- 1). Soak the flavored wood chips in water for approximately 25 minutes. Wood chips are available in various flavors.
- 2). Remove the cooking grate from the grill and add charcoal to one side of the grill. You don't need to fill the charcoal to the brim of the grill; filling it halfway is ideal.
- 3). Pour lighter fluid over the charcoal to saturate. Wait three to five minutes and ignite with a match. Allow the fire to burn down, approximately 15 minutes.
- 4). Fill the small aluminum pan halfway with water. Place the pan on the opposite side of the charcoal.
- 5). Add the soaked wood chips to the hot charcoal, roughly two to three handfuls. Add more wood chips throughout the smoking process, every 45 minutes to an hour.
- 6). Insert the cooking grate and arrange food on top. If you plan to simply smoke the food, place the food on the grate directly above the water pan and away from the hot coals. You may also grill food at the same time by placing the food directly on top of the charcoal and wood chips. The food placed above the water pan will be receiving indirect heat for smoking, while the food placed on top of the grate over the charcoal will be receiving direct heat at higher temperatures.
- 7). Cover the grill with its lid. If you're smoking food, position the vents of the lid on top of the food. This will direct the smoke over the food.
- 8). Insert the temperature gauge into one of the vents on the lid. Keep the temperature under 275 degrees Fahrenheit for smoking. If the temperature exceeds 275 degrees, remove the lid until it's back in proper range.
- 9). Smoke and grill food until cooked through and tender.
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