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Temperature Control on a Smoker Grill

A smoker grill is used to cook meat low and slow, taking hours to cook it at a low temperature of around 200 to 225 degrees Fahrenheit. This version of grilling provides super tender meat with a smoky scent and taste that many grilling experts consider to be the best way to cook meat. Smokers require frequent monitoring in order to keep the temperature steady and not overcook the meat or let the fire die out. It is important to set things up and close the smoker grill, leaving it closed as much as possible.

When it comes to regular grills, there are gas grills using propane gas tanks and there are charcoal grills using various types of charcoal. The best smokers are charcoal smokers according to many barbecue fans and chefs. Charcoal smokers allow for that low and slow method of cooking that many are so fond of. Those who perfect it believe it is the best method, hands down. Temperature control is of vital importance in maintaining that low heat temperature to produce such tender, smoky meat. When smoking meat, it is a several hours worth affair that must be closely watched.

In order to control the temperature of the smoker grill, the vents and the lid are the instruments used. Opening and closing them at various intervals will raise and lower the temperature as necessary. When first beginning the smoking endeavor, open all of the side vents on the smoker grill. Do this as the fire is burning and leave them open until the charcoals turn white, this means they are ready for grilling. This opening of the side vents feeds the fire by pulling in the oxygen. Now it is time to put the meat on the grill, once the charcoals are white.

Once the meat is on the grill, close the lid and do not open it unless it is time for basting the meat or checking on the fire. Every time the grill lid is opened, 20 or 30 minutes of cooking time needs to be added, for a ton of heat escapes and must be built back up. Use an oven thermometer to keep track of the inside temperature of the smoker grill and adjust it accordingly. By keeping the temperature steady, the low and slow method of smoking meat will pay off and the meat will be wonderfully tender and delicious.