- Wood chips
- Lump charcoal
- Spice Rub
- Meat of choice
First brine the meat for 8-10 hours the night before.
Next mix up your rub. I like this one is great for all kinds of meat. Smoked Meat Dry Rub.
Dump the meat out of the brine and rub the dry rub all over the meat. The brine can be discarded down the drain.
Spread a layer of lump charcoal on the smoker and light it using the ElectroLight. Hold the ElectroLight on a piece of lump charcoal until you see sparks. Then pull back 2″-3″ and fan it back and forth over your coals for 3-5 minutes until they’re all evenly glowing and lit. Ccatter 4-5 wood chunks scattered around the perimeter of your charcoal.You want your wood chunks spread along the outer perimeter. Wait about 2-3 minutes to make sure the wood chunks catch and start blacking up a little bit to make sure they’re part of the smoking process.
Place your meat in your smoker and reassemble. Check the temperature every 30-45 minutes. The ElectroLight made it easy to control the temperature because we would just remove the lid and fan the ElectroLight over the coals for 10 seconds and it would keep the temperature even.
And while I’m singing its praises, this little tool that we weren’t quite sure how often we would use, has now been used 3 times in the last 4 days!! It has earned a coveted spot in our garage as one of our favorite tools that we don’t want to misplace!
Not only did we use this tool for the smoker, we used the ElectroLight later that night for a small bonfire. Then the following day, my husband used it again to burn some branches. When we grilled dinner the other, the propane tank ran out. My husband’s current debate is whether to refill it or buy a charcoal grill! Here is the hashtag I created for this summer #ElectroLightYourSummer
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