Summer grilling season is upon us and we’re making our charcoal grills work to their full potential. For flavorful, smoked meat, you don’t need a secondary appliance with a singular use; simply grab some soaked wood chips and light up the grill to transform your backyard barbecue into a fiery smoker.
1. Soak 1 pound hickory wood chips in water for 30 minutes; drain. Matt Taylor-Gross 2. Spread wood chips evenly over 5 pounds of hot coals, taking care not to completely smother coals. Matt Taylor-Gross 3. Close grill lid, leaving vents slightly open to allow wood chips to smoke, about 3–4 minutes. Matt Taylor-Gross 4. Place parcooked meat on grill and close lid. Smoke until meat is fragrant and several shades darker, 35–45 minutes.