OT: BBQ Smokers

[ChefZilla]

Just having fun... approximately 45 lbs of boneless shoulders. Bought them at costco at the case price of $1.09 lb... I was like ohh I'll take two Cases. Lol. Also did 80 lbs boneless chicken legs and thighs yesterday with alder.. Here's the pork.. been on for around 3 hours @ 280 (low and slow is for people who have time, I still have 85 lbs of butts to between today and tomorrow) smoked over applewood.. I like the ease of a propane smoker but still prefer my stick burner.

[ChefZilla]

And I'm going to design my own cabinet smoker that's a stick burner for the flavor and propane to maintain the heat after I wrap. And large too.. roughly 36" tall" 40" wide and 24" deep with a water pan. As well as being insulated. Yada Yada Yada

[pga7602]

Originally Posted by discotu

USDA Prime TriTip



Whole USDA Prime rib roast...


slowly roasting on my modified offset smoker with rotisserie


Suckling pig


another pig with chicken...


and the leftovers


USDA Prime tenderloin wrapped in bacon


Pork belly and garlic


fresh off the BGE

I'll take one of each.. thanks!

[pookstreet]

So are these "smokers" dedicated to smoking only? I have a built-in 4 burner NG grill. Is there a way to add smoking or smoke with it? I don't know all the terminologies but would love to try smoking without buying a stand alone smoker. Was visiting South Carolina last month and had some absolutely mouthwatering smoked BBQ there.

[moondoggy4]

^^^^^^ http://www.amazon.com/Amazen-Pellet-...s=smoking+tube something like, this comes in different sizes.

[moondoggy4]

I am leaning towards a Green Egg or similar type cooker but my wife is not thrilled with the price, she wants me to get a pellet grill.

[pookstreet]

Originally Posted by moondoggy4

^^^^^^ http://www.amazon.com/Amazen-Pellet-...s=smoking+tube something like, this comes in different sizes.

Thanks for the info! Any recommended pellets?

[ChefZilla]

Originally Posted by pookstreet

So are these "smokers" dedicated to smoking only? I have a built-in 4 burner NG grill. Is there a way to add smoking or smoke with it? I don't know all the terminologies but would love to try smoking without buying a stand alone smoker. Was visiting South Carolina last month and had some absolutely mouthwatering smoked BBQ there.

You can use your gas grill. Get a old shallow metal pan (no plastic) like a pie tin. Go get pecan chips or pellets and fill it up. Cover with a few layers of foil and poke a few hole on it. You don't want them catching fire so your just basically smoldering the chips. I hope your grill has 3 burners from right to left that way you only run 1 burner set around 220 degrees (for a long cooking process) or 265-285 for a shorter cooking time. Add the chips right on top of your burner (not the grill) and they will start smoking within a few minutes. Keep in mind you will have to replace the chips a few times within the cooking process. I typically smoke my meats for 3-4 hours than wrap (especially pork) than allow to finish while wrapped. Take it up to 205 internal temp and let rest. Viola. Pulled pork

[ChefZilla]

Originally Posted by pookstreet

So are these "smokers" dedicated to smoking only? I have a built-in 4 burner NG grill. Is there a way to add smoking or smoke with it? I don't know all the terminologies but would love to try smoking without buying a stand alone smoker. Was visiting South Carolina last month and had some absolutely mouthwatering smoked BBQ there.

You can use your gas grill. Get a old shallow metal pan (no plastic) like a pie tin. Go get pecan chips or pellets and fill it up. Cover with a few layers of foil and poke a few hole on it. You don't want them catching fire so your just basically smoldering the chips. I hope your grill has 3 burners from right to left that way you only run 1 burner set around 220 degrees (for a long cooking process) or 265-285 for a shorter cooking time. Add the chips right on top of your burner (not the grill) and they will start smoking within a few minutes. Keep in mind you will have to replace the chips a few times within the cooking process. I typically smoke my meats for 3-4 hours than wrap (especially pork) than allow to finish while wrapped. Take it up to 205 internal temp and let rest. Viola. Pulled pork

[pookstreet]

Originally Posted by ChefZilla

You can use your gas grill. Get a old shallow metal pan (no plastic) like a pie tin. Go get pecan chips or pellets and fill it up. Cover with a few layers of foil and poke a few hole on it. You don't want them catching fire so your just basically smoldering the chips. I hope your grill has 3 burners from right to left that way you only run 1 burner set around 220 degrees (for a long cooking process) or 265-285 for a shorter cooking time. Add the chips right on top of your burner (not the grill) and they will start smoking within a few minutes. Keep in mind you will have to replace the chips a few times within the cooking process. I typically smoke my meats for 3-4 hours than wrap (especially pork) than allow to finish while wrapped. Take it up to 205 internal temp and let rest. Viola. Pulled pork

So it sounds like I shouldn't put the chips right over the burner that's on, right? And what do you wrap with? Sorry, a total noob here when it comes to smoking. So far, I just straight grill everything.

[ChefZilla]

Add the chips to a metal pan and cover with foil. From there add them straight to your burner. Have only 1 outta 3 burners working. Add the butt that has your fave rub and put it on the other side as a "indirect heat"

[ChefZilla]

When I wrap I use foil.

[pookstreet]

Great info. Looks like I am gonna have to get my feet wet sooner than later

[lowbudget]

trager smoker. i will be make a few slabs this weekend. will report back saturday evening

[wishntoboutside]

I may have to do a Costco run today for some meat!

[moondoggy4]

pookstreet look for a bbq store near new The ones that I go to are always cooking something on a pellet/green egg/metal trash can. Ask them for a handful of each type of pellet to see which ones you like, the pellets are not expensive but do a taste first.

[pookstreet]

Thanks for the tip. That's a great idea to try out different pellets.

[wishntoboutside]

Kenny stop by around 6.30 to 7 tonight I will provide a bib for you-).

[pookstreet]

Haha, don't tempt me like that.

[lowbudget]

sorry guys i forgot to take pictures. i guess i have to do it again his weekend

[Jandawil]

I used to have a side by side stick burner for years. Turned out some pretty good BBQ, but I found it tedious to maintain constant temperature and really hated the temperature difference from left to right as you got closer to the firebox. For a long smoke on a pork butt (12-14 hours) it was a real pain. I switched to a Smoke Vault propane smoker 3 years ago and have been turning out some of the best BBQ I have ever done. I have used this thing 5X more in the past 2-3 years than I ever did with my stick burner. Easy to use, easy to keep steady temp, and the water pan does wonders regulating the temperature on all 3 grates as well as add moisture. I'll never go back and for about $200 you can't go wrong.

And for a pretty small footprint, this thing did 4 very large butts like a champ...fed 60 people.

Bark would be better only I choose to wrap mine in foil for the second half. I'll take the added moisture over a better bark.

[dodgerblew]

Originally Posted by Jandawil

I used to have a side by side stick burner for years. Turned out some pretty good BBQ, but I found it tedious to maintain constant temperature and really hated the temperature difference from left to right as you got closer to the firebox. For a long smoke on a pork butt (12-14 hours) it was a real pain. I switched to a Smoke Vault propane smoker 3 years ago and have been turning out some of the best BBQ I have ever done. I have used this thing 5X more in the past 2-3 years than I ever did with my stick burner. Easy to use, easy to keep steady temp, and the water pan does wonders regulating the temperature on all 3 grates as well as add moisture. I'll never go back and for about $200 you can't go wrong.

And for a pretty small footprint, this thing did 4 very large butts like a champ...fed 60 people.

Bark would be better only I choose to wrap mine in foil for the second half. I'll take the added moisture over a better bark.

Well done!

[Tiburon57]

You guys are killing me!! When is the next Frag Swap/cookout?? LoL

[gcarroll]

Originally Posted by Jandawil

Bark would be better only I choose to wrap mine in foil for the second half. I'll take the added moisture over a better bark.

For better bark, spritz with apple juice during the cook or use a rub with a higher sugar content. You shouldn't need to wrap until you get the color you desire.

[gcarroll]

Originally Posted by ChefZilla

Just having fun... approximately 45 lbs of boneless shoulders. Bought them at costco at the case price of $1.09 lb... I was like ohh I'll take two Cases.

How many lbs in a case?