NEED ADVICE! :S

smokeringking · May 31, 2012

Ok I have been able to make due so far with what I have for equipment. However, this process takes a lot of tinkering, opening my smoke box while cooking a LOT, and very extended cooking times. I am hoping I can find some support on how to modify my procedure possibly to get better results. I have a very basic Kingsford barrel grill, and it is a grill not a smoker, I do not have a side box. Because of money constraints and such I do not have money at all to buy or build and add a side fire box. So my procedure is to build a small fire to one side with charcoal and add wood to it using maybe 2/3 of the available space for cooking on the other side. This works but requires a lot of opening of the lid for coals tending, wood adding and the like. with this process I have not been able to get a stable heat source and smoke source going that has not needed tending. I tried the procedure of lighting a small amount of coals and placing in the middle of unlit coals and they seemed to light and burn out just as fast if not faster and hotter than normal. I am sure I am doing something wrong or there are things I could do to improve the procedure. If not I will just have to make due until I have the resources to get a smoker with a side box. Or I may try fabricating the lid by cutting it so I can open just the section over the fire and maybe some way to add a divider so that the smoke stays in the cooking side that I can remove when I want to grill. Any ideas would be nice! :)

Thanks in advance for any help

Matt

shoneyboy · May 31, 2012

Are you able to post a picture, it would help understand what you are wanting to do better....

smokeringking · May 31, 2012

I can post a picture but it is just a simple horizontal barrel grill I build a small charcoal fire on one side and put meat on the other lol

smokeringking · May 31, 2012

accidental duplicate.

smokeringking · May 31, 2012

that is how I set it up.

shoneyboy · May 31, 2012

Is your fire off of the bottom of the barrel? I may be mistaken, but it sounds like you are just having air flow problems with the fire going out, maybe cut an adjustable damper in near were you are burning the coals and use something to get the fire up a little so you can get better air flow under and around it. 2nd, about access, cut in a door in the side near were your fire is so you may access it without opening the lid….Hope I'm thinking about this right...SB

smokeringking · May 31, 2012

yea it has a charcoal rack I use and vents on either end on the bottom one right infront of the coals to feed it air. And I hadnt thought about just cutting a door in it that might be a really good idea Ill have to think about it before slicing into the metal though lol.

smokeringking · Jun 3, 2012

Wouldnt mind any additional ideas or advice anyone has. I think Im going to be doing a nice quick chicken smoke soon, overnight brine, rub, smoke, Im excited

Im thinking soon I might try the idea of cutting a door in the top but Im not sure if I will lose too much smoke since it wouldnt seal very well around it. Or I might just make due until I can get my paws on a new smoker with a side fire box.

cliffcarter · Jun 3, 2012

You've got the right method for what you are cooking on. stick with it and don't get discouraged, your ribs look really good to me.

I started out on a converted gas grill, I had to open and add unlit coals every so often like you. The best advice I can give at this point is for you to use a good lump charcoal because it will produce far less ash than briquettes and ash accumulation is going to make it harder for you to keep your temps up and will extend your cook times.

I would not recommend cutting a door in, instead just be prepared when the time comes to add more coals try adding some both lit and unlit. If the temps get too high relax sometimes a cooker will want to settle in at 275°, this is OK, it won't ruin your BBQ.

As a last note, even if you had a firebox you would still need to tend the fire, so go with it for now and you will learn a lot about fire management and cooking good food.

smokeringking · Jun 3, 2012

Thanks for the advice! Good to know Im pretty much on track, I dont have any friends who cook let alone smoke and Im kinda new to smoking so I wasnt sure but feel better knowing to just keep at it and add coals like I have been. Although, I have always been adding unlit coals for some reason I never even though about adding more lit coals when I added.

lol I guess I was thinking it would get the temp up too much but I will try that next time. And I will try lump charcoal, I use briquettes and after a while the ash chokes out the coals killing my heat and I have a hard time getting it back. With lump and lit coals as I add I think I will have a happy Fathers day this year!

thanks again for the advice.

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NEED ADVICE! :S

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