A grill table is the most useful, versatile outdoor cooking setup imaginable for everything from smoking a rack of ribs to grilling summer vegetables.

The Grill Table

Using a grill table is the most bare-bones way of smoking meat and the most reminiscent of the barabicu of the West Indies. This is still the preferred technique for smoking meats in most Asian and South American traditions. It is one my favorite ways of smoking, and the one I rely on the most. I had a friend build me a grill table to my preferred specs, and I use it all the time. The grill table is one of my favorite cooking tools, and I would highly recommend building one or having one built for you. But you can also use almost anything. I have seen pictures of grill setups made from random grates (from old ovens, refrigerators, shelving units . . . you could use anything that’s food safe) propped up on some rocks or cinder blocks. I like to have my grate a foot above the coals. I’ve even seen images of someone who built a fire under an old shopping cart and grilled in the cart.

smoking meat on a grill table

With a properly managed fire, smoking on a table grill imparts a subtle smoke level on everything from meat and poultry to fish and vegetables. Photo © Keller + Keller Photography, excerpted from Smokehouse Handbook.

Because you’re doing this out in the open, you are not going to get the level of smokiness that you would in an enclosed space, like the kettle grill, or in the rest of the smokers. But with a properly managed fire, you do get a really nice, subtle smoke level on your meat. You also can’t control the temperature very well with this method; a gust of wind can quickly change the fire, either feeding the flames or blowing them out. But with the right tools and experience, these issues become very manageable.

I like to use a grill table for pork ribs, chops, steaks, poultry, fish, and vegetables. I will often cook a large amount of sausages and burgers on my grill table to impart a wonderful smokiness on them. This same technique can be used for spit roasting a whole animal: just remove the grill from the setup and replace it with a spit. In Argentina they do something similar to spit roasting called asador. A whole animal (usually a lamb, goat, or pig) is butterflied and splayed on a large metal rod with two crosspieces. This cross is then placed at an angle over the coals to slowly roast the meat as it is infused with smoke. You then can add more charcoal as needed, or change the angle of the metal to bring the animal closer to or farther away from the heat. It is a dramatic and fun way to feed a crowd.

smoking meat on a grill table

One of the best things about the grill table setup is that you can grill and smoke over it, and then when you’re done cooking, you can move the grill off the firepit and get a big campfire going to stay warm by. Photo © Keller + Keller Photography, excerpted from Smokehouse Handbook.

One of the things I love about the grill table setup is that you can grill and smoke over it, and then when you’re done cooking, you can move the grill off the firepit, throw more wood in, and get a big campfire going to stay warm by and watch the stars and fireflies. At our house, our grill table is the center of almost all activity from May through September.

How to Smoke on a Grill Table

large fire built with split logs in four tiers

Photo © Keller + Keller Photography, excerpted from Smokehouse Handbook

1. Build a fire, log cabin style. Start the fire at least 1 hour before you want to start smoking to ensure that you’re cooking over hot coals and not flaming logs. To get a good bed of coals, build a large fire with split logs, four tiers high in a log cabin style. The longer you want to smoke, the bigger the bed of coals you will need.

raking hot coals to prepare for smoking

Photo © Keller+ Keller Photography, excerpted from Smokehouse Handbook

2. Rake the coals. Once your logs have burned down to a bed of hot coals, you’re ready to get smoking. Rake the coals to create an even bed.

placing grill table over bed of hot coals

Photo © Keller + Keller Photography, excerpted from Smokehouse Handbook

3. Keep feeding the coal bed. Keep a fire going with split logs to one side of the pit so that you can keep feeding the pit with hot coals. Be sure to keep whatever food you are grilling away from the direct flames of the burning split logs. Once you have an even bed of hot coals in your firepit, place your grill table over the coals. Now you’re ready to cook.

Try out your grill table with Jake Levin’s recipe for smoked bluefish — perfect for a quick, easy weeknight meal.

Text excerpted from Smokehouse Handbook © 2019 by Jake Levin. All rights reserved.

Jake Levin

Jake Levin is the author of Smokehouse Handbook. A butcher and charcuterie expert who trained at Fleisher’s Meat in Kingston, New York, he has worked… See Bio

Show Hide

Comments

Articles of Interest

  • Key Lime Pie Frozen Yogurt Pops

    Key Lime Pie Frozen Yogurt Pops

    As a kid on hot days in Southern California, I always looked forward to enjoying a cool treat after a long day at school. Sometimes I had an ice-cold soda or a smoothie, but the treat I loved most was frozen yogurt. Plain yogurt has … Read More

  • Quick-Smoked Bluefish Recipe

    Quick-Smoked Bluefish Recipe

    My first time eating smoked mackerel is one of those Proustian memories: It was Father’s Day, and we were in Cornwall, England, for a family trip. The village we were staying in had one of those classic, large, white plastered buildings with a big smokestack, … Read More

  • Make Your Own Cheese: 30-Minute Mozzarella

    Make Your Own Cheese: 30-Minute Mozzarella

    Fresh cheeses like mozzarella require little equipment and are excellent choices for beginning cheese makers, as they are quick, delicious, and easy to make — no fermenting or aging required. Many of these high-moisture cheeses are called bag cheeses because the curds are drained in … Read More

  • How to Cure and Cook Your Own Bacon

    How to Cure and Cook Your Own Bacon

    Salt preserves food, fats included. Chances are our ancestors first salted meats — and fats — just to preserve them, then they found that salting transformed the flavor of those foods, improving them. They created the art of charcuterie or salumi, along with hundreds of … Read More

Smokehouse Handbook

by Jake Levin

Buying Options

We don't sell books directly through storey.com. If you'd like to buy Smokehouse Handbook, please visit one of the online retailers above or give us a call and we'll take care of you. Support local businesses when you can!

Storey Direct: 1-800-441-5700

Read More at Good Reads