side smoker

[riche]

I bought a 4-1 grill a few weeks ago and its got a gas grill a charcoal geill a searing section and a smoker next to the charcoal grill. These are all separate just attached.

We want to smoke ribs and I have to clue LOL

I know you put the charcoal and wood in the smoker and it flows into the charcoal grill.

My question is do you also put charcoal in the grill part of just in the smoker

Here is a picture so you can see what Im talking about

 

[Waboss]

While I'm not too familiar with that particular grill/smoker, I do smoke ribs, pork shoulder, brisket, chicken, etc all the time and I've used several different smokers, so maybe I can be of at least a little assistance.

I'm guessing that the charcoal/smoker/fire box section on the far right (in the photo) has a metal bin of some sort to put charcoal in. So based on that, here's some steps that might be helpful

• Fill bin with charcoal (not totally full, I'd leave about 1/3 free)
• You can either use a charcoal chimney or something like that to get it started, or just light it up in the bin with all vents open until it's fully lit and most of the charcoal are a nice white color
• While the charcoal is getting "ready" I'd take an aluminum pan and put it in the charcoal "grill" part, under the grates and fill it with water (to help regulate the temp a little....since it'll be really hot directly in front of the opening between the charcoal section and the "grill" section. Plus it can help keep whatever you're smoking a little more moist.
• Once your charcoal is ready, I'd start off with setting the vents at 1/3 open and see where that gets the temp too. You can adjust from there (more open, higher temps, more closed, lower temps).
• Keep in mind it's charcoal, not gas, so you need to give it some time for the temp to stabilize. Also, every time you open it, the temp will initially drop, then probably spike, before stabilizing again (drop while it's open, but spike from all the extra O2 once it's closed up and the thermometer can read it properly.
• You can then either add wood chips or chunks to the fire box (where the charcoal is) to get it "smoking". Make sure you soak them well (I usually soak them overnight) as you want them to smoke/smolder and not just burn up. You can add them anytime once the charcoal is ready to start cooking with.
• You only need a slight, steady "wisp" of smoke coming from the top vent. You don't need it to look like a 4 alarm fire....too much smoke can leave a nasty tasting char on the meat.
• Don't load it up too much with meat. You don't want things touching as you want space for the smoke to circulate around everything.
• That's pretty much it for the basics that I can think of right now.

Feel free to message me if you have some questions I can help out with.

 

[riche]

Thank you that was informative , that answerd my question and you also gave some great advise

 

[Opus]

When smoking I prefer lump coal vs regular coal. I also prefer wood logs vs chips. That box looks small so it might not even fit logs. I assume there is a way to block off the rest of the grill when smoking or that could make regulating heat hard. There are different theories on soaking the wood. Seems most believe it doesn't do any good. I used to soak mine but quit doing it and I don't notice a difference.

As for ribs. How do you want them? Do you want them stiffer or do you want the meat to fall off when you pick the bone up? I prefer mine stiffer. The best recipe I've found is to put a rub on the ribs (assuming you want a rub) and then put them on the smoker for around 3 to 4 hours at around 225 to 250. Then take them off and wrap them in some foil with some water. Put them back on the smoker and let them cook that way for an hour or so. This should make them fall off the bone tender. Then take them out of the foil and put them back on the smoker and put your bbq sauce on them if you want it. This will stiffen them back up. I usually let mine go around another hour this way. I've also done them where instead of putting them in foil I put them in a big covered pan with some water and cover them in bbq sauce and put them in the oven at 250 for a couple of hours. This make them very tender and the meat will just fall off the bone when you try and pick them up. My family prefers them this way.

This is addictive like reefing. Everyone loves my briskets when I do them. Of course everyone thinks I'm crazy since I put it on around midnight and then get up every hour or so and put more wood on. I also like to try different bbq sauces out. My family loves Sweet Baby Rays. I prefer a spicier sauce. I hate to recommend sauces since a lot of them are regional so you probably couldn't get a lot of the ones I list I like.

 

[Johnike]

Try a turkey breast!
My favorite smoke. I had a Brinkman Pitmaster Deluxe for over 15 years, I loved it.

 

[Waboss]

Thank you that was informative , that answerd my question and you also gave some great advise

No problem, smoking is great.....let us know how your first batch of ribs turns out.

 

[Waboss]

Try a turkey breast!
My favorite smoke. I had a Brinkman Pitmaster Deluxe for over 15 years, I loved it.

Agreed! I do one at least once a year, on Thanksgiving.

 

[MTBake]

Try a turkey breast!
My favorite smoke. I had a Brinkman Pitmaster Deluxe for over 15 years, I loved it.

Smoked turkey breast is sooo good! Only takes 2-3 hours on my WSM18, depending on size.

I've only been smoking meat a couple years now. Really is an addictive hobby, kinda like reef keeping is.

 

[gcarroll]

Awesome to know you guys like smoking meats!

On our local reefing forum, we have a thread called "Whats on your Grill/Smoker today?". It's been going strong since 2013.

 

[Tennsquire]

I have a side smoker. I start the initial fire in the smoker box with charcoal, but add wood chunks over time. You can get hickory, mesquite, even cherry (our local grocery stores carry bags of them). I also soak the wood chunks in water so they don't burn as fast. You can even experiment with soaking them in different juices to infuse the smoke with some additional flavor (apple juice or other citrus juices). Low and slow is the trick; it's not like grilling a steak. We usually do some pork shoulder, boneless (aka "country") ribs, and pork loin (family favorite). I typically use different rubs (some commercial; some I make; some a mixture of both) on the meat the night before and them wrap them in saran wrap and let the meat soak that rub flavor in overnight in the fridge. The tip above about using a pan or two of water is a good one; it will help keep things from drying out (you can also load your meat in fat side up so it bastes itself with its own juices as it cooks). Look into getting a rib rack as well (fairly inexpensive) if you're going to do ribs.

 

[Dawgvet]

Also, get a wireless digital thermometer. A big sin of smoking is constantly opening/closing the smoking chamber to check the temp.
Agree that lump charcoal is better for smoking than briquettes and wood chunks are better than chips (since you can't probably use split wood)
Does the side smoker have a basket or container for the charcoal? If not you can make one pretty easily. This allows for air to circulate around the charcoal and smolder better.
Here is a link for a do it yourself basket: https://www.smokingmeatforums.com/threads/i-call-it-the-20-20-charcoal-basket.89796/
Start learning about smoking temperature "stalls" and Maillard reaction.

Mods: are we allowed to recommend/post links to non fish keeping websites?

 

[Dancingmad]

Buddy - You need to get into some beef ribs with a Texas style dry rub. It'll change your life.

Let that rub soak in over night - get your butt up at like 4am, start that smoker and let those ribs go for 8-12 hours. So awesome not even the metric system can measure its sheer awesomenacity.

 

[Dawgvet]

Buddy - You need to get into some beef ribs with a Texas style dry rub. It'll change your life.

Let that rub soak in over night - get your butt up at like 4am, start that smoker and let those ribs go for 8-12 hours. So awesome not even the metric system can measure its sheer awesomenacity.

Pfft! You Texans. Good BBQ is not beef. Pork all the way.
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Just kidding. Love me a good brisket...if it’s ‘ cue I’ll devour it

 

[Dancingmad]

Pork all the way.

I can dig some pork ribs - but I like those slow cooked w/ some jalapeno jelly soaking through on a bed of beans. Set it up with some corn bread and you're ready to rock and roll!

 

[Blue Ring Octopus]

You can watch a ton of video on how to smoke your meat, Amazing ribs, T-Roy, Baby Rack Ribs. I have a Tri Tip going right now.

 

[Skynyrd Fish]

Also a favorite trick is to pull them off the smoker wrap in foil and place in a cooler for at least an hour. I like to let them rest that way for up to 4 to 6 hours. They come out super tender.

 

[DaveMorris]

Experiment with different woods as well. Here in San Diego I can get just about any species of wood I want from a local supplier to restaurants. Manzanita wood is one of my favorites. And I agree with the above...turkey is amazing on a smoker.