Retrofit Your Grill for Smoking
Choose high-tech, or go with wood chips in a box or plain old tin foil to bump up your brisket and ribs
Place a smoker box over a lit burner or glowing coal bed. This version holds about an hour’s worth of wood chips. Stainless Steel Smoker Box, $25;
For the Superchef
While pricey, the CyberQ ($330; ) does most of the work. Just drill a hole in the side of a kettle (charcoal) grill and attach the fan, clip a temperature probe to the grate, and place another one in the meat. Then add wood chunks to the burning coals. Punch in a temperature—pork shoulder should be slow-smoked at 225°F— and the fan will keep the heat steady for 12 hours. If your Wi-Fi extends to the yard, you can monitor all this work from afar.
For the Hands-On Cook
An inexpensive metal smoker box made of steel or cast iron can go right on top of the grill grate, as shown. Fill it with wood chips sold for smoking; these range from mild-flavored apple and hickory to robust mesquite. Chips will smoke sooner if you preheat the box when you light the grill or use a low-profile model that fits between burner and grate. Refill it as needed while you monitor the grill’s temperature.
For the Low-Tech Griller
Fold aluminum foil into a pouch, sealing two sides. Fill the pouch with wood chips or smaller wood smoking pellets, crimp it closed, and poke a few holes in one side with a knife. This method should last just long enough to deliver a quick blast of smoke. For longer, low-and-slow smoking sessions, toss golf-ball-size wood chunks directly onto the charcoal. You remembered the tangy BBQ sauce, right?