Question about a smoker bbq

[Dirty F]

We're not used to these things in Holland so i'm wondering what exactly it does.



I want to pick one up to use this coming summer.
Americans explain it to me.

[Mr Pheer]

Heh. Build an oak fire in the small part. Put a 6 pound brisket in the big part. Keep it at 225F for 8 hours. Be sure after 4 hours to wrap the brisket in foil or you will dry it out.

Then enjoy some of the tastiest meat ever

[Sharky]

the lower box on the left is the smoker box. Thats where you put your charcoal and wood chunks to create heat and smoke. the right side is where the meat goes. Alternatively you can put your coals directly under the meat on the right side for Direct Grilling of meat like steaks, chicken, etc.

[Sharky]

Originally Posted by Mr Pheer

Heh. Build an oak fire in the small part. Put a 6 pound brisket in the big part. Keep it at 225F for 8 hours. Be sure after 4 hours to wrap the brisket in foil or you will dry it out.

Then enjoy some of the tastiest meat ever

Only 8 hours on a brisket? Are you making Jerky? lol

[Boozer]

If that is your grill, the first thing you should do is lower that thermometer down to grill level

[Dirty F]

So i use wood to give the meat a nice smoke flavour? And i put that in the thingy on the left.
And i either smoke big pieces of meat or i can put coal in the right part and just grill smaller pieces? Still also with the wood in the left part?

[Dirty F]

Originally Posted by Boozer

If that is your grill, the first thing you should do is lower that thermometer down to grill level

Just a random pic i found. Haven't bought anything yet.

[Dirty F]

So you would recommend this over a normal bbq?

[V_RocKs]

Only good if you plan to have a lot of people over... otherwise it is overkill...

[L-Pink]

Golf balls and charcoal go in the left, food on the right.

[Boozer]

I forgot to add.. If you are going to get this style make sure to install a heat shield between the grilling area and the firebox.

[Dirty F]

Originally Posted by V_RocKs

Only good if you plan to have a lot of people over... otherwise it is overkill...

Well that's the plan.

[Dirty F]

Originally Posted by Boozer

I forgot to add.. If you are going to get this style make sure to install a heat shield between the grilling area and the firebox.

It gets too hot?

[Boozer]

surprisingly there is not that much grilling area particularly if you dont install the shield to reflect some of the heat down.

[Boozer]

Originally Posted by Dirty F

It gets too hot?

you will notice huge temp differences from one side of the grill to the other

[Boozer]

to get you started here is a few forums

http://amazingribs.com/
http://www.smokingmeatforums.com/

Sharky has a forum as well. One of my favorite recipes is from his site. Its called Korean Beef or something like that.

[Mr Pheer]

Originally Posted by Sharky

Only 8 hours on a brisket? Are you making Jerky? lol

They usually come out so tender that you dont need a knife. Fork just goes right through them

I'd cook a bigger one quite a bit longer, but 6lbs feeds four people and 8 hours is just right.

[Dirty F]

Well, thanks for the info.

[brassmonkey]

this dude will show you the way http://www.bbqu.net/

[Nembrionic]

Originally Posted by Dirty F

We're not used to these things in Holland so i'm wondering what exactly it does.



I want to pick one up to use this coming summer.
Americans explain it to me.

Dude, just get a regular BBQ and buy a seperate smoking unit
They're cheap, work very well and frekking tasty.

That's what we do anyway.

And with a good size BBQ you can smokeflavour your meat anyway.

I mean, you're mainly going to use it for flavour.

[okok]

Originally Posted by Boozer

to get you started here is a few forums

http://amazingribs.com/
http://www.smokingmeatforums.com/

Sharky has a forum as well. One of my favorite recipes is from his site. Its called Korean Beef or something like that.

http://www.thesmokering.com/ is nice too

What's up fellow men of smoke!!!!

[Dirty F]

Originally Posted by Nembrionic

Dude, just get a regular BBQ and buy a seperate smoking unit

Why would i if i can buy this?

[Wizzo]

Go Electric, save you many headaches and produces the same results:

[Nembrionic]

Originally Posted by Dirty F

Why would i if i can buy this?

Because you can spend a shitload of money on something you won't use for more that 2 times a year..or you can spend less for something that does exactly the same but costs less.

[Dirty F]

Originally Posted by Nembrionic

Because you can spend a shitload of money on something you won't use for more that 2 times a year..or you can spend less for something that does exactly the same but costs less.

100 euros? I think i'll be ok.

[Paul Markham]

Also think of wrapping fresh herbs around the meat or inserting them into the meat. Garlic is a nice one as well to insert, make sure you crush it a bit first. Or wrap the meat into a roll and in the middle have anything you fancy, Apricots, peaches or mangoes go surprisingly well with pork. Plus all the normal things. For pork get the cut they use for ribs, before they strip off all the meat and fat.

Also cuts of Lamb, turkey leg boned and stuffed works well.

[Shok]

greatest thing ever invented

all else is junk

[Nembrionic]

Originally Posted by Shok

greatest thing ever invented

all else is junk

Green Eggs are fantastisch but hella expensive.

[Chris]

i use my smoker atleast once a week

here are some baby backs i smoked this past week on a pit just like that one



2lb butcher trimmed baby backs with silver skin pealed back
basic bbq rub
2 hours at 225
1 hour wrapped at 225
1 hour unwrapped at 225


perfect.

[Sharky]

Originally Posted by Boozer

to get you started here is a few forums

http://amazingribs.com/
http://www.smokingmeatforums.com/

Sharky has a forum as well. One of my favorite recipes is from his site. Its called Korean Beef or something like that.

Thanks. My forum has been rather inactive as I don't have time to focus on it, but http://www.Sharky.com is the URL

Korean grilled beef is one of my favorties as well.

The recipe is here:
http://www.sharky.com/forum/showthread.php?t=12

[Nembrionic]

Originally Posted by Chris

i use my smoker atleast once a week

here are some baby backs i smoked this past week on a pit just like that one



2lb butcher trimmed baby backs with silver skin pealed back
basic bbq rub
2 hours at 225
1 hour wrapped at 225
1 hour unwrapped at 225


perfect.

Wrapped how?

[Nicky]

Originally Posted by Dirty F

100 euros? I think i'll be ok.

Don't break the bank

[96ukssob]

It makes meats like pork loon taste amazing!

Basically cooks meat with heat from the smoke, hence the name smoker. Its basically fire, water bowl, meat. Takes a few hours for larger things but is well worth the wait

[DarkJedi]

check out my setup

[Chris]

Originally Posted by Nembrionic

Wrapped how?

sealed in foil
after the 2 hour point smoke really doesnt matter anymore. You are working on making the meat tender.

when you seal the ribs in foil it locks in all the moisture and breaks it all down and gives you that exposed tip look

after 1 hour foiled up you still really dont need smoke just heat but i like to still use smoke
during the last hour out of the foil your ribs will get the bark on it

some people like to let it go for 1 hour and 45 min or so ti make it extra barky but i enjoy putting a nice light coating of sauce on mine

[brassmonkey]

Originally Posted by Chris

i use my smoker atleast once a week

here are some baby backs i smoked this past week on a pit just like that one



2lb butcher trimmed baby backs with silver skin pealed back
basic bbq rub
2 hours at 225
1 hour wrapped at 225
1 hour unwrapped at 225


perfect.

that looks damn good!

[RebelR]

Originally Posted by Shok

greatest thing ever invented

all else is junk

I agree, my local butcher sells them. Said he cooked dinner for friends on his, locked it down, and then the next morning, still had enough heat to cook breakfast. How's that for efficiency?

The advantage to the ceramic smokers, is that they are far less sensitive to the outside temperatures and wind. So here in Canada, a Weber Kettle grill, or a set up like Franck described, would only be good for a few months of the year here. I think Broil King has a similar set up called the Big Steel Keg, and its less expensive, but only marginally so.

[Nembrionic]

Originally Posted by Chris

sealed in foil
after the 2 hour point smoke really doesnt matter anymore. You are working on making the meat tender.

when you seal the ribs in foil it locks in all the moisture and breaks it all down and gives you that exposed tip look

after 1 hour foiled up you still really dont need smoke just heat but i like to still use smoke
during the last hour out of the foil your ribs will get the bark on it

some people like to let it go for 1 hour and 45 min or so ti make it extra barky but i enjoy putting a nice light coating of sauce on mine

Tin foil, right?

And them sausages are looking mighty tasty as well.

[arock10]

Hey,
here is another thread from a while ago which had some good info in it. Plus I wont have to repost pics

https://gfy.com/showthread.php?t=1024017&highlight=bbq

[Shok]

Originally Posted by RebelR

I agree, my local butcher sells them. Said he cooked dinner for friends on his, locked it down, and then the next morning, still had enough heat to cook breakfast. How's that for efficiency?

The advantage to the ceramic smokers, is that they are far less sensitive to the outside temperatures and wind. So here in Canada, a Weber Kettle grill, or a set up like Franck described, would only be good for a few months of the year here. I think Broil King has a similar set up called the Big Steel Keg, and its less expensive, but only marginally so.

I've had every smoker imaginable.
I'll never go back after having the green egg. I can do a pork butt with a quarter bag of charcoal. Any other smoker would use about 4 full bags.