Step 2: Add meat and start smoking
- Lay the meat over the water pans, as far away from the coals as possible.
- Cover the grill, positioning the cover vent directly over the meat. Close all vents.
- Keep the temperature low—no higher than 225°F and close to 200°F. Ideally, you want the grill’s temperature around the meat at 225°–250°F.
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