Gonna try to smoke something....on the grill

Get a couple of chickens-5lbs or so-A good rub from your local grocery store-Clean out inside of chickens-rub down with olive oil then your rub and put them over a half full can of beer or your favorite beverage and smoke at 225 for 3-4 hours. Don't forget to put water in your water pan. Add a bit of rub to your beverage. Go to any BBQ Internet site for good recipes.

Get a meat thermometer so you'll know when whatever meat you're cooking is done. While lookin you ain't cookin. While waiting put on a kielbasa link(it'll taste good) Mine looks similiar to yours but i've quit using the small side 'smoker' and can keep the temp up easier(just put chips on the charcoal)--good cooking--shu

Thanks for the info!!

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Originally Posted by Downwind

Don't forget to put water in your water pan. Add a bit of rub to your beverage. Go to any BBQ Internet site for good recipes.

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I don't think mine has a water pan. can I make my own and, if so, where do you put it while you're smoking??
Thanks in advance

They all have one.It's the pan that you put your wood chips in.

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Originally Posted by Downwind

Get a couple of chickens-5lbs or so-A good rub from your local grocery store-Clean out inside of chickens-rub down with olive oil then your rub and put them over a half full can of beer or your favorite beverage and smoke at 225 for 3-4 hours. Don't forget to put water in your water pan. Add a bit of rub to your beverage. Go to any BBQ Internet site for good recipes.

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Go to the "Smoke Ring" web site. It will amaze you

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Originally Posted by rcfillingham

Start out with a couple a racks of baby back ribs. Make a dry rub outa 3 tblspns each of salt, pepper 2 tblspns each, garlic powder, onion powder, and paprika. Rub down night before. Smoke for the first 2 hours, then wrap in foil and cook for 4 more hours. Keep grill around 200-210 degrees. after 6 hours , cook 30 minutes with sauce slathered on and your good to go!

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After smoking on the smoker wrapping it in aluminum foil is the secret that I learned from a friend a couple of years ago and I will never cook any other way. After taking the foil off, putting the sauce on 20 to 30 minutes before taking ribs off is another secret that I learned from my father years ago. Sounds like you and I cook pork about the same way and cooking this way causes the meat to literally fall off the bone. All this is making me hungry, I may just have to put a pork butt on today. ;)

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Originally Posted by BigSandyRookie

That's what I'm talking about!! I love ribs! The temperature of the grill was what i was wondering about too. I take it you have to add charcoal and wood while this is cooking.... Stupid question: do you have to add pre-lit charcoal or can you just throw a coal or two in occasionally and it will catch up? You can tell I've always been a gas grill kinda guy. I want to try a butt too. Thanks!!

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Just throw some more charcoal on the already glowing coals, they'll catch on with no problem.

"Shep"

If your doesn't have a water pan --use a tin (like a pie plate and fill it up. If not above the fire then under whatever your smoking. Helps to keep th meat moist.

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Originally Posted by Bluegill Bill

Just throw some more charcoal on the already glowing coals, they'll catch on with no problem.

"Shep"

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I know that was a stupid question, but I had to ask. Do you add them as soon as the temp. starts to drop??? or sooner? I know...that's pretty dumb too.