where do u put the wood and charcoal when smoking top of grate or bottom?
272599
In the side smoker part. Meat goes on right and for moisture put a pan on top the grate in fire box. Put pan under meat to catch juices ago they do not drip all over smoker main part. If you have never smoked before remember low heat and slow cooking. There are some great books out there on the art of smoking.
272600
Wood and charcoal always on bottom grate. I have never grilled anything in the smoker box on the top rack but if you do, it will cook quickly. Always make sure you keep ashes underneath the lower grate somewhat clean so that air can get underneath and keep wood and charcoal fire hot and going.
272601
I use the smoker side unit. The charcoal or wood goes in the smoker unit with a pan of water on the grate above. The steam will keep the meat from drying out. The meat goes in the large bbq unit with an empty pan under it to catch the drippings. Since the smoke is coming from one side. the meat will have to be turned around halfway through to cook evenly. There are many good smoking books on the market.
272602
My husband puts it in the offset box on the side, in the bottom of that box. No wood goes in the main smoker section.
1020531
Place on grate same as cooking on charcoal or gas grill. Expect to discolor
1676677
Usually on the lid but if you over fill it, it will drip down on the cigars so I keep it on the bottom
1209261
Fill the charcoal chamber with unlit charcoal then place a small bit of lit charcoal on top of the unlit charcoal. The idea is that the lit charcoal will maintain a consistent heat and slowly light the charcoal on the bottom over the course of several hours giving you a long, consistent burn time.
1354399
I use hardwood coal and regular charcoal. I always put 2 layers of aluminum foil under charcoal also. Less mess
96172
With some of the wood products out there (any that you have to soak) you really need to have it on top of the flavor bars to have enough smoke produced. If you are using something like "Mojobricks" (which Ive been using for the last few years) you can put it anywhere.
96173
I place it on top of grates. This seems to work fine. It is really important to use well soaked chips. I have issues with fire in the box and a bit of warping. It still smokes just fine.
475667
It has a grate for the wood and then another grate for cooking. It's not very deep though so charcoal would probably be the best option if you were going to cook on it.
992533
I just smoked two full racks a couple of weekends ago. I used a Weber rib rack on the lower grill, and this held 3 half-racks upright, and I laid the last half rack flat on the upper grill. All were spaced far enough apart to get smoked and came out great. You could probably use another rib rack on the upper grill to get 3+ full racks done, but it'll be a tight fit at that point.
873340
If you use larger pieces of good quality charcoal, you should be able to smoke a large piece of meat without adding more charcoal. I have smoked for 15 hrs on one load of coal. Remember to only light your coals on the top of your pyramid and once the smoke is clear, shut your vents and coast to your temperature. As far as I know the only way to add coals is to remove the center grate but you should not need to. Good Luck
102513
No, feel free to place a cocktail on the top, I do it often. Watch wind direction and be sensible on proximity to flame.
967328
Well, I'm no expert either, but here's what we do. We use Cowboy brand hardwood lump charcoal. It doesn't look at all like the usual briquette. It looks like black pieces of wood in varying shapes and sizes. It is supposed to have quicker and hotter fires, and we find this to be true. Also, we don't use the baskets at all. We pour the charcoal into the middle of the bottom grill rack and kind of mound it toward the middle. Once the charcoal gets hot enough, we spread it out as evenly as possible. We're usually putting food on within 20 minutes of starting the grill. One other thing. You mentioned putting the lid on. Not sure if you mean you leave it on the whole time while waiting for the charcoal to ash over. Again, I'm no expert, but I think the lid should be off in order for the charcoal to properly heat up.
1660694
You could but it would take a bit longer to cook seeing as the charcoal is at the bottom. You can remove the top. It is really made for smoking I would not suggest it. The exterior may not handle all of the smoke..
2079117
I haven't smoked a brisket on this smoker yet. There is a bottom vent and you set it once, depending your elevation. You use Kingford charcoal and can add wood chunks to add smoke. A basket of charcoal usually last 8 hours. Depending on the size of the brisket, you might not be able to fit it in the PBC.
17327
elow your grilling rack, there should be a lower rack that sits atop the burner unit. This lower rack is where the briquettes should be placed.
596310
Keep bottom Vents open and dont close top untill temp gets where you want. Remember the more air flow the hotter the coals.
1314778
I prefer lump charcoal such as Royal Oak. The larger pieces hold heat much better and break down slower than briquettes. Lump charcoal seems to burn the fresh wood I sometimes use at a slower rate as well. I love using my smoker and hope you have a similar experience.