Help please

[brownbus]

Hey everyone,
I'm new to the site and have a question about a side smoker. I've been barbecuing for a while but traditionally use a pit or smoke on a old kettle grill I have. I recently bought a triton combo grill where half is charcoal and the other half is propane. It's also got a burner on the left side and a side smoker attached to the charcoal side. My question is when/how to use the side smoker. It had grates in it as if you would smoke meats in that box directly but it opens into the charcoal side which gets hot as well and fills with smoke. I guess my question is when/what do I smoke directly in the side smoker and the same question for the charcoal half. Ill try and get a picture uploaded. Thank you!!

 

[chef jimmyj]

Welcome to the SMF Family...Smoking is about low and slow, Indirect heat. You build your fire in the side box and the meat goes in the char grill side. You are looking to get temp between 225 and 325°F depending on what you are smoking. Charcoal is easiest to use with Wood Chunks to make smoke. Search the Minnion Method for how to set up the Charcoal for the fire. and Search Woods for Smoking to see what you may like for flavor. Sign up for Jeff's Free 5 day eCourse on smoking meat. Search  Offset Smokers to see what kind of modifications can be done to make that unit more user friendly. Lastly Search the type of meat you want to make to find many recipes and cooking times and temps. Do your homework, lots of reading, then post questions in the appropriate forum, Pork, Chicken, Beef, whatever. You can also PM any member that has posted something you want more info on...JJ