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Smoker with Side Box Advice
Posted on 8/26/13 at 10:13 am
Posted on 8/26/13 at 10:13 am
I've only tried to smoke on my gas grill using a pan of soaked wood chips in the past and I am not happy with the results.
I just purchased a cheap Kingsford smoker from Academy with a side box to see if I can have better success and may graduate from there.
Anyone have any advice on recipes, smoking process, etc on how to use a smoker with a side box?
TIA. Searched and did not see much. NB4:GetaBGE
I just purchased a cheap Kingsford smoker from Academy with a side box to see if I can have better success and may graduate from there.
Anyone have any advice on recipes, smoking process, etc on how to use a smoker with a side box?
TIA. Searched and did not see much. NB4:GetaBGE
5
Posted on 8/26/13 at 10:16 am to Jonas
quote:
NB4:GetaGrillDome
FIFY.
Posted on 8/26/13 at 10:18 am to Jonas
quote:
advice on recipes, smoking process, etc on how to use a smoker with a side box
The temp nearest the firebox will be notably hotter than the opposite side of the pit. Make sure you consider this when placing your meats in the pit as the firebox side will cook faster.
Posted on 8/26/13 at 10:24 am to Jonas
I bought one used from a friend, who had trouble cooking on it and bought a big Webber Kettle. I modified it by putting a baffle between the firebox and the cooking area to distribute the heat and brought the stack (exit) down to the height of the grill inside to force the smoke to travel through the meat to get out. I also put a full can of beer under the grill on the end with the firebox, which helps keep things from drying out. Just rotate the meat regularly, as the temperature difference between ends can be fairly substantial...
Posted on 8/26/13 at 10:39 am to Jonas
I bought one used from a friend, who had trouble cooking on it and bought a big Webber Kettle. I modified it by putting a baffle between the firebox and the cooking area to distribute the heat and brought the stack (exit) down to the height of the grill inside to force the smoke to travel through the meat to get out. I also put a full can of beer under the grill on the end with the firebox, which helps keep things from drying out. Just rotate the meat regularly, as the temperature difference between ends can be fairly substantial...
Posted on 8/26/13 at 11:38 am to Jonas
Your first smoke should be a Boston butt as they are very forgiving.
Agree with the other poster......Franklin BBQ videos are a good starting point and his recipes are simple.
Agree with the other poster......Franklin BBQ videos are a good starting point and his recipes are simple.
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