How to Use an Offset Fire Box Smoker - barrel bbq grills with wheels

Barrel grill with offset fire box is slow
Grill the world's cookware, infused the meat with a smoky flavor over a long cooking time, and added low heat to keep it tender.
The offset fire box is connected to the main smoking room of the grill, but sits on the side of the cooking room, slightly below the cooking room, which means that the heat source does not scorch the meat.
The grill with the offset fire box is best suited for larger, more fat meat, making the tough meat tender and rich.
Dry the needed meat
Rub spices and spices on the meat to cover all surfaces.
Put the meat on a clean plate, cover it with plastic wrap and refrigerate for the night.
Place the hard wood pieces in a large plastic bowl or bucket and fill the container with enough water to completely drown the pieces.
Soak the wood for at least an hour before smoking time.
Open the door of the main smoking room (
Largest of two barrels)
, During the smoking process, take out the cooking grate and line the bottom of the chamber with foil to capture the meat drops.
Replace the cooking grate and cover it.
Fill in about half full chimney starter with natural charcoal--
About five or six.
Open the vents and chimneys of the grill.
Knead the newspaper into a ball and place it on the charcoal stove in the offset fire box--
The smaller of two barrels.
Put the chimney starter in a crumpled newspaper, light the newspaper, slide the long grill lighter over the lower vent and light the newspaper.
Wait 20 minutes, or wait for the coal to turn gray.
Open the main smoking room, place the seasoned meat in the center of the grate, and immediately close the hatch.
Throw a wet piece of wood on the burning coal that offsets the fire box and close the lid.
Add one or two wet pieces of wood every 30 minutes and one or two pieces of charcoal every hour to keep cooking fires and smoke flowing.
Between 250 and 300 degrees, smoke the meat for a few hours.
The cooking time and temperature depend on the type and weight of the meat.