Guide :Grilling : Bar-B-Chef Charcoal Smoker 263350

Help never used a smoker like this  have no clue where to begin  got the smoker free off craigslist and it did not come with directions   help

Posted by stupid1 on Oct 20, 2007

Research, Knowledge and Information :


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Suggested Questions And Answer :


Help never used a smoker like this  have no clue where to begin  got the smoker free off craigslist and it did not come with directions   help


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
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Where can I find cast iron cooking grates for a Bar-B-Chef Charcoal Smoker part# 263350?


What is the size of the grates
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How to use a Camp Chef 18" Smoke Vault?


Flash instructions for setup
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I need a handle for the smoker door on a bar-b-chef 263350


E-mail BB galore that the only way you can get parts for there grills
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Looking for a side box handle , and replacement grates for the bar b chef smoker.


You can buy parts & accessories directly from BBQ's Galore. Just go to their website's home page http://www.bbqgalore.com/ and click on parts and accessories.
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Not enough heat


That's the problem with water smokers. The energy from the heat source is being absorbed by the water to heat it up to the boiling point. The cooler the water, the more energy is absorbed. You can start with hot water, or just not use any water. And yes, getting the coals off the bottom on the pan with a grate allows for the coals to heat more evenly. Also, I would not slow smoke veggies with the meat, they turn out best cooked directly over a hot fire (a little olive oil, salt, and pepper first)
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I don't think this wold be a problem with someone who knew how to use this, but where does the food go when using the smoker? I surmise the charcoal goes in the little firebox and the food in the main BBQ drum. - I don't have a manual with my BBQ smoker and have never encountered one of these BBQs before.


Hi check them out just google bbqs Galore they have a web page with contact numbers and e-mail section you should be able to find whay you need there.
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