Got New Braunfel's Smoker, No Idea How to Use It

[KeithAM]

The real deal - made in Texas. A neighbor was throwing it out -- my wife found it. It's fine and just had a little rust. I repainted it with high temp paint and it's ready to go, except I have no idea how to use it. It seems the main compartment could be used like any other bbq grill, but the smoker part's a mystery.

Anyone here have one, or a similar smoker?

Any recipes?

Thanks!

 

[SIXFOOTER]

Post a pic. If its a horozontal unit the fire goes in the small end. A 10lb bag of Kingsford for the fire and some water soaked hickory or mesquite chunks provides the smoke, good for about 10 hrs.

 

[Fubarski]

Charcoal , briquette or lump (lump is best) goes in the smaller "firebox" (you can also grill a smaller amount of food over the firebox).

I've never understood why people insist on putting water on the smoking wood. It just puts the fire out.

Put the meat you want to smoke in the larger smoking chamber. That way you can cook "indirectly" and slowly over a longer time, the essence of BBQ. 225 degrees is generally accepted as adequate, tho there are those that will argue the point.

Will work for ribs, pork shoulder, chicken, brisket, etc.

If you're tryin to feed a large bunch, you can remove the grills in the smoking chamber and put the charcoal directly underneath.

But that's grillin, not smokin.

Have fun with it.

 

[Charles Helm]

Go to the boards at The Smoke Ring or Smoking Meat for a lot of information. There are different versions of the New Braunfels smokers, both in models and in thickness of steel. Natural lump charcoal and chunks of wood should work unless the fire box is large enough to burn just wood.