How versatile a BBQ chef are you? I got to find out this holiday weekend. My brother-in-law asked me to “make some magic” (his words not mine) with his CharBroil H20 smoker. Now it’s been a good long while since I’ve cooked on one of these but we set out to give it a shot.
It was a cold and windy 25 degrees in Pittsburgh and I knew that keeping the temps up with this thin-walled smoker would be an issue. I decided to forego the water in the water pan and instead filled it with some small gravel in hopes that it would hold more heat than water.
We started a full pan of charcoal and realized that we’d need to keep pouring the coals to it and keep it out of the wind to keep the temps up in a good cooking range. Unfortunately, my BIL didn’t have a chimney starter but was able to fashion one out of a piece of stove pipe he had in the garage. This worked out better than I had hoped.
In the end, we were able to serve up 3 dozen ABT’s, 3 lbs of chicken wings, and a couple of salmon fillets. They were very tasty and I’d say that in spite of a cooker with a few limitations, we proved that you can cook decent food if you’re patient.
So don’t let this cold weather stop you. Get out there and get cooking!