Go Back
–+ servings
charcoal grill with smoke

Charcoal Grill with Smoke

Discover the art of cooking with a charcoal grill with smoke. Learn tips, recipes, and techniques to create flavorful dishes that wow your guests effortlessly.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 40 minutes
Servings: 6 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 lbs meat (chicken, ribs, or steak)
  • 2 tbsp salt
  • 1 tbsp black pepper
  • 2 tbsp garlic powder
  • 2 tbsp paprika
  • 1 cup applewood chips or your preferred wood chips
  • 1/4 cup olive oil
  • to taste fresh herbs (rosemary or thyme) for garnish

Equipment

  • Charcoal grill
  • Chimney starter
  • Meat thermometer
  • Tongs
  • Brush for basting

Method
 

  1. Pat the meat dry with paper towels and rub with salt, pepper, garlic powder, and paprika. Let sit for at least 30 minutes or overnight in the fridge.
  2. Fill the bottom of your charcoal grill with briquettes and light using a chimney starter. Once glowing red, spread coals evenly and add soaked wood chips.
  3. Place the meat on the grill grate away from direct flames and close the lid. Cook until chicken reaches an internal temperature of 165°F and steaks reach 135°F for medium-rare.
  4. Baste the meat with olive oil mixed with fresh herbs during the last few minutes of cooking for added flavor.
  5. Let the meat rest for 10 minutes after cooking before slicing.

Nutrition

Calories: 350kcalProtein: 30gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 17gCholesterol: 100mgSodium: 800mgPotassium: 500mgIron: 8mg

Notes

Always preheat your grill before adding the meat for optimal grill marks. Keep a spray bottle of water handy to manage flare-ups. Let the meat rest before slicing to keep it juicy. Experiment with various wood types for unique flavors, and consider soaking wood chips for 30 minutes to enhance smoking. Store leftovers tightly wrapped in aluminum foil and refrigerate, or freeze for longer storage.
Tried this recipe?Let us know how it was!