When we talk about learning how to slow cook barbecue, we’re not talking about cooking it in a crock-pot overnight or in an oven at its lowest temperature setting. These methods give you tender moist meat, but leave out that succulent, smoky-to-the-bone flavor upon which true barbecue purists insist.

Knowing how to slow cook barbecue to get this flavor and tenderness involves realizing that time, attention, low cooking temperatures, and lots of charcoal and/or wood – preferably mesquite or hickory – make up the crucial factors for the best barbecued meats.

So here’s a quick primer on slow cooking barbecue – the right way: Think of your grill setup as having two sections, one for the coals and one for the meat. Build a generous charcoal and wood fire next to the closest bottom vent (which, of course, you want to open fully). Allow fire to burn for 15-20 minutes, with grill top open, to give everything a good chance to “catch” – (remain lit).

When fire has reduced to glowing coals, place meat directly over fire on grill. Grill rack should be about two inches above heat source. This makes the nice grill marks on your meat that appeal to so many, plus it gives your meat a nice, crispy outer layer. This usually takes about another 15-20 minutes on each side of your meat.

Now for the big secret on how to slow cook barbecue: Move the meat to the other side of the grill, away from the fire. Close the lid but partially open the lid vents. Also adjust the vent closest to the fire the same amount. DO NOT leave the meat unattended for more than a few minutes.

You now know how to slow cook barbecue. Doneness depends on the type of meat, the cut, and personal preference. Let your senses tell you when your meat is done, but never, ever put out your fire ‘til you’ve cut into and verified the meat’s doneness. Otherwise, you’ll have a partially barbecued piece of meat that’s been microwaved to complete doneness – and that’s not definitely NOT how to slow cook barbecue!

You’ll know you’ve successfully learned how to slow cook barbecue when you put some on your plate, add the coleslaw and beans, crack open an iced-cold beer – and someone yells before you can sit down to eat, “More!”