Charcoal grilling and smoking

[Insomniator]

Does anyone use charcoal grills with side fire boxes to smoke ribs and stuff?

I need a new grill (20 dollar disposable ones each summer is getting lame) and I want to try smoking foods so I'm wondering if the side boxes are required. My friend says he just uses a normal grill with half charcoal and the other half filled with soaked wood chips. I'm not a pro or going into a competition so please take it easy on the you need this $1000 titanium smoker to cook anything edible...

I was thinking something like

http://www.amazon.com/Char-Griller-1.../dp/B0009NU5YY

orrr

http://www.walmart.com/ip/Char-Broil...ndingMethod=rr

any advice?

 

[SlowSpyder]

I had a grill with a side fire box, it never worked well for me. It could have been my lack of skill or the grill I was using, who knows. Getting and maintaining the right temperature just never seemed to come easy. I found that indirect cooking in the main chamber gave me better and more predictable results. But, that was just my experience with it. I'm sure it works great for some people.

I had a Chargriller grill like the one in your links above. The paint on the firebox quickly deteriorated even at moderate temps and the whole thing rusted up on top of mine. The grill itself was nice (though the charcoal tray melted somewhat). Also, they use cast iron grates, they have to be cared for or will rust as well. My new grill has porcelain coated cast iron grates, much more resistant to corrosion.

 

[Spydermag68]

From the limited use I have had with an off-set smoker you still need small fires in the main barrel to keep the temperature. For smoking in the models for have provided I would use indirect grilling method with the fire at the far end away from the smoke stack. You will need to add coals every hour to keep it going if you are going to try brisket, pulled pork and ribs.

Try some recipes from: amazingribs.com.

BTW I use lump charcoal in my Big Green Egg. I know the BGE is out of most people's price range but I use it almost every week end since I got it last year.

 

[GuitarDaddy]

Offset smokers with fireboxes work best when fueled by wood. Wood fires produce more flame and smoke and transfer more heat to the cooking area via the flames. Charcoal is too condensed and emminates heat in a much smaller range, therefore in an offset smoker you have to build a huge charcoal fire to transfer enough heat to the cooking chamber and this burns out the bottom of the firebox much quicker.

Once you do get a large enough charcoal fire in an offset smoker it lasts a long while and doesn't have to be stoked and tended as often as a wood fire. But for the same reason a wood fire makes it easier to maintain the temp that you want because you stoke it more often.

With all of these cheaper offset smokers the first part to go is the bottom of the firebox regardless of what you burn in it. You can greatly improve the life of these by reinforcing the bottom of the firebox

 

[Texashiker]

Does anyone use charcoal grills with side fire boxes to smoke ribs and stuff?

Side fire box - yes.

Charcoal in side box - no.

My advice, do not waste your time on a side box smoker that uses charcoal. Charcoal does not produce enough heat in a side box for prolonged cooking.

 

[ElFenix]

i use a regular weber kettle with the coals stacked to one side and the food on the other. just keep adding wood chunks every once in a while. a smokenator helps.

a friend of mine used the ring that came with the weber rotisserie to have enough room for 2 briskets in his kettle. he just added a bag full of charcoal in the bottom, set it low, put some lit coals on top of it, and wood chunks mixed in. that was enough for 10 hours of cooking.


after about 2 hours the food doesn't pick up much more smoke flavor. if you have a good oven (put a pan full of sand in it to help) that can keep at 225 (which is low for an oven), you can do hours in there to finish.

 

[bignateyk]

http://www.amazon.com/Weber-721001-S.../dp/B001I8ZTJ0

Much better than the one you linked in the OP

 

[Fiat1]

">Best for smoking is offset type with wood (pecan, oak apple).
200 to 250 degrees 4-5 HR for the best ribs you have ever had..
Sprinkle with Brown Sugar and wrap with foil for the last HR.
No BBQ sauce required or allowed....

">

 

[Gibsons]

The Brinkman smokers are cheap and work real well, but they're not going to last a long time.

My next smoker will be a BGE/clone or a smaller sidebox setup.

 

[Insomniator]

Hmmm so what do you use besides charcoal?

I looked at some videos online... the guy put coal in the side box but where do the soaked wood chips go? On top of the coals or do they give off flavor from just being heated indirectly in the main box?

 

[Texashiker]

Hmmm so what do you use besides charcoal?

There are some grills out there that use an electric heater that heat wood chips which help smoke the meat.

I looked at some videos online... the guy put coal in the side box but where do the soaked wood chips go?

Soak the wood chips in water for a few hours - 5 gallon bucket works, and throw the chips on the charcoal.

Or, wrap the wood on foil, and throw it on the charcoal. The foil prevents the wood from getting enough air to burn.

 

[Fiat1]

Hmmm so what do you use besides charcoal?

I looked at some videos online... the guy put coal in the side box but where do the soaked wood chips go? On top of the coals or do they give off flavor from just being heated indirectly in the main box?

You can use logs no charcoal needed. You adjust the temp by opening and closing the vents. Some charcoal to get the logs started but that's about it.

 

[GuitarDaddy]

Hmmm so what do you use besides charcoal?

I looked at some videos online... the guy put coal in the side box but where do the soaked wood chips go? On top of the coals or do they give off flavor from just being heated indirectly in the main box?

Look around for packaged "grill wood" at grocery stores if you don't have accesss to appropriate wood.

Or you can buy it by the cord or skid

I use pecan because I have a few large pecan trees that need trimming a couple of times a year 🙂. I also have a friend with a farm that has tons of mesquite.

 

[Insomniator]

I see... two dead cherry trees were just chopped down in my yard and are sitting there waiting for me to chop them for the fireplace. Also have a dead pear and apple tree.. and have all kinds of seasoned wood in my garage for the winter.

Should the wood be seasoned?

interestingggg

 

[ElFenix]

Should the wood be seasoned?

yes

 

[spidey07]

I see... two dead cherry trees were just chopped down in my yard and are sitting there waiting for me to chop them for the fireplace. Also have a dead pear and apple tree.. and have all kinds of seasoned wood in my garage for the winter.

Should the wood be seasoned?

interestingggg

SCORE!

Cherry, pear and apple are all excellent smoke woods.

 

[Fiat1]

It should be dryed not green. Like what you would use in you fireplace.
Like GuitarDaddy's picture.

 

[GuitarDaddy]

I see... two dead cherry trees were just chopped down in my yard and are sitting there waiting for me to chop them for the fireplace. Also have a dead pear and apple tree.. and have all kinds of seasoned wood in my garage for the winter.

Should the wood be seasoned?

interestingggg

Yes it should be seasoned, don't ever cook with green wood. And only use hard woods never use a "sappy" wood like pine or northern conifers, but I guess thats common sense, shouldn't burn those in your fireplace either.

 

[sactoking]

Side firebox smokers with charcoal are perfectly fine so long as you're willing to do some handiwork beforehand. Everyone says that they can't hold the heat long enough with charcoal but that's BS, you just need some smoker mods. Take the Char-Griller linked in the OP:
1. Swap out the stock thermo for a nicer, more accurate model
2. Buy some high-temp silicone and pipe it around the thermo and at the seam where the side box meets the main box
3. Rub some Crisco on the inside edges of the side box lid and charcoal tray. Then pipe some silicone on the box body where they meet. Close the lid and charcoal tray tightly to get a good seal against the silicone.
4. Buy some fiberglass fireplace cord and run it on the inside edge of the main box lid so that the lid is tightly sealed
5. Buy a small, flexible metal dryer vent and o-clamp and attach it to the inside of the smokestack so that the vent is at grate level
6. Take the main box charcoal pan, flip it over, and drill some 1/2" holes. Start with one hole in the center of the side closest to the side box. A few inches away to 2 staggered holes, then 4 holes, etc so that you have a V-shaped pattern with the point at the end closest to the side box. Put the charcoal pan in the main box upside-down.
7. Make an aluminum foil snake and put it underneath the charcoal pan in the main box so that is seals the gap between the charcoal pan and the inside of the box.
8. Buy a square "grill wok" or grill basket that's made of decent metal to use as the charcoal pan in the side box.

If you fill the grill wok with unlit charcoal and some dry wood chunks, light a chimney of charcoal and pour it on top of the unlit charcoal, and close everything up you'll have an airtight side box with the only airflow being in at the side box intake vent and out at the now lowered chimney. You get very good temp control and retention and the extra materials cost <$20.

If you do everything right there's no need to soak the wood b/c your fire will keep a constant temp of <350* (225-275 at the food) and the wood won't burn.

 

[Insomniator]

Side firebox smokers with charcoal are perfectly fine so long as you're willing to do some handiwork beforehand. Everyone says that they can't hold the heat long enough with charcoal but that's BS, you just need some smoker mods. Take the Char-Griller linked in the OP:
1. Swap out the stock thermo for a nicer, more accurate model
2. Buy some high-temp silicone and pipe it around the thermo and at the seam where the side box meets the main box
3. Rub some Crisco on the inside edges of the side box lid and charcoal tray. Then pipe some silicone on the box body where they meet. Close the lid and charcoal tray tightly to get a good seal against the silicone.
4. Buy some fiberglass fireplace cord and run it on the inside edge of the main box lid so that the lid is tightly sealed
5. Buy a small, flexible metal dryer vent and o-clamp and attach it to the inside of the smokestack so that the vent is at grate level
6. Take the main box charcoal pan, flip it over, and drill some 1/2" holes. Start with one hole in the center of the side closest to the side box. A few inches away to 2 staggered holes, then 4 holes, etc so that you have a V-shaped pattern with the point at the end closest to the side box. Put the charcoal pan in the main box upside-down.
7. Make an aluminum foil snake and put it underneath the charcoal pan in the main box so that is seals the gap between the charcoal pan and the inside of the box.
8. Buy a square "grill wok" or grill basket that's made of decent metal to use as the charcoal pan in the side box.

If you fill the grill wok with unlit charcoal and some dry wood chunks, light a chimney of charcoal and pour it on top of the unlit charcoal, and close everything up you'll have an airtight side box with the only airflow being in at the side box intake vent and out at the now lowered chimney. You get very good temp control and retention and the extra materials cost <$20.

If you do everything right there's no need to soak the wood b/c your fire will keep a constant temp of <350* (225-275 at the food) and the wood won't burn.

wow thanks for that! I've seen some mods online but nothing that extensive. You think a $200 grill + those mods is a good alternative to something like this?

http://www.google.com/products/cata...n0QHnqIX3Dw&ved=0CG4Q8wIwBA&biw=1280&bih=939#

That is awesome looking but I dont want to pay 500... yet.




i'm freakin hungry

 

[sactoking]

You think a $200 grill + those mods is a good alternative to something like this?

I believe in it enough that I have a $150 side box grill/smoker with those mods that I use all the time. Outside of spending way too much money on a custom smoker that's too big for small parties that is by far the best option I've ever used.

 

[Texashiker]

That is awesome looking but I dont want to pay 500... yet.

i'm freakin hungry

For $500 and a weekend, I could build my own smoker.

Does your local high school have an AG class where they teach welding? Some schools will build projects for people in the local community. It gives the kids in the welding classes a chance to work on real world projects.

But now that schools are letting out for the summer, that point is kinda mute.

 

[NetWareHead]

Side firebox smokers with charcoal are perfectly fine so long as you're willing to do some handiwork beforehand. Everyone says that they can't hold the heat long enough with charcoal but that's BS, you just need some smoker mods. Take the Char-Griller linked in the OP:
1. Swap out the stock thermo for a nicer, more accurate model
2. Buy some high-temp silicone and pipe it around the thermo and at the seam where the side box meets the main box
3. Rub some Crisco on the inside edges of the side box lid and charcoal tray. Then pipe some silicone on the box body where they meet. Close the lid and charcoal tray tightly to get a good seal against the silicone.
4. Buy some fiberglass fireplace cord and run it on the inside edge of the main box lid so that the lid is tightly sealed
5. Buy a small, flexible metal dryer vent and o-clamp and attach it to the inside of the smokestack so that the vent is at grate level
6. Take the main box charcoal pan, flip it over, and drill some 1/2" holes. Start with one hole in the center of the side closest to the side box. A few inches away to 2 staggered holes, then 4 holes, etc so that you have a V-shaped pattern with the point at the end closest to the side box. Put the charcoal pan in the main box upside-down.
7. Make an aluminum foil snake and put it underneath the charcoal pan in the main box so that is seals the gap between the charcoal pan and the inside of the box.
8. Buy a square "grill wok" or grill basket that's made of decent metal to use as the charcoal pan in the side box.

If you fill the grill wok with unlit charcoal and some dry wood chunks, light a chimney of charcoal and pour it on top of the unlit charcoal, and close everything up you'll have an airtight side box with the only airflow being in at the side box intake vent and out at the now lowered chimney. You get very good temp control and retention and the extra materials cost <$20.

If you do everything right there's no need to soak the wood b/c your fire will keep a constant temp of <350* (225-275 at the food) and the wood won't burn.

Thanks....this sounds like a winner. Sounds logical and doable. Will try this out sometime during the summer hopefully.

 

[sactoking]

If I remember I'll take some photos of my setup this weekend before I fire up for Memorial Day and post them here to give a visual of some of the things I'm talking about.

 

[NetWareHead]

If I remember I'll take some photos of my setup this weekend before I fire up for Memorial Day and post them here to give a visual of some of the things I'm talking about.

Please do! That grill is a perfect price for modding and with the price of higher end smokers, it warrants a try. I've also seen it for sale everywhere, Home Depot, Lowes etc...