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new to this game

post #1 of 8
Thread Starter 
Just got a Grill Pro charcaol barrel smoker for fathers day and there is no paper work in it. Does anyone have one. What about seasoning,how to do it. How much chips or wood.
Totally green to this!
post #2 of 8
Welcome aboard!

Find their website, most companies have all that stuff online now and you can download it.
post #3 of 8
Hey Prairie, welcome to SMF. Lots of info here for you with some mighty friendly help. I'll take a stab at a couple of your questions but be sure to search the Charcoal smoker forum. Most of what you're looking for should be in there.
1. Nope, don't have the Grill Pro, but do have an off-set smoker.
2. Seasoning: A must. Coat your grates and the entire inside of your grill with vegetable oil and run a batch of charcoal to get the heat flowing. Keep it rolling for about 3-5 hours at low temps (225-250 seems to work for me).
3. Wood: Use either chips or chunks. In both cases your in search of the holy TBS (thin blue smoke). You don't want it rolling out of your smoker, only wafting (did I just say wafting?). For chips, take a handful or two and place in an aluminum foil pouch (fold over the foil edges to make the pouch) and place on the hot coals. Should last you 30-45 mins. With chunks, I usually don't put any more than one or two on at a time.
4. Keep the smoke rolling: depending on what you're cooking, smoke will need to roll for most of the time (get the times from the forum)
5. Buy Jeff's rub. You'll be an immediate rock star.

Hope this helps. Have fun and ask anything you want. Oh, and don't forget the q-view. Take pictures of everything. We want to see it!
post #4 of 8
Thread Starter 
so this thing runs on brikets
post #5 of 8
Thread Starter 
Where is this 5 day course found
post #6 of 8
Thread Starter 
It is Grill Pro can not find a picture of it on there web
post #7 of 8


You have certainly come to the right place for information..everything you need is in here, whether in thread form or in one of the many smoke gurus in here...hang in there, lots of help is on the way!
post #8 of 8
PDT_Armataz_01_36.gif Prairie Fire, I just started also with a Char Grill Silver Smoker and picked up some ideas on with their tips and ideas on Offset Smokers. You need to smoke a fattie and let the troops sample and comment; best advice I can give. Oh, don't smoke with Buffalo or cow chips. Semper Fi and Happy Smoke Rings from Sedalia, MO.
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