Question about Char-Broil Charcoal Water Smoker 4654301

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Char-broil water smoker

To smoke meat on my water smoker,what is the proper set up

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Re: char-broil water smoker

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.

Posted on Oct 13, 2007

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I just bought a Char-broil,BBQ&Gril..I need to know when smokeing where do I put the meat and do I put charcoal in the fire box with the wood chips AND charcoal in the grill side where the meat goes...

Here is a link to the owners manual for one of Char-broils grill smokers. It may not be the exact model you have (you failed to mention the model #), but they all basically work the same way.You will find how to use the smoker under the section entitled "Preparing & using Your Silver Smoker". You can download and print the manual for future reference.

Enjoy your smoker and thanks for using FixYa.

Sep 09, 2011 | Grills & Smokers

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The best way to cook on this grill and how do you use the smoker on the grill. I put some meat on this grill and all my meat burn up. also I will like to know how to use the small smoke box on the side.

Hi dale37...
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.
Please take time to rate me

Jul 30, 2011 | Char-Broil Silver Smoker

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How much wood do you put in a h20 smoker for ribs

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.

Apr 10, 2010 | Char-Broil Charcoal Water Smoker 4654301

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How do I smoke pork ribs in the char-broil gas smoker? How long to smoke ribs and at what tempeture?

use a drip pan with some water or apple juice, they should cook approx. 2 1/2 hours at 325.

Feb 20, 2010 | Char-Broil CharBroil 4637318 Grill

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Do not have the manual for my smoker

If it looks like the one in the picture you put the fire in the firebox (smaller one) on the left. Best to use lump charcoal and keep the temp low for smoking, around 210 to 245F. Open the lid on the smoke stack all the way until you gain some experience. If you keep too much smoke in too long it will be bitter. Place the meat on the far right side of the main barrel. Go to and join for free. There is a bunch of us there who share smoking recipies and methods of smoking, sauces, rubs, etc. Slow cooking and low temp are the secrets to smoking meat.

Jul 24, 2009 | Char-Broil Silver Smoker

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Need help smoking briskett on Char Broil Grill with smoker box

wood chips in the fire box. very low heat. around 200 degree.
maek sure the wood chip is wet and produce smoke. you need to monitor this through out the process.
briskette in the grill side without any heat. depends on the sixe and the thnikness of the meat, you need approximately 12-20 hours before meat become tender.
here are few web site you can get some information

May 29, 2009 | Char-Broil CharBroil 4637318 Grill

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Can you please give us instructions on cooking a 13.6 lb turkey in the Char-Broil Electric Smoker?

Hi - did you get an answer to your question?

It's not very hard.

Prep your bird - rub the outside well with olive oil and whatever dry rub you want - inject it if you want to - and put some fresh herbs (sage, thyme, rosemary) and/or some cut up citrus in the body cavity.

Let your smoker get up to temp, put your chips in the pan, and when you see smoke, put the bird on the top cooking grate (I did mine with the water pan in, but no water, just lined with foil, and kick back for a while.

About three hours in, I would check the internal temp of the bird with a good instant read meat thermometer and start watching for the 160 deg temp.

When she gets there, pull the bird, foil loosely for about 20 minutes and then carve her up!

Hope all turns out well!


Nov 27, 2008 | Char-Broil Electric H2O Smoker

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How to use a smoker

How do you set up your smoker for fish ,I have a char broil electric .

Jan 15, 2008 | Char-Broil Silver Smoker

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Cook Times

For the turkey, should be between 20 - 25 minutes per pound. About 20 minutes per pound for the ham, if memory serves. This is after your smoker comes up to temp and you start to see smoke from your smoke chips/chunks.

At about 20 minutes per pound, take the temp of the ham and turkey with a good instant read meat thermometer.

Also, I generally don't use water in the water pan for hams and turkeys, but that is a personal preference. If you put water in your pan, it'll probably take a few more minutes per pound.


Nov 21, 2007 | Char-Broil Electric H2O Smoker

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