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mthod for side smoker

post #1 of 13
Thread Starter 

hey flamebroilers  im a new member  was looking for advise how to use my side smoker like as do use charcoal  and my chips in the smoker and also charcoal fire side main chamber with meat to the far side of main cham,ber

post #2 of 13

welcome.gif to SMF


Can you give some more info on your setup. 

We would be glad to help

post #3 of 13


welcome1.gif   Glad to have you with us!


post #4 of 13
Thread Starter 

ty for replying  i have  charbroil charcoal grill with an off-set smoker chamber the main chamber has an inside damper  on the of-set side with a chimney on the far side  the smoker barrel has an outside damper just wondering the best method for using the smoker  ive used b-4 butnot sure it was the best method thank you again

post #5 of 13


First off welcome to SMF. You'll like this place for there are alot of folks here that would just love to help you with just about anything to do with smoking meat. You will find alot of good recipes and techniques here also. so with all that said:


Welcome to your new Addiction

post #6 of 13

Build your fire in the side firebox . the heat and smoke should carry to the cooking chamber.

Welcome to SMF!

post #7 of 13
Originally Posted by eman View Post

Build your fire in the side firebox . the heat and smoke should carry to the cooking chamber.

Welcome to SMF!

Yup, that's how she's done.


My Bar-B-Chef had some lower grates in the cooking chamber that I used to build an indirect fire when I only did a few tri-tips. 

post #8 of 13

Welcome to SMF glad you can join us.  We are big on Pics and love to help everyone out.  Remember the only question that is dumb is one not asked.  You will not find a friendlier place to talk Que on the web.

post #9 of 13
Thread Starter 

thanks all again for the welcome always figuere some tips will help    im not new to char-grillin  jus never used a smoker  intend on smokin a turkey breast  not whole turkey so any good tips would be very well appreciated.. gonna use apple  chips  some say wet em some say not  any answers to that  ill be glad to send some recipes of mine later  again thanks for welcome in

post #10 of 13

Welcome to the forum


Try starting with a small hot fire using charcoal in the side car.  See how your temps moderate and shoot for a steady, even heat.  I like to cook poultry a bit higher temps then normal low and slow so in this case if you creep up into the 280 - 300 range you are not hurting anything    To add smoke I would lightly sprinkle your chips onto the hot fire.  Remember we are not trying to get white smoke,  just the smell of the smoke  (Thin Blue Smoke).   I would not suggest soaking chips contrary to many others opinion unless you get temp spikes when adding the chips.   The water just slows down their combustion.   Small amounts of dry clean wood chips with a smaller hot charcoal fire is a great way to start.


Hope this helps



post #11 of 13

I soak them wrap in HD foil. Exhaust vent wide open use intake to control heat.

post #12 of 13



Welcome aboard!  Enjoy.  There is a little primer(below) on small hot fires.  I use it a lot, and have had good luck on brisket, ribs, pork butt and others.  You might read it and give it a try


post #13 of 13

Welcome thanks for joining us here at SMF !

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