Hi Everyone.
May i start off by apoligising if all what im going to ask is already posted. I have looked but can't seem to find the anwsers. This may take a while.
I have grilled for a while and this year i have spit roasted a few chickens on my gas BBQ with great results even if i say so myself. I really would like to start smoking my meats this year so have dusted off the old BBQ that being an Outback 100 charcoal bbq which is tiny in comparasson to some of you impressive Q's.
Thing is im just not sure how you start the smoking process off, I have just bought a cast iron smoking box for the charcoal bbq but there are no intructions, So i take it that in the normal fashion you light the coals, wait until the coals are grey and glowing red. Place the box on top of the coals with the soaked woodchips inside, wait for the wood to start smoking then place the meat on the grill and close the lid.
Is that correct?
The art of smoking if im right involves NO flame to the meat and the smoke and heat from the coals cook the meat as such. Am i OK in just placing the rubbed meat straight onto the grill and that there will be no flame? Should the meat be wrapped in foil . Do you see how confused i am on this.
The BBQ has no form of thermometer on the hood so again how can i tell its smoking and heat is at its best. I am going to buy some restraunt grade charcoal as you guys have mentioned that is the best coals to use. On that note how many coals would you suggest using in a bbq with a 50cm cooking diameter as a smoking
area. Don't give up on me just yet with that question please
Is there a rule of thumb of smoking time per pound or kilo of meat?
As you can see, a complete novice.
Thank you for yoru time in reading my question.
Mark