Page 2 of 2
Posted: Thu May 28, 2015 4:49 pm
by Stranger
I understand that all and well, but if I wanted to smoke something wouldn't I just use the charcoal side with whatever wood chips that I wanted and just control the heat there, not letting it get too hot?
Posted: Thu May 28, 2015 5:06 pm
by TPRJones
I don't think you can get charcoal or wood to burn at a low enough heat with a firebox that close to the meat. You could possibly work it as a smoker if you put the meat at the far end away from the firebox as long as that metal divider doesn't stop the airflow under the grill level between the two sections. But it would take some careful monitoring of the heat levels to pull it off; that design doesn't look good for start-it-and-forget-it smoking.
Although if you don't mind second-rate BBQ, then maybe it would be a good choice. I mean most people here think pulled pork counts as BBQ so there's no accounting for taste. 
Edited By TPRJones on 1432847202