Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Charcoal Smokers => Topic started by: Bluecham on February 09, 2020, 05:50:21 PM
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Was gifted this a few months ago. Not sure where to begin. Any suggestions?(https://uploads.tapatalk-cdn.com/20200209/deb87ed43b95963a92337d68291bf88f.jpg)
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My brother had one of these. We cooked lake trout (tiger) on it. It seemed to be solid built and I know he had it for quite a while.
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Trying it out for the first time. Having trouble getting the heat up. Keep adding charcoal and brickettes, but temp keeps falling. This is the best it's looked since starting 2.5hrs ago! (https://uploads.tapatalk-cdn.com/20200216/8c25f51efd213483a5c721b54f549197.jpg)
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I suggest either leave the dome on or remove the water pan and use a single layer - maybe two - of charcoal.
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Jack's right , If your going to "grill" remove the water pan. The smoke temp should be easy to hold between 225-275 and I would expect to get a nice long cook time smoking as well without a whole lot of tending. It takes some practice but you can turn out great results with it. Here's a picture of ole Rocky cooking Reds on a cheap version of that cooker. There is no telling how much food was cooked on that thing over the years.
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In all, they came out great! Look forward to practicing more.
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