Very Very nubie ? about stainless pan inside of new bbq

danger47 · Joined: 19 Jun 2006 Posts: 8 Location: Southern Ontario

hello all

I've been scouring the net for hours upon hours trying to find info about how to use the stainless steel pan that pops in or out of my new Beaumark BBQ from the Bay.

It's a sqare pan about 16 inches long, 4 inches wide and deep. It also has a lid with holes in the top.

Is this pan used for water, or for wood chips for smoking? And if for wood chips, can someone please explain in simple layman's terms how to go about using it?

This is a fairly large BBQ, all Stainless Steel with a back rotissaire. About 7,200 BTU.

Any help or knowledge would be GREATLY appreciated!!!

P.S. What a very interesting site and forum, sure glad I found it.

Jeff T · Posted: Jun 19 2006 Post subject:

Don`t know for sure but not to be a smart a$$ but did the manual say any thing about it? Rolling Eyes

Just did a quick search and found nothing about Beaumark BBQ`s. Hmmmm don`t know what to tell ya, but i`d think that if it was a wood chip smoking box that it would be made of cast iron or some heaver metal. Most water pans for smoker hold quite a bit of water say at least a gallon. Being as big as you say, it must be for water.
Tuff one?

danger47 · Joined: 19 Jun 2006 Posts: 8 Location: Southern Ontario

Yes, it's strange but nothing at all in the manual about it.

I guess my next step will be to call the 1-800 number and see if anyone there can answer this one.

Thx for the quick response. Smile

danger47 · Joined: 19 Jun 2006 Posts: 8 Location: Southern Ontario

P.S.
Not surprised you couldn't find anything about this BBQ. We Can't either in Canada where it's supposed to be made!!!

After much research, found out it's made in China and distributed to Costco, Zeller's and the Bay under the name of Beaumark.

Imported by: S.R. Potten Ltd.

Here's the model # if this might help: Model BM73 or same as SS73.

3970010 · Posted: Jun 19 2006 Post subject:

Pictures would help us help you

danger47 · Joined: 19 Jun 2006 Posts: 8 Location: Southern Ontario

well I can take the pictures but don't know how to post them or what to do. I have a digital camera, but after that I'm a bit stuck.

If someone has a bit of time to explain it to me I'll give it a shot.

Thomas P. · BBQ Pro Joined: 27 Jul 2005 Posts: 596 Location: Texas

Hey, Danger, I gather it's a gas grill? You said the pan is about 4" deep and has a lid with holes in it? Does the pan have a solid bottom, and how big are the holes in the top? Where does the pan rest in relation to the burners?
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danger47 · Joined: 19 Jun 2006 Posts: 8 Location: Southern Ontario

Hello Thomas

The pan sits over one of the burners on the very left side, it has a solid bottom and sides. the lid is on a hinge and the holes are about 1/2 inch and about 100 of them I'd guess.

I gather I can put water in it hence sitting over a burner. It seems to be small to use as a steamer unless I plan on doing just 2 cobs of corn, LOL...LOL...

I'm on the phone with the President of BeauMark BBQ. I will let everyone know what he says when he calls back.

Thomas P. · BBQ Pro Joined: 27 Jul 2005 Posts: 596 Location: Texas

A steamer tray would be more centered and would probably cover the whole length of the grill.

I'm willing to bet that what you have is a built in smoker tray, just like the little $10 metal ones you can buy at the hardware store. If you can remove the tray for clean-up, that makes me certain. The metal plate under the wood will keep the wood from reaching flashpoint, andas the wood smolders and blackens, the smoke will escape the holes in the top. you could use either bagged wood chips or pellets.

I wouldn't fill the tray up from the get-go, you'd probably get too much smoke at once. Either toss in a good handful at a time and then empty and refill the tray, or just toss a fresh handful on top of the burnt ones once they're done.

Good luck!
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Leading the quest to abolish propane from Que'dom...
Big Tom, Hillbilly Ambassador to flatlanders everywhere!

GO VOLS!

danger47 · Joined: 19 Jun 2006 Posts: 8 Location: Southern Ontario

Hello again Thomas

I just got off the phone with the BBQ company and was told that yes indeed it was a built in smoker. And it does come out for easy cleaning.

Horray!!! It's a small smoker but at least now I can experiment and follow this website for some usefull tips.

By the sounds of things, I think I'll be saving up some money for a serious smoker in the future. Laughing

I've always been an outdoors person and cooked plenty of meals over open fires. That's the bbq flavor I miss and am looking forward to.

Thanks a million for the help and advice people!!!

One more question if you don't mind.

If I'm smoking my meat using this small smoker, should I use just the heat genereated under this small smoker to start with? or should I turn on other burners as well?

bbqblue · Posted: Jun 20 2006 Post subject:

Some Weber Summit gas grills come with a built in stainless steel smoker box so maybe an owner of one of these might be able to chime in and tell you exactly how they are used.

I would need to see a photo of the burner set up etc to answer your question about how you control the heat. But basically you need to cook indirect (the food is not placed directly over the heat source). In a four burner grill this usually involves using the two outside burners and the food is placed in the middle of the grate over the two burners that are not in use.

I've got some very basic info about smoking on a gas grill using wood chips on my website - but be warned it refers to Australian equipment. We apply the term 'trolley barbeques' for what most Americans think of as gas grills.

If the link below does not work, go to www.bbqblue.com.au and click on 'Blue Smoke'

http://www.bbqblue.com.au/smoke_woods/site_files/smoke_woods.html

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wnkt · Posted: Jun 20 2006 Post subject:

Usually with a dedicated smoker box, the burner under it is just for getting the wood chips to start to smoking. Light one of the other burners for heat. Just make sure the burner under the meat is OFF.
I watch a tv show that is on PBS, Barbecue University with Steven Raichlen. He does this type of smoking all the time, and shows how to do it on a charcoal grill as well. He writes a lot of grilling books as well.

danger47 · Joined: 19 Jun 2006 Posts: 8 Location: Southern Ontario

Thank you for the link, it worked great!! And for all the help I appreciate it.

I've already gone to the store and bought some commercial hickory, and apple chips. Tomorrow will be the first day of experiments.....

To be a BBQ enthusiast and to be able to find a few good sites like this is amazing!! Never too old to learn I see.... thank God for tecnology and the internet.

Pork is my favorite food and I sure hope to learn how to be able to smoke some great food from you people. I've never been able to do ribs properly and maybe now I'll have a fighting chance....LOL...LOL... Very Happy

BarbeCrue · BBQ Fan Joined: 08 Jan 2006 Posts: 286

Hey it's me back from the dead...

You can't find anything about Beaumark BBQ's because they go by many different names...Basically they are fabricated and distributed with different brand names specifically for chain stores...Beaumark is the name that is sold by Zellers, The Bay and Home Outfitters. I am looking to buy a BM 84 which is a decent sized grill...has a rotisserie and side burner. the NG version sells for approx 649.00 not a bad price for a BBQ. I wouldn't use it to smoke my food, as I would use my Brinkman for that...but for easy grilling, I would use the Beaumark. I tried to get one last year, but got the runaround...I see that they are back on sale so I will not miss out...
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Tony · Posted: Mar 24 2007 Post subject:

danger47:

Congratulations on Your new Grill!(with smoker box)

You WILL make some decent barbecue with Your grill.

If You don't have a decent thermometer,preferably a remote digital,
expect to have temp issues right from the get-go!

You need to know what the temp is at grill level.You can buy a decent digital thermometer(the one with the braided stainless steel thermocouple
and sharp,pointed probe) to perform this function.

Once that is in place,be sure that You are using the LOWEST setting on the MOST REMOTE burner AWAY from Your food.

You should be in the 225' F-275' F range...don't be afraid to 'crack" open the Grill lid if the heat gets too hot...You WILL be baby-sitting the process
but...it's worth the time!

Get back when 'Ya can,let us know what happens! Any other questions WILL be answered...not neccessarily by Me! Wink

Best Regards, Tony Very Happy

Alien BBQ · Posted: Mar 24 2007 Post subject:

And most of all........... don't wet the wood chips! Very Happy

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Tony · Posted: Mar 24 2007 Post subject:

Alien:

Good Point...No Wet Wood! Wink

Best Regards,Tony Very Happy

BarbeCrue · BBQ Fan Joined: 08 Jan 2006 Posts: 286

Been trying to get a BM84NG for a year now...
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BarbeCrue · BBQ Fan Joined: 08 Jan 2006 Posts: 286

http://shop2.aol.ca/shop/product--catId_1001232__productId_1345149.html

bought this yesterday ....
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Monkeyman · Joined: 06 May 2007 Posts: 1