Utah BBQ Forums

Full Version: Need help with smoking
You're currently viewing a stripped down version of our content. View the full version with proper formatting.
Hi everyone with spring coming on I really want to get into the whole bbq scene I would like to starting smoking things but can"t afford a smoker. Is there any way I can convert a regular charcoal bbq into a smoker ?
Here are a couple of links to gander at, and welcome to the forum!!!
<!-- m --><a class="postlink" href="http://www.smokenator.com/default.htm">http://www.smokenator.com/default.htm</a><!-- m -->
<!-- m --><a class="postlink" href="http://www.ehow.com/how_5103953_convert-grill-smoker.html">http://www.ehow.com/how_5103953_convert ... moker.html</a><!-- m -->
<!-- m --><a class="postlink" href="http://www.shortypen.com/projects/bbqsmoker/index.htm">http://www.shortypen.com/projects/bbqsmoker/index.htm</a><!-- m -->
Welcome to the forums benjy1965!

Sure there is.

Make sure you have one of those cooking grates with the hinged sides.

Get a 9 x 13 that your S/O is not going to miss, or buy some disposable foil pans about that size.

Put the pan on the charcoal grate to one side of your Kettle, put the charcoal on the other side.

Pour hot (boiling) water into the pan...DON'T pour the hot (boiling water) onto the charcoal! :|

Start 1/2 - 3/4 of a chimney starter of charcoal and add it to the charcoal in the kettle, once it is ashed over and burning well.

Add a couple of chunks of smoke wood, or make a foil pouch with chips or pellets, put the lid on with the vent away from the charcoal side.

Give it 5 minutes to get going and add the meat on the side over the pan and away from the fire.

Put the lid back on as before, this is to help draw the smoke and heat across the meat on the way out.

After 60 minutes, check to see how your charcoal is doing, if it's already burnt well down you can start more in the chimney starter then add it through the hinged area one burning briquette at a time with tongs, remember that it takes 15 - 20 minutes to start a new chimney starter, so you need to be checking and learning how long a certain amount will burn.

Keep refueling all the way through the cook until the meat is at the temperature you were aiming for.
Hey thanks for the info I'll let you know how it goes this weekend going to due up a couple of rack's of ribs. Big Grin
One other small technique to include., Set up the kettle with a SINGLE vent facing the wind, then put your coal/wood on that side. Close the other two vents 100% during the cook. Place the lid on so that the top vent is on the opposite side of the cooker than the open vent. This lets you control the air with one vent, and it draws the heat and smoke across the meat and out the top vent....

Hope this helps,, let us know how the ribs come out! :wink:

Dave
PS dont over light the coal when you start, use the kettle to bring the temp up, not the fire starter (chimney)
Hi, Benjy1965 I have a few pieces of old equipment I would be willing to part with to the right guy. If your interested.
Reference URL's