Need advise from seasoned grill-masters

Target had a heck of a sale on a grill and smoker attachment when Alan and I went yesterday, and we got it assembled....it has a "side-car" smoker, and we are trying to figure out how that will work? And advice? I know about "direct" on the coal, but I'm not sure about the principles of the indirect method.....

Thanks...I'm sure that that are others on here too who are wondering the same thing, so that why I posted it on the general forum......

Post a picture and/or brand/model please.

The "side car" is where you put you chips, wood, etc. for smoking. Soak the wood in water for an hour. Place charcoal in the box and light it just like you would for a regular grill, add the wet wood and let the temperature in the main grill rise to the desired level. There should be some sort of vent to adjust the heat in the side car. The key is to get as much smoke as possible without too much heat. This is for slow smoking meats. I have smoked everything from pork butt to beef tenderloin this way. The key is to keep the temperature low in the main grill, preferably between 225 and 250. Depending on the cut and size of meat it could take a few hours to a whole day.

The "side car" is where you put you chips, wood, etc. for smoking. Soak the wood in water for an hour. Place charcoal in the box and light it just like you would for a regular grill, add the wet wood and let the temperature in the main grill rise to the desired level. There should be some sort of vent to adjust the heat in the side car. The key is to get as much smoke as possible without too much heat. This is for slow smoking meats. I have smoked everything from pork butt to beef tenderloin this way. The key is to keep the temperature low in the main grill, preferably between 225 and 250. Depending on the cut and size of meat it could take a few hours to a whole day.

Bill V,

I suggest you always us a charcoal chimney to start your charcoal, then dump it in the sidecar. Never use Charcoal lighter fluid or Matchlight.

I'll slightly disagree with Rick on a couple of points...If you're using wood "chips" (or chunks) and you go the soaking route, I suggest soaking them (minimum) over night...preferably longer. Personally, I've given up soaking but that's just me. Also have to disagree with the suggestion to put "as much smoke as possible" to the meat. Too much smoke at once gives your meat a "sooty" flavor.

The temps Rick suggests are pretty much the "norm"...and you'll have good results if you can keep the temps in that range. That said, I have done a couple of "high heat" experiments lately (Brisket at 320 for example) with pretty good results...about half the comp teams I know pretty much "high heat" everything now. It's just personal preference and/or what you're comfortable with. Concerning temps, strongly suggest you take whatever temp gauge your grill/smoker came with and chuck it in the trash. Most of the OEM temps gauges (particularly in the price range I think we're talking) are junk. Check Amazon dot Com and pick up a Tel-Tru BQ300...last time I checked they were around $39. Well worth it.

Target had a heck of a sale on a grill and smoker attachment when Alan and I went yesterday

I thought I would try one of these one day. Mad I missed a sale.

The "side car" is where you put you chips, wood, etc. for smoking. Soak the wood in water for an hour. Place charcoal in the box and light it just like you would for a regular grill, add the wet wood and let the temperature in the main grill rise to the desired level. There should be some sort of vent to adjust the heat in the side car. The key is to get as much smoke as possible without too much heat. This is for slow smoking meats. I have smoked everything from pork butt to beef tenderloin this way. The key is to keep the temperature low in the main grill, preferably between 225 and 250. Depending on the cut and size of meat it could take a few hours to a whole day.

Bill V,

I suggest you always us a charcoal chimney to start your charcoal, then dump it in the sidecar. Never use Charcoal lighter fluid or Matchlight.

I'll slightly disagree with Rick on a couple of points...If you're using wood "chips" (or chunks) and you go the soaking route, I suggest soaking them (minimum) over night...preferably longer. Personally, I've given up soaking but that's just me. Also have to disagree with the suggestion to put "as much smoke as possible" to the meat. Too much smoke at once gives your meat a "sooty" flavor.

The temps Rick suggests are pretty much the "norm"...and you'll have good results if you can keep the temps in that range. That said, I have done a couple of "high heat" experiments lately (Brisket at 320 for example) with pretty good results...about half the comp teams I know pretty much "high heat" everything now. It's just personal preference and/or what you're comfortable with. Concerning temps, strongly suggest you take whatever temp gauge your grill/smoker came with and chuck it in the trash. Most of the OEM temps gauges (particularly in the price range I think we're talking) are junk. Check Amazon dot Com and pick up a Tel-Tru BQ300...last time I checked they were around $39. Well worth it.

What he said, I can't compare to Steve's expertise. As to the much smoke as possible, I am used to smoking large amounts of meat at a time and haven't invested in or built my own smokehouse yet.