My Char-Griller With a Side Firebox Will Not Pass 200 Degrees

Smoker Fuel

• Other types of smokers use wood chips to produce smoke, but Char-Griller's firebox depends on larger fuel. Starting off with a charcoal fire on the small firebox's grate helps burn larger pieces of hardwood evenly. Charcoal alone won't raise the temperature inside the main grill compartment high enough for cooking and smoking the meat. Place larger pieces of hardwood fuel, cut about 16 inches long, on the charcoal fire to heat the main grill properly. For best flavor, choose dry split wood without bark, Char-Griller suggests. Closing the side firebox cover allows fine control of the fire by closing or opening the air vent.

Grill Modifications

• Models such as Char-Griller's Smokin' Pro arrive ready for fitting with the side firebox attachment, but if you add a side firebox to a Pro Deluxe grill from Char-Griller, you'll need to modify the Pro Deluxe damper. Char-Griller recommends punching out the perforated metal section around the damper with a hammer and large screwdriver. The modification might also require an electric drill. Four or five new 5/16-inch-diameter holes around the damper provide extra draft for the smoker. On some models, two perforated metal tabs near the damper interfere with the side firebox installation. Break them off with pliers.

Assembly

• The old vent in the main grill becomes the flue for the side firebox, and a damper in the outer end of the side firebox controls the draft for the combination grill and smoker. The flue opening in the smaller firebox must match the cleared vents in the main grill, but be aware that the connection can leak some smoke and still work correctly. To increase heat, open the cap at the top of the main grill's smokestack and open the smoker's damper. Cook by smoke color as well as temperature. If the smoke turns black, increase draft until the smoke turns white.

Cooking Tips

• Monitor the temperature with the main grill's built-in thermometer and avoid opening the grill cover. Opening the grill will vent away smoke and heat, and adds to the total cooking time. Keep the main grill between 180 and 220 degrees Fahrenheit. Maintaining that temperature range smokes the food in about one hour for each pound. Large pieces of meat need an hour for each inch of thickness. At the end of the cooking period, test internal temperature at the food's thickest point with a meat thermometer. Undercooked food finishes cooking quicker in a regular oven and keeps that smokey flavor.