G
Guest
Guest
Hello (again).
I am trying to get into smoking on the E-320 this year and have just started to experiment. I have seen lots of advice and am trying to zero in on how to do this correctly. I have never smoked on anything before.
I just bought a stainless steel smoker box and have wood chips of various "flavors". I normally will soak the wood chips in water for 30 min, then shake the excess water off of them before putting them in the smoke box. But I'm just not getting satisfactory results.
I eventually want to smoke everything: chicken, pork, etc. So I understand that the situation is a bit open-ended, but here goes:
My last attempt was to turn all burners on high, let it preheat to about 500 or so, place the smoke box on the grill over the front burner for about 10 minutes, then turn off the rear two burners and turn the front one down til temp held at around 300. (Meat was placed on elevated "bun" rack.) I left this setting for about 90 minutes. It seems like I did not get a lot of smoke, and my chips were half-charred.
I have read to put the smoker box directly on the flavorizer bars, but then how would I align the smoker box? If I put it side to side, do I put it in slightly diagonal so that it doesn't fall? If I put it in from front to back, I would expect that I need to leave the rear burner on? Then wouldn't that mean that the meat is directly over a lit burner?
Finally, is there a suggested "low-end" temp. I would obviously like to cook as low and slow as possible while still being able to use the smoke box effectively.
Your suggestions are very much appreciated.
I am trying to get into smoking on the E-320 this year and have just started to experiment. I have seen lots of advice and am trying to zero in on how to do this correctly. I have never smoked on anything before.
I just bought a stainless steel smoker box and have wood chips of various "flavors". I normally will soak the wood chips in water for 30 min, then shake the excess water off of them before putting them in the smoke box. But I'm just not getting satisfactory results.
I eventually want to smoke everything: chicken, pork, etc. So I understand that the situation is a bit open-ended, but here goes:
My last attempt was to turn all burners on high, let it preheat to about 500 or so, place the smoke box on the grill over the front burner for about 10 minutes, then turn off the rear two burners and turn the front one down til temp held at around 300. (Meat was placed on elevated "bun" rack.) I left this setting for about 90 minutes. It seems like I did not get a lot of smoke, and my chips were half-charred.
I have read to put the smoker box directly on the flavorizer bars, but then how would I align the smoker box? If I put it side to side, do I put it in slightly diagonal so that it doesn't fall? If I put it in from front to back, I would expect that I need to leave the rear burner on? Then wouldn't that mean that the meat is directly over a lit burner?
Finally, is there a suggested "low-end" temp. I would obviously like to cook as low and slow as possible while still being able to use the smoke box effectively.
Your suggestions are very much appreciated.