BBQ and Smokers

[Meat-O-Rama]

Anyone else here like making BBQ at home with a smoker?

I have an offset smoker I bought from BBQs galore a few years ago and I love it. Not top of the line, but very heavy duty and gets the job done well.

Ribs, pork shoulder and tri-tip are some of my favorites. I have yet to attempt the time consuming task of doing a brisket up right.

How about you?

 

[DallasCowpoke]

Anyone else here like making BBQ at home with a smoker?

I have an offset smoker I bought from BBQs galore a few years ago and I love it. Not top of the line, but very heavy duty and gets the job done well.

Ribs, pork shoulder and tri-tip are some of my favorites. I have yet to attempt the time consuming task of doing a brisket up right.

How about you?

Ironic you'd post this right now.

I just got through rubbing down 18 chicken leg quarters that are going on the smoker tomorrow around 10 am.

I have this Old County pit I just bought in May, and this'll be my 4th "burn" on it.

So far I've done 2 briskets, 4 racks of spares and some salmon/shrimp.

I'll try and post some pics tomorrow.

​

 

[Hostile]

My nephew Ben, is an artist with a smoker. A couple of years ago for Turkey day he smoked a turkey with apple chip wood. Oh man, was it ever good.

He has two small smokers and then a big pit in his back yard.

Me, not so good. I prefer the grill where I can see the food and watch for what I know should be there.

 

[Meat-O-Rama]

My nephew Ben, is an artist with a smoker. A couple of years ago for Turkey day he smoked a turkey with apple chip wood. Oh man, was it ever good.

He has two small smokers and then a big pit in his back yard.

Me, not so good. I prefer the grill where I can see the food and watch for what I know should be there.

Every year I tell myself I'm going to smoke up a turkey for Thanksgiving, but I have yet to do so. I think I should do a couple of practice ones to get it right. I'm busy this weekend doing of 5 or 6 tri-tips for our YMCA group, but maybe next weekend I can find a little free time...

 

[DallasCowpoke]

My nephew Ben, is an artist with a smoker. A couple of years ago for Turkey day he smoked a turkey with apple chip wood. Oh man, was it ever good.

He has two small smokers and then a big pit in his back yard.

Me, not so good. I prefer the grill where I can see the food and watch for what I know should be there.

The hardest part of smoking is knowing your pit and how long it holds heat with how much fuel.

Once you figure out how to get it to 225-275, depending on what you're smoking, and how much fuel it takes to hold it there, the rest is gravy.

The pit I've got now, is the 3rd one I've had in the last 15 years. Each time getting a bigger and better quality unit.

It generally takes me 5-7 times, with differing meats and differing conditions, before I'm confident in knowing what the fire-breathing beast will do.

 

[Idgit]

Big Green Egg, baby.

 

[dback]

The hardest part of smoking is knowing your pit and how long it holds heat with how much fuel.

Once you figure out how to get it to 225-275, depending on what you're smoking, and how much fuel it takes to hold it there, the rest is gravy.

The pit I've got now, is the 3rd one I've had in the last 15 years. Each time getting a bigger and better quality unit.

It generally takes me 5-7 times, with differing meats and differing conditions, before I'm confident in knowing what the fire-breathing beast will do.

Boy is this the truth. I did not anticipate my grill would lose heat so fast. It took me about 5 times to get it right. This is one of the more important steps for home smoking.

 

[Meat-O-Rama]

Big Green Egg, baby.

You have one? How do you like it? I've got a friend who wants to get into smoking meats etc, but wants something a little less labor intensive. I recommended he get one of these based on what I've read.

 

[Meat-O-Rama]

Ironic you'd post this right now.

I just got through rubbing down 18 chicken leg quarters that are going on the smoker tomorrow around 10 am.

I have this Old County pit I just bought in May, and this'll be my 4th "burn" on it.

So far I've done 2 briskets, 4 racks of spares and some salmon/shrimp.

I'll try and post some pics tomorrow.

​

Looking forward to some pics.

Any BBQ forums you frequent? I used to visit the BBQs Galore forums, but they seem to have shut them down...

 

[DallasCowpoke]

Any BBQ forums you frequent? I used to visit the BBQs Galore forums, but they seem to have shut them down...

This 1's pretty good, and the guy that runs it makes some killer rub you can order by mail-order.

forum.TexasBBQRub.com

The site to check out the rub

 

[AbeBeta]

Me, I don't care to be able to show off my fancy smoker. But I have a huge **** so I don't feel the need to compensate!

I use a cheap *** Brickman... about $30. There are some modifications you can make to it to improve it ... simple stuff if you have a drill and low level fix it skills. You have to feed it every 2 hours or so, but it is otherwise outstanding and on par with the fancy show off smokers. Made 2 briskets and 4 whole chickens the last time... so it holds a good amount

 

[67CowboysFan]

Me, I don't care to be able to show off my fancy smoker. But I have a huge **** so I don't feel the need to compensate!

I use a cheap *** Brickman... about $30. There are some modifications you can make to it to improve it ... simple stuff if you have a drill and low level fix it skills. You have to feed it every 2 hours or so, but it is otherwise outstanding and on par with the fancy show off smokers. Made 2 briskets and 4 whole chickens the last time... so it holds a good amount

I know that brand. Real similar to this. http://charcoalgrill.wordpress.com/2009/03/07/gourmet-smoker-and-barbecue-grill/
I love smoked turkey. A 10 pounder takes about 10 hours. I coat the outside with honey to make a shell and quarter a couple of medium sized onions and a couple of apple and put them in the cavity for moisture. Fill the water pan with the cheapest beer you can find and use some mesquite chips on top on the charcoal. The white meat is moist and the turkey will fall off the bone.

 

[Meat-O-Rama]

Smoked tri-tip... delicious

 

[Yeagermeister]

My ex brother in law had one of those small round smokers with two small racks. One turkey day he smoked a turkey on the bottom rack with a ham on the top rack. All the drippings from the ham fell on to the turkey. That was some good eats.

 

[CF74]

Smoked tri-tip... delicious

Looks like they are about ready. What is your address I'm out the door?

 

[67CowboysFan]

Looks like they are about ready. What is your address I'm out the door?

I'm right behind ya.

 

[Hostile]

I want to build an in ground pit really bad. I want to do concrete sides and removable bars that I can set a grate on or hang meat from. I'd like to have it have a hinged metal top that I can close and cover with dirt.

 

[theogt]

Big Green Egg, baby.

You have one? How do you like it? I've got a friend who wants to get into smoking meats etc, but wants something a little less labor intensive. I recommended he get one of these based on what I've read.

Ditto on these questions. I can't for the life of me think they're worth the price, but I'd like to know.

 

[Meat-O-Rama]

I want to build an in ground pit really bad. I want to do concrete sides and removable bars that I can set a grate on or hang meat from. I'd like to have it have a hinged metal top that I can close and cover with dirt.

I fully support your dreams and encourage you to pursue them. I also encourage you to invite me over the first time you fire it up.

 

[Meat-O-Rama]

Ditto on these questions. I can't for the life of me think they're worth the price, but I'd like to know.

Funny, a couple of days after this I was reading Cooks Illustrated and they compared some smokers including the Big Green Egg.

Here's what they had to say: (PM me and I'll email you the PDF of the entire article)

Weber Smokey Mountain Cooker - 18½-Inch - Highly Recommended
Save for its lack of handles, this model
literally smoked the competition: Plenty of
cooking space, a water pan, and multiple
vents that allowed for precise temperature
control added up to meat that came off the
fire consistently moist and smoky with little
tending necessary.

Big Green Egg - Recommended with Reservations
This ceramic smoker’s excellent heat retention
and vents that opened all the way, allowing it
to reach temperatures as high as 700 to 800
degrees and double as both a grill and brick
oven, still couldn’t make up for its cramped
cooking surface or the lack of a water pan,
which yielded markedly drier meats. It’s also
twice the price of our winner.

Brinkmann Smoke ‘n Grill Charcoal Smoker & Grill - Not Recommended
A litany of design flaws—no ash grate
(meaning burnt charcoal bits smothered and
eventually extinguished the fire), no air vents
to control temperature, and a hard-to-reach
charcoal pan—sank this cheap smoker to the
bottom rung.