I have just ordered a side fire box for my grill...
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Thread: I have just ordered a side fire box for my grill...

  1. #1
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    I have just ordered a side fire box for my grill...

    ...Now, what do I do?

    If you have a reference to indirect cooking that you think is instructive, I would really thank you for a link!
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    Nobody, eh?... Well, thanks anyhow
    "The large print giveth, the small print taketh away..." Tom Waits
    "If the Dawn Patrol's gotta tell you twice they're gonna do it with a shotgun..." Steely Dan
    "Actually that is a pistol in my pocket..... But I am glad to see you." coopercdrkey
    Nemo me impune lacessit ​ No one provokes me with impunity
    Florida Concealed Carry Permit

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    I would like to see a photo of your grill before I can offer any suggestions.
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    It's not rocket science. You need a thermometer to maintain your cooking temp. Smoke at 180-220, lower the temp, the longer you smoke.

    I usually go 4 to 6 hours on a chunk of pork and run it at 220. Sausage gets about 4 hours.

    Anyway, I though you'd bought a slide fire box..... For some reason, I was thinking guns when I saw "I just ordered".
    Last edited by NativeTexan; 03-24-2019 at 03:24 PM.
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    I'm sure there would be a gazillion Google responses to "Fire Box Cooking"- I just thought from reading the TA Board for many years that our grill masters might have some favorite hints to impart.

    I'll be fine experimenting. Bay wood seems to be in plentiful supply hereabouts. That and some fruitwood chips ought to produce something edible...
    Last edited by coopercdrkey; 03-24-2019 at 04:06 PM.
    "The large print giveth, the small print taketh away..." Tom Waits
    "If the Dawn Patrol's gotta tell you twice they're gonna do it with a shotgun..." Steely Dan
    "Actually that is a pistol in my pocket..... But I am glad to see you." coopercdrkey
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    Florida Concealed Carry Permit

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    Quote Originally Posted by coopercdrkey View Post
    I'm sure there would be a gazillion search responses to "Fire Box Cooking"- I just thought from reading the TA Board for many years that our grill masters might have some favorite hints to impart.

    I'll be fine experimenting. Bay wood seems to be in plentiful supply hereabouts. That and some fruitwood chips ought to produce something edible...
    The wood does make a difference. I have a preference for pecan and mesquite. I can get mesquite, not right here, but down the road to the south or west in Texas. I always pick up a limb or two when I go see my buddy in Waco and it lasts me since I have an electric smoker (I'm lazy). I tried this post oak that's everywhere around here....not so great.
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    I put a water pan where the firebox air meets the inside grill. It boils the water and keeps the meat moist.
    Brisket, read about "the stall" , aluminum foil and apply juice "the crunch" and the part where i get invited to dinner.
    NativeTexan likes this.

 

 

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