Charcoal grill/smoker recommendations?

Discussion in 'Drink, Smoke, and Fine Dining' started by Nurburgringer, Apr 20, 2011.

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  1. Nurburgringer

    Nurburgringer F1 Veteran
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    #1 Nurburgringer, Apr 20, 2011
    Last edited by a moderator: Sep 7, 2017
    A suitable topic on 4/20 I think :)

    Since the new home's main
    indoor cooking appliance
    is now taken care of, and it will soon (please God) be warmer weather it's time to look outdoors.

    My FIL is a BBQ stud/hero/god and he uses a side-box equipped charcoal grill/smoker. So shall I.

    There are many versions out there (Char-griller, Char Broil etc) for <$200. Probably not much difference in quality: all made in China of thin steel so not very stable temps or durable.

    The Smoke Hollow dual-fuel 47180T combo is a cool idea. Gas for searing and grilling and charcoal grill and side box all for ~$350.
    http://www.olp-inc.com/smoke-hollow-wagons.php#
    I have the patio space, and the option of quick and easy gas grilling would be nice.
    Will check one out in person tonight at a local Gander Mountain.

    Then there's the similar Char Grill "Trio" for ~$350. Only seems to be available here:
    http://www.tractorsupply.com/lawn-garden/outdoor-living/outdoor-cooking/char-griller-reg-trio-gas-and-charcoal-grill-with-side-fire-box-4449832
    Lowes carries the "Duo" version without a firebox for ~$300. No deal.

    Any other ideas or recommendations?

    Mostly would be grilling for just me and the wife, smoking larger quantities ~1-2/month and grilling for a larger group ~1/month.

    Obviously would like to avoid something that either won't work well (given practice and reasonable mods like sealing up minor air leaks, upgraded thermometer etc) or falls apart after a year or two. Don't want to get burned ;)
    thanks!
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  2. Ney

    Ney F1 Rookie
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    What does FIL use? Imitation is the surest form of flattery and will insure domestic tranquility....
     
  3. darth550

    darth550 Five Time F1 World Champ
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    Anything from Char Broil should be considered as disposable, IMO.

    That said, my brother and I got this one for our dad on Father's day in (I think) 1994 and it has been a-rockin' and a-rollin' ever since! It still looks brand new and will hold temp for as many hours as he wants. We had to have it transported from Houston to LA by train though! :eek:

    http://www.tejassmokers.com/products/1628.htm

    The BGE is another similarly priced but smaller alternative.
     
  4. Nurburgringer

    Nurburgringer F1 Veteran
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    #4 Nurburgringer, Apr 20, 2011
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    You are wiser than I.
    I'll call him tonight. Knowing him it was purchased at a flea market or taken in trade. He could also probably make better ribs than anyone I know using a trash can and yard trimmings.

    Yeah even wheeling it into the garage for the winter I'd expect these cheaper ones to only last 5 years max.

    whoa THAT'S what I'm talking about! Shipping to Milwaukee might require special permits though, and I don't think Rob's plane has an extra 500lbs payload to spare on his next flight to Oshkosh.
    Like I said above, my FIL's smoker is probably worth 1/10 of that one, and if he finds out I spent a grand he'd lose whatever respect he has for me. Same as if I bought a brand new F150 and didn't get it muddy, deer/hog blood stained and dented after a few weeks.
    Texas is surely the place to get a hard core smokers like this. Up north the choices are severely limited :(
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  5. Ney

    Ney F1 Rookie
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    #5 Ney, Apr 20, 2011
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    ....of course if there is a BIL involved and one upsmanship is required, you will want to go with this beauty........ might be a little big for Brats though....;)
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  6. It's Ross

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    My lovely wife gave me this recently;http://www.weber.com/explore/grills/smokers-series/smokey-mountain-cooker-18 She is meticulous so did her homework and found this is well regarded by the smoked meat community.

    I love BBQ but am no expert at anything other than eating it.
    First time out it maintained the temp well at a bit under 250* needing coals only twice as I recall for a ~12 hr. session.
    My first time out results were good with this, WAY better than what I'd attempted on our gas grill trying to keep the temps down.
     
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  8. darth550

    darth550 Five Time F1 World Champ
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    I use this as a dual purpose smoker/grill. It requires my attention every hour (or so) to smoke though. While I realize it's part of the fun to hang out and sip whatever while it's working, it would be nice to have a choice over an 8-12 hour period. :):)

    http://weber.com/explore/grills/charcoal-series/performer
     
  9. darth550

    darth550 Five Time F1 World Champ
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    My "supposed" higher line CB stainless grill lasted only 2, always covered when not in use.
     
  10. Nurburgringer

    Nurburgringer F1 Veteran
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    #9 Nurburgringer, Apr 20, 2011
    Last edited: Apr 20, 2011
    That's ridiculous. What happened? If the charcoal box burned through or something structural broke I'd expect CB to stand behind their product and send replacement parts. If the whole thing crumbled like a 1980's Fiat then....

    Nice looking smoker, and indeed some impressive reviews on Amazon including one by Slap Yo Mama BBQ!
    For $300 I'd still need a proper grill though, but for that a $100 Weber would work.
    hmmmm.....

    no BIL, but don't need one to still want one of those :)
    Forget the brats you could probably roast 10 pigs in that monster!

    I read up on that model this morning. Neat firing system that accd to all accounts works great. But as you say it's not really a 'proper' smoker, and tough for me to justify $200 more for the (admitedly nice) extra convinience over a Weber kettle and chinmey starter.
     
  11. darth550

    darth550 Five Time F1 World Champ
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    I had a grill, not a smoker. What happened was the gas lines ruptured and the tank would empty in < a minute. To repair it would not have been worth it so I went back to the Weber. :)
     
  12. Korr

    Korr F1 World Champ

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    Yeah. I bought a Char Broil Quantum something or other and it's a steaming pile of dog shizzle. It doesn't get hot enough for starters, and that's even after doing the whole Rub-Ya-Head-While-Patting-Ya-Belly Rain Dance in hopes that the Grill Gods bestow their might upon your grill so you can do something other than melt some fu**ing ice cream with it.

    Several tanks and regulators later (ZERO THANKS TO CHAR-BROIL, BTW, who do NOT stand behind their products AT ALL) and the thing can almost cook a steak. A THIN steak. Bring a sack lunch when cooking with this thing because you WILL STARVE TO DEATH waiting for this thing to put the sizzle on your food.

    I would call this Char Broil Quantum grill pure garbage, but that's a huge slight on garbage. Garbage, you see, has a purpose and a reason for being. This grill has neither.
     
  13. Nurburgringer

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    #12 Nurburgringer, Apr 21, 2011
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    :/
    avoid Char Broil - check

    Stopped at Lowes and Gander last night. The $299 Char Griller "duo" (convert to "trio" by adding $70 side box) did not impress at all. Plastic handles, paper thin sheet all over, wobbly everything.

    Gander had the smaller version of the Smoke Hollow 'combo' grill/BBQ/smoker on sale for $299, ALMOST pulled the trigger. No telling how long it will hold up but quite impressive materials and construction with thoughtful features.
    SS gas burners, chunky knobs (only plastic parts I could find on the whole thing), pretty tight shut lines, and looks awesome too IMO.
    Going to call other Ganders today to see if they have the larger model in stock and if they'll match Academy's online price of $399. For the extra $100 you get a searing station instead of a side gas burner (how often do people really use these for anything but a shelf?) and more cooking space on the other 2/3 cooking surfaces (small grill over the firebox for extra large parties).
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  15. powerpig

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    #13 powerpig, Apr 21, 2011
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    I have four Traeger Grill Smokers and really like them. Picked one up last weekend on craigslist in good condition for $150. They are pellet grills and you can purchase flavored pellets for them. I also have a Weber Gold and WeberQ as well as a Big Green Egg, the the Traeger is my go to cooker.

    They have excellent customer service. I emailed them when the paint started to peel on one and they sent a whole new body free. They have a three year warranty and stand behind their product. I use my Traeger Pig in professional competitions.

    http://www.traegergrills.com/shop/grills
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  16. Nurburgringer

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    #14 Nurburgringer, Apr 22, 2011
    Last edited: Apr 22, 2011
    Too cool :)
    Reminds me of the 917 with all the cuts painted on it.
    Some interesting Amazon reviews of Traegers, incl tips on how to tell the US vs Chinese-made ones apart.
    http://www.amazon.com/Traeger-bbq070-Lil-Tex-Grill/dp/B000VYKN0M/ref=sr_1_2?ie=UTF8&s=home-garden&qid=1303471364&sr=8-2

    Not any for sale on Milwaukee Craigslist :(

    Sent a Facebook message to my FIL in east TX yesterday asking him what kind he had, with a link to the Gander Mnt "Smoke Hollow". His Response(s):

    "pipe come out of oil field and i cut and welded it up. if i make another there will be some changes..although this one works pretty good.
    14 hours ago · Like

    i viewed the link and that one from gander mountain looks big enough for a good outing..although i would like to walk around it. open the lid, kick the tires, etc., if i was going to purchase one. pull up pits and spits on internet and check them out also.
    14 hours ago · Like

    i just viewed pitts and spitts and i think with my budget i would have to stay with gndr mt. or make another trip to the oil field or salvage yard looking for heavy wall pipe.
    14 hours ago · Like

    i was going to say also that regardless of what kind you get... you need to season a pit before you start using it!!!"

    Called him up last night (while waiting for our food at Famous Dave's BBQ, one of the few decent Q joints in Milwaukee) for his seasoning procedure: on a brand new smoker smear lard all over the inside of the smoking chamber. Light a good, hot Oak wood fire in the firebox and let it burn till it goes out. Over time the lard-coated smoker will get stickier, browner, and yummier with every smoking cycle.
    FIL uses (greenish) oak almost exclusively, sometimes with hickory/cherry/mesquite mixed in.
     
  17. Giovanni_P

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    I will add my vote for the Weber Smokey Mountain Cooker (aka "weber bullet") to this thread. Cheap, well-designed, and doesn't take up a lot of space in the yard or on the patio. I have one that I've used for 3 years or so.

    Being made of metal, it isn't as efficient as my other smoker (a large-size "big green egg") but it is about as close to "set it and forget it" as I have seen. On a summer evening, for example, I can load it up with charcoal and some wood chunks, get the temps stabilized, load in a pork shoulder or brisket, and go to bed while the cook continues overnight- when I wake up, I usually have to poke the coals or add a bit more fuel but it holds temperature really well.

    If you're concerned, there are a number of aftermarket temp control accessories available for the weber bullet as well.

    Solid stuff.

    Now the big green egg, on the other hand, is a different animal. I did an 18-hour pork shoulder cook in 15* F weather this winter on a single load of lump charcoal!! Of course, it's 5x the price of the Weber...

    Happy smoking-

    Gio P
     
  18. darth550

    darth550 Five Time F1 World Champ
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    The cast iron grates are a big plus on that one, even better if they come standard....
     
  19. Nurburgringer

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    #17 Nurburgringer, Apr 23, 2011
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    Good stuff Gio - is pork shoulder your favorite cut to smoke? Do you always use lump charcoal or sometimes use 'fresh' wood? What kind(s)?

    Yup they're cast iron alright. I know that because as of yesterday a Smoke Hollow Model 47180T is sitting in my garage :)
    Drove an hour to supposedly the only Gander Mnt in WI that had one in stock. The display model (they had both the bigger and smaller) exceeded expectations and they matched Academy's online price of $399 , plus 10% additional off for paying with a new Gander credit card (to be promptly paid and cancelled of course). Also grabbed a bunch of wood (oak, mesquite, pecan), charcoal and accessories @20% off when you buy a grill.
    This thing is a BEAST. Very well designed, great assembly instructions, everything fit together perfectly. Took me about 2.5hrs to put together with a freshly charged cordless driver for the 100+ M6 philips screws. It's rock solid, weighing in at over 150lbs.
    Had a bunch of people over come over last night and finished assembly at 6PM so only had time to season the gas section and grill up brats and veggies. On the drive back from Gander stumbled upon Sorgs Butcher Shop and picked up a variety of fresh brats, steaks and dogs.
    Seasoned that part only for 30 minutes at WOT (almost 600F on the thermo) after spraying down the grates and interior with Pam hi-temp grilling spray (cottonseed oil) .
    Nothing stuck, nice even heating across all 3 burners, superb charred flavor.
    Today it's off to the Pick&Save for lard and spare ribs. No rain forecast so can wheel her outside to properly season the smoking side and see how she does low and slow. Have a couple mods in mind as well.
    Will take a video walk-around of all the features. This is one kick-a$$ cooking appliance! :p:p:p
    Assembly photos here
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  20. darth550

    darth550 Five Time F1 World Champ
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    Friggin AWESOME! :):):)
     
  21. ndpendant

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    #19 ndpendant, Apr 23, 2011
    Last edited: Apr 23, 2011
    If youre not doing huge volumes and arent married to charcoal, I LOVE LOVE my bradley smoker. It can be computer timed and temperature set. I can run several different types of wood in it to change flavors. Allows hot and cold smoking so you can do jerkeys, cheeses, fish, salmon etc. I can set temperatures to 5 degree intervals. It has 4-6 smoking racks depending on what you want. Best part, it can be set and will self run, auto load wood and smoke unattended for up to 10 hours! no more full saturdays tending the smoker. IVe done chicken, lamb racks and ribs all at the same time. low temps, all very controlled.
    I know charcoal and traditional hardwood is the way to go, but there is very little i cant do with this and have my days free. I cant do a 20lb shoulder but who does that often??
    heres a link:
    http://www.bradleysmoker.com/
    Nd
     
  22. Nurburgringer

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    #20 Nurburgringer, Apr 24, 2011
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    thanks D - I've been spending almost as much time staring at it as I do the 308 LOL

    Nice machine! There's a lot to be said for convenience, especially when the results are as good or better.

    Last night I smeared lard all over the inside of my smoker and seasoned it for ~3 hours with oak, couple chunks of soaked mesquite and 4 briquettes. Monitored (and checked against the bi-mettalic thermo on the smoker - very close together) the temp with a $14(!) remote digital thermometer from Target. Kept a steady 200-225F without much firebox tending, but I'm considering encasing as much of the outside as feasible with terracotta tiles to better insulate it.
    Target also had a pretty darned nice outdoor motorcycle cover for $26. Fits like a glove.

    Today I'll be smoking pork belly, bb ribs and shoulder. Early this morning put a Korean BBQ style dry rub on the belly, Vietnamese spices on the picnic and basic southern rub (br sugar, red and black pepper, cumin, salt) on the ribs.

    bon appetit!

    PS: the remote thermo was on clearance at Target for $14, I bought the last 2 at my local store. Very good range, various alarm features, backlit LCD screen, just a steal at this price so get to your local T as they appear to be discontinued:
    Chefmate® Wireless Grilling Thermometer
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  23. darth550

    darth550 Five Time F1 World Champ
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    PICS!!!!!!!!!!!!!!!!!!!!!!
     
  24. cove26

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    #22 cove26, Apr 24, 2011
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    My two smokers! Lots of tasty BBQ!!
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  25. cove26

    cove26 Formula 3

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    #23 cove26, Apr 24, 2011
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    My second!
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  26. Nurburgringer

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    #24 Nurburgringer, Apr 24, 2011
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    Love it!! What type of wood?

    ok here are the pics from my 1st smoke out.
    Started firebox with 6 briqs, split oak and a soaked mesquite chunk. Over the 1st hour temp didn't top 175F so added more briqs and oak, occasionally sprinkling soaked Jack D barrel chips on top. Lots of leaks through the lid's joint face and into the gas section, have some ideas how to fix. Also considering terra cotta tiles cut to envelope a good portion of the smoker.
    Temps eventually reached 225F, maintained for 2.5 hours and we couldn't wait longer.
    The BBs weren't fall-off-the-bone, but QUITE spicy and tender. The picnic matched the finest fresh smoked ham I've ever tasted. Pork belly chunked then dipped in Korean BBQ sauce was bacon candy. Perfectly charred chicken legs yakitori style on the gas side blew everyone away. An unqualified success, except the garlic would've done better with more heat.

    Sides of spiced carrots, slaw, cornbread, smoked beans, collards and nice beer rounded things out. Oh year, hot strawberry rhubarb crisp and a shot of Jaeger capped everything.

    Remote thermometer worked great, and got a lot of yard work done while keeping an eye on the smoldering fire.
    Happy smoking!
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  27. Nurburgringer

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    #25 Nurburgringer, Apr 24, 2011
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    Here's all the meat except the shoulder, pre-rub. Got it all from an incredible Asian market not 2 miles from our house. They had everything: tongue, hearts, lovely whole red snapper, fresh produce and a ton of tea/snacks/dumplings/etcetcetc I had no idea what was in.
    The 2.3lb shoulder cost $1.75/lb, and is seriously one of the tastiest pieces of pork I've ever eaten. At first was afraid I put too much cayenne in the rib rub, but everyone loved the tingling lips. :)
    pre smoking.JPG
     
  28. Nurburgringer

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    #26 Nurburgringer, Apr 25, 2011
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    general question: how do you build your fire for smoking?

    I started out by lighting ~8 briquettes in a small aluminum tray, then laid a couple split oak pieces on top.
    The pic below is after about an hour, right after setting the chunk of wet mesquite on the coals. Soon after this I needed more oak, another mesq chunk about an hour later, and handfulls of wet pecan and oak chips. Wish I took more pics, later on there was at least twice the amount of smoldering wood.
    Even so as you can see the firebox is much larger than I ended up using - i got plenty of smoke the whole time but next go will use more fuel from the beginning to get the temp up. Outside is was a chilly and breezy 50ish, so on hotter days it won't require much more fuel if any.

    For those who tend a firebox, do you start off with charcoal/wood or use nothing but wood start to finish? How do you build/start the fire?
    Thanks!
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  29. It's Ross

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    #27 It's Ross, Apr 25, 2011
    Last edited: Apr 25, 2011
    The instructions with my Weber said to use cubes of parafin which I did on a dry run to see how the thing was going to work. It was a damn pain in the ass to light, I used up pretty much a whole load of butane in one of those stick type lighters getting enough parrafin melted and some coals going. Then it stunk to high heaven.
    Next time I used regular charcoal lighter fluid and made sure it was well burned off before closing the smoker or adding any meat.
    I'm learning too so will be buying one of those chimney style starters for future use.
    Used dry wood too. Supposedly the smoke flavor is absorbed early on in the process so I wasn't too worried hours later after the wood was burned out.
     
  30. GatorFL

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    I'd recommend using a chimney to start some lump then putting wood on top. That is how I do it with my Egg.
     
  31. powerpig

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    A chimney works great. I also recommend an electric starter. It's like a heating element and works great.
     
  32. TexasF355F1

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    Good choice Kurt. My dad has the same one.
     
  33. Nurburgringer

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    My FIL uses liberal amounts of lighter fluid to get the oak started. I used some as well in addition to the briquettes to get newly placed pieces going.

    I'm now on the search for lump charcoal and more oak. Not nearly as easy to find in Milwaukee as down south!

    Bought a chimney at Home Depot and indeed it got a pile of briqs hots very nicely!

    Cool! How long has he had it?
    There are a few little things I'd change on it: thicker steel on the smoker, maybe a bit more smoking room, fitted cover included for less than $50, eh, that's it.
    Pretty incredible hardware for <$400!
    There's not much talk about this model on the BBQ/Smoking forums. For sure most hardcore guys either make their own or buy one of the super-duper TX models, but based on my first try smoking with it this is one fine machine.
     
  34. cove26

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    I use the Cowboy Hardwood in a chimney and once that is nice and hot we use nothing but Hickory to cook with. We generally keep the temps around 250 and it all comes out perfect!
     
  35. Nurburgringer

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    #33 Nurburgringer, May 9, 2011
    Last edited by a moderator: Sep 7, 2017
    Good deal.
    Yesterday I started up the smoker at 6:45AM with lump charcoal, added hickory and oak and the meat at 7AM. Put a wet Korean style BBQ marinade on the spare ribs and a sweet/spicy southern dry rub on the picnic (shoulder) overnight. Added the tray of beans a few hours in.
    This time I ran a hotter fire, keeping the smoker temp between ~210-250F for 5.5 hours. Added fuel every 45 mins or so. After 2.5 hours mopped the meat every hour with a mixture of apple cider vinegar, soy sauce and Jim Beam.
    Ribs were up there with my FIL's i.e. top notch. The picnic was REALLY good, maybe not quite as moist as the first one (~2 hours less smoke time) but still very yummy. As the pork rested grilled up a batch of chicken legs/thighs/wings with a yakitori sauce over charcoal, always a crowd pleaser.
    Next time I'll do more than 2 lbs of ribs. They went in a flash!
    cheers
    ribs and beans.jpg
    ribs.JPG
     
  36. Nurburgringer

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    #34 Nurburgringer, May 9, 2011
    Last edited by a moderator: Sep 7, 2017
    Found a few pics of my FIL's smoker (the one "pipe come out of oil field and [he] cut and welded it up") in TX, and the sublime plate of food that came out of it. His wife Suzy's greens and cornbread are perfect sides.
    bobby smoker.JPG
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  37. ruxp

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    best char grill around is the weber pro-touch performer.. starts with propane, cooks on charcoal. my wife got me one last year, it's awesome.
     
  38. vincent355

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    #36 vincent355, May 15, 2011
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    I suggest...make your own
    2010-04-15 18-18-50 - DSCN0367_resize.JPG
    2010-04-16 19-08-03 - DSCN0377_resize.JPG
     
  39. velocetwo

    velocetwo F1 World Champ

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    Hey , thats pretty good! I have also seen old refrigerators used, you can lay the meat right on the racks.
     
  40. powerpig

    powerpig F1 Rookie
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    Some of the best ribs I ever had came off a converted Coke chest cooler. Of course, that was many years ago.
     
  41. Nurburgringer

    Nurburgringer F1 Veteran
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    #39 Nurburgringer, May 24, 2011
    Last edited by a moderator: Sep 7, 2017
    Nicely done! Did you buy/find plans or design it yourself?

    I did a little modding to the Smoke Hollow last weekend: replaced the chromed steel handles with 1" diameter oak. The steel didn't get hot or anything, I just couldn't resist while browsing the wood stock in Home Depot. Cost less than $10 to do all 6 handles, including a little can of stain.

    Also had to replace the main gas line going from the tank to the searing station. Partly my fault, it got stressed while I struggled to secure the gas tank and the plastic female part cracked. One of the few less-than-well exectured things about the Smoke Hollow is the fiddly, wimpy gas tank support and hanger.
    Next weekend I'll be smoking ~5lbs of ribs for a Memorial Day party, getting psyched!

    BTW found this informative page discussing the relative merits of lump charcoal and briquettes:
    http://www.huffingtonpost.com/craig-goldwyn/charcoal_b_858606.html
    Pork Roll grill.jpg
     
  42. BT

    BT F1 World Champ

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    I use a cheap Brinkmann barrel smoker with an electric heating element. I usually soak the wood chunks in water for 3-4 hours prior to starting the smoker, and fill the water reservoir to about 1" below the rim, add a bottle of beer if you want that flavor. The smoker is a nice little unit that is good for cooking one large pork butt or two briskets at a time. I have not had success smoking ribs, so I usually bake them covered at around 375 for 2-3 hours, and then just finish them on the gas grill to crisp them up (same deal with chicken wings). Today I am smoking a nice brisket, started it around 8AM, and should be taking it off the smoke at around 3, then into the overn to finish the connective tissue breakdown just in time to eat by around 6:30 or so. It has been about a year since I made brisket, but when it come out right, it is my favorite!
    :)
    BT
     
  43. Nurburgringer

    Nurburgringer F1 Veteran
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    Yum.
    How many # brisket?
    I've definitely going to try one of these soon, also turkey and salmon.
    Take pics!
     
  44. BT

    BT F1 World Champ

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    It was a relatively small brisket, about 8 pounds. It didn't have enough fat, and got a little drier than I prefer on the smoker. Great flavor, but not as juicy as I had hoped. I have had much better luck smoking the pork shoulders.
    :)
    BT
     
  45. Nurburgringer

    Nurburgringer F1 Veteran
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    Fat is where the flavor's at :p
    Bummer, though I'm sure you'll find a way to eat every last bit.
    How do you monitor the smoker's temp?
    If you finished it inside in a gas oven maybe that contributed to the dryness?
    Did you baste/mop it with anything periodically?
    Maybe that wouldn't have affected the outcome much if at all.
    Brisket seems like a pretty difficult cut to get just right.
    For the next couple rounds I'll stick to pork ribs, belly and shoulder until I'm comfortable maintaining the temp. Then I'll tackle beef ribs (wifey prefers to eat these naked for easier clean up :) ), then finally brisket.
     
  46. vincent355

    vincent355 F1 Veteran
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    I modified some plans, it's a pretty standard/tried and true design. Often referred to as an Ugly Drum Smoker or Upright Drum Smoker. Google those and you should find plenty of hits, there is a great BBq site that has plans for it as well thesmokering.com
     
  47. BT

    BT F1 World Champ

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    I put an oven thermometer in the smoker, and it stays right around 225 unless the wood catches fire which is pretty rare. We have an electric oven, and I always cover the meat while it is in there. I think this was just a case of too small with not enough fat in the brisket. I will defintiely eat it all though, and try again!
    :)
    BT
     
  48. powerpig

    powerpig F1 Rookie
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    When the brisket hits 145-150, you may want to wrap it in foil, then towels. Place in a cooler for a couple of hours. Keeps it very moist and continues the tissue breakdown.
     
  49. BT

    BT F1 World Champ

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    Thanks for that tip! I have always read that brisket should go to around 185-190 before the tissues start to soften and break down. How long to hold it at 145-150ish?
    BT
     
  50. powerpig

    powerpig F1 Rookie
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    At least two to four hours. If you want it well done, take it off at 160 and wrap.
     
  51. Nurburgringer

    Nurburgringer F1 Veteran
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    #49 Nurburgringer, May 31, 2011
    Last edited by a moderator: Sep 7, 2017
    Memorial day BBQ with 15 co-workers (2 Navy (ret), 6 Japanese). 2 full slabs (8 lbs worth, lung skin and dangly bits removed) with night-before Memphis dust (dk+lt sugar, sweet paprika, salt, ginger, onion, garlic, cayenne, pepper etc), smoked 5 hrs @ ~225 were ToPS.
    Best I've ever made. Divine.
    Belly and country style ribs (so cheap) were a bit crusty but very yummy.
    Tray of beans/drip pan smoked along with, underneath, also perfecto.
    Will try a homemade baffle in the smoke chamber to equalize left (-50F) and right sides. A HOT day and bright sun reduced fuel usage.
    Equal parts briquettes, lump, mesquite, oak and hickory a fantastic mix. Next time I'll make 20lbs of ribs.

    prep, fire tending and party pics here:
    http://s180.photobucket.com/albums/x155/kedelbach/MKE%20home/2011%20May/Memorial%20Day%20BBQ/
    rubbin.jpg
     
  52. Nurburgringer

    Nurburgringer F1 Veteran
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    #50 Nurburgringer, May 31, 2011
    Last edited by a moderator: Sep 7, 2017
    end result
    ribs R3.jpg
     

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