Smoked over Lump Charcoal and Cherry

Equipment:

1. Charcoal Smoker or Grill
2. Meat Thermometer
3. Aluminum Foil
4. Drip Pan
5. Basting Brush
6. Fire Starters or Chimney Starter

Procedure:

1. Prepare the Protein:
   • Trim excess fat and apply your chosen dry rub or marinade generously to the protein. Allow it to marinate in the refrigerator for at least a few hours or overnight for enhanced flavor absorption.
2. Set up the Smoker:
   • Fill the charcoal chamber with lump charcoal, leaving enough space for airflow.
   • Light the charcoal using fire starters or a chimney starter until they are covered with a layer of ash.
3. Add Cherry Wood for Flavor:
   • Place a handful of cherry wood chunks or chips on top of the lit charcoal. This will impart a sweet and fruity smokiness to your dish.
4. Control Temperature:
   • Adjust the vents on your smoker to regulate the temperature. Aim for a steady temperature range of 225°F to 275°F (107°C to 135°C).
5. Place Protein on the Grate:
   • Once the smoker reaches the desired temperature, place the marinated protein on the cooking grate. Position a drip pan underneath to catch any drippings.
6. Maintain Smoke: