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Main Boards => Recipes/Grilling/ Barbecuing/Smokers => Topic started by: kasey on March 21, 2008, 03:33:00 AM
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how do i use the stinking thing.its a charcoal one from char broil thats all i know.thanks
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Is it a barrel type, offset, bullet, etc...? Does it have a separate fire box? More info is needed.
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it is the barrel type.it has a grill rack a bowl then another grill rack.thats all
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show us some pics
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Is this the set-up from the bottom up? Bottom grill, then the pan sits on top of that, then the top grill is above.
If this is the case, your fire goes in the bottom, but it must be contained in something, because the pan is used as either a water pan or a sand pan. It is meant to "buffer" the direct flames. So, without seeing a picture, it's hard to tell the set-up for sure, especially since there's only one pan.
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i cant do pics. so if i get something to contain the fire whats next.lets say i want to do a ham
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For safety's sake, I would forgo using the current set-up. If you own a gas or charcoal grill, you can still do BBQ and smoke.
For a gas grill, depending how the jets are, either left, middle, right, or left, right, or front, middle, back, you want to have you fire on one side only. Whatever you choose, that is the hot side, and the food is placed on the cold side for an indirect effect. For a charcoal grill, set the coals up on one side as well.
When you have a nice bed of coals, add some pecan, hickory, peach, or apple wood to it for the smoke flavor. Add as much or as little as you like, just charcoal alone will give a slight smokiness. Jjust do not add anymore wood after 3 hours of cook time, the meat will not take anymore, and the outside will develop a creasote taste.
Hope this helps getting you started.