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Newbie from NYC

post #1 of 12
Thread Starter 
Hello all. Just received my first unit as a 50th b-day present. It's a charbroil CB600x Vertical Box Smoker. It was purchased as a propane unit, but had a plumber convert it to natural gas and have it hooked up to the house line.

First ride was yesterday, 2 chickens, which came out pretty darned amazing for my first use.

Few questions:
Drip pan? Did use one instead of having grease drip on water/wood box.

Pamphlet stated water should last approx 3 hours. Gone in less than 1. How important is the water.

Used all wood chips, mesquite, they burned up fairly quickly, had to reload a few times. Might try mixing chips with small blocks next time (small wood box). Any thoughts?

Thats it for now, thanks for any input.
post #2 of 12
Welcome to SMF, glad to have you here. I use offest smokers, but I'm sure that somebody will be along to answer your questions.
post #3 of 12

Welcome, Glad to have you with us. This is the place to learn, lots of good info and helpful friendly Members.

Be sure to check out Jeff's 5Day Smoking Basics eCourse, you can find it here it's "FREE"...5 Day e Course

Everyone here enjoys seeing the qview so be sure to post plenty of pics.

Wood chips are not for use as primary heat and that is why you went trough so many.

On that type of smoker you should use charcoal as your primary fuel and add wood chips or chunks for smoke.

Add enough chips or chunks so as to get a thin blue smoke, if you have heavy white smoke you have too much smoke.

As for the water pan that helps keeps moisture in the meat, what temps were you smoking at? This could account for water not lasting very long...

Also don't depend on the thermometer in the door of the smoker as those are notorious for being way off, use a digital with a probe and check at grate level and cook by internal temp of meat not time..

Hope this helps..
post #4 of 12
Thread Starter 
Did the birds at 200-220. Gas is my primary heat source, but the chips cooked off. Will blocks last longer? Every review on this unit talked about how bad the door thermometer was. Will be in market fro digital probe. Did have digital therm to check meat temp.
post #5 of 12
I keep telling people I have bad eyes I should have paid more attention... LOL

Yes chunks will last longer...

If you want to replace the door thermometer with a more accurate one you might check here.
I know Bob personally and he is a good guy...

He also sells on ebay here is his ebay store...
post #6 of 12

Welcome to SMF

Welcome to SMF Beachsmoker!!
Glad you decided to join us.

Thomas biggrin.gif
post #7 of 12
Welcome to the SMF. Glad you joined us.
post #8 of 12
First off welcome to SMF. Your gonna like it here cause there are alot of good folks here that would just love to help you with just about anything to do with smokin. Next I think you should look up the E-course it's free and very informative and it will show you the basics of smoking. Then check this out
It will show you how to post Qview (pictures) and we like that so we can see what your smoking with and what your smoking. So go get something to smoke.
Welcome to The Addiction
post #9 of 12
First of all, welcome to the SMF my friend.
Water can evaporate at different heat levels. It helps in stablizing the heat and helps with added moisture.
Trty using a small amount of chips to get the wood chunks going, and consider a larger wood pan, or coffee can with holes. This is a common problem with an easy fix. Good luck my friend.
post #10 of 12
welcome to SMF,at 1 time I used water but have switched to sand-I have stayed with the sand since.It serves the same purpose and dosn't run out.If u do go with sand buy a cleaned play sand from a hardware store.and carfull on the squite -it's a powerfull wood for smoking so use very little.
post #11 of 12
Welcome to SMF. Glad you joined us.
post #12 of 12
Thread Starter 


To everyone who jumped in to say hello or offer advice.
Going to order my therm before the weekend.
Do believe the one that came with it is off & running hotter than stated so turned it down & made some great ribs.

Through day 3 of 5 day course, some great info.

We have chicken 3-4 nights a week, My wife has already said, only prepare it in the smoker from now on.

I am sure to be on the sight for more tips with the approach of football season.

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