Recent content by dhart

Yes, it has three rows of gas burners, each with an inverted "V" shield.  I have cooked injected chicken in there, which has dripped a LOT all over inside there.  I guess I just need a good cleaning. What's the best way to clean out a gas grill like this? ............... Never mind, I just...

It's a new BBQ, but there is certainly drippings around in there from use.  I guess I need to tend more to cleaning the grill and the heat shields that are right under the grills, and also do that before each use. Is it easier to clean when it's hot?

I've just started using a grill that has a gas side and a charcoal side. When I'm using the gas side to grill, I am getting so much fire. It's like out of control flames. What can I do to minimize all the flare ups?

Steam... yes.  I understand. So, the wood doesn't smoke anymore being wet than dry?  I guess being soaked slows down the burning, making the burn last longer,  BUT also works to reduce the heat coming from the fire, something that users of the Char-Broiler design (side firebox) don't need.

What's the best process for adding the wood. Do you wait to get the charcoal fully lit, then put the wood on top of the charcoal to get it lit, or do you place the wood beside the charcoal and light it separately? Then, once the charcoal peters out, do you just keep adding wood throughout...

What's the tin foil wrap concept all about and just how is it done?

Thanks for all the tips here, everyone. I do have a couple of questions.  We spatchcocked two large chickens, Slaughterhouse brined them overnight, olive oiled them and sprinkled with Cajun spices. Should they go breast down on the grill while being smoked?  Should they be turned over at some...

Is that how you smoke meat with a regular BBQ unit? Coals pushed over to one side of the grill and chicken on the opposite side (not above the coals)? That's sort of like baking the chicken, right? Indirect heat? (Please forgive my newb questions.)

I just bought a smoker, so I'm a total newb. Char-Griller 5050 with the side-car smoker (fire box). I don't understand how the beer can is used. Can someone please explain? And, in the photos showing the chicken on a rack with liquid in the pan under the rack... What's the liquid comprised...

Living in Scottsdale, AZ. Just got a Char-Griller 5050 with the side-car smoker unit. Never smoked before and eager to discover!