British BBQ Society Forums

Hey guys,

I excitedly unwrapped my new smoker last night, it looks very shiny at present, I can't wait for the weekend to play!!

A couple of questions, does the water pan sit directly on the charcoal pan? or do you suspend it with the ridges which seem to be in place for the grill? I only had 10mins to play last night so I didn't really spend enough time looking into it.

Secondly using would you use the wood chip box or throw the chips on directly?

Thanks!!

Chris

I've not got a frontier but if it's anything like the exel 20 the stackers will have little supporting arms which will hold the water pan below the grill.

With wood chips i've never used a smoking box, i normally throw them straight on the coals.

Not sure if you've seen this already or heard of it before but i'd have a look at this thread as i find it makes controlling the temp's much easier than using water.

viewtopic.php?f=8&t=320&hilit=clay+saucer#p1560

I have a Frontier, as Ed says the stacker has arms to support the water pan so effectively your first grill sits almost on top of the water pan.

Personally I found the smoking box that came with it to be a bit of a pain since with a full charcoal basket (as I get using the minion method), to get it out to refill it (as you'd need to do with meats going on at different times) through the side door was a struggle. I started just making foil pouches with some holes in the top and putting the chips in those but now I've gone with buying chunks and put those on directly

I'd also agree with Ed on the clay saucer method for the Frontier

PS I'm sure you will but don't forget to season the Frontier first

Well I've rubbed the interior with oil, I've stuck a decent handful of chips on the coals and made a little foil parcel and successfully used my chimney starter. Now I'm gonna wait a couple of hours and stick some food on it, just cause, y'know I can't resist.

The porcelain pot seems to be working a charm, I got it to 300 and had to close the vents to about 1/4 open and now its sitting pretty on 250f.

Roll on ribs tomorrow!

water pan would need to be made of strong stuff, so it doesn't warp

Well I've stuck a little bit more charcoal on, and som more wood, it's plodding away at 250 pretty happily. I pulled a bit off the BBQ and its pretty good the smoke ring is noticable on the bottom bit but not on the top so i've flipped them over. They're only leg pieces so I think they're well done but I figure i'll keep em on whilst the charcoal is still going strong.

How do you turn the thing off? Just leave it? Or put water on the coals?

I've just shut up the vents, turning the chicken was most definately the right thing to do, the last lot is properly awesome, its so smokey its setting my asthma off

Its been a solid trial run of the little frontier, tomorrow it has to do two whole chickens with 2 racks of ribs!! whoop whoop!

The only downside of my chicken and it is very minor is that the skin wasnt very crispy! I know I could stick it under the grill but I dunno if i'll get the "bark" on ribs and pulled pork as time goes on. Is it just a case of normally u finish these on a high temp to caramelise?

Finally, how often should I be putting on my little foil woodchip parcels? I know its personal preference but i'd be interested in what the experts think

Apologies re the terminology in my post....I meant what Doc suggested when saying "season"

DrSweetsmoke wrote:You don't need to season the interior but then again it won't hurt. I like to give new cookers a nice hot burn to remove any processing lubricants.

Re

blunder1983 wrote:Finally, how often should I be putting on my little foil woodchip parcels? I know its personal preference but i'd be interested in what the experts think

I tend to throw a new one on when I add a new hunk of meat e.g. so a parcel when the brisket goes on, a parcel when the pork butt goes on, another for the ribs and so on...I could be wrong but I thought meat would only "take the smoke" for so long so I try to give the fresh meat some smoke every time {edit: having had a google it looks like once the internal meat temp gets over 140F then it doesn't add to the smoke ring] ...would be interested is how other people do it

blunder1983 wrote:The only downside of my chicken and it is very minor is that the skin wasnt very crispy! I know I could stick it under the grill but I dunno if i'll get the "bark" on ribs and pulled pork as time goes on. Is it just a case of normally u finish these on a high temp to caramelise?

Never got mine to be very crispy when cooking it in a smoker either...usually if I've got my Frontier going I'll have a grilling BBQ going too for the stock English Q stuff so for those that like crispy skin I'll use that for some of the chicken