Add a handful of soaked wood chips to the lit coals. Place the grate on the kettle, close the lid, and wait for smoke. The temperature of the kettle needs to be around 250°F. This is done by controlling the top and bottom vents of the grill to restrict the flow of oxygen.

How to Keep Charcoal Grill at 225°F

1. Invest in a good temperature probe. To keep your grill stable at 225°F, you’re going to have to keep an eye on the temperature.
2. Light charcoal for fuel.
3. Open the dampers.
4. Set up a 2-Zone Grill.
5. Adjust the vent as needed.
6. Monitor the fuel.

Since you won’t be smoking for as long, you won’t need as much charcoal; figure on using 1/2 to 3/4 of a chimney of briquettes or maybe 1/3- to 2/3-full for lump. Though we do recommend loading the smoker with more, as there’s nothing worse than having to top up part way through a cook.

Don’t open the intake vent fully unless you’re trying to preheat the smoker. Keeping the bottom vent fully open will increase the heat and temperature. So, there’s a chance of the food burning. Allow the top vents to be partially open throughout the smoking process.

As a rule of thumb, it is best to leave the vent fully open while you are applying smoke to your meat. By leaving the vent completely open, you avoid the risk of creosote building up on your meat.

For an 8 hour smoking session, I can usually get by with 6 logs or so, give or take. Start your fire with coals, then just add the wood. Smoke at 225 or so for about 8 hours for a 9-10 lb brisket.

​Place the smoker box as close to the heat source as possible. On a gas grill, that means on top of the burners. If using charcoal, place directly on top of the charcoal. We recommend turning your burners on the highest setting to get the smoker box hot enough to start producing smoke.

Soak the wood chips in water for at least one hour before smoking. While they soak, convert the Weber to a smoker. Remove the grill rack from your Weber. Place a cake pan underneath the grill rack, where you might normally pile charcoal. This will catch the drippings from your food, making cleanup easier.

Get Your Smoke On: How to Make a Smoker Out of Your Backyard Grill Start with soaked hardwood chips. Skip the chunks, sawdust and soft woods. Find a drip pan made of metal. “Disposable” aluminum cooking pans work well, but you don’t necessarily have to dispose of it after you grill (just clean it and The key to smoking is indirect heat, so keep the flame away from your food.

Add a handful of soaked wood chips to the lit coals. Place the grate on the kettle, close the lid, and wait for smoke. The temperature of the kettle needs to be around 250°F. This is done by controlling the top and bottom vents of the grill to restrict the flow of oxygen.