Try these easy, step-by-step directions for smoking foods on either a charcoal or a gas grill with this Mesquite Pork Sandwich recipe, courtesy of Joan C. Hanson, test kitchen director for Hormel Foods.

 

When using a charcoal grill:

1.      Soak it in: Soak wood chips in water for at least an hour. Beginners may wish to start with hickory, apple, or maple wood chips. Other wood chips to experiment with include pecan, alder, oak and cherry.

2.      Rid water: Drain wood chips and shake off excess water.

3.      Get in position: Arrange charcoal briquettes on either side of a heavy foil plan. Do not use “instant-start” charcoal briquettes during the cooking process. Fill pan with water. The water prevents flare-ups that occur when fat and meat liquid drip on coals.

4.      Go time: When the charcoal is covered in ash, add the drained wood chips.

5.      Add food: Place food on grill rack over foil pan.

6.      Smokin’: Cover the grill to allow heat and smoke to slowly penetrate the food.

7.      Review and replace: Add 5 to 7 briquettes to each side every hour. Replenish water as needed.

8.      Check in: Check food, temperature and water once an hour, adjusting as needed. Don’t peek more often. Opening the grill allows smoke to escape. The temperature should be maintained at 225°F. to 300°F.

 

When using a gas grill:

1.      Soak it in: Soak wood chips in water at least an hour.

2.      Rid water: Drain wood chips and shake off excess water.

3.      Heat up: If equipped with smoker box, fill water pan on attachment with hot tap water before starting the grill. If an attachment is not available, use a foil pan filled with water.  Place pan directly over heat source.

4.      Add wood: Place drained wood chips in compartment as directed in manufacturer’s directions.

5.      Place food: Place food on grill rack over foil pan.

6.      Cover it up: Cover the grill to allow heat and smoke to slowly penetrate the food.

7.      Check in: Check food, temperature and water once an hour, adjusting as needed.