Get Out and Grill!
Get Out & Grill!
Outdoor cooking is everything in a Minnesota summer! Enthusiasts fire up their grills and smokers early and often, hoping to sneak a little more fresh air and sunshine into each day. And nothing beats supper in the backyard or on the patio, deck or balcony. Kowalski's has the best cuts (including competition-style meats), tools, equipment and seasonings – everything you need to win awards from a culinary contest or simply win accolades from your neighbors, family and friends.
Graduate from Grilling: Start Smoking
Flavor fanatics love smoked foods. From almonds and Gouda to bacon, ham and salmon, delicious smoked products can be found all over our markets. But you can also smoke foods at home, even if you don't own a smoker. While smoking is most common – and most effective – for slow-cooked foods like ribs, chicken, brisket and pork shoulder, you can smoke just about anything, including burgers and steaks. Here's a beginner's guide to smoking with a standard backyard gas or charcoal grill.
Smoking Basics
- Choose your chips. Apple and cherry woods are medium-flavored and great for pork and chicken. Strongly flavored woods like hickory and oak are better for more intensely flavored meats. Mesquite is an extremely pungent wood and should be used for the most flavor-filled foods, such as game.
- Soak wood chips in water or a flavored liquid (such as apple juice or wine) for at least 1 hr. Be sure to soak enough wood for the entire cooking process, as chips will need to be added every 45 min. or so.
- Charcoal grillers can place soaked wood chips directly on the coals or put the drained chips in a smoker box or homemade foil packet, like gas grillers do. You can also use a disposable foil baking pan covered tightly with foil. Be sure to poke a few small holes in the top of the packet or pan so some of the smoke can slowly escape.
- If you're using a charcoal grill, pile hot coals on one side and food on the other. If you're using a gas grill, turn off one side of the grill after preheating and place your food on the unlit side. It's a good idea to place a drip pan filled with a bit of reserved soaking liquid under your food to prevent flare-ups. (You want smoke, not fire.)
- Use a thermometer to ensure a constant low temperature throughout the cooking process (between 200° and 250°). Don't open the grill more often than necessary to replace your wood or charcoal, as this will quickly lower the temperature inside the smoker.
Good Question: How much smoke is too much?
Use your grill's vents to control smoke volume. Aim for a light, steady smoke rather than thick, acrid, billowing white smoke. Keeping the smoke in motion by opening the vents below the heat source and above the food helps optimize circulation. Too much trapped smoke can make food bitter or cause a thick, oily creosote buildup to form on its surface. This tongue-numbing substance is unpalatable and should be scraped off before eating.
Pitmasters' Picks
Premium Minnesota Pork
All our Naturally Raised Heritage Duroc Pork comes from Premium Minnesota Pork and is raised locally on family farms. The Duroc breed's genetics ensure consistent flavor and tenderness every time. In addition to competition-ready St. Louis-style spareribs, we also offer pork loin baby back ribs, whole pork shoulder and pork belly.
Try our boneless porketta roast in this brand-new recipe for Grilled Porketta (pictured). It makes a fantastic summertime sandwich!
Certified Humane Beef
You can find North America’s Best Steak right here in the Twin Cities, and it's only available at Kowalski's. Our Certified Humane beef partner, Creekstone Farms, has won top honors at the World Steak Challenge – twice!
Kowalski's Certified Humane Choice and Prime Beef, naturally raised by Creekstone Farms, includes the best, most beloved cuts for smoking. You'll find beef brisket and tri-tip, along with chuck shoulder for making pulled barbeque beef and burnt ends.
Ready to get smoking? Get started with our recipe for Smoked Brisket (pictured), a true low-and-slow classic.
Meat the Experts
Many of our expert meat staff share your passion for burgers, BBQ and grilling – and their expertise is free! Ask them for their personal tips and tricks to help you perfect your technique, or inquire about their favorite seasoning suggestions. With a few days' notice, they can even help you special order some pretty unique cuts. Visit or call your favorite Kowalski's Market to speak with one of our Meat & Seafood specialists.
Selection and availability of products and ingredients vary by market.
