Side Fire Boxes
(Arlington, VA, USA)
I am considering buying a charcoal grill with a side fire box. Just how does that work when smoking a piece of meat? I know it is indirect heat, but does it get enough heat to work??
The short answer is yes, there will be enough heat.
You're right, it's indirect heat, the firebox is where you have your fire and where the smoke generation takes place. At the other end of your smoker grill there will be a chimney to provide the exit draft. Heat from the fire (and the smoke) has to pass through the food chamber to exit.
I do both hot smoking and cold smoking and believe me, the generation of hot smoke isn't a problem, generating cold smoke is much more difficult. You've heard the expression "there's no smoke without fire"? When you're cold smoking you're trying to defy that law. Smoke generated in a side fire box immediately next to your food chamber will be hot hot hot.
The challenge you will have with hot smoking is maintaining a constant temperature, a constant level of smoke and constant humidity but if it were easy, that would take all the fun away!
Have fun and enjoy it!P.S.
Your BBQ Apron
is in the mail and should be with you at the end of next week!
See Also:-About Meat SmokersReturn to Water Smoker Recipes from Side Fire Boxes