Smoker Setup Lesson
Portable Grill Setup
A portable charcoal or gas grill can do more than burgers at the park. Learn how to set up two zones, manage a tiny fuel load, and keep it safe on the road.
LevelBeginner
Learning PathSmoker Setup
Lesson21 of 24
Key Concepts
- Small grills lose heat fast: preheat longer and open the lid less
- Two zones still work: bank coals to one side even on a 14-inch grate
- Fuel math is different: a half chimney is a full fire in a portable
- Wind is the enemy: face the vents away from it and use a windbreak
- Set it on a stable, noncombustible surface and let it cool fully before it goes in the vehicle
Put It Into Practice
- Light a half chimney (charcoal) or preheat 10 minutes on high (gas) with the lid closed.
- Bank coals to one side, or light only one burner, to create a hot side and a safe side.
- Sear over the hot side and finish on the cool side with the lid down.
- Keep the lid vent over the food to draw heat across it.
- For a little smoke, add one wood chunk or a foil pouch of chips on the hot side.
- Close all vents when done to snuff the coals. Carry ash out in a metal container only when it is cold.
Mr. B's Pitmaster Note
Take the time to preheat. Most bad portable-grill food comes from cooking on a grate that never got hot because everybody was hungry. Ten extra minutes with the lid down fixes it.
Use your equipment manufacturer's instructions, keep the cooker outdoors on a stable noncombustible surface, and verify food temperatures with a calibrated thermometer.