Just bought my first smoker....

[jparrucci]

Well, I am in the game boys. My cheap Aussie Grill died after one year (luckily!) and my girlfriend and I needed a new grill. She wants the convinence of gas, but I want charcoal for flavor and the ability to smoke finally. After much research and a limited budget, I bought the Char-griller duo. It is a barrel style gas grill, with a barrel charcoal grill, and I bought the optional side firebox for smoking. Put the beast together a couple of nights ago and seasoned the grill as instructed in the directions, and grilled a salmon filed over charcoal that was excellent. Prepared the grill and dressed a pork spare rib, then rubbed it so I was ready to smoke right away when I got home last night.

My first attempt at a slow smoke went better than I thought it would, but I sure do have a lot of questions. First, while installing the side smoke box, there is a few small 1/8 inch or so gaps between the grill and the side box. I assume I lose heat and smoke here, is this something I could JB weld to avoid that loss? Same goes for 2 small screw holes that are never mentioned in the directions, and there were no spare parts. My guess it is a place to mount a rottisery. Next, once fired up, the grill lid overhangs the body by about a half inch the whole way around, and when I first get the charcoal in there, I can see smoke escaping from the lid. It is installed properly, but that seems to be an awfully big gap between the body and lid.

I also bought a chimney starter for charcoal. The grill also has a small gas side burner that the starter fits right over. I can get a handfull of coal going in about 2 minutes or so. No fluid to mess around with. How far along should I get the coals going before dumping in or cooking, and how many coals should I be putting in the firebox? Last night I was filling up the chimney about half ways, or about 12 coals. I ended up dumping in 3 additional 1/2 chimneys worth throughout the 4 hour smoke to get the temp back up. Same question goes for soaked wood chips. I went through a couple of handfulls, not sure how much I should be aiming for, and how much smoke I am supposed to be producing.

My temp throught the 4 hours never spiked below 200 or above 300. I managed to keep it in the 210-240 range for the vast majority of the time. The ribs tasted great, the texture of the rub and surface was fine. They were not dried out at all, but they also weren't fall of the bone soft either. I did not use any water or spray this time. What did I miss to get them more tender? Shut the whole works down last night around 9:30, closed all fumes but still had roasting coals around 11pm. My guess is that I really need to close up the gaps in this thing.

[reinhard1]

welcome to the smoke world. i have had the char griller for over a year now and just installed the firebox not long ago. i did get the football shaped opening knocked out but it took some effort. did not want to do the same on the grill so i took the baffle out and drilled many holes in the "football" shaped deal with the largest bit i had.

i also had no problem with keeping the temp in the 200 240 area with just using the firebox. always had the charcoal chimney ready should i need more charcoal, which i will need when i make my batch of kielbasa in the smoker. as far as leaks of smoke, i too have some around the grill and some around the firebox area but not that much. the weld you spoke of i'm not familiar with but if it would work around the firebox it would not be a bad idea.

i had enough screws and bolts left over from the fire box assembly to fill all the remaining holes. check out some of the other threads by third eye and mcgurk about the need for how much smoke. i am experimenting with the wood now myself until i get it right. i figure if the smoke gets low i just add more. i know that sounds simple but i'm going with that. i read on some threads that some dont soak the wood. thats what i'm doing now and making sure all the bark is off.

this is my first year at serious smoking, for i have been doing just fresh sausage for over 35 years with specialty fresh sausage [your no-typical sausage variety] also. it's just a matter of me adding some prague powder or mortons tender quick. so i'm sure by following the suggestions of the many threads here on the forum you will get some additional ideas. good luck.