2/3 full of water and I add beer or whatever marinate I have left over. Spray PAM of similar item on your grills. Get the charcoal going, you need to try to regulate the temperature for 225 and maintain it for 4-6 hours depending on what you are cooking. You will need to reload the charcoal as needed to maintain the cook through out the period needed. I would start of with a couple whole chickens and put a digital thermometer in the breast. Cook till the breast reaches 170-175 and remove. Place soaked wood chips or chunks on top of the charcoal during the cook. The first hour it is important to keep some wood in there to get that smokey flavor. I use oak and Hickory.

If you really want to learn to cook good smoked foods, Google "smokering" and you will find a bunch of forums dedicated to the smoking foods and bunch of good people willing to help you learn.

May 09, 2010 | Meco 5025 Smoker

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