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The best thing you can do is to buy a BBQ digital thermometer that you place in the meat during cooking. They have a heavy duty wire with a temperature probe on the end. Sear the meat directly over the coals (or hot side of a gas grill), then move the meat to a cool side and then insert the temperature probe and close the grill lid. Cook until it reaches desired temp, for me 125 degrees is perfect. The total cooking time is hard to judge as it depends on your grill cooking temp, but the digital thermometer takes all of the guesswork out of the equation as to when the meat is done.
When grilling meats, it is usually best to turn the meat only
once. When grilling meat to a medium or greater doneness, use the lid to assist
in cooking. This will decrease the cooking time by applying heat to all sides of
the meat at once.
You can either use a cooking spray like Pam on the griddle prior to heating it. Or if you're cooking steaks, rub a little olive oil on each side of the steak, before seasoning (kosher Salt & Fresh Ground Pepper) it. For meats, always allow them to come to room temperature before grilling and allow the grill to preheat until is extra hot. The hotter the grill/griddle, the less likely red meats will stick to it.
Hope this helped you and Happy Grilling!! Thanks for choosing FixYa.
The small smoke box on the left is used to put your charcoal/wood in, this is where your heat and smoke will come from to cook your meat.
You will adjust your heat going to the large side by adjusting your air vent/s.
It is meant to cook the meat slowly as to make it "fall of the bone" tender.
Great for doing pulled pork also....just takes lots of time because your slow cooking the meat.
Do not use charcoal/wood under the big grill side unless you plan to stay with and turn the meat to keep from burning it.
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you need to experiment a bit, good method is to have very hot grill, step meat inside for 5min with vents open - this will from outside skin, then close the vents and lower the temperature to allow meat to cook.
i usually close airvents for any meat as this preserves bit of humidity
and meat is soft and tender inside, last two to five minutes i open
airvents to allow formation of the skin on the meat.
usually you keep grilling time 1kg/1h you can extend that for game meat up to 1h20min/1kg and you need to reduce it for fish to 30min/1kg
you can actually smoke your meat, chicken or fish in your grill as well. but you did not ask for that :-)
now, how many charcoals, check what is the weight of the meat and about 1/3 to 1/2 of that weight is needed to cook it, in general, per kilogram of meat you need sufficient charcoal for sustaining fire for 1hr, that rule applies to any charcoal or wood cookers, grills or bbq. brand is irrelevant, even from this same brand, you need to experiment a bit to get best results. enjoy!
The "offset" box is your firebox. This is where you will put your charcoal. The meat goes in the larger chamber on the grill. This type of cooking is known as indirect cooking where the heat source is not directly under the meat. A grill cooks direct with the heat source coming from charcoal or gas burners located directly under the cook grills. Smoker can really deliver some great tasting food. Be patient and learn the ins and outs of cooking with a smoker. The most important thing is to cook low and slow. try to keep your temps in the cook chamber around 225. I hope this helps.
I assume you have the model with the side firebox? If so, when smoking you have your charcoal and wood in the firebox and the meat to be cooked in the large cook chamber. This is indirect heat cooking. Your cooker is dual purpose. You can load the large chamber grates with charcoal and cook as would with a charcoal or gas grill (direct heat cooking), or you can cook low and slow using the smoker portion. The heat comes in from the firebox and into the cook area. Ideally the temp in the cook chamber should be around 225 while smoking meats in this manner.
Google "smoker forums" and you will find a group of guys will to help you learn to cook with a smoker and share cooking secrets.
I have the same smoker but not this problem. Is it possible that you have not let the coal get hot enough prior to putting your meat in it. When I feel that the temp is not hot enough I try to leave a little crack with the lid to allow air to flow from bottom to top stoking the coal. When you get the nack of it, this thing cooks an awesome turkey.