Discussion in 'Roll Call' started by izmarkie, Mar 10, 2008.

  1. izmarkie

    izmarkie Newbie

    Hey, everyone. Just got a Charbroil Silver and just broke it in.

    I just moved across the country and decided to give my tried and true 22" Weber to my mom. I never did any serious smoking with that, and I had just really gotten the hang of slow cooking with it. I thought I would get something with a smoker box this time, plus more grill area so we could entertain.

    I bought my grill/smoker the other day and put it together today. To season it, I started off with a chimney full of coals and, to my surprise, I couldn't regulate the temperature like I could with my Weber. I figured with this huge grill, I could throw a full chimney in the main chamber and not have it stay too hot. I was wrong, and on top of it, I couldn't get the temperature down. Any help with that would be appreciated.

    So it's going to take some getting used to for slow cooking, but what I really wanted to do with this thing was smoke fish. I've read a bunch of stuff on cold-smoking, and whatshisface expert BBQ guy says he does it in his Weber. I have a hard time believing I could get a temp of 90 degrees max in that, let alone the one I just bought. How is that done?
  2. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Welcome to the forum! There will be someone along shortly to help you with some mods on you new smoker. Keith
  3. glued2it

    glued2it Master of the Pit

    So what I understand is that want to cold smoke fish and you put your chimney in the cooking chamber and not the fire box?
  4. izmarkie

    izmarkie Newbie

    Hmm. I don't intend to move the grill's chimney... I was just talking about my chimney starter.

    But yeah, I'd like to understand how to cold smoke.

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