Charcoal smoker........

Discussion in 'The Club House' started by winds-of-change, May 13, 2013.

  1. winds-of-change

    winds-of-change The Balota's Staff Member

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    My son bought me a charcoal smoker for Mother's Day. I'm crazy excited about it. I'm going to put it together today and season it per the instructions. And it's more compact than my Weber Kettle grills so I might bring it to the Shoot and Hoot if anyone would like to grill something for lunch there.

    I know this isn't a very advanced smoker but I'm still so excited about it.

    Now, I need ideas, tips and hints from all you experienced smokers on how to smoke a brisket, chicken, turkey, etc. I never had successfully grilled ribs until you guys here taught me how to do it. I've never had a problem grilling ribs since. http://www.firearmstalk.com/forums/f12/need-advice-grill-masters-43128/ I precooked the ribs in the oven in a roasting pan with a separate pan of water in the oven then flavoured them up on the grill.

    Now I need your expert advice on how to get into smoking. Start me off with something easy. Also, my son gave me a bag of apple wood chips to use, too.
     
  2. racer_x

    racer_x New Member

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    Im a hickory nut thats all ill use realy,
    I soak my wood in water,
    Every grill ive messed with is a bit differant on its fire little over 200 cooking temp is what I look for an lots of time
    I do ribs, whole chicken , some deer now an then
     

  3. winds-of-change

    winds-of-change The Balota's Staff Member

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    Yes, but...............how? Give me hints and tips on what I need to do to be successful.
     
  4. racer_x

    racer_x New Member

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    Well I try to give my self about 8 hours, its hard to explain just keep a close eye on the charcoal, your gana have to add to it, I check my stuff about every 30 mins check water level, an fire
    Soak your apple wood overnight when you check your fire an stuff just add a couple more pieces. I like to use chunk wood not the chips they burn up to fast for my taste.
    You will be successful.

    What kinda smoker did you get? Im guessing you got the stand up tube type?I say tube I mean tall an round. If so there great little grills
    Just build a fire like normal put your water pan in it, I use a pitcher to add water
    The closer you can get your food to the water pan the better
    It realy turns into a taste thing on how much smoke you like, differant wood taste differant
    trial an error its great fun
     
  5. MisterMcCool

    MisterMcCool Well-Known Member Supporter

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    There are some good recipes on this website. It gives you temperature and cooking times for different meats, too.

    http://www.smoking-meat.com/
     
  6. txpossum

    txpossum New Member

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    First of all, I don't feel I am qualified to give advice to someone else -- everybody has their own views on how to smoke meat, and there are a lot of variables. As was suggested above, you can find more specific recipies on the internet.

    Also, I don't have your type of smoker. I have the barrel type charcoal grill, with the attched firebox for smoking. '

    For an example, here's how I smoked some country style ribs this weekend: I coated them in a dry rub, containing chili powder, red pepper, onion powder, sea salt, and garlic. I then sprinked brown suger over them, and wrapped them in two layers of foil. I cooked them in the foil at about 250 degrees for about 45 minutes -1 hour, then unwrapped them and exposed them directly to the smoke for about 30 minutes. This kept the ribs from drying out from extended smoking, but still allowed a good glaze to develop in the ribs.

    I like pecan wood when I can get it.
     
  7. gunnut07

    gunnut07 New Member

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    I try to keep mine between 200 and 210. My next smoker is going to be a Traeger XL http://www.traegergrills.com/shop/grills# I have a home build one now. That I can do a whole hog in.

    I use a Weber Smokey mnt cooker to smoke cheese in works great. Just put some kingsford in the bottom of a soup can and dry and wet chips on top. Keep the temp just below 100 and let them sit for 2 to 4 hours depending on how much smoke flavor you want.
     
    Last edited: May 14, 2013
  8. winds-of-change

    winds-of-change The Balota's Staff Member

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    My son gave me apple wood chips but I can get pecan, cherry, hickory, mesquite.

    I think I don't understand how to keep the temp at 200 degrees. I think it might be by trial and error with how much charcoal you put in the smoker, right?
     
  9. gunnut07

    gunnut07 New Member

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    When I started out with a smoker I just used enough charcoal to get the fire going. Then I put wood on it. and let it smoke away.
    [ame]http://youtu.be/A5xRxY7YpBI[/ame]
     
  10. txpossum

    txpossum New Member

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    With my grill/smoker you can make marginal adjustments to the heat by opening or closing vents; however the main way to control the temperature is the amount of charcoal you use. If you are smoking something that takes several hours, like a brisket or turkey, you will have to add charcoal from time to time, and keeping a constant temperature can be difficult. The temp WILL vary some -- it's charcoal. But I say don't worry about it overmuch, just have fun learning it and over time you will discover what methods work best for you. Start out with something simple and cheap, like ribs or chicken. If you add meat + fire you odds are you will wind up with something edible.
     
  11. partdeux

    partdeux Well-Known Member

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    Windy,

    There is only one site you need to become familiar with
    http://amazingribs.com/

    Two years later of smoking and learning, I'm still learning... I have NEVER been wronged by their advice.