Expert: BBQ Woman - 4/2/2008

Question
QUESTION: I will be purchasing a charcoal grill with smoker sidebox.  If I am cooking say, 2 slabs of ribs and additional items such as chicken, burgers etc., how do I maintain heat.  If I add coal and woodchips periodically, won't the "fumes" from the coal get into the meat.  How much coal can a side box hold?  I just spotted a similar grill with half coal half gas...can I get the bbq taste into foods cooked with gas?  Thanks.

ANSWER: Hi,
I guess the easiest way I can explain this is by saying that the sidebox is only used to prepare foods using an indirect heat source. Ribs and roasts to name a few are the ideal foods to cook in this manner. You basically start with lump charcoal using no fire starter which would interfere with the taste. You can find information on lump charcoal here which is sold under many other brand names besides the one listed in the URL: http://www.primogrill.com/charcoal.html .
I like to use the chimney method for starting this type of fire.
You would get your charcoal hot in the firebox place the meat on the adjacent grill and then add soaked wood chips on the charcoal and close both lids. Watching the thermometer to maintain the idea cooking/smoking temperature of 200 to 235 degrees Fahrenheit for x amount of hours depending on what you are cooking.
Its not recommended that you use indirect heat to cook burgers but would instead use a direct heat to cook these types of meat.
With that said if you are planning a party where you plan to use mixed meats you can really cook things such as BB ribs the day before using the sidebox as the heat source and then refrigerate them and then basically just heat them up on the grill after you cook your burgers and hot dogs as an example. You can also use wood chips for flavor over direct heat cooking methods but the smokey flavor will not be as strong.
As far as temperature control goes you have a flue on one side of your grill. You open and close it to change the cooking temperature to maintain temperatures as well as stoking the side box with more coal and wood when needed to keep the temperature at 200 to 235 degrees. When you are using direct cooking method the flue can also be helpful however since this method of grilling tends to be allot quicker you will not have to worry about adding more charcoal or wood once you have the fire started.
I really love the lump charcoal because it does not leave a fuel taste to your food.
Its possible as well to use a gas grill but the taste will not be as rich however you can use wood chips that have been soaked and placed in foil with holes in your grill to season your meat a bit.
I hope this helps you. If you need more information please feel free to ask me.
Happy Grilling,
Regards,
Misty





---------- FOLLOW-UP ----------

QUESTION: Duh, I know (somewhere in my mind when it's working  :-)) that chicken won't be smoked as a total cooking method, but....could it be smoked for any period of time, then transferred to the direct heat.  Are smoking temps to low to pre-prep poultry in this manner?  Thanks for previous info.

ANSWER: Hi,
I smoke both chickens and turkeys in my smoker. The results are excellent. I always double check with poultry with a meat thermometer that the internal temperature of the meat is 165 degrees.
You can do it may ways. You can smoke the chicken and just serve it. You can smoke the chicken and then grill it. I personally would use a wet mop on the chicken if I were to finish it by grilling.
Usually what I do is the day before a large party (50 plus people) I will smoke the chicken the day before. I cover it and refrigerate it. When guests arrive and my direct heat grill is fired up I cook the meats such as steak, burgers and chops and finish with heating the smoked chicken that I mop with a sauce to keep it from drying out. Another point I like to add is sliced smoked chicken breast is really good cold in sandwiches.
I hope I was able to help you. Feel free to ask more questions.
Happy Grilling!
Regards,
Misty

---------- FOLLOW-UP ----------

QUESTION: Misty, to clarify, if I use the lump coal, I can add more to the smoker as needed without the fume flavor?  Does this apply to direct heat grilling as well?  Your info is great.  I can't wait to get me new grill.

Answer
Yes and never hesitate to ask me or get clarification. :)
My all time favorite brand of lump charcoal is called cowboy charcoal. Its pretty easy to find in the states. Its easy to light with a chimney starter and newspaper and its also easy to add it to any existing fire. It makes a nice hot fire that lasts a long time.
http://www.cowboycharcoal.com/ is the URL about cowboy charcoal. I usually find mine at places like Menards or Ace hardware. Once you use lump charcoal you will never want to go back to the other stuff.
I cant wait for you to get your new grill either. Let me know how it works for you and the first thing you cooked on it.
Regards,
Misty