How to use a charcoal smoker
Light the fire properly, control the airflow and add wood sparingly for steady heat and clean smoke.
A charcoal smoker rewards a little practice. Once you understand how the fire and vents work together, holding a steady low-and-slow temperature becomes routine.
Build the fire
Fill the fire basket with unlit charcoal and add a small amount of lit coals from a chimney starter on top or to one side. The fire then spreads slowly through the basket, giving a long, even burn.
Use the vents
The bottom vent controls how much air feeds the fire and is your main temperature control. Keep the top vent mostly open so smoke can flow through the cooking chamber. Make small adjustments and wait 10ā15 minutes before adjusting again.
Add smoke wood
Add two or three chunks of hardwood once the smoker is up to temperature. Aim for thin, pale blue smoke; thick white smoke means the fire needs more air.
Keep the lid closed
Every time the lid opens, heat and moisture escape. Use a probe thermometer to check the meat and the cooking temperature without opening the smoker.