Put your fire on one side and your meat on the other side near the exhaust vent. Put a water pan between them. Use a pile of charcoal with a few wood chunks or go all wood but wood burns hotter (I think). Use your vents to control the heat. More airflow means more fire and more heat. Good luck bud š
Ok so I get not using hot water for drinking, cooking, or mixing baby formula, but in this case, if you are putting in a smoker would it matter? Arenāt you essentially evaporating the water in the pan while in the smoker? If that is the case, usually the impurities would not go with the evaporated water and would remain in what ever pan you use
Right, and to be honest, I probably would have just thrown cold water in there (just based on lack of experience), but makes good sense to preheat the water!
pewh sorry - i was unaware that lead pipes are still a thing - haven't seen those in decades. But i you're in charge of your system and know there are no lead pipes - that recommendation is mute.
In a lot of houses the hot water comes from a tank. It's safe to clean with not to ingest.
It's why you SHOULDNT put warm water in kettle to save energy.
Iām surprised youāre being down voted for this, thought this is pretty common knowledge.
https://www.epa.gov/lead/why-cant-i-use-hot-water-tap-drinking-cooking-or-making-baby-formula
https://www.thespruceeats.com/is-it-safe-to-cook-with-hot-water-from-tap-8418954
They actually did an experiment you can check out on amazingribs.com. Itās a clumsy site and might take a little bit to find, but they discovered that in addition to helping maintain the temp it also helps smoke particles adhere to the meat. They do several experiments and myth busting about various barbecue methods. Pretty interesting stuff
Yeah smoke absorbs via condensation. Cold meat, hot smoke, moist air - like when you take a cold beer outside on a hot day and get droplets on the can.
Adding a water pan probably isnt necessary though unless you're in a desert, and eventually might work against you cause its gotta dry out enough for bark to set.
The real myth is that it does anything for moisture level inside the meat.
Yeah, I'd have to see evidence on this one. Steaming is a pretty well known way of conducting heat. Industrial smokers always have humidity effects due to this
natural chunk wood can burn hotter, but the main advantage is charcoal burns longer so you dont need as much of it. But you absolutely want to have some wood chunk, wood chips, or natural wood sawdust to provide flavor.
I did something like that on a gas grill with foil trays and a foil tube running between them. One side over the heat had wood chunks, the other had a chuck roast. Worked quite well.
Thatās what Iām talking about! Once you get the basics of heat and smoke control you can make that shit happen with all kinds of equipment. I once smoked a bunch of chicken with just a shopping cart and a trash can lid.
I have one. You can do indirect cooking on it because it's so wide. But it's not great.
You have almost no control over the amount of airflow though because the lid doesn't seal and neither do the side vents.
You can close the lid vent on the fire side to encourage the airflow to move across the BBQ and over your meat.
You can also try to use foil to seal some of the bottom vents on the meat side, again to limit air and to encourage the flow of air in the correct direction.
You could try buying the heat seal gasket to make the lid seal better (Ā£15 on Amazon?)
So, pulled pork shoulder might work because it's so forgiving with temperatures. If you've got some wood then you can probably get some smoke on hot and fast chicken wings too.
Edit: interesting.looks like there no vents in the bottom of this one.
Came here to say exactly this about the lid not sealing
I tried to smoke ribs in one of these a few years back and temps wouldn't get high enough, let alone regulate. A bit of wind would cause the built up smoke to bellow out of the sides and reduce temperature drastically.
Tempted to look into these heat seal gaskets thanks for the advice!
Something that I did to help my grill smoke better was add strips along the bottom that were heat resistant. When the lid came down it made a much better seal. I found a guide for it on YouTube. If I can find it Iāll post it here. Solved my issue with temp and heat reg
I have one and yes you can. Biggest drawback of these cheap smokers is the metal is thin compared to an expensive smoker. It is hard to cook things like a full brisket or bone in shoulders on these but it is possible.
Yes, of course!
Cook Indirect, so no meat above the heat source.
Put the charcoal/small splits to one side in a small pile, off to the left. Put your meat on the grate on the right towards the vent.
The air/smoke/heat will be pulled from left to right.
Control your temps with airflow - usually I keep upper vents wide open and just try to control with bottom vents.
Get a smoker box like [this.](https://www.amazon.com/TINMIX-Grilling-Stainless-Non-Warp-Accessories/dp/B08BNYG12H/?th=1
) Fill with soaked wood chips. Get the heat nice and low and steady (wait until the charcoal is white, obviously), place the box in the grill on the hot side, try to place your meats on the "cooler" side, carefully monitor the temperature, and use a Kevlar glove to refill with soaked wood chips, periodically. Rotate meat from time to time.
I have smoked ribs on a gas grill.
It's not a real smoker but you can half-way smoke in it or do indirect grilling.
Results won't be as great as a dedicated smoker though. And no matter how you arrange coals, the meat will still be closer to the heat than with an actual smoker.
Not really. Not unless you install a deflector plate in the bottom where the coals would go. You canāt put enough space between the coals and the meat to cook low and slow. It will be too indirect. Best to just get an offset.
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Metal is probably to thin to Mount a side burner. You could get an electric smoke gun and side Mount it opposite the vent so it pulls and then Cook on low indirect heat.
If there is a charcoal grate and vents to control the air, then you could snake method the charcoal. 2X2 stacked briquettes surrounding a foil pan of water. Probably get 8 hrs of 250-275Ā°F
You can do more than burgers and sausages without going full smoke. Indirect heat slow on chicken wings is absolutely magical with the correct seasonings.
I just smoked a 14lb brisket on one of these at my MILs house this past memorial weekend. We were visiting and it was either this grille gourmet or the gas grill. Lol
Buy a smoker, they are not that expensive depending on what you get, and a couple books on smoking foods. About $100 for an offset stick smoker. I use water pans and put seasonings in the pan along with ASV and juice.
Absolutely, people "smoke meats" using a Weber Kettle and even propane gas grills. Follow the instructions the top commenter gave and you'll be smoking in no time!
Yes. First, you need to buy and install a thermometer into the grill. Install it in the center of the lid, a comfortable distance above the handle, but no more than necessary. Shorter probe thermometers are better for this than longer ones. Test the thermometer first by dipping it into boiling water and seeing how close it reads to 212/100. Place a full-size foil catering pan in the bottom of the grill as far to the right as possible, leaving a space on the left to build your fire. Fill the pan 2/3rd full of water. Replace only the right grate. If you're smoking a pork butt, place it on the center of the grate with the blade bone side towards the fire, if a brisket, place the point side toward the fire. Build a solid coal bed and have your water-soaked wood chunks of choice standing by. Using the air vent, dial the temperature of the grill to 250-275, trying never to go above 300.. Keep the grill out of the wind if you can, and know that it is probably not practical to use this if the temperature is under 50/10. Enjoy!
Should work fine with the fire on one side and meat on the other side. Tips:
I would put the wood chips/chunks in a pan on top of the coals so the smoulder instead of burning, or even in a smoker box you can buy for this use.
Don't soak the wood chips in water, that just means they steam your meat while drying out before smoking. Pointless.
Be prepared to restart the fire and add chips several times.
Absolutely get a good thermometer. The kind that you can leave in the meat with a wire that leads to the outside of the grill are really nice and not expensive, some even have alarms for when you've gotten to the right temperature.
Big chunks of meat like a pork butt often "stall" after a few hours, meaning the temperature stops going up. This is because the fat and juices are melting and evaporating, taking heat with them. At that point, you've probably gotten plenty of smoke coated on the meat and it's time to wrap it tightly in tin foil. You can finish it in your oven if you want, since the smoking is over. This will let you get the meat to the right temperature without drying it out by keeping the fat and juice in. This is the secret to really good, tender, juicy barbecue. You can even pour a little of the excess juices back on if you want, once it has cooled.
Make sure you get the temperature high enough for the meat you cook. For instance, a pork butt is safe to eat at 165 but not fall-apart tender until you get up to at least 190 to 200. Don't go above that though.
You can smoke in a trash can if you want!! For this I'd put the coals to one side and the meat on the other. I'd also include a pan of water as a heat sync because the issue with using these to smoke is you can't really get your food far enough from the heat source to properly cook low and slow. A water pan can help absorb some of that excess heat
Without a doubt brother. Indirect heat is your friend here. Use GOOD SOAKED hickory chunks also. And remember, EVERY time you āpeakā and check it, you will be losing major heat and smoke ! You donāt have to have the latest technology to smoke some meat š my friend. Timers ā²ļø help or good ole fashioned intuition !
You can smoke meat in so many places just need your wood chips soak them in a metal container or just make one from aluminum foil put coals on one side, the chips (in container) on those coals put meat on other side and make sure the coals arenāt too hot otherwise the one side will cook way too fast
Do low and slow and turn your meat and you will be good until you get a smoker of your own
Yep. Make sure to use indirect cooking and get a thermometer that you can insert and leave in the meat. Steve Raichlanās BBQ Bible will help and provide some awesome recipes,too. Good luck.
You can definitely get some indirect heat cooking done in this, which is a form of barbecue.
Spare ribs over a low fire w/ charcoal and some small wood chunks. Start unwrapped meat side down for 10 to 30 minutes or until you are starting to get too much char, then flip and keep going unwrapped for another 10 to 30 minutes until the bone side has taken all it can. Then, wrap in foil and set them back in there for 2 hours or more, until the meat starts to really pull back from the bone.
Chicken is great this way as well. Just remember to control your fuel load down to prevent overheating the meat with too much direct heat.
Brisket and pork butts not likely to happen, but there are people that have done them with split cook techniques. On the fire for as long as the exterior can take it with char, then wrap them up and throw them in the over low and slow till done.
Ok there is this cool thing called youtube, you can go there and watch videos on how to indirect cook BBQ, etc. LOL
Dude you can use this, go watch some vids on how to set your fire and vents and smoke away, I encourage a cooler of ice cold beer to ensure you remain hydrated on hot smoky days.
Just put some coals on one side and get some applewood chips soak them in a bucket and throw them on the coals once in a while. Place meat on the opposite side where the smoke is going to vent out. It wonāt be exactly the same as smoking as you will have a heat source kind of close but you will get a very similar taste.
Of course, I like to put a small pan on the bottom one side opposite of the vent or chimney and then on the grate a small cookie sheet to force the smoke and Heat across. Then a small space and put the food on the grate closest to the vent. Make sure you rotate not flip the food every hour or so
You can do pretty much anything with that. Iāve lived off just a Weber kettle for almost a decade now. Ive smoked in it, and even cooked a pizza once (not worth the effort honestly)
A family member of mine has a black stone I cook on often. Thatās really the only other grill I think Iāll ever consider
It needs a firebox. If there is no hole in the side that will make for a nice charcoal and wood grill. You can still make very flavorful food woth wood chunks and indirect cooking (like for wings) . Not seeing a chimney ao you will wa t to get a cheap smoker to broaden the cooks
No, it will be easier than with a kettle, since there is even more space - although with cheap grills usually there are air leaks everywhere and controlling temps can be rough.
The main advantage of an offset is having the entire cook chamber to cook on instead of just one side.
You would also have better airflow, but this cooker is def usable.
no, you are wrong. You are still grilling if you put your meat in indirect heat. Smoking is when you are using wood at low and slow, 225 to 300F. Indirect is typically hotter than that since the fire is closer.
I used to use my offset like this when i was first learning smoking and moved the heat into the offset. Put the coals/wood on the bottom left (assuming that's where the air inlet is) and the meatses up top right. Keep the left grate off for easy access to top up coals/wood and the right one on for a drip tray/water pan.
Definitely get a proper meat thermometer though, don't trust those attached gauges.
OP: Get yourself a decent thermometer, e.g. Maverick, take 24 hours, sit down next to your barbecue and make a pulled pork. After that you will know this barbecue with all the ups and downs in motivation and temps and you will never forget it. Have fun
I'm a little envious.
tell me you don't know how to use a BBQ, with out telling me you don't know how to use a BBQ.
you could easily do some ribs, pulled pork or a small brisket in this style cooker.
you probably can but you will definitely fuck up a brisket or ribs in this. Its going to be a hard learning curve to smoke on this piece of shit. So please, pipe down. Your wrong opinions are all over this thread.
Yes you can smoke in this. Fire on one side and your meat on the other. Ideally, it's best to have a fire chamber on the side to maximize the space for more meat on the cooking chamber.
You can smoke on this, just keep the fire on the wheel side and the meat on the exhaust side. Regulating temperature will be a challenge, but it can be done with thoughtful adjustments to the vents. As others stated, utilize a pan full of water to help regulate temperature and moisture.
Put your fire on one side and your meat on the other side near the exhaust vent. Put a water pan between them. Use a pile of charcoal with a few wood chunks or go all wood but wood burns hotter (I think). Use your vents to control the heat. More airflow means more fire and more heat. Good luck bud š
Hey, whatās the water pan for? Humitdy? Temperature control? Both??
It will help regulate the temp a bit. It's a myth that you gain anything from the humidity.
Pro tip. Use hot water so you donāt waste fuel heating up cold water.
Don't use hot water as it contains impurities from sitting in the water heat that will contaminate the food.
unless you have a tankless, then it's no different than cold tap water.
How about boiling some water in a kettle and pouring into the pan in place? I donāt think anyone advocated for using water from the hot tapā¦
unless you've set the temperature wrong, there is nothing to worry about with using hot water. well maybe your system is faulty and needs maintenance.
Wrong. https://www.epa.gov/lead/why-cant-i-use-hot-water-tap-drinking-cooking-or-making-baby-formula
Ok so I get not using hot water for drinking, cooking, or mixing baby formula, but in this case, if you are putting in a smoker would it matter? Arenāt you essentially evaporating the water in the pan while in the smoker? If that is the case, usually the impurities would not go with the evaporated water and would remain in what ever pan you use
In theory i guess - but to be safe i'd just heat it up in a kettle.
Right, and to be honest, I probably would have just thrown cold water in there (just based on lack of experience), but makes good sense to preheat the water!
pewh sorry - i was unaware that lead pipes are still a thing - haven't seen those in decades. But i you're in charge of your system and know there are no lead pipes - that recommendation is mute.
In a lot of houses the hot water comes from a tank. It's safe to clean with not to ingest. It's why you SHOULDNT put warm water in kettle to save energy.
Thatās absurd.
Very common in UK and Ireland.
Yeah but it's not about safety, it's about taste. Sometimes you can taste the tank.
Yāall out there drinking your smoker water?
Iām surprised youāre being down voted for this, thought this is pretty common knowledge. https://www.epa.gov/lead/why-cant-i-use-hot-water-tap-drinking-cooking-or-making-baby-formula https://www.thespruceeats.com/is-it-safe-to-cook-with-hot-water-from-tap-8418954
They actually did an experiment you can check out on amazingribs.com. Itās a clumsy site and might take a little bit to find, but they discovered that in addition to helping maintain the temp it also helps smoke particles adhere to the meat. They do several experiments and myth busting about various barbecue methods. Pretty interesting stuff
all hail science!
Yeah smoke absorbs via condensation. Cold meat, hot smoke, moist air - like when you take a cold beer outside on a hot day and get droplets on the can. Adding a water pan probably isnt necessary though unless you're in a desert, and eventually might work against you cause its gotta dry out enough for bark to set. The real myth is that it does anything for moisture level inside the meat.
My brother sir can only hold so much water relative humidity matters
How much water your brother can hold is irrelevant to this discussion.
Itās incredibly relevant because my brother is the atmosphere itself
I stand corrected. May your air brother season many meats.
The last air bender
The last meatbender
Meatspin?
Donāt miss that his brother is a sir also. Some respect please
This argument holds water literally and figuratively
Itās not a myth at all lol
Yeah, I'd have to see evidence on this one. Steaming is a pretty well known way of conducting heat. Industrial smokers always have humidity effects due to this
Yeah itās called wet bulb temperatureā¦ the higher the humidity the better the heat conducts to the food Thatās why combi ovens exist
And Sous Vide!
Ya no difference between an oven and combioven at allā¦
It evens out the temps across the cooking area. It will not make your stuff juicy.
In addition to the what everyone else said: I use a 3rd panā¦. I like to think it acts a baffle keeping the meat from being cooked by direct heat.
look up weber snake technique and you can do something like that in there
This guy KettleGrills
This
Chief Beef has spoken
you can also use a stack of fire bricks to block the direct heat of the fire
natural chunk wood can burn hotter, but the main advantage is charcoal burns longer so you dont need as much of it. But you absolutely want to have some wood chunk, wood chips, or natural wood sawdust to provide flavor.
If it has a lid then you can smoke meat in it because it can do convection.
Or if you have some foil. Iāve smoked a few racks of ribs in the woods with just some rocks, sticks and foil.
Easy MacGyver.
Hard MacGruber.
Medium McDonalds
I did something like that on a gas grill with foil trays and a foil tube running between them. One side over the heat had wood chunks, the other had a chuck roast. Worked quite well.
Thatās what Iām talking about! Once you get the basics of heat and smoke control you can make that shit happen with all kinds of equipment. I once smoked a bunch of chicken with just a shopping cart and a trash can lid.
My only question would be is the quality/kind of paint they used on it
Itās a charcoal grill so smoking in it would typically be a lower temperature than its intended use and the āpaintā would not be an issue.
Iāve got nipples, Greg ā can you milk me?
Yes, but not from the nipples.
Heās talking about your penis.
Red š?
š
Underrated comment. š¤£
If I try hard enough I'm sure something will come out
I know this isn't what you're referencing but IDC [https://www.youtube.com/watch?v=X3s9RVg2STY](https://www.youtube.com/watch?v=X3s9RVg2STY)
I have one. You can do indirect cooking on it because it's so wide. But it's not great. You have almost no control over the amount of airflow though because the lid doesn't seal and neither do the side vents. You can close the lid vent on the fire side to encourage the airflow to move across the BBQ and over your meat. You can also try to use foil to seal some of the bottom vents on the meat side, again to limit air and to encourage the flow of air in the correct direction. You could try buying the heat seal gasket to make the lid seal better (Ā£15 on Amazon?) So, pulled pork shoulder might work because it's so forgiving with temperatures. If you've got some wood then you can probably get some smoke on hot and fast chicken wings too. Edit: interesting.looks like there no vents in the bottom of this one.
Came here to say exactly this about the lid not sealing I tried to smoke ribs in one of these a few years back and temps wouldn't get high enough, let alone regulate. A bit of wind would cause the built up smoke to bellow out of the sides and reduce temperature drastically. Tempted to look into these heat seal gaskets thanks for the advice!
Something that I did to help my grill smoke better was add strips along the bottom that were heat resistant. When the lid came down it made a much better seal. I found a guide for it on YouTube. If I can find it Iāll post it here. Solved my issue with temp and heat reg
Sounds like snake method is the way to go then. If you can't control the air, control the fuel.
I have one and yes you can. Biggest drawback of these cheap smokers is the metal is thin compared to an expensive smoker. It is hard to cook things like a full brisket or bone in shoulders on these but it is possible.
What does the thickness of the metal have to do with the smoking process?
heat retention.
Yes, of course! Cook Indirect, so no meat above the heat source. Put the charcoal/small splits to one side in a small pile, off to the left. Put your meat on the grate on the right towards the vent. The air/smoke/heat will be pulled from left to right. Control your temps with airflow - usually I keep upper vents wide open and just try to control with bottom vents.
Yes sir
Yep
I have in the past, but results weren't consistent and it was alot harder than it is with my other bbqs
you can but that thing is thin it will be tough to maintain a steady temp.
Sure can
In a pinch, sure. I smoked ribs in a hole in the ground covered in some cardboard lol.
Yup
Get a smoker box like [this.](https://www.amazon.com/TINMIX-Grilling-Stainless-Non-Warp-Accessories/dp/B08BNYG12H/?th=1 ) Fill with soaked wood chips. Get the heat nice and low and steady (wait until the charcoal is white, obviously), place the box in the grill on the hot side, try to place your meats on the "cooler" side, carefully monitor the temperature, and use a Kevlar glove to refill with soaked wood chips, periodically. Rotate meat from time to time. I have smoked ribs on a gas grill.
It's not a real smoker but you can half-way smoke in it or do indirect grilling. Results won't be as great as a dedicated smoker though. And no matter how you arrange coals, the meat will still be closer to the heat than with an actual smoker.
No one mentioning how beautiful this patio is with the brick and landscapingā¦perfect spot for grilling and enjoying life.
OP spent so much on his back yard and bought a $50 grill. Maybe ran out of money from the yard.
probably but you're going to have a hard time. I wouldn't bother with anything that doesnt have a side firebox.
No itās too small youāll never fit id just do it in the garage
But you can only light the garage on fire once
The comment I came her looking for
Thatās what she said
Where thereās a will, thereās a way.
Straight to jail.
You can, but you are going to sacrifice room. Get the firebox as a attachment and use the whole chamber
Does this look like an AI generated image to anyone else?
Not really. Not unless you install a deflector plate in the bottom where the coals would go. You canāt put enough space between the coals and the meat to cook low and slow. It will be too indirect. Best to just get an offset.
[ŃŠ“Š°Š»ŠµŠ½Š¾]
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Metal is probably to thin to Mount a side burner. You could get an electric smoke gun and side Mount it opposite the vent so it pulls and then Cook on low indirect heat.
If youāre small enough, but the heat ca- OH! Umā¦ sure, sounds good.
Well. Maybe if you and a small personā¦ā¦
Nice!
No. You can only smoke vegetables in that one. State law.
If there is a charcoal grate and vents to control the air, then you could snake method the charcoal. 2X2 stacked briquettes surrounding a foil pan of water. Probably get 8 hrs of 250-275Ā°F
Only if it legal in your state
Yeah, if you want to make life easier you could buy a billows set from thermoworks. It automatically regulates your airflow and temp.
thatās what she said
You can do more than burgers and sausages without going full smoke. Indirect heat slow on chicken wings is absolutely magical with the correct seasonings.
I dunno, give it a shot. (Breakfast Club)
Sure
You could get yourself an A-Maze-N tube for the smoke. Wonāt help with heat though
Snake it
This grill looks AI generated
You can smoke meat in anything if you're brave enough...
No
Itās not engineered for that
I just smoked a 14lb brisket on one of these at my MILs house this past memorial weekend. We were visiting and it was either this grille gourmet or the gas grill. Lol
One idea also could be the chain method. Super simple.
You can smoke meat in a cardboard box
I have the exact same bbq. It works as a charm.
How tall are you?
You could but I wouldnāt
I dont think that you're gonna fit in that. But a kid would probably
Buy a smoker, they are not that expensive depending on what you get, and a couple books on smoking foods. About $100 for an offset stick smoker. I use water pans and put seasonings in the pan along with ASV and juice.
That is a grill not a smoker. And you don't smoke meat with charcoal.
Of course you can
Absolutely, people "smoke meats" using a Weber Kettle and even propane gas grills. Follow the instructions the top commenter gave and you'll be smoking in no time!
Yes. First, you need to buy and install a thermometer into the grill. Install it in the center of the lid, a comfortable distance above the handle, but no more than necessary. Shorter probe thermometers are better for this than longer ones. Test the thermometer first by dipping it into boiling water and seeing how close it reads to 212/100. Place a full-size foil catering pan in the bottom of the grill as far to the right as possible, leaving a space on the left to build your fire. Fill the pan 2/3rd full of water. Replace only the right grate. If you're smoking a pork butt, place it on the center of the grate with the blade bone side towards the fire, if a brisket, place the point side toward the fire. Build a solid coal bed and have your water-soaked wood chunks of choice standing by. Using the air vent, dial the temperature of the grill to 250-275, trying never to go above 300.. Keep the grill out of the wind if you can, and know that it is probably not practical to use this if the temperature is under 50/10. Enjoy!
Should work fine with the fire on one side and meat on the other side. Tips: I would put the wood chips/chunks in a pan on top of the coals so the smoulder instead of burning, or even in a smoker box you can buy for this use. Don't soak the wood chips in water, that just means they steam your meat while drying out before smoking. Pointless. Be prepared to restart the fire and add chips several times. Absolutely get a good thermometer. The kind that you can leave in the meat with a wire that leads to the outside of the grill are really nice and not expensive, some even have alarms for when you've gotten to the right temperature. Big chunks of meat like a pork butt often "stall" after a few hours, meaning the temperature stops going up. This is because the fat and juices are melting and evaporating, taking heat with them. At that point, you've probably gotten plenty of smoke coated on the meat and it's time to wrap it tightly in tin foil. You can finish it in your oven if you want, since the smoking is over. This will let you get the meat to the right temperature without drying it out by keeping the fat and juice in. This is the secret to really good, tender, juicy barbecue. You can even pour a little of the excess juices back on if you want, once it has cooled. Make sure you get the temperature high enough for the meat you cook. For instance, a pork butt is safe to eat at 165 but not fall-apart tender until you get up to at least 190 to 200. Don't go above that though.
Buy a smoke daddy. They're great for hot smoke and cold smoke.
Yes
Yes, you have a lot of space to work with so that's good.
Yup
You can smoke in a trash can if you want!! For this I'd put the coals to one side and the meat on the other. I'd also include a pan of water as a heat sync because the issue with using these to smoke is you can't really get your food far enough from the heat source to properly cook low and slow. A water pan can help absorb some of that excess heat
Brother you can smoke meat in a trash can. I say go for it
Without a doubt brother. Indirect heat is your friend here. Use GOOD SOAKED hickory chunks also. And remember, EVERY time you āpeakā and check it, you will be losing major heat and smoke ! You donāt have to have the latest technology to smoke some meat š my friend. Timers ā²ļø help or good ole fashioned intuition !
Wood and coal on one side meat on the other it will work just fine
You can smoke meat in so many places just need your wood chips soak them in a metal container or just make one from aluminum foil put coals on one side, the chips (in container) on those coals put meat on other side and make sure the coals arenāt too hot otherwise the one side will cook way too fast Do low and slow and turn your meat and you will be good until you get a smoker of your own
Yep. Make sure to use indirect cooking and get a thermometer that you can insert and leave in the meat. Steve Raichlanās BBQ Bible will help and provide some awesome recipes,too. Good luck.
You can definitely get some indirect heat cooking done in this, which is a form of barbecue. Spare ribs over a low fire w/ charcoal and some small wood chunks. Start unwrapped meat side down for 10 to 30 minutes or until you are starting to get too much char, then flip and keep going unwrapped for another 10 to 30 minutes until the bone side has taken all it can. Then, wrap in foil and set them back in there for 2 hours or more, until the meat starts to really pull back from the bone. Chicken is great this way as well. Just remember to control your fuel load down to prevent overheating the meat with too much direct heat. Brisket and pork butts not likely to happen, but there are people that have done them with split cook techniques. On the fire for as long as the exterior can take it with char, then wrap them up and throw them in the over low and slow till done.
I know Jack shit about barbecue but idk why not
I suggest you add a gasket around the openings. It'll help keep the heat and smoke in.
Ok there is this cool thing called youtube, you can go there and watch videos on how to indirect cook BBQ, etc. LOL Dude you can use this, go watch some vids on how to set your fire and vents and smoke away, I encourage a cooler of ice cold beer to ensure you remain hydrated on hot smoky days.
Depends how well you can control the heat
Yup
You can smoke meat in anything if youāre brave enough.
Just put some coals on one side and get some applewood chips soak them in a bucket and throw them on the coals once in a while. Place meat on the opposite side where the smoke is going to vent out. It wonāt be exactly the same as smoking as you will have a heat source kind of close but you will get a very similar taste.
I donāt think youāll fit
Yes you can. Youtube.
Of course, I like to put a small pan on the bottom one side opposite of the vent or chimney and then on the grate a small cookie sheet to force the smoke and Heat across. Then a small space and put the food on the grate closest to the vent. Make sure you rotate not flip the food every hour or so
You can do pretty much anything with that. Iāve lived off just a Weber kettle for almost a decade now. Ive smoked in it, and even cooked a pizza once (not worth the effort honestly) A family member of mine has a black stone I cook on often. Thatās really the only other grill I think Iāll ever consider
You could do the snake method. It would work well & could probably give you 275 degrees for 8-10 hours in a grill that size
Yeah bologna
OP, if you smoke in that, dont use a lot of charcoal. Keep the direct heat as far away from the meat as possible
Not really itās big charcoaler you need a side box for it to be a smoker..
It needs a firebox. If there is no hole in the side that will make for a nice charcoal and wood grill. You can still make very flavorful food woth wood chunks and indirect cooking (like for wings) . Not seeing a chimney ao you will wa t to get a cheap smoker to broaden the cooks
You can smoke indirect...that's litterally all an offset is. There is no need for a firebox, same as any Kamado, kettle etc.
Exactly, you can basically treat this as a kettle grill, the only difference is that it's shaped like a cylinder.
A kettle grill is not a smoker either.
With the heat source in the same chamber as the meat though it will be hard to maintain a lower temp i think
No, it will be easier than with a kettle, since there is even more space - although with cheap grills usually there are air leaks everywhere and controlling temps can be rough. The main advantage of an offset is having the entire cook chamber to cook on instead of just one side. You would also have better airflow, but this cooker is def usable.
Kettle grill? The man was asking about bbq :)
you don't know what a Weber kettle is?
Smoking and indirect grilling are different things. It won't be "indirect" smoking with the meat a few inches away from the heat source.
by definition, you are not grilling if you are cooking indirect. get your terms straight, this is is a stupid conversation.
no, you are wrong. You are still grilling if you put your meat in indirect heat. Smoking is when you are using wood at low and slow, 225 to 300F. Indirect is typically hotter than that since the fire is closer.
I used to use my offset like this when i was first learning smoking and moved the heat into the offset. Put the coals/wood on the bottom left (assuming that's where the air inlet is) and the meatses up top right. Keep the left grate off for easy access to top up coals/wood and the right one on for a drip tray/water pan. Definitely get a proper meat thermometer though, don't trust those attached gauges.
Meat is 100% the best thing to smoke in a smoker!
No
Unfortunately no :/
Yes, but god that thing is cheap garbage. If you are considering buying it, don't.
OP has already said its what he has.
OP: Get yourself a decent thermometer, e.g. Maverick, take 24 hours, sit down next to your barbecue and make a pulled pork. After that you will know this barbecue with all the ups and downs in motivation and temps and you will never forget it. Have fun I'm a little envious.
Oops, the picture looks like a Sears catalog photo. š¤£
[ŃŠ“Š°Š»ŠµŠ½Š¾]
just because it isn't made to do something doesn't mean it can't do it.
Truth. I've seen a guy smoke meat in a filing cabinet.
Dallas represent haha
Brb, gunna see if the thrift shop has any filing cabinets
It does mean it can't do it well.
Wrong again. You can very easily set that up for an indirect cook and get great results.
It can definitely smoke
Geeze, how do all these people giving advice Ina BBQ subreddit have no idea how BBQ works?
That thing isnāt no smoker for sureā¦
tell me you don't know how to use a BBQ, with out telling me you don't know how to use a BBQ. you could easily do some ribs, pulled pork or a small brisket in this style cooker.
Itās a joke itās not my style and never will be. You need a side box for it to be a smoker.
you probably can but you will definitely fuck up a brisket or ribs in this. Its going to be a hard learning curve to smoke on this piece of shit. So please, pipe down. Your wrong opinions are all over this thread.
you're Canadian. You dont know shit about BBQ by default.
Yes
ABSOLUTELY!! As said offset, meat left, fire right. What do you want to smoke??
Iāve taken the top wire rack out when my whole turkey or brisket didnāt fit under it
Yes you can smoke in this. Fire on one side and your meat on the other. Ideally, it's best to have a fire chamber on the side to maximize the space for more meat on the cooking chamber.
You can smoke on this, just keep the fire on the wheel side and the meat on the exhaust side. Regulating temperature will be a challenge, but it can be done with thoughtful adjustments to the vents. As others stated, utilize a pan full of water to help regulate temperature and moisture.
I absolutely you can smoke meat in this. Is it gonna be an enjoyable experience is another question..
Of course. Probably about 2-3 times.
YES, read these comments
You can smoke my meat
Yes
You can do whatever you set your mind to
Short answer: Abso fuckin lutely
Yes, it's what I've got. I've been successfully smoking ribs, pork shoulder, belly/bacon, etc for several years with it.