20 Most Recent Char-Broil Charcoal Water Smoker 4654301 Questions & Answers


The temperature can vary from model to model or as a result of the ambient air temperature and humidity wherever you live. You should get an oven thermometer at your local grocery store (they're cheap) and check the temp for yourself at each setting. It will probably vary from season to season, depending on the weather, but once you get a few readings in different conditions, you'll be able to anticipate what you need pretty easily.

Char-Broil... | Answered on Feb 11, 2018


I have not gotten a solution from FixYa, but some of the responses to other questions have revealed my plan of modification to the unit. No i would not like the Premium Assistance Plan, yet.
Thanks
Brian

Char-Broil... | Answered on Apr 09, 2015


The problem is that you are not getting enough air into the smoker. What you need to do is drill some holes along the bottom of the smoker to let more air in. This is a notorious problem with that smoker

Char-Broil... | Answered on Mar 29, 2014


Debbie, since you didn't have an Owner's Manual with your smoker. Rather than me go thru a lengthy process of explaining all there is to know and how to use the H2o Smoker.

Here's a link to the Owner's Manual, that you can download and print for future reference.

http://www.charbroil.com/bps/char-broil/char-broil/knowledge/06701289%20assembly%20manual.pdf

Hope this helped you and enjoy your smoker.

Char-Broil... | Answered on Jun 19, 2011


It goes on the bottom.

Char-Broil... | Answered on Feb 27, 2011


Hi,
I takes lots of practice to use a charcoal smoker, but don't let that stop you! I go on professional competitions and started out by checking the "Virtual Bullet " website. This site is for the Weber Smokey Mountain cooker but you can get ideas from there. Hank

Char-Broil... | Answered on Jul 16, 2010


It is best to use a digital thermometer in the breast of the turkey and bring it to 175. Time depends on size but I find all poultry cooks faster than beef or pork.

I would not recommend smoking a ham unless it is an uncooked ham. Google "smoking a ham".

I hope this helps.

Char-Broil... | Answered on Jun 21, 2010


Ah, the age old question. Basically the meat only absorbs the smoke for the first hour to two. This is when the smoke ring is created in the meat. I would use enough soaked wood to keep a slight smoke coming out for the first two hours. After that charcoal is enough in this type of smoker.

You can Google "smoking meat" and find tons of info and forums but be forewarned. You may get hooked in the art of smoking meat.

Char-Broil... | Answered on Jun 21, 2010


Click this link and it should take you to the manuals. I hope this helps.

Char-Broil... | Answered on Jun 21, 2010


Most of the small vertical smokers will contain, a charcoal pan, a water pan, and grills. That is about it for internal parts. The charcoal pan goes on the bottom and the water pan will go above that and then the grills. I hope this helps.

Char-Broil... | Answered on Jun 21, 2010


Hi,
I've been smoking for over 10 years and basically use the Weber Smokey Mountain. You need lots of practice to make good "Que" but once you get the basics under your belt you too can make some awesome barbecue. I can guide you to the Virtual Weber Smokey Mountain site to get the basics. Google " Virtual Bullet" Enjoy...Hank

Char-Broil... | Answered on May 21, 2010


You have a gas leak. DON"T use it untill someone qualified looks at it. A small 20# propane tank can blow a hole in a wall, so you can imagine what it would do to you.

Char-Broil... | Answered on Apr 24, 2010


Where are the 3 holes at? I have one like the one you purchased and my lid didn't hold on tight either. You have to really try and force it on and after using it for a while it will fit snug. The heat helps it set better after a while.

Char-Broil... | Answered on Aug 23, 2009


first, a charcoal fire in bottom tray, then a pan filled with hot (boiled) water above it, then the meat on top tray, then keep lid on a long time (hours) without peeking and remember to keep charcoal topped off. you should also soak hardwood hickory sticks in water for a day or 2 and wrap in aluminum foil with small holes punched through and place on top of charcoal to provide smoke. usually a large chicken is done in about 4 hours.

Char-Broil... | Answered on May 02, 2009


Hi - You can download the assembly manual from the link underlined in blue below:

Char Broil Deluxe


Other information including recipes on they're website here.

Please take a moment to rate this solution & let us know if the information given was useful to you - Good Luck!

Char-Broil... | Answered on Mar 14, 2009


why don't you state the problem first. what is not working?

Char-Broil... | Answered on Oct 01, 2017

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