Smoking for the first time

[onestyles]

Hey gents. I'm not sure where this would go, just have a few general questions if anyone would care to take the time. I am pretty new to grilling, just started grilling around a year ago and have experience with propane only. I have been interested in smoking for quite a while and was given a smoker as a gift, specifically this one: http://www.homedepot.com/p/t/100606...ping-_-googleads-_-pla-_-100606041&ci_gpa=pla

I've tried the basics of keeping a fire going, to little luck, before trying to cook something that I'd dare feeding myself or the family. Again, not knowing anything, I was unsure of why I am having issues until looking around some. I have found quite a few recommendations for modifications of the unit, particularly adding holes to the pan with the coals to get more air flow. I have read many times to flip the legs to the outside and rest the pan on bricks but the wife isn't okaying it on the deck. I found what I see as a great idea here: http://www.smokingmeatforums.com/pr...-grill-charcoal-smoker-and-grill/reviews/4041  in drilling holes and elevating the grate so that the coals are above any ashes.

I guess I'm just looking for ideas from anyone who might have experience here, as I have no experience in working with a smoker or with charcoal. Any suggestions that I may not have read on improving the quality (ie achieving heat for longer than 30 minutes)? Also want to make sure it is safe as it will be done on a wood deck.

Thanks gents, love the site. Lots of good information here especially for once I start to figure out what I'm doing

 

[forluvofsmoke]

Giving some space for ash fall-out (elevated coal grate) is the first step, but fire control without adjustable intake draft is not possible without adding coals every 30-35 minutes in a rig like that. If you add larger amounts of charcoal (lit or cold) you will have a massively hot fire in no time at all, and once they get hot, they won't cool-down until the fuel is burned-up...been there, done that.

I have a Brinkmann Gourmet charcoal which I modded before even firing the first time (which has since then been heavily modded) then added the barrel/grates/legs from a Smoke-n-Grill as a stacker...never used it as an individual smoker, just used the parts to mod my Gourmet. The configuration of the Smoke-n-Grill would be frustrating to use for long smokes...even my Gourmet took some time to figure out all it's quirks, but I have much better fire control than when it was stock, and it is now capable of smoking larger butts, etc, but will still keep me busy adding fire to the grate every 60-90 minutes....minion method is not an option with this smoker, as it's not air-tight.

Regarding charcoal, do get yourself a charcoal chimney...lighter fluid adds a nasty taste to foods, even if they claim it all burns off when the charcoal gets hot...it's nasty stuff!

BTW, welcome to the SMF family! Please, stop by the ROLL CALL FORUM and introduce yourself so we can all give you a proper welcome.

Eric