Using a smoker… plus grilling and cooking

[Thurston Fluff]

Just curious if anyone else has done lamb or oysters? Both of those turned out very well for me. Tried hamburgers once that turned into quite effective hockey pucks. Though hockey pucks might not have been as dry.

 

One other thing I do is when smoking meat add some soup bones. I just freeze them and make broth later. It makes a great soup base. I also did some experimenting with tomatoes that turned into some really good salsa. Also did baked beans, onions and squash. For the squash I cut it in half and added apple juice in the center. I don't serve smoked veggies with smoked meat though. Smoke flavor in multiple dishes never works well IMHO.

 

My step dad makes a smoked prime rib. I am not sure if smoked prime rib in general isn't very good or if just he isn't good at it; but it sucks. He makes a nice smoked turkey but the traditional prime rib is so much better than if smoked.

 

Prime rib is one of the things people request from me the most but I never felt it was anything close to the best way to do prime rib. Guess it's personal preference. I do like smoked tenderloin a lot. It's good day one and makes for great sandwiches the next day. Usually when I do beef, which I think isn't represented enough in the smoking world, is use a lot of black pepper in the rub. Black pepper and smoke beef go very well together. But prime rib is one of the few beef things that I don't like a lot of pepper on so it may be why I am not fond of smoked prime rib.

 

Also, there are certain cuts that have less of a learning curve I would say. Start with those. To me, and I could be wrong, but pulled pork seems to be the easiest.

 

I second this.

[NeedMoreFans]

I just smoke with my Weber kettle grill. I haven't tried anything fancy, just pork butt, ribs, and a whole turkey (which was easily the best turkey I have ever had). I really want to try a brisket at some point.

 

One thing I'm not very good at is controlling the temperature. It's hard to keep it in the 225 range that is needed. Adding a pan of water really helps, but I need to learn how to play with the bottom vents a bit more. Also, one of the biggest disadvantages to the kettle is how close the meat gets to the coals. To limit burning, I bank the coals to one side and put a piece of foil down through the rack, blocking the fire from the meat as much as possible.

 

I want to get a smoker at some point because using the kettle isn't a set and forget method. I really want something that I could get going in the morning and not touch it until dinner.

[BillScottCanRake]

I saw something interesting on an old episode of Good eats last night.

 

Alton Brown made a smoker from a terracotta pot and a hot plate. He put the hot plate at the bottom of the pot with the cord running thru a hole in the bottom of the pot. On top of the hot plate he placed a pan with hard-wood chunks. Near the top of the pot went his rack, and then above that a ceramic pot as a cover. He used that to smoke a pork shoulder for pulled pork.

 

It was an interesting (and inexpensive) improvised smoker. I'm almost curious to try it for the experience alone, even though I already have a smoker.

[FVBrewerFan]

A couple thoughts. Someone mentioned soaking wood chips is a waste of time. This is true. Water does not soak into wood. It's on the surface and burns off immediately. Wood chunks are more widely available now, and much better. If you must use chips, better off keeping them in tight pile so they burn more slowly.

 

Also, there is a difference between smoking and grilling. I have seen some people talk about smoking burgers, tenderloins, etc. You don't smoke those, you grill them.

 

Weber... yea I used a Weber kettle to smoke before I got my ceramic smoker. It is more difficult to control temps. I would suggest using lump charcoal instead of the briquettes, they are more stable heat. And if there's anything you can use to raise the meat higher in the kettle, that helps from burning the bottom. But I found a pork butt still turned out well smoking on the Weber, it is a very forgiving cut of meat.

[CheezWizHed]

Woah... I've been away from the Off Topic too long! Great summer thread!

 

I currently am a the Weber kettle stage. Keeping in the 225-250 range is pretty easy, but any lower than that is difficult. So I am researching me next investment. I'm a wood/charcoal all the way guy, so propane or electric is a pass. I'm debating if I want a big barrel type or separate the grill and smoker.

 

If you have wood chips, soaking does help, but you need to soak it for a couple hours. But as others have said, chunks are better. I gave up on chips. Natural charcoal burns at a lower temp, but the sizes are also all over the place. So I stuck with briquettes and fiddle with the top vent.

 

To be technical,

- Smoking = Under 180 degrees

- BBQ = Under 250 degrees with indirect heat - Note, its not about the sauce!

- Grilling = Any temp with direct heat.

Most of us are northerners. Southerners are taught that in kindergarten.

 

My favorites to BBQ

- Whole Turkey or Breasts - the only way to have turkey!

- Pork Shoulder - pretty easy if you watch the temps -BTW, if you haven't had mustard BBQ sauce on pulled pork, you don't know what you are missing.

- Ribs: Still my nemesis. My last batch turned out OK, but I still can't beat famous Dave's.

 

Up coming:

- I bought 1/2 a cow this year, so I kept a brisket. So looking forward to trying it!

[NeedMoreFans]

I "BBQ'd" ribs yesterday and they turned out fantastic. I have a digital meat thermometer that I stuck in the top vent, and it read around 325, even with the bottom vents open by a sliver and the top vents open just enough to stick the thermometer in. It dipped below 300 only when I closed the bottom vents entirely. I wonder how accurate the readings I got were. It didn't matter, however, because they were delicious.

[GAME05]

I just started up my first attempt at smoking with a 2# shoulder roast. I have some fish in the freezer I may put on there later.

 

I can definitely see where chunk wood is better than chips. The chips burn up pretty quickly, so I'm having to add them really often.

 

Edit: Holy cow the first attempt came out awesome! Smoked it for about four hours. I never would have realized just how much smoke flavor came through in the meat. Time for the frozen fish just to see what happens. Then some chicken breasts.

[Thurston Fluff]

Also, there is a difference between smoking and grilling. I have seen some people talk about smoking burgers, tenderloins, etc. You don't smoke those, you grill them.

 

It isn't the type or cut of meat that makes it grilling, smoking or barbecuing. It's the temperature you cook them at. Smoking is low heat. Usually up to 180 degree or so. Barbecuing is mid heat usually around 180-300 or so. Grilling usually starts at 350-400. While you may feel one should grill certain things while barbecuing or smoking others that is entirely up to personal taste.

[datrain711]

I just smoke with my Weber kettle grill. I haven't tried anything fancy, just pork butt, ribs, and a whole turkey (which was easily the best turkey I have ever had). I really want to try a brisket at some point.

 

One thing I'm not very good at is controlling the temperature. It's hard to keep it in the 225 range that is needed. Adding a pan of water really helps, but I need to learn how to play with the bottom vents a bit more. Also, one of the biggest disadvantages to the kettle is how close the meat gets to the coals. To limit burning, I bank the coals to one side and put a piece of foil down through the rack, blocking the fire from the meat as much as possible.

 

I want to get a smoker at some point because using the kettle isn't a set and forget method. I really want something that I could get going in the morning and not touch it until dinner.

 

 

Been a long time since I actually posted but I think I can help you with temp. control.

 

Ok here is a simple way to keep your smoker around 225-250 and you can "set it and forget it"

 

Put two rows of charcoal side by side around 80% of the edge of the grill.

Then put one row on top of the two rows.

water pan in the middle

light about 6-8 pieces of charcoal

when they are lit, use them to act as a "wick" and dump them in the grill so they are in a group barely touching one end of your charcoal formation.

Pre soak some wood chips and you can put them directly on top of the coals for the first 1/3 (after that the smoke doesn't really matter)

 

This will give you roughly 6 hours around 225-250. There have been many times I've gone outside at 5 am to do this

[CheezWizHed]

Fish! I forgot that I've smoked fish before also. Northern pike on a plank. Turns out awesome and it "melts" the bones

 

My method for keeping a kettle grill the 225-250 range is this:

-Water pan under the meat

-12-15 briquettes and wood blocks one side

-add 9 briquettes each hour after (I have a hinged grill to make it easy to add)

- fine tune with top vent and leave the bottom fully open

 

Not set it and forget it, but I like to watch it closely anyway

[GAME05]

Tried the wood chunks this time instead of the chips. WAY better. Had to put new wood in significantly less often and probably used less wood overall, too.

 

I'm curious. I don't have a temperature control on the top of my smoker. It has a small door on the side and only one small hole for the ash to fall out. Would it be wise to drill a few more holes in the coal pan to encourage more ash to fall out during cooking and increase airflow? On two tries I've used a fair amount of charcoal, about what I'd use for a regular grill, and the temperature doesn't really get that high. If I ever want to do a brisket or a pork roast I'll never get that crust without a higher temp.

[Thurston Fluff]

Adding holes will get more heat but it will also use more wood. The reason your temperature doesn't get that high is because smokers are designed to cook at low temperatures. As far as the out edge goes smoking it will create a crust even at low temperatures. It just takes more time. Trying to cook it to fast can lead to dry meat.

[FVBrewerFan]

Agree with Thurston here Game05. Last thing you want to do with brisket is turn up the temps. In fact, brisket is the only cut of meat I bother using the Texas crutch (foiling for a while during mid-cook.) You will still get a nice bark cooking low (225 is what I use, but everyone's different.) Brisket is too expensive to turn into a hockey puck ; )

 

I wouldn't add holes unless it really gets all clogged up very rapidly. Do you use lump charcoal? If not, I recommend you start there, as it gives off far less ash than briquettes.

[CheezWizHed]

I've been drooling over these smokers recently, but I can't imagine paying that price for the backyard versions: http://www.meadowcreekbbq.com/

[CheezWizHed]

What are people's favorite websites for smoking advice, recipes, etc? I've recently found, and spend a lot of time at this one: http://amazingribs.com/

[Thurston Fluff]

I used this site a lot over the years. It used to have some of the best wood there was. No bark at all and a wide variety of wood to chose from. They sold some infused wood as well though I was never a fan of infused wood some people swear by it. I will say the oak barrel wood used to ferment Jack Daniels in is changing my mind on it a bit. They don't have the same wood anymore but still a good resource for smokers. http://www.smokingmeatforums.com/

[BillScottCanRake]

I'm pretty new meat-smoking, so my list of go-to sites is pretty small. I also go to http://amazingribs.com/, along with a few others.

 

https://majorleaguegrilling.com/ (also has an archive to grillinfools.com)

http://www.thehogblog.com/

http://virtualweberbullet.com/ (http://virtualweberbullet.com/brisketselect.html is where I get almost all of my information on brisket, even though I don't have a Weber Bullet)

 

One thing I look for is techniques, methods, processes and flavor profiles moreso than recipes. I have changed some of my methods recently without changing ingredients and have gotten much better results for it. I now only use dry wood, for example, and I always smoke a brisket fat (point) side down instead of up. Both changes have resulted in better food, in my opinion.

[CheezWizHed]

I always smoke a brisket fat (point) side down instead of up. Both changes have resulted in better food, in my opinion.

 

[sarcasm]Your one of those? I will never listen to you again!!![/sarcasm]

[Thurston Fluff]

I always smoke a brisket fat (point) side down instead of up. Both changes have resulted in better food, in my opinion.

 

[sarcasm]Your one of those? I will never listen to you again!!![/sarcasm]

 

Ditto. All respect lost. Just like the flavor. Seriously though I've done it both ways and I don't think it matters one way or the other truth be told. All fat side up does that is can tell is self baste the meat.

[BillScottCanRake]

Did I say point down? I meant up... don't kick me out of the club fellas!

 

I actually am trying something new tonight with my brisket. I am still smoking point side down, but I took some of the fat that I trimmed off and laid that on top of the brisket. It probably doesn't matter, but I figured it was worth trying to see if I can combined the two methods. I should know in 16 hours how it went.

 

Sent from my SM-G935V using Tapatalk

[FVBrewerFan]

Just put my brisket on. Not sure what side is what, a beer or eight in me.

[Nottso]

I BBQ constantly and very successfully. There are very few "rights" and even fewer "wrongs." If something works for you, stay with it. Your family and friends may not like what my family and friends like and vice-versa. You're cooking for you, not for some people on the Internet.

 

I also use a UDS (Ugly Drum Smoker) that I built myself and it too is nearly "set it and forget it." I use a Maverick ET733 wireless remote thermometer that monitors smoker temp and internal meat temp. Best money I ever spent. The previous model ET732 is a little less money and does pretty much the same things but the ET733 is more user-friendly.

 

One of the most difficult things to master is temperature control, as someone mentioned above. I'm about to make that a whole lot easier for you. Your exhaust should always be wide open. You control the heat via the intakes. Make very small adjustments and wait 15 full minutes before making further adjustments. Otherwise, you start chasing a yo-yo... up, down, up down. NEVER open the lid to lower the heat. It will initially drop, then spike way up due to the huge amount of fresh air you just let in.

 

Start your fire and get your temp stable for a half hour to an hour before adding meat. When you add the meat your temp will drop, then spike up due to air, then drop back to where you had it (or close enough to it that a minor adjustment or two should get you back where you want to be).

 

Google the "Minion method" for laying and lighting your charcoal. It works. Well.

 

Use lump charcoal, not briquettes. It burns much cleaner and produces very little ash.

 

You should have wispy blue smoke coming out of your exhaust. Thick, white smoke is way over-smoking the meat and it will be bitter and not good. Over-smoking is probably the most common mistake made by people BBQing in the back yard. Unless you like it that way. Again, you're cooking for you, not for me or anyone else on the Internet.

[logan82]

I have the ET732 and I love it. It is a little awkward to set the target temps but it works great. Decent range but it is awesome for monitoring while you are smoking. I like to char the temps in excel sometimes.

[FVBrewerFan]

Trying beef ribs for the first time today. Look and smell great so far, so crossed fingers they'll be good.

[Thurston Fluff]

Make very small adjustments and wait 15 full minutes before making further adjustments. Otherwise, you start chasing a yo-yo... up, down, up down. NEVER open the lid to lower the heat. It will initially drop, then spike way up due to the huge amount of fresh air you just let in.

 

This goes back to the idea of treating smoke like driving a boat. The effects of sudden changes don't work suddenly.

 

I BBQ constantly and very successfully. There are very few "rights" and even fewer "wrongs." If something works for you, stay with it. Your family and friends may not like what my family and friends like and vice-versa. You're cooking for you, not for some people on the Internet.

 

Didn't want to short change this. It is the most important thing. If you like it, it's good. Cooking is not a contest. It's a way to tailor make stuff you treat your specific palate.