20 Most Recent Barbeques Galore Bar-B-Chef Charcoal Smoker 263350 Questions & Answers

Try National energy they are on line .They do kits.

Hi check them out just google bbqs Galore they have a web page with contact numbers and e-mail section you should be able to find whay you need there.

You can buy parts & accessories directly from BBQ's Galore. Just go to their website's home page http://www.bbqgalore.com/ and click on parts and accessories.

E-mail BB galore that the only way you can get parts for there grills

what is the size of the grates

check out bbq.about.com

Make sure the vents are open both on the side and chimney. If you are using as bbq light fire in the large section.The small section is for cold smoking as the heat sorce is further away.
I have a brinkman myself and use it regular for smoking mackerel but have only have the large section and not the add on small box. Start as a normal bbq with bricket coals and bbq lighter fluid with both vents open. Leave for twenty mins to become ash covered this eliminates oil taste in food as it is burnt off before food is put in.Then put in oak chippings or beech, hickory,or as I find a mixture of apple and oak to be the best I use strips of wet toweling to put around main lid when closed keeping more smoke in the main box.Keep main vent half open on the left of drum and regulate air flow from vent on chimny stack only open half inch or so.If you want to get a heat bust open lid and put over coals shavings rather than woodchips this will egnite an as soon as it does shut lid down again and watch temp rise. Mine goes upto 3oo deg and settles at about 250 deg. Repeat shavings every ten mins or so to keep temps up.Fish is done perfect in about 45 mins

What you need to do is start a fire in the small side and have all your vents fully open. When the temp gauge gets between 150 and 250 you can add the type of meat you are going to smoke. You can add wood chips every hour to get that smoky flavor into your meat. You must maintain a low temp in order to get the best results. I usually smoke at 200 degrees from 5 to 12 hours long depending on what type of meat you are smoking. You must control the heat with the vents on the fire box side and also the exhaust where the smoke comes out. It takes a little practice but it is well worth it. You can also go to www.smokingmeat.com and they have a whole bunch of tips on how to use different types of smokers, rubs, sauces, meats and so forth. Good Luck and happy smoking

If you are talking about the Barbichef shown above, go to a barbeques galore retail store and one of the reps will print on for you

https://www.bbqgalore.com/barbeques-galore-product-owners-manuals/

http://www.bbqpartscanada.com/brands/grill-mate/models/b2618-sb