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How To Smoke Meats in Your Barbeque Pit

Updated on December 28, 2012

Smoked Meats!

Here is a variety of meats I smoked last month on my Dad's old, old BBQ pit!  Thick cut pork chops, country style ribs and smoked garlic sausage.  Delicious!
Here is a variety of meats I smoked last month on my Dad's old, old BBQ pit! Thick cut pork chops, country style ribs and smoked garlic sausage. Delicious! | Source

Dear Old Dad!

THIS IS NOT A METHOD TO SMOKE MEATS FOR STORAGE (IT IS A WAY OF COOKING FOR IMMEDIATE CONSUMPTION)-YOU WILL NEED TO REFRIGERATE ANY LEFTOVERS.

You can make great tasting smoked meats!

It's so easy and a great way to prepare a delicious meal for your family. I prepared this selection of meats (pictured above) in June 2012 in my Dad's old bbq pit. Dad is been gone to be with the Lord now for quite some time and we all miss him. He did teach me how to smoke meats on this same bbq pit about 30 years ago. As I said, it's old!

All you need is a bbq pit, charcoal, wood or wood chips (soaked in water), meats or seafood of your choice.


The Secret is Indirect Heat!

As I mentioned this type of cooking is easy and very satisfying for me! We love the flavor the smoke imparts into the meats when cooked this way!

Let's get started!

Soak your wood chips in clean water in a clean container for about an hour before you begin cooking.

Set your bbq pit up with your charcoal on one side covering half of the bottom area. Leave the other half empty. Light your charcoal and leave the lid off or open until flames stop and charcoal is gray and glowing. While charcoal is burning season your meats or seafood with salt and black pepper or whatever you like. I like to keep it simple.

Place a handful of chips on top of the glowing charcoal and lay your meats on the opposite end of the grill over the empty area of the pit. This is important and is called indirect heat or indirect cooking. You want to cook and smoke your meat slowly. Do not place meat over the coals. Close the lid and adjust your dampers or vents to allow the smoke to rise up, drift over the meats and exit through the lid directly over the meat. I never turn the meat either. Once it's placed down I do not turn it.

You will have to add more charcoal and wood chips as the cooking process goes along. Depending on the type of meats you are cooking determines how long it will need to be cooked. You can adjust how much smoke you want by how much wood you use. I add it about four or five times during the cooking process.

Many types of wood can be used to smoke meats. Among those I have personally used are hickory, mesquite, oak, pecan, apple and cherry. All have a unique smell and impart a delicious taste to the meats and seafood. My favorite is hickory.

I have smoked, beef, pork, chicken, fish, shrimp and oysters. All came out delicious and I had to learn how long to cook each.

I like to serve my meat with a loaded baked potato, a nice green salad and ice cold beer! Some wines would be great with smoked meats and seafoods as well!

I hope you try this type of cooking with your family and friends and let me know how it turns out.

Thanks,

Bubba


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