be nice please!!! lol

[751wifey]

Hi there. OK this is going to sound really dumb because I have seen what the members of this forum are capable of with their smokers and I am waaaaay out of my league but I need help! So I have an offset smoker with a charcoal grill that i recently purchased but i have no idea what I'm doing. So i am  thinking that the wood chunks go in the side box thingy (forgive my terminology) and that the heat from them alone cook the meat in the big grill part. the thing is though that i have no idea how you would start on fire wet wood???? or are you supposed to even soak it? do you have to put charcoal in that side box thingy too???? or do you put charcoal in the big grill part? as you can see i truly am at the very first stage of trying to figure out what I am doing so any help would be greatly appreciated! I need it to be broken down for me step by step because i truly am lost. Also why do I See some people putting water in the big grill part? and If i should do that then what do I use to hold the water???? HELP!!!!! and please try not to laugh too hard!

thanks in advance!

 

[eman]

First off welcome to SMF!

 You need to use charcoal as your heat source and the wood for smoke.

Please sign up for the free 5 day e course available here>  Smoking Basics 5-Day eCourse

This will give you the basic knowledge and help answer a lot of questions.

 After taking the course  then ask questions. We are here to help others learn as much or as little as they want to.

 

[daveomak]

751, morning....  Pay particular attention to the Minion method for briquettes...  that is an important step in LONG smokes with controlled temps...   Do not soak wood chunks... that just reduces the heat....   Many folks bury a few chunks in the unlit charcoal pile...   There are many pointers folks will stop in and give you.... we want you to be the best meat smoker in your neighborhood....   Dave

 

[rabbithutch]

What DaveOmak said!

Your reference to wet wood puzzled me. Did you mean that you are soaking it, or that it is green wood still wet from its growth cycle? Neither would be appropriate for smoking. Your wood should be seasoned and should not be soaked. You want the wood to smolder and produce aromatic and flavoring agents that will infuse the food you are cooking. It must be dry to do so and it should not be flaming hot.

The recommendation to take the free 5-day course will make a very good starting point for you.

Best of luck and let us know how you make out! We love success stories.

 

[cliffcarter]

Hi there. OK this is going to sound really dumb because I have seen what the members of this forum are capable of with their smokers and I am waaaaay out of my league but I need help! So I have an offset smoker with a charcoal grill that i recently purchased but i have no idea what I'm doing. So i am  thinking that the wood chunks go in the side box thingy (forgive my terminology) and that the heat from them alone cook the meat in the big grill part. the thing is though that i have no idea how you would start on fire wet wood???? or are you supposed to even soak it? do you have to put charcoal in that side box thingy too???? or do you put charcoal in the big grill part? as you can see i truly am at the very first stage of trying to figure out what I am doing so any help would be greatly appreciated! I need it to be broken down for me step by step because i truly am lost. Also why do I See some people putting water in the big grill part? and If i should do that then what do I use to hold the water???? HELP!!!!! and please try not to laugh too hard!

thanks in advance!

1- the wood chunks go in the side box ... the heat from them alone cook the meat in the big grill-You can try to cook with wood alone but I don't recommend it until you have several cooks on this unit, it is best if you use charcoal in the fire box for heat and a chunk of wood for smoke flavor to begin with.

2- start on fire wet wood...are you supposed to even soak it?-no you should not soak your wood and yes wet wood will not burn, it will smolder and not give you a hot fire needed for cooking.

3- do you have to put charcoal in that side box- yes, it will be your main source of heat, try to find a good hardwood lump charcoal such as Royal Oak, it creates less ash than charcoal briquettes and burns hotter.

4- water in the big grill part? IMHO putting a water pan in the cook chamber of these type offsets does nothing except cause you to use more fuel- it is not needed.

 

[751wifey]

thanks everyone! you guys have been a great help

 

[kathrynn]

There is NO dumb question if you don't know the answer!  IMHO.....ask away and someone will be glad to help or offer suggestions!

Kat

 

[hambone1950]

The only dumb questions are the ones I ask my kids!  This is the perfect place to learn all about smoking meat. Have fun. And. 

 

[scootermagoo]

Do not hesitate to ask questions.  I have found out that this is one of the most, if not THE MOST, friendly, not threatening forums on the interweb.  It's a great place to learn and everybody is so passionate and willing to help....no secrets here! 

WELCOME and have fun! 

Fair warning: you're going to gain a few pounds.

 

[pgsmoker64]

Answering questions is why we are here!!!

Cliff did a great job of answering your questions and concerns one at a time!  Everyone else gave good advice as well.

However, when using my offset smoker I find that using a pan of water helps me to regulate the temps much better, of course a pan of sand covered in foil would do about the same.

Good luck,

 Bill