Before using charcoal in your smoker grill, you should
consider the type of charcoal that you are planning to use.
Some charcoals are not meant to be used in smoker grills,
and will leave a bad taste on your meats. Charcoal briquettes
that already have lighter fluid on them (self-starting)
will sometimes leave a bad taste on your meats.
The best type of fuel to use in a smoker grill would be
hardwood. You can burn hardwood chunks as long as they are
not too big, hardwood chips and also hardwood lump charcoal
in your smoker grill.
Hardwood chips produce a lot of smoke quickly, for a rich
flavor but they also burn much faster than lump charcoal
or hardwood chunks. You can soak hardwood chips in water
before burning them in your smoker grill. This will create
more gradual smoke, for an even richer smoky flavor, with
less bitterness. Since hardwood chips burn faster than chunks
or lump charcoal, they are more expensive to burn but they
do create the richest and smokiest flavor.
Hardwood chunks are the best fuel if you wish to smoke
meats for a long period of time. Chunks burn longer than
hardwood chips, and do not need to be replaced as often
as chips. You can place chunks in your smoker grill and
leave it for hours before you will have to add more hardwood.
Chunks also create a rich and smoky flavor, and are considered
by some professionals to be the best fuel to use in smoker
grills. These also last longer and help prevent a bitter
taste when soaked in water for a few minutes before burning.
Hardwood lump charcoal is the cheaper fuel for smoker grills,
but it does not create a flavor as rich as hardwood chips
or chunks. Lump charcoal is made from pieces of scrap wood
and creates less ash than regular charcoal briquettes.
For an intense flavor, you mix dried herbs with your wood.
The smoke from the herbs will create an herbal flavor that
can never be duplicated on regular grills or in the oven.
You can also bur garlic gloves if you wish to add a taste
of smoky garlic to your meats.
If you love the great taste of barbeque, but want the rich
smoky flavor gotten from your smoker grill then remove your
meats from your smoker about 30 minutes before they are
done. Baste them with your favorite barbeque sauce and grill
on a regular charcoal grill for 30 minutes. Your meat will
retain the smoky goodness provided by your smoker grill;
yet give you all of the good richness from your favorite
Another great tip for great taste would be to simmer your
meats in a crock-pot full of beer for a few hours before
placing them in your smoker grill. Then smoke as usual,
barbeque if you wish; and you'll find the flavor makes your
whole family and all of your guests go hog wild over your