Smoke adds flavor to food without adding extra fat or calories. With a handful of wood chips and a sheet of aluminum foil you can get fantastic results.
STEP 1: Season foods you’ll be smoking ahead of time with a dry rub. It adds so much flavor. Simple salt and pepper work wonders, as do fragrant spice blends (ground cumin and coriander, for example).
STEP 2: Bring meat and poultry to room temperature before smoking. This helps ensure quick and even cooking.
STEP 3: Set up the grill for indirect cooking. For gas, set half the burners to high, the others to low. For charcoal, move most of the hot coals to one side, leaving just a few on the other. You want a hot area for wood chips and a less-hot area for cooking.
STEP 4: If you’re smoking a fatty cut of meat (beef brisket or a pork shoulder), put a drip tray (a disposable aluminum pan will work) below the meat so the fat doesn’t cause flare-ups.
STEP 5: To smoke larger cuts that will take more than 30 minutes to cook (think whole chicken or large brisket), set a disposable pan of water in the grill to create steam and prevent meats from drying out.
WATCH this video to see how to turn your grill into a smoker.