Question about Char-Broil Charcoal Water Smoker 4654301
The temperature can vary from model to model or as a result of the ambient air temperature and humidity wherever you live. You should get an oven thermometer at your local grocery store (they're cheap) and check the temp for yourself at each setting. It will probably vary from season to season, depending on the weather, but once you get a few readings in different conditions, you'll be able to anticipate what you need pretty easily.
Posted on Feb 11, 2018
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Posted on Jan 02, 2017
SOURCE: 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
Dip wood chips/chunks in boiling hot water for a few minutes if you're in a hurry or allow to to soak in tap water for about an hour if you have plenty of time. Either way, place the soaked chips around and under the heating element at the bottom. Don't throw out the water; heat it up and pour it in the water pan. Heating it up to boil will give your smoker a good head start. I've been doing that on my char-broil smoker for years.
Posted on Jul 04, 2008
SOURCE: Can you please give us
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!
Posted on Nov 28, 2008
Go to this link and you should see a download for your smoker on the right hand side of the screen.
Hope this helps.
Posted on Jun 21, 2010
I takes lots of practice to use a charcoal smoker, but don't let that stop you! I go on professional competitions and started out by checking the "Virtual Bullet " website. This site is for the Weber Smokey Mountain cooker but you can get ideas from there. Hank
Posted on Jul 16, 2010
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