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Indirect Method for Smoking Meats on a Barbecue Grill
Rate it! Votes (6) | Comments (0) By Cheri Sicard Posted July 29th, 2007 FabulousFoods.com Recommends: Famous Dave's Backroads & Sidestreets, by Dave Anderson, (1999, Favorite Recipes Press (FRP))	Famous Dave's Backroads & Sidestreets

Did you believe, like so many, that smoking meat took special (and often expensive) equipment? Not so. Here's the scoop, from the barbecue master himself, Famous Dave Anderson of Famous Dave's' Blues N' Ribs, on how you can smoke meats right on your own barbecue grill.

Put this method to the test, by making Dave's "Twice-Smoked Orgasmic Ham", or come up with your own masterpieces.

Using a chimney charcoal starter get 15 briquettes red hot. Place coals on one end of grill and place 1 pound of green hickory around the coals. Use water-soaked hickory chunks if you can't get fresh hickory. Keep the internal temperature of the covered grill at 200 - 225° F. Add more charcoal and hickory chunks every hour as needed.

Cook meats on grill, but not directly over the coals, hence "indirect smoking method."

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