Smoking is the ultimate in barbecue in two ways. First, it produces the most succulent, flavorful barbecued meat possible. Second, it is one of the most complicated and involved cooking styles in the barbecue universe.

For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

In barbecue, meat is cooked for several hours in a low, indirect heat, resulting in meat that is very tender and juicy. Smoking is basically barbecue cooking, but with the addition of fragrant wood smoke to flavor the meat. It creates a unique taste hard to find anywhere else, even in grocery stores and restaurants.

It is possible to turn the average kettle grill into a makeshift smoker. All you have to do is move the coals to the edge of the grill and leave the enter clear to create the indirect heat required. Then add wood chunks over the coals to create smoke.

Using a grill as a smoker has several drawbacks, though. First, it's impossible to check the coals or the smoke wood without lifting the lid of the grill and letting the smoke escape. Second, in order to add more coals or wood chunks (which you will have to do several times over the course of the multi-hour cooking time), you will have to actually remove the hot, meat-laden grill just to reach the coals. Every time you do this, the meat cools down and you risk dropping the hot grill. Third, when cooking something over several hours, you have to be careful to keep it from drying out (which defeats the purpose of barbecuing in the first place). The typical kettle grill has no water pan to create the steam needed to keep the meat moist and juicy, so the amateur smoker is reduced, using a spray bottle full of cider vinegar at regular intervals.

For a one-shot experiment in smoking, using a kettle grill as a makeshift smoker will do fine. If you're a fan of smoke cooking, however, and want to do it regularly, then you might consider investing in an actual smoker. Smokers come in all sizes, shapes, and designs, from tiny little "bullet" smokers to huge behemoths that require their own trailer. For a simple backyard cookout, however, a small family smoker is all you need. Similar in size and shape to a small trashcan, a personal smoker does not cost that much more than a good kettle grill.

When it comes to adding the smoke, you have a couple of choices. Different smoke woods have different intensities and flavors, ranging from strong and tangy to mild and sweet. Next, you have to decide if you want to use wet or dry smoke. Dry smoke is created by sprinkling dry wood chips or chunks over the hot coals. Dry wood burns up faster, but releases a much stronger smoke. Too much dry smoke, however, can lead to an overly-strong and bitter smoke flavor.

Wet smoke is created by soaking wood chunks in water overnight before setting them over the coals. The wet wood burns slower, releasing steam as well as smoke, and provides a milder smoke flavor over a longer period of time than dry wood. The steam also helps keep the meat moist.

If you're smoking larger cuts of meat that need to cook for hours, like pork shoulders, briskets, or ribs, then wet smoke is an easier and safer option. If you're smoking small items that will cook relatively quickly, such as steaks, pork chops, or chicken breasts, then dry smoke might be the way to go for maximum smokiness in the least amount of time, just be careful not to overdo it.

About the author: Gert van As has publish recipes for the past 8 years and offers simple yet delicious recipes for creating the perfect meal. Subscribe and get your FREE recipes at http://www.MyBBQonline.com. You have full permission to reprint this article provided this box is kept unchanged.

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