Well, most of us are well versed about the smoker grill, but very few of us are equipped with the knowledge to operate the smoker grills. Smoking and grilling are the two most effective ways of cooking meats.
However, smoking takes a longer and slower cooking approach, but it retains the smoky flavors in the food via indirect heating. On the other hand, grilling locks the awesome flavoring spices into the meat and makes the meat tender faster via direct heat.
Below is the helpful guide on How to Use a Smoker Grill.
Before you start with the methods of using a smoker grill, it is necessary that you have the best outdoor grills for smoking.
Preparing your Smoker Grill
The very first tip on how to use a smoker grill is to prepare the smoker grill, and for this, you need to start with filling the firebox with charcoal pieces and then light them.
Now you are required to soak few wood chippings without adding any chemicals in water for at least 30 minutes, and then you need to add those soaked wood chippings into the lighted coals to smoke up the grill.
You are required to preheat the grill smoker to achieve a temperature of 400 degrees Fahrenheit. When it is ready for cooking, you need to reduce the temperature to 225 or 250 degrees Fahrenheit.
This will make the grill uncontaminated and ready for your use. But, ensure to get the Best Wood Pellets for Smoking.
Creating Moisture and Extra Flavoring for Meat
You need to pour a small amount of water into a hard foil bowl and add a few spices and herbs into it. Now place the bowl under the grill grate just under the meat. With this process, you will be able to create the required moisture for meat, and this will also help in setting the spice flavors and smoky flavors from wood chippings.
This is the interesting trick on how to use a smoker grill to get juicy flavored meat. You are also required to use best wood pellet grills for the required smoky flavor.
Time for Grilling and Smoking
Now place the marinated meat on the grill grate directly over the spiced water and ensure that the temperature is between 225 degrees Fahrenheit and 250 degrees Fahrenheit depending upon the doneness that you want to achieve and size of the meat.