A smoker grill can elevate your BBQ game, but using one can feel a little overwhelming if you haven’t done it before. Let’s start with the basics you need to know! Learn how to cook mouth-watering meats with our detailed guide on using a smoker.

What Is a Smoker Grill?

A smoker grill, commonly called a smoker, is an outdoor cooking appliance that infuses meats with rich, smokey flavor for an unparalleled taste. Unlike normal grills, which cook food quickly at high temperatures of up to 500°F or higher, smokers operate at a low temperature (usually 200°F or less) and have a lid that stays closed to "smoke" meat over a long period of time (from hours to days) to achieve delicious, tender meat. A smoker is great for cooking large cuts of meat like lamb shanks, brisket, smoked salmon, or pork ribs.

Tip!

When it comes to choosing a smoker there are several different types and sizes of smokers, each with different benefits. Check out our guide on Types of Smokers You Need to Know to learn more.

Using a Smoker: Getting Started

Be sure to thoroughly read and follow any instructions or guides that come with your smoker since models vary. Read on for a comprehensive guide to the basics of using a smoker.

Heating Your Smoker

The key to using a smoker properly is cooking the food for a long period of time at an undisturbed temperature, which is recommended to be between 225–250°F. In order to maintain this, there are two manipulatable vents. The lower vent, when opened, increases the temperature inside your smoker by letting oxygen directly into the flames. The upper vent lowers the temperature by releasing heat when opened. Using these two, the smoking chamber can reach and hold your desired temperature. Once your smoker reaches the desired temperature, add the meat.

Adding Flavor to Your Smoker

Add flavor to your food with water and wood. Your smoker likely has a specific area to hold one or both of these.

• Water: If your smoker comes with a pan or tray to add water you have a wet smoker. If there is no water pan present, you have a dry smoker that will rely solely on wood flavoring methods. The water pan adds flavor and moisture while acting as a barrier between the heat source and your meat. For extra oomph, add a sprinkle of tasty herbs like garlic or rosemary to the water pan.

• Wood: There may be a designated pan or tray for wood chunks or chips (this can be present in both dry and wet smokers). For wood chips, soak a few handfuls in water for 30 minutes. Then drain the water and place them in the tray. If you want a longer and smokier flavor, try wood chunks. These are on the larger side, and can be bought in packages ranging from 5–10 pounds.They do not need to be soaked and can be placed directly in the smoker. The more wood you use, the smokier your meat will be.

No designated space for the wood? You can use chip boxes. Chip boxes are steel containers that hold wood chips – a much smaller and less smokey option than wood chunks. These can be purchased in pint-sized containers. You can also wrap water soaked chips in aluminum foil, poke holes in the foil with a fork, then place it in the grill by the heat source.

Timing Your Smoker

For every pound of meat, expect a cook time of 1–1½ hours, maintaining the temperature between 225–250°F. Do your best to keep the lid closed, or otherwise it will add to your smoking time. Some smokers come with an opening for a meat thermometer, so that you can check the meat while keeping the lid shut. If you must open the chamber to check the meat, only do so every half hour to hour. Add more coals to the firebox if the temperature drops dramatically. Also replenish the wood chips and water stores, adding new chips every hour, and ensuring there are always 2 inches of water in the pan.

Tip!

Always use oven mitts and tongs when adding more wood chips, water, or moving the meat around.

Wood Types

Each wood creates a different smoky taste.

• Hickory: classic smoke flavor.
• Apple: fruity and light.
• Pecan: nutty and mild.
• Maple: sweet.
• Cherry: sweet and mild.
• Mesquite: extremely smoky.

Tip!

If you’re a fan of wood flavoring but don’t have the time to dedicate to smoking try a wood pellet grill instead – they offer the same delicious tastes of but with the speed of a gas grill.

Cooking Times

These are a general guideline to follow and actual cook time will depend on internal temperature.

Cleaning Your Smoker

What You Will Need

• Grill brush
• Degreaser spray
• Sponge
• Liquid dish soap

• Step 1: Unplug or turn off your smoker and let it cool completely. Remove the water pan and wood chip box if necessary.
• Step 2: Spray your smoker’s racks with a degreaser. Use a grill brush to remove any food residue that has collected in your smoker.
• Step 3: Use a sponge with soapy water to make the interior of your smoker shine like new.
• Step 4: Wipe the inside with a rag to dry, and leave the lid open to ensure that any extra moisture has completely evaporated.

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