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Hallo zusammen,

Habe im Netz was interessantes gefunden. Eine Anleitung zum Räuchern mit einem Holkohlegrill.
Werde mal meine Jalapenos räuchern. Chipotles sind sicher was feines!

Charcoal Grill: Use the Indirect method by arranging charcoal briquets on each side of the charcoal grate. Place a heavy aluminum foil pan between the piles of briquets; add 2 cups water and any flavorings. Allow 30 minutes for coals to heat up (they should have a light coating of grey ash). Place soaked wood chunks or chips/twigs directly on prepared coals and allow to smoke fully before beginning cooking. Place food on top cooking grate over the water pan. Cover grill. Add 5 to 7 briquets to each side every hour; replenish water and seasonings as needed.

Weber Chef's Tips for Beginners:

Use a meat thermometer to make sure smoke-cooked foods are done but not overcooked. Smoke-cooked foods look different than other grilled or oven-prepared foods. They may be pink or red when completely cooked (apple wood especially will make chicken look red, for example).
Use tongs and barbecue mitts to add charcoal, turn meats, refill the water pan, or adjust vents.
Do not use charcoal infused with starter fluid-it can add an unpleasant taste to your smoked foods.
Experiment with different woods and meats until you find the right combination for your tastes.
Start with a small amount of wood to see how you like the flavor, then add more for more intense smoky taste. (Just don't overdo it; too much wood smoke over long periods can make food taste bitter.)
Try combining woods as you get more experienced for unique and flavorful results.
Keep a smoker's notebook while experimenting. Jot down ingredients, wood amounts and combinations, and results so you can repeat successes. (Unless, of course, you want to keep your best recipes a secret!)

Wood Type Characteristics Good Food Matches

Hickory
Pungent, smoky, bacon-like flavor.
Pork, chicken, beef, wild game, cheeses.

Pecan
Rich and more subtle than hickory, but similar in taste. Burns cool, so ideal for very low heat smoking.
Pork, chicken, lamb, fish, cheeses.

Mesquite
Sweeter, more delicate flavor than hickory. Tends to burn hot, so use carefully.
Most meats, especially beef. Most vegetables.

Alder
Delicate flavor that enhances lighter meats.
Salmon, swordfish, sturgeon, other fish. Also good with chicken and pork.

Oak
Forthright but pleasant flavor. Blends well with a variety of textures and flavors.
Beef (particularly brisket), poultry, pork.

Maple
Mildly smoky, somewhat sweet flavor. Try mixing maple with corncobs for ham or bacon.
Poultry, vegetables, ham.

Cherry
Slightly sweet, fruity smoke flavor.
Poultry, game birds, pork.

Apple
Slightly sweet but denser, fruity smoke flavor.
Beef, poultry, game birds, pork (particularly ham).

Peach or Pear
Slightly sweet, woodsy flavor.
Poultry, game birds, pork.

Grape vines
Aromatic, similar to fruit woods.
Turkey, chicken, beef.

Wine barrel chips
Wine and oak flavors. A flavorful novelty that smells wonderful, too.
Beef, turkey, chicken, cheeses.

Viel Spaß beim ausprobieren

- Sebastian

Hallo,

Da die Sache mit den Antworten hier nicht richtig klappt, melde ich mich wenigstens mal zu Wort. Gerade die Leute, die nie Antworten, haben irgendwann auchmal eine Frage auf die ich vllt. auch eine Antwort wüsste. Aber dann wird eben auch geschwiegen...

Das mit dem räuchern ist nicht gerade einfach. Da muss alles Stimmen um am Ende ein gutes Ergebnis zu bekommen. Temperatur, Rauch, Zeit uvm.
IMHO solltest du einfach einmal nach Rezepten suchen, die das Thema räuchern genauer behandeln. Außerdem ist ein Räuchergrill eher etwas für Sachen, die gleich mal 1-2 Tage räuchern sollten.
Ich denke für ein Hähnchen sollte auch ein normaler Kugelgrill reichen, bei dem man schön Holzstückchen reinlegt um das Räucherarome zu bekommen.

Viele Grüße

Sebastian