Setting Up the Grill

• Soak wood chips and chunks in water for at least 1 hour.
• Soak aromatic twigs for 30 minutes.
• Drain and shake off excess water before adding soaked wood to the fire.
• Use long-handled tongs to arrange hot ash-covered coals around foil pan that is filled with 1 inch of water.
• Add presoaked chunks, chips, and/or aromatics to coals.
• Place food on grill rack and cover.
• Check food, temperature, and water pan once an hour; adjusting as needed.
• Do not add additional wood during last half of smoking on charcoal (or vertical smoker) as too much exposure to smoke imparts a bitter flavor to food.