BBQ Setup

Ok, so you’ve got the equipment, and you understand the basics, now it’s time to setup. I’m a visual learner, so I’m going to include a simple slide show below to give you an idea of your basic setup for a successful BBQ.

Here is the step-by-step: (The slideshow should help piece it together) I’m going to assume you are starting on a Kettle.

1. Setup your CLEAN pit for indirect heat. Either dual zone or single zone fire will do. **Consider using the Minion Method (this is shown on a WSM, but same principle in a Kettle) if you are taking on a long cook.- Pour a full chimney of unlit coals into your pit, where you will run your fire. Then light another chimney, half-full of coals, once red hot, dump them on-top of the unlit coals…..this will help you get a nice long burn, as the hot coals will burn down through the unlit coals, providing a long, consistent heat. **The sooner you learn this method, the better off you’ll be 🙂
2. Fill up the water pan with some water, this will help regulate the temps during the cook. Locate the water pan underneath the part of the grill where you will place the meat. Watch this to better understand.
3. Start your fire. Close the lid, and wait for your temps to regulate where you want them. I usually allow the smoker to run at the temp I want for around 10 minutes, constant, then I place my meat on.
4. Add your meat, and note the time……Don’t forget, you need to know how long it has been on. Again, some smokes can last a long time! Also, don’t let your meat come up to room temp, just take it straight from the fridge or cooler and place onto the smoker. Studies show that your meat will take on more smoke if cold. Once the meat reaches a certain temp, it will no longer take on “good” smoke flavor…too much smoke after this point can lead to some bitter BBQ.
5. Add your wood chunks. Remember, less is more in this case. Close the lid. Make sure the top vent is opposite the side of the fire, this way the smoke can flow over the meat and exit the grill.
6. Manage your vents from the bottom to regulate the heat, the top vent should remain open, you can manipulate it as well, but avoid choking it off.