I recently bought a smoker box but haven’t used it yet as I wasn’t sure exactly where to put the box on the grill and what heat temperature to use so this video was very helpful. Thank you!
I'm still experimenting with my smoker box. 1/3 soaked chips and 2/3s dry. Additionally I'll get them going with a propane starter torch, rather then run the BBQ for the 30 minutes. Saves gas and time.
What do you do with the (still smoking) smoke box, after your cook is completed? Let it burn out (who knows how much later that would be)? I had a hexagonal shaped smoker "box" accessory, it worked fine for generating smoke, but I was extinguishing it in water after the cook, and it fell apart after a few such uses.
I have never put the a smoke box in water. Typically the box doesn't smoke very long when I use it on the gas grill. When it has still been smoking I just leave it to burn out and clean it up the next day. Thanks for watching.
I am looking for some help on a problem with a grill and was wondering if you could answer a question for me? I have a charbroil propane grill with the flat stainless steel cover and I really want to try to put a rotisserie on it. The problem I can see is with the rotisserie on the lid will not close down tightly. How do I stop the heat from escaping and losing the smoke from the smoke box. I have been unable to find out any information on solving this problem but I figure if anyone would know the answer you would be able to help me. Thanks for your time.
If I understand the question any grill or smoker with open flame must have good airflow. I am not sure you want to have a sealed chamber. I like more airflow to prevent bitter smoke flavor. Also, I would try to keep the smoke generator(wood chip box) near the front of the grill because most grills vent out the back... Thanks for watching!
@@pioneersmokehouseschannel the lid stays open several inches in the front with the rotisserie attachment on so thats why I think I will lose a lot of heat and if I choose to use a smoke box the smoke will escape out the opening
my favorite purchased rub for chicken is Kosmos dirty bird... I did a video and the second link in the description is dirty bird.. Also, cow cover is great but I make my own base rub mix, 3211... ua-cam.com/video/dMN8zwVp6Tc/v-deo.html
That is a difficult question to answer. It depends on what you are cooking and what temperature. I would not hesitate to foo a rack of ribs on a low temperature of about 225 for 4 hours... Thanks for watching!
If you are interested in the Skyflame wood chip smoker box here is my Amazon.com affiliate link --> amzn.to/3nG0qjK
I recently bought a smoker box but haven’t used it yet as I wasn’t sure exactly where to put the box on the grill and what heat temperature to use so this video was very helpful. Thank you!
Glad I could help!
😊
I'm still experimenting with my smoker box. 1/3 soaked chips and 2/3s dry. Additionally I'll get them going with a propane starter torch, rather then run the BBQ for the 30 minutes. Saves gas and time.
Interesting idea. I am a no-wet wood chip person but if it works for you that is what matters.. Best wishes and thanks for watching.
What do you do with the (still smoking) smoke box, after your cook is completed? Let it burn out (who knows how much later that would be)? I had a hexagonal shaped smoker "box" accessory, it worked fine for generating smoke, but I was extinguishing it in water after the cook, and it fell apart after a few such uses.
I have never put the a smoke box in water. Typically the box doesn't smoke very long when I use it on the gas grill. When it has still been smoking I just leave it to burn out and clean it up the next day. Thanks for watching.
I am looking for some help on a problem with a grill and was wondering if you could answer a question for me? I have a charbroil propane grill with the flat stainless steel cover and I really want to try to put a rotisserie on it. The problem I can see is with the rotisserie on the lid will not close down tightly. How do I stop the heat from escaping and losing the smoke from the smoke box. I have been unable to find out any information on solving this problem but I figure if anyone would know the answer you would be able to help me. Thanks for your time.
If I understand the question any grill or smoker with open flame must have good airflow. I am not sure you want to have a sealed chamber. I like more airflow to prevent bitter smoke flavor. Also, I would try to keep the smoke generator(wood chip box) near the front of the grill because most grills vent out the back... Thanks for watching!
@@pioneersmokehouseschannel the lid stays open several inches in the front with the rotisserie attachment on so thats why I think I will lose a lot of heat and if I choose to use a smoke box the smoke will escape out the opening
Any recommendations on rubs to use on chicken and ribs?
my favorite purchased rub for chicken is Kosmos dirty bird... I did a video and the second link in the description is dirty bird.. Also, cow cover is great but I make my own base rub mix, 3211... ua-cam.com/video/dMN8zwVp6Tc/v-deo.html
I just use lots of salt, thyme, rosemary, nutmeg and coconut oil. It seems to work nicely.
TRY WET BRINING BOTH, ITS 100% AWESOME, THEN COMPLETELY DRY THEM & USE A SPICY, PEPPERY, SAVERY RUB !!
How long does it take to cook your food doing it this way?
That is a difficult question to answer. It depends on what you are cooking and what temperature. I would not hesitate to foo a rack of ribs on a low temperature of about 225 for 4 hours... Thanks for watching!