Question about Char-Broil Grilling

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Where does the charcoal go?

This is a used New Braunfels smoker that is black and tall and is circular. It has a gray round bowl in the bottom and two grates and a thing to roast a chicken on at the top. Do you have a manual for this one? It must be at least 13 yrs old.

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Please clarify your problem, i am providing only general solution, any "contraption" of that type is divided into several sections, on the very bottom is ash container, above is fire and at the very top is food compartment. food compartment is usually insulated from direc fire.

as a fire you can use any "sweet" hardwood, any fruit tree cuttings, branches, kindlings are fine, so is hickory, oak will turn food bitter, do not use it then, do not use mapple, birch or ivy either, they will turn food very sour, do not ever use grass, pine or similar, they do spoil food acrid and turn smokehouse acrid for very long time.

do not allow vigorous fire as this will raise temperature to high and you will be baking not smoking!

as a rule of thumb, per 1000g of mass is required 1h of smoking, temperature, depending on meat/product (you can smoke cheese, fruits and others!) should be between 60centigrade and 85 centigrade, lower the temperature (optimal for virtually everything is about 72 to 75 centigrade), better product and better taste, but extended time!

prepare your meat according to favourite recipy, smoke, prepare pot with boiling water, immediatelly after removal from smoke, immerse your meat (especially susages for about 10 sec into boiling water, allow to dry and store in coolroom or dry it above your "normal" cooking stove in your kitchen, it will not spoil, it will just become more dry.

now, how to care, afte smoking, empty ash and fire "department", wipe clean all working surfaces, prevent from direct rain, you can use bit of lard ot grease food compartment, but it is not necessary, experience will teach you more :-)

Posted on Jul 20, 2010


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The presoaked wood chips go in the flame disc bowl, below the water bowl. The water bowl goes on the first shelf bracket from the bottom up.

I was going to send you a copy of your Owners Manual, but the Model Number you listed does not match up with any Masterbuilt Smokers?

Enjoy your smoker,

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Need an instruction manual

It sounds like you have an "offset smoker". The fire goes in in the firebox (the small offset box). If you have a rack that fits in the firebox, you can put that in there too and use it to grill.

Go to and click on "instruction manuals" and find the manual for the one that looks the most like yours. Char-Broil took over New Braunfels a few years ago.

Once you have it assembled, there are huge resources on the web on how to use it.

Personally I rarely use charcoal, I prefer the taste of cooking with Pecan wood - if you live in Texas you can buy a 50lb bag at Academy for about 10 bucks.

I grill over the firebox part directly (although I often close all the dampers and let the meat smoke a little while cooking). A few times a year I'll smoke a turkey or other meat in the main chamber, keeping the fire in teh firebox.

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