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<blockquote data-quote="SPH" data-source="post: 1190751" data-attributes="member: 20580"><p>You can smoke meat on about anything if you do it right. Don't have the book in front of me at the moment to get the exact quote but Myron Mixon even mentions in his "Smokin'" box when the question is asked if you can use a regular kettle charcoal grill to smoke his answer is "hell yes!" I did some chicken breasts and leg quarters on my Weber Kettle last week, just did some offset heat with the charcoal and used some tin foil pans to keep the juices in till I finished off on direct heat and it tasted just as good as something I'd put on low and slow indirect heat on my offset smoker. Really you only need to get the smoke flavor in on the first part of the cooking process. Once that meat starts to cook through it doesn't take in much smoke so if you are doing low and slow the first couple hours are the prime smoke hours, anything you over-do on the back half of the process could give you too much smoke flavor. Just like when I do it on my kettle grill, I just throw a few chunks on top of the coals when I start and that's it. By the time it burns off the meat is already cooked enough it's not going to add to the smoke flavor any more.</p><p></p><p>Weather is taking a dip in temperature here overnight so not going to be many ideal days for awhile to smoke with Winter around the corner. I can if I really feel like it, just takes more effort to keep the fire hot enough the cooler it gets.</p></blockquote><p></p>
[QUOTE="SPH, post: 1190751, member: 20580"] You can smoke meat on about anything if you do it right. Don't have the book in front of me at the moment to get the exact quote but Myron Mixon even mentions in his "Smokin'" box when the question is asked if you can use a regular kettle charcoal grill to smoke his answer is "hell yes!" I did some chicken breasts and leg quarters on my Weber Kettle last week, just did some offset heat with the charcoal and used some tin foil pans to keep the juices in till I finished off on direct heat and it tasted just as good as something I'd put on low and slow indirect heat on my offset smoker. Really you only need to get the smoke flavor in on the first part of the cooking process. Once that meat starts to cook through it doesn't take in much smoke so if you are doing low and slow the first couple hours are the prime smoke hours, anything you over-do on the back half of the process could give you too much smoke flavor. Just like when I do it on my kettle grill, I just throw a few chunks on top of the coals when I start and that's it. By the time it burns off the meat is already cooked enough it's not going to add to the smoke flavor any more. Weather is taking a dip in temperature here overnight so not going to be many ideal days for awhile to smoke with Winter around the corner. I can if I really feel like it, just takes more effort to keep the fire hot enough the cooler it gets. [/QUOTE]
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