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Grilling On A Horizontal Offset Smoker

post #1 of 10
Thread Starter 

Aside from the emotional/cultural taboo of grilling on a smoker, are there reasons why I should not grill on my offset smoker?

 

Does it make a poor grill, or can it do just fine as a grill but requires more cleanup ????

 

What's the inside scoop of grilling on a smoker?

 

Thank you for any tips/info you share with me!!

post #2 of 10

Many of the smaller Offset Smokers were designed to do both. There is no reason not to. I can tell you from experience that leaving the Ashes in the main chamber or the firebox, for that matter, will rust out the floor metal in just a few seasons. A form fitting piece of sheet metal raised off the floor an inch or so will protect the floor and the paint on the outside of the smoke chamber...JJ

post #3 of 10
Thread Starter 

Oh okay I"ll watch that about the ashes.  I assume its okay to leave them in for a day while they cool. . .correct??

post #4 of 10

You really need as Chef pointed out some sort of basket or pan with an ash pan under that.  If not, you will have ashes stuck to all that good seasoning you have created with animal fats on the interior of your smoker.  Not to mention a potential fire hazard.  

post #5 of 10
Quote:
Originally Posted by okBookguy View Post
 

Oh okay I"ll watch that about the ashes.  I assume its okay to leave them in for a day while they cool. . .correct??

 

Absolutely...You don't need a fire in the trash can. Ashes are Alkaline, add a little water or high humidity and Rust happens in short order...JJ

post #6 of 10
Thread Starter 

:icon_biggrin: For sure!  I only meant that I can take a day to do the clean out right?   i.e. there' s no rush to do the cleanup as soon as the smoker cools right?  I can give it a day or two even as long as I don't let them just remain there for a week.

 

Thank you so much for your information because I did not know this about the left over ash.

post #7 of 10
Quote:
Originally Posted by okBookguy View Post
 

:icon_biggrin: For sure!  I only meant that I can take a day to do the clean out right?   i.e. there' s no rush to do the cleanup as soon as the smoker cools right?  I can give it a day or two even as long as I don't let them just remain there for a week.

 

Thank you so much for your information because I did not know this about the left over ash.

 

A couple of days is not an issue. Couple of rainy weeks? Not a good idea...JJ

post #8 of 10

A lot of the newer ones ( low end ) have a charcoal pan , this allows you to grill on the cooking side without burning the belly or forgotten ashes are left.

 

The FB side usually has a grill to cook on direct . Small area , yes , but saves a smoker.  JMHO

 

Have fun and . . .

post #9 of 10
Thread Starter 

Oh that's true.  I'm going to try the firebox grill see how that goes.  

You know I've recently heard of this next idea and I"m going to try it out tomorrow.  Its this:  Build a big honkin fire in the firebox and just grill in the cooking chamber as if you were smoking.  The temps reach 400 and you can grill at that temp.

 

Dunno if it actually works but I read it and if it does work that would sure be great!  BC I just rather permanently installed heat deflector baffle and tuning plates and just can't see taking a chance in messing up my smoker for direct grilling purposes.  So I"m hoping this indirect method will work!!!

post #10 of 10
Thread Starter 

Well it doesn't work at all with the awesome (and I do mean awesome) BBQ Smoker MODS baffle and tuning plates installed.  These make the heat perfectly distributed and I can't get the temp much above 300 with a raging firein the fire box.  

 

So I guess that answers the question for my smoker at least.

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