If you’re looking to cook beef brisket or pork roast, you might typically use a pellet smoker to achieve the desired flavor and texture.
However, not everyone has access to a pellet smoker, so we’re going to discuss the best ways to cook low and slow on a charcoal or gas grill.
Low and Slow Cooking
Low and slow refers to cooking at a grill temperature between 200 and 250 degrees Fahrenheit. You’ll also want to place the meat on the grill without coals underneath.
This can be challenging for smaller charcoal grills, but we have a solution that can turn even a portable charcoal kettle grill into a low and slow BBQ tool.
Setting Up Your Grill
Start with high-quality lump charcoal, such as Blues Hog, regardless of the size of your grill. Most off-the-shelf charcoal offers an excellent, smoky flavor that enhances pork, beef, and chicken.
Use a chimney starter to get things going, filling it up and adding it to the unlit charcoal on one side of the grill. Then, refill the chimney and light the charcoal using fire starters.
While the charcoal is lighting, place an aluminum drip tray next to the unlit charcoal and fill it about one inch with water, cider, or beer, depending on the recipe you’re using.
Once the top layer of charcoal is burning, add the chimney to the grill on top of the unlit lump charcoal.
Creating Indirect Heat
Move all of the charcoal to one side of the charcoal grate, and use fire bricks to create an offset firebox inside the charcoal grill.
The bricks insulate the charcoal and help keep the water tray from getting too hot. It’s important not to have burning charcoal under the area where the meat is cooking.
By following these steps, you can transform even the smallest of charcoal kettle grills into a smoker to cook your favorite meat low and slow.
Whether you’re cooking a massive pork shoulder or a rack of ribs, you can achieve that amazing smoky flavor that you typically find at your local BBQ spot right from your simple charcoal grill.
Some of our favorite low and slow recipes include smoked brisket, prime rib, and pork butt. These are excellent cuts of meat for smoking and low and slow BBQ cooking.
Venting Your Charcoal Grill
If you’re using a charcoal grill, start with the top and bottom vents at least 50-percent open and keep an eye on the temperature.
The temperature will rapidly rise, and as it does, start closing the vents to slow it down around 230 degrees. Try to stabilize the temperature around 275 to 300 degrees.
Cooking Tips
The grill temperature will drop significantly when you open the lid and add your meat, which is why it’s essential to overshoot the ideal temperature.
To minimize the temperature drop, let the meat sit on the counter for about half an hour before cooking.
This will help keep the temperature from dropping too far and taking too long to get back up to the proper temperature.
However, don’t let the meat sit too long because it’s at risk of harmful bacteria once it reaches about 40-degrees.
When placing the meat on the grill, make sure to place it only on the indirect side, where there is no charcoal. Placing the meat over the coals will result in grilling, not barbecuing.
The goal is to replicate the effects of an offset smoker, not simply grill a steak.
Using a Meat Thermometer
A meat thermometer is an essential tool for getting great, consistent results. Place the meat probe in the thickest part of the meat and at least one-inch deep.
Avoid getting the probe too close to bones or between muscle groups because you’ll get inaccurate temperatures.
Use an instant-read thermometer toward the end of the cook to ensure that you’ve hit your target internal temperature.
Cooking Time
Depending on the thickness and toughness of the cut of meat, you’ll be barbecuing for three to ten hours, sometimes longer.
Trying to rush the process will only give you disastrous results since the goal is to cook low and slow.
Adding Coals
Low and slow cooking on a barbecue requires adding charcoal throughout the process to keep your temperatures stable.
Wait until the coals are starting to crumble, but haven’t burned out, then add more coals. Always start coals in a chimney before adding them to the grill.
Unlit charcoal will give off a broad range of toxins that can cause health problems and make your meat taste oily.
Using a grill that has a two-part cooking grate is the easiest way to ensure that you can add coals when you want without having to move the meat.
If you’re using a one-piece grill grate, have a tray handy and move the meat off the grill grate while adding coals, then move it back as soon as possible to keep the temperature from dropping.
Advantages of Low and Slow Cooking
Low and slow cooking has numerous benefits, with the primary one being the addition of smoky flavor that can make even the blandest beef taste amazing.
The smoke penetrates the surface of the meat, creating a rosy pink smoke ring and a crisp bark while retaining the meat’s moisture and flavor.
When you cook low and slow, the combination of temperature and time helps to break down tough connective tissue and render fat, resulting in a flavorful dish.
Low and slow cooking is why even an average BBQ joint can produce a tender and tasty brisket.
Low and Slow BBQ on a Gas Grill
Gas grills are incredibly convenient, but they lack the unique flavors and texture that come from cooking on a smoker. However, there are ways to get great results when using a gas grill.
Indirect Heat on a Gas Grill
Gas grills with at least two banks of burners can be set up to cook on indirect heat. Light only one side of the burners and start with a high temperature.
Then, gradually lower the burner flame until the indirect-heating side begins to drop. Adding a water tray on top of the unlit burners will help stabilize the temperature and prevent sudden spikes and drops.
Smoking on a Gas Grill
There are several ways to get the smoke flavor you want. One option is to use heavy-duty aluminum foil to create an envelope or pouch that you’ll add smoking chips or pellets to, then place over the fire.
The goal is to get the chips or pellets to smolder, not burn. Another option is to use a cast iron pellet box, which is a small metal box with a removable, vented lid.
You add pellets or chips to the box, put on the lid, and set it on the hot side of the grill. In some cases, you can even place the smoker box directly on the coals.
FAQ’s
It depends on the size of your grill and the length of your cooking process. As a general rule, you’ll need to add more fuel every 3-4 hours.
Yes, you can use wood chips for smoking and slow cooking on a PK grill. Soak the wood chips in water for at least 30 minutes before using them.
You’ll need to add more fuel when the temperature starts to drop and the charcoal has burned down to about half its original size.
Yes, you can use charcoal briquettes for slow cooking on a PK grill. However, they don’t burn as hot or as long as lump charcoal or hardwood.
It should only take a few minutes to refuel your grill. Work quickly and efficiently to minimize the impact on the cooking process.
Conclusion
With these simple techniques, you can transform even the smallest of charcoal kettle grills into a smoker to cook your favorite meat low and slow.
You’ll be able to cook a massive pork shoulder or a rack of ribs and get that amazing smoky flavor that you only find at the local BBQ spot right from your simple charcoal grill.
Some of our favorite low and slow recipes include smoked brisket, prime rib, and pork butt, which are excellent cuts of meat for smoking and low and slow BBQ cooking.
