Smoking on a charcoal barbecue is really easy to do, especially if you are already comfortable cooking with indirect heat. It’s a fantastic way to add some extra flavour to your meals and lets you experiement to find the perfect fit for your palate!
Begin by filling a chimney starter about one-third full of briquettes. When they are fully lit, pour all of the charcoal on one side of the cooking grill (if desired, use a charcoal basket, which holds the coals close together so they burn more slowly) and place a large disposable foil pan on the other side. Then, carefully add about 2 to 3 cups of water to the pan. The water in the pan is most important because it helps to maintain a low cooking temperature. It also adds some moisture to the food, which in many cases will cook for hours and hours, so it could dry out otherwise.
Allow 15 minutes for the temperature to stabilise. You may need to adjust the top vent to achieve your desired temperature range (slightly close the top vent to reduce the temperature, open the top vent to increase the temperature).. Next, drop damp wood chips or dry wood chunks directly onto the coals. Then place your food on top of the cooking grill over the water pan (indirect zone) and put the lid on your barbecue. This will give around 2-3 hours of cooking time. If you wish to cook longer, top up the coals every couple of hours to maintain the heat. Be sure to use all natural briquettes (such as Weber Barbecue Briquettes) when adding unlit briquettes during the cook.