Smoker Grills

i just bought a charcoal smoker/grill today and plan to use it sunday to tailgate at nascar.?

should i use it or break it in before i cook on it on sunday?? i heard you have to break them in.. how do i do that?

You dont need to break it in. But here are some helpful grill tips

Charcoal Grills
Charcoal grilling presents quite a challenge to the grillmaster. (That’s you!) But learning about the type of charcoal to purchase, how many briquettes to light, the arrangement and cooking times is fun! Here are some tips.

The number of briquettes you use depends on the size of your gill, the amount of food you will be cooking, weather conditions and cooking time.
As a general rule, plan on using about 30 briquettes to cook 1 pound of meat. A five-pound bag contains 75 to 90 briquettes. Make sure you have enough briquettes to cover the grill pan in a single layer, extending about 2-3″ beyond the area of the food on the grill. First place the briquettes in the grill pan to check for quantity, then stack them for lighting or remove to place in a chimney starter.
When the weather is cold or windy, you will need more briquettes to reach an ideal cooking temperature. More about that later. To light charcoal with the pyramid method, stack the charcoal into a rough pyramid shape. Soak the charcoal with at least 1/2 cup of lighter fluid (never use gasoline!!!). Wait a few minutes to let the chemicals soak into the briquettes, then light the charcoal with a long handled match or fire starter. As the coals begin to burn and ash forms, arrange them with long handled tons into a single layer. Don’t squirt lighter fluid onto hot coals, since the fluid could catch on fire and burn back up to your hand.
I really like using a chimney starter. It looks like a coffee can with a handle, divided into two compartments by a metal disc. It lets you get a really good fire going with no chemicals.
Place crumpled newspapers in the bottom portion of the starter
Remove the rack from the grill and place the chimney starter in the bottom.
Fill the top half of the starter with charcoal.
Then light the newsletter through holes in the bottom of the starter. The fire will draw up through the starter, lighting the charcoal.
Leave the chimney starter where it is, and in about 20-30 minutes the coals will be ready.
With a heavy, long-sleeved oven mitt, carefully empty the coals into the grill pan.
Arrange the coals into an even layer with long tongs.
Electric starters are fun and easy to use. They are plug-in heating elements that also start the fire with no chemicals. Place the electric starter in the grill pan and stack the charcoal briquettes over it in a pyramid shape. Plug in the starter, making sure you are using a heavy-duty extension cord. Ash will begin to form on the coals after 8-10 minutes. Then unplug the starter, pull it out with tongs and set aside on a heatproof surface. Then arrange the briquettes with tongs into an even layer.

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