Question about Barbeques Galore Bar-B-Chef Charcoal Smoker 263350
What you need to do is start a fire in the small side and have all your vents fully open. When the temp gauge gets between 150 and 250 you can add the type of meat you are going to smoke. You can add wood chips every hour to get that smoky flavor into your meat. You must maintain a low temp in order to get the best results. I usually smoke at 200 degrees from 5 to 12 hours long depending on what type of meat you are smoking. You must control the heat with the vents on the fire box side and also the exhaust where the smoke comes out. It takes a little practice but it is well worth it. You can also go to www.smokingmeat.com and they have a whole bunch of tips on how to use different types of smokers, rubs, sauces, meats and so forth. Good Luck and happy smoking
Posted on Nov 04, 2007
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Posted on Nov 22, 2007
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Soak hardwood chips in water for at least 30 minutes and up to 2 hours for larger chunks. Drain them completely before adding to the smoker unit. Use 1 1/2 cups of wood chips when smoking for less than 3 hours. For longer cooking times use 3 cups of wood.
Place the bottom unit that contains the heating element on a sturdy surface, away from flammable materials. Make a foil pouch containing the wood chips and punch a few holes in the top. Place this pouch onto the pan containing the heating element. The chips can be added directly to the pan, but the foil pouch makes cleanup easier.
Place the large water pan onto the unit and fill it 2/3 full of water or apple juice. The water or juice will moderate the temperature and provide moisture for the cooking food.
Add the cooking grates to the top of the unit and close the lid to allow the unit to preheat.
Place the food on the preheated grates and cook until done. Keep the lid closed as much as possible to maintain the heat. Open the vent on the top of the lid to allow the smoke to escape.
Check the water level occasionally by opening the door on the side of the Charbroil Electric Smoker unit. Add more water as needed.
Add more soaked wood chips after a few hours if the smoke begins to die away. This is optional; the chips provide flavor but are not necessary for cooking the meat.
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