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Category: Grilling
Prep Time: Cook Time: Total Time:
8 (to 10) charcoal briquettes
Fresh herbs
3 cups wood chips for smoking (such as mesquite or hickory) -- soaked for 15 minutes in water and drained
1 18-inch square cardboard box
3 24-inch long metal skewers
TO PREPARE: In the center of a 2-foot square patch of dirt or sand, arrange charcoal briquettes in a pyramid and light them. When briquettes turn red hot with a coating of white ash, top them with the herbs. Then sprinkle damp wood chips over the herbs. Fill a small heatproof container (e.g., clean, empty (tuna can) with water and set it alongside the hot coals.
Meanwhile, cut the flaps off the top of the cardboard box; open flaps at the bottom end. Use a skewer to make about 20 holes through the sides and remaining flaps of the cardboard box for venting. Invert box so that the opened flaps of the box are positioned upward.
Depending on size of food to be smoked, make a rack 6 to 8 inches from what is now the top of the box (when the flaps are closed), by pushing each of three 24-inch metal skewers through 1 side of box and out opposite side. Skewers should be about 4 inches apart; there should be enough clearance so flaps can close when food is placed on rack.
Place box over the coals; open the flaps at the top of the box. Place brined meat of choice (poultry parts, small fish, and shellfish should first be placed on a metal or wire mesh rack) on the skewer rack. Close the flaps at the top of the box.
Check vents frequently for slowly, yet steadily rising smoke, but do not open the box. If there is no smoke, the fire has probably gone out. Remove box, light new briquettes alongside those already there, wait for them to become ashen, and then replace the box.
How to Turn a Cardboard Box into a Smoker
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Category: Grilling
Prep Time: Cook Time: Total Time:
8 (to 10) charcoal briquettes
Fresh herbs
3 cups wood chips for smoking (such as mesquite or hickory) -- soaked for 15 minutes in water and drained
1 18-inch square cardboard box
3 24-inch long metal skewers
TO PREPARE: In the center of a 2-foot square patch of dirt or sand, arrange charcoal briquettes in a pyramid and light them. When briquettes turn red hot with a coating of white ash, top them with the herbs. Then sprinkle damp wood chips over the herbs. Fill a small heatproof container (e.g., clean, empty (tuna can) with water and set it alongside the hot coals.
Meanwhile, cut the flaps off the top of the cardboard box; open flaps at the bottom end. Use a skewer to make about 20 holes through the sides and remaining flaps of the cardboard box for venting. Invert box so that the opened flaps of the box are positioned upward.
Depending on size of food to be smoked, make a rack 6 to 8 inches from what is now the top of the box (when the flaps are closed), by pushing each of three 24-inch metal skewers through 1 side of box and out opposite side. Skewers should be about 4 inches apart; there should be enough clearance so flaps can close when food is placed on rack.
Place box over the coals; open the flaps at the top of the box. Place brined meat of choice (poultry parts, small fish, and shellfish should first be placed on a metal or wire mesh rack) on the skewer rack. Close the flaps at the top of the box.
Check vents frequently for slowly, yet steadily rising smoke, but do not open the box. If there is no smoke, the fire has probably gone out. Remove box, light new briquettes alongside those already there, wait for them to become ashen, and then replace the box.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.