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http://feeds.feedburner.com/CaveTools The key to success in any grilling project is control over time and temp. The best way is a 2-zone setup. This gives you a hot direct heat zone when you need to brown the surface, and a cooler indirect zone where the food can cook by convection airflow when you want to gently and evenly warm the interior of the food
Water pans are a great addition to the cooking environment. They absorb heat and radiate it back evenly mitigating temperature fluctuations, and they add humidity to the air helping to reduce evaporation from the food. The moisture also mixes with the smoke and combustion gases to create wonderful balcony flavors. Get more grilling and smoking tips and tricks from: http://www.cavetools.com

You don’t have to have a big, expensive smoker in order to produce some good smoked meat and barbecue. All you need is a weber kettle – or any good charcoal grill – and a little know-how. To convert your charcoal grill into a smoker you don’t need much. I use a ½ size aluminum pan, a chimney of hot coals and a few, small pieces of wood.

To start, you first place a ½ size aluminum pan on one side of your grill. This will be your cool zone – and it’s where you will place the meat you want to smoke. Then you can fill the other side with your hot coals and wood to create your hot zone.
Now you’ve got everything set-up to smoke on your charcoal grill. I’m using a weber kettle and it’s one of my favorite grills I own – it’s very versatile.

Once you get your coals and wood in your grill and you’re ready to smoke some barbecue or BBQ, you need to set both your top and bottom vents to be open about 25%. You want a little airflow, but you don’t want too much or your fire will burn hotter and you won’t be smoking your meat at a low n’ slow temp.

Now that your charcoal grill is set for smoking, all you have to do it put your meat on and monitor the internal temp. With this set up you can smoke just about anything as long as it fits on the rack above the drip pan.

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