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Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask!
He returns all questions . . . . . . .
FAQ Subject: Instructions for using a Char-Broil water smoker
Hey Smoky,
cool web site!!!
i have just gotten a char-broil h20 smoker, i'm glad it was a gift and not a purchase 'cause it doesn't sound as if you care for 'em much! but, i received no instructions, what-so-ever!!! i have no idea where to to put the wood, charcoal, water, the temp, etc... where can i find this info and where can i find your glossary that i keep seeing you refer to in your answers to others? please don't tell me to contact char-broil, their site isn't up yet and we just caught some beautiful trout that i would like to smoke, now! it doesn't seem to be in this link that i am connected to. thanks for your help and i've already added this address to my "favorite" easy access list!
sincerely,
becky
HI Becky,
Congratulations on catching the trout and condolences on collecting a CharBroil. Click into "According to Smoky" from www.barbecuen.com and it will take you to a list of articles, one of which is the "Glossary."
Charcoal goes in the bottom pan. Take the water pan out and use it to burn charcoal/wood down for replenishing. Get yourself a decent thermometer. I recommend the digital readout with remote probe because you can lay the probe on the fish/meat in the beginning to determine the cooking temp. and later insert the probe into the meat to determine the internal temp. Click into The Barbecue Store and take a look.
Click into the FAQs and read the ones on smoking salmon and mullet. I would think that you would want to hot smoke the trout.
Have fun,
Smoky
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