Charbroil Bullet Water Smoker
Q: The eCourse was helpful but all I really want to know is HOW to actually work my smoker (if you can imagine someone not know that). I was given a bullet type of Char Broil smoker and it didn't have a manual so I have no idea where to put the water or how much, where to put the coals etc. just the basic instructions. That's what I was hoping your e course would tell me. I can use the helpful information from your course after I figure out how to prepare the smoker for cooking. I just want to make sure I'm doing it right. Thanks so much for any information you can share.
A: I will try to help you with this.. I found a manual for the product but unfortunately it really does not go into alot of detail on the operation side of things.
I will tell you upfront that this smoker is very labor intensive but can produce some great barbecue. It will work better with some modifications but for now I will not delve into that.
You should have 2 pans.. the bottom one is for charcoal and holds about 8 quarts while the top pan is for water and holds 6 quarts.
I recommend lump charcoal which burns cleaner and hotter but you can use regular charcoal if you really have to.. I also recommend using a charcoal chimney to light the charcoal and then pour it into the charcoal pan when it is ready.
I am not sure how much charcoal you will need initially.. I would fill the pan pretty full and you can always add more if needed to obtain your target temperature.
Fill the water pan with about 2 inches of hot water.. boiling water will lend better results. You may want to use a long funnel to make this task easier. Replace with hot water as needed.
Once the smoker is maintaining 225 degrees, place your meat on the top rack and replace the lid very quickly so as to not lose too much heat.
For the smoke, use chunks of wood and place about 5 or 6 at a time on top of the charcoal and keep replacing them when they burn up until the meat reaches an internal temperature of 145 degrees or so. You can apply smoke longer if you want more smoke flavor but be careful so as to not overdo it.
You can also use a large handful of chips wrapped up in foil with lots of holes poked in it to let the smoke out. Simply place it on top of the charcoal as well. When it stops smoking, replace it with another package of chips until the meat reaches about 145 degrees.
You will need to purchase a good meat thermometer if you do not own one.. the best kind are the instant read digital kind that have a probe that stays in the meat the entire time it is cooking. This will allow you to monitor the progress of the meat throughout the smoking process.
Mop the meat with apple juice, melted butter, beer, italian dressing, marinade or just about any liquid about every hour during the cook.
Most likely you will need to add more lit charcoal about every 30 to 45 minutes to maintain temperatures. You will definitely need a charcoal chimney or at least another metal pan to facilitate this. Light the charcoal and burn it down until it is ready. Regular charcoal will be grey and ashed over, lump charcoal will be glowing orange. Add more charcoal through the charcoal door very carefully with a pair of tongs or a metal scoop.
If you have trouble maintaining high enough temperatures, let me know and I can help you with some modifications that will make your smoker operate a little more efficiently.
Visit Smoking-Meat.com and WYNTK.us for hundreds of great tutorials and guides on smoking meat.
The Technorati Tag for this post is Charbroil Bullet Water Smoker
Jeff's Naked Rib Rub and BBQ Sauce Recipes.. a religious experience! Make everyone think you're a pro (even if you're not!)
A: I will try to help you with this.. I found a manual for the product but unfortunately it really does not go into alot of detail on the operation side of things.
I will tell you upfront that this smoker is very labor intensive but can produce some great barbecue. It will work better with some modifications but for now I will not delve into that.
You should have 2 pans.. the bottom one is for charcoal and holds about 8 quarts while the top pan is for water and holds 6 quarts.
I recommend lump charcoal which burns cleaner and hotter but you can use regular charcoal if you really have to.. I also recommend using a charcoal chimney to light the charcoal and then pour it into the charcoal pan when it is ready.
I am not sure how much charcoal you will need initially.. I would fill the pan pretty full and you can always add more if needed to obtain your target temperature.
Fill the water pan with about 2 inches of hot water.. boiling water will lend better results. You may want to use a long funnel to make this task easier. Replace with hot water as needed.
Once the smoker is maintaining 225 degrees, place your meat on the top rack and replace the lid very quickly so as to not lose too much heat.
For the smoke, use chunks of wood and place about 5 or 6 at a time on top of the charcoal and keep replacing them when they burn up until the meat reaches an internal temperature of 145 degrees or so. You can apply smoke longer if you want more smoke flavor but be careful so as to not overdo it.
You can also use a large handful of chips wrapped up in foil with lots of holes poked in it to let the smoke out. Simply place it on top of the charcoal as well. When it stops smoking, replace it with another package of chips until the meat reaches about 145 degrees.
You will need to purchase a good meat thermometer if you do not own one.. the best kind are the instant read digital kind that have a probe that stays in the meat the entire time it is cooking. This will allow you to monitor the progress of the meat throughout the smoking process.
Mop the meat with apple juice, melted butter, beer, italian dressing, marinade or just about any liquid about every hour during the cook.
Most likely you will need to add more lit charcoal about every 30 to 45 minutes to maintain temperatures. You will definitely need a charcoal chimney or at least another metal pan to facilitate this. Light the charcoal and burn it down until it is ready. Regular charcoal will be grey and ashed over, lump charcoal will be glowing orange. Add more charcoal through the charcoal door very carefully with a pair of tongs or a metal scoop.
If you have trouble maintaining high enough temperatures, let me know and I can help you with some modifications that will make your smoker operate a little more efficiently.
Visit Smoking-Meat.com and WYNTK.us for hundreds of great tutorials and guides on smoking meat.
The Technorati Tag for this post is Charbroil Bullet Water Smoker
Jeff's Naked Rib Rub and BBQ Sauce Recipes.. a religious experience! Make everyone think you're a pro (even if you're not!)
posted by Jeff at 11:35 AM
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