I like to use mesquite wood in my current vertical smoker, can you "smoke meat" with this cooker or is it just a charcoal cooker?
232596
The primary fuel is charcoal however I put wood chips and small chunks of wood throughout the basket to get that smoky wood flavor. I also added wood chips three times during cooking. I used a charcoal starter cone no lighter fluid and dumped the lit coals on the basket full of charcoal and wood chips and wood. Cooked a 13lb shoulder and it took me about 11 hrs and the temp was at about 225 for the whole cook. If that's not a smoker I don't know what is. You will want to take the lid off check it and mess with it but it's not necessary. I only removed the lid 5 times in 11 hrs and three of those were just quickly to add some more wood chips. It really produces great flavor. The primary fuel is charcoal however I put wood chips and small chunks of wood throughout the basket to get that smoky wood flavor. I also added wood chips three times during cooking. I used a charcoal starter cone no lighter fluid and dumped the lit coals on the basket full of charcoal and wood chips and wood. Cooked a 13lb shoulder and it took me about 11 hrs and the temp was at about 225 for the whole cook. If that's not a smoker I don't know what is. You will want to take the lid off check it and mess with it but it's not necessary. I only removed the lid 5 times in 11 hrs and three of... » Read More The primary fuel is charcoal however I put wood chips and small chunks of wood throughout the basket to get that smoky wood flavor. I also added wood chips three times during cooking. I used a charcoal starter cone no lighter fluid and dumped the lit coals on the basket full of charcoal and wood chips and wood. Cooked a 13lb shoulder and it took me about 11 hrs and the temp was at about 225 for the whole cook. If that's not a smoker I don't know what is. You will want to take the lid off check it and mess with it but it's not necessary. I only removed the lid 5 times in 11 hrs and three of those were just quickly to add some more wood chips. It really produces great flavor. « Show Less
232597
It can be used as a smoker. As a matter of fact, I had so much trouble maintaining proper temperature with my offset smoker that I gave it away and use my pit barrel instead. For more information try http://www.pitbarrelcooker.com
232598
Its designed for Kingsford charcoal however I have used mesquite and hickory wood chips once the coals get ashed over. It adds a real nice smoke to the meat but even without chips the flavor is great.
232599
You can smoke meat. We use it for smoking meat and fish, and are very happy with it.
232600
The primary fuel is charcoal however I put wood chips and small chunks of wood throughout the basket to get that smoky wood flavor. I also added wood chips three times during cooking. I used a charcoal starter cone no lighter fluid and dumped the lit coals on the basket full of charcoal and wood chips and wood. Cooked a 13lb shoulder and it took me about 11 hrs and the temp was at about 225 for the whole cook. If that's not a smoker I don't know what is. You will want to take the lid off check it and mess with it but it's not necessary. I only removed the lid 5 times in 11 hrs and three of those were just quickly to add some more wood chips. It really produces great flavor.
232601
I use a few large pieces (6-8) of wood chunks, such as hickory, mesquite, cherry, or apple mixed in with the charcoal (Kingsford). The more wood mixed with the briquettes the deeper the smoked-in flavor becomes. Wood is for flavor and the charcoal is for sustaining heat, so you don't want to overdue the wood, but don't use wood chips as it burns off too fast, with the chucks you don't need to add more. Good luck and enjoy your Pit Barrel Cooker. Jerry Z.
757852
I use propane also. There was a decent coating of soot built up after seasoning the cooker. One run with no oil and one with a good coating of high temperature cooking spray. This is normal for all the grills and smokers I have ever used.
669450
I have had 3 of these cookers; they last about 10 years.Don't try and make it something it is not (a barbeque grill).Wood chunks will too big for them to burn correctly; just stay with the chips.Use it only as a smoker with top closed.
1710356
That's where I like to cook and it does an excellent job. Just know that you will need to check it every few hours. Changes in outside temperature and the level of water in the pan and even the increasing meat temperature can affect the actual cooking temperature. This is the easiest smoker I've ever used.
1819977
I don'e know about temp control...I've never had a problem when I use it as smoker with the water pan filled with water. The charcoal is at bottom with water pan between and works well. Using it as grill your charcoal pan is placed higher and you just watch as any other grill
1013018
I have owned two of the smaller diameter smokers. Trust me when I tell you that the 18.5" is sufficient for almost anything you will ever cook. Remember there are two racks in it. You can buy other racks to position chickens vertically, other racks to position four or five slabs of ribs just on one level. I use the lower level almost exclusively. I water soak wood chips and never use charcoal lite. You can cook pot roasts with potatoes, carrots, and onions in the water pan too.
1700292
No, this smoker is in three sections, the bottom, the lid, and the center section with the cooking racks. Once it's set up and the charcoal is lit only the lid needs to be removed to check / remove whatever you're cooking.
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..
404997
no, i use wood kindling, then add larger wood chunks and/or mesquite (sp?) wood until i get a good layer of coals. i don't use conventional briquets (sp?) dan
404994
no, i use wood kindling, then add larger wood chunks and/or mesquite (sp?) wood until i get a good layer of coals. i don't use conventional briquets (sp?)dan
254928
we have an Meco smoker, I think it should fit in it.....you have to ask the charcoal place Look up Meco electric water smoker..we love ours.
1961081
I rarely have to cut something to cook it in this smoker. As long as the meat isn't larger than the grill it is sitting on the smoke gets on everything. I've only smoked on it 5 times or every weekend I've owned it + 6 on Thanksgiving in the morning. I plan to smoke a turkey at 6:00 am. All has come out well so far from tenderloin, ribs, brisket, chicken and turkey legs. Tomorrow's Turkey will be good.
1247084
You can use the smoker in the oven, especially if you need to cook the meat longer or at a more intense heat. As for using wood chips, I would not recommend it. The of liquid smoke rather defeats the use of a smoker of any kind, does it not?
2021379
I have spoke with Char broil just this morning as my Brisket turned out tough and over cooked EVEN tho I followed the directions that came with the unit. They advised me they are going to work on changing cooking times i the manual BUT the lowest temoerature this unit will get is 250*. It is NOT a true smoker. You CANNOT smoke on a low fire at 160* HOWEVER they claim that my 10 lb brisket should only be 10 minutes per pound and when I checked it at that time it was done BUT I followed the instruction manual and it turned out tasty BUT dry! Use a wire thermometer, cut the cooking times in half. Rely on the temp probe and not the cooking manual for accuracy on the doneness of the meat and you will be happy with the unit.
1494267
I have used wood but unless you use very dense wood like mesquite it burns very quickly. Best to use a combination of wood and charcoal. Imparts fantastic flavor.
2114429
not to easily. it will be to hard to keep low temps. the grill is really shallow so the charcoal is to close to cook slow the meat will cook to fast and the smoke will have no time to permiate the meat.
2244695
It's ok but does not hold temp well with charcoal alone. If you use hardwood it works fine. For smoking I use my weber smokey mountain. Uses very little charcoal/wood to maintain temp for hours. Char-Broil is decent grill but in hind sight I wouldn't buy.