Question about Barbeques Galore Bar-B-Chef Charcoal Smoker 263350
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
Posted on Jan 06, 2009
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