| Author | Message | ||
     Revz |
R2BBq smoker Created last fall...  Pork Butt ready to go..  In the smoker...  Almost done...  Pulled and ready to eat...  | ||
| Sleez |
wonderful job, can almost smell it from here!! | ||
| Cataract2 |
Propane? | ||
| Americanmadexb |
Smell it? I can taste it! Looks awesome! | ||
| Ourdee |
mmmmmmmmmmmmmmmmmmmmmmmmmmmmm, now I'm hungry. | ||
| Glitch |
What rub did you use? Grill food is second only to smoke food! I've got the side by side kind.  Not mine by the way, but mine's just like it. I've never tried a gas smoker before. My uncle does pretty well with an electric one. | ||
| Kenm123t |
Ok fed ex over night samples | ||
| Natexlh1000 |
first thing I thought of! http://www.youtube.com/watch?v=YWQgktBR6-w Awesome  | ||
| Geforce |
Glitch, I've got an offset smoker like yours and I'd like some tips on using it. One of my buddies that used to make some great smoked ribs in it but he always got it wayyyy to hot and the paint started burning off. I cleaned the entire thing up a month ago, repainted it and it's ready to grill/smoke now. Considering our offsets are almost identical in size, how many chips do you use and how long do you smoke your ribs for? I know this is an art form. I'd like to get it somewhat right before I ruin a bunch of meat. | ||
| Svh |
+1 to what Geforce said. I am about to purchase one of those and need some assistance as I have never smoked meat before. | ||
| Woody1911a1 |
lots of good info here . http://www.thesmokering.com/forum/index.php i've a similar offset rig going on 5-6 yrs . i get my fire going with charcoal . lump or briquets and add chips to provide smoke . you'll learn as you go cheers Woody | ||
| Revz |
I cook on charcoal with apple wood. No propane. My rub is my own and it is very tasty. If your wanting to learn two good books How to Grill by Steven Raichlen Paul Kirk's Championship Barbecue I would have a Ride to Eat but I'm in the middle of Michigan in the flatlands...a good road from here is a few hours away  But the Q is is in the backyard (Message edited by revz on April 17, 2011) | ||
| Crusty |
I'm going to be riding through Michigan in July. Can I stop in for lunch? | ||
| Geforce |
I nabbed some pork ribs up this evening. Tomorrow I will commence with "OPERATION OFFSET". That website you suggested Woody is AWESOME but I don't think I can patrol it like I do BadWeb... I might gain 50 pounds if I do. LOL From what I gather so far the biggest thing will be the temperature in the smoker. I need to test my gauge tomorrow and see how accurate it is. What should the be the average temperature for the ribs (internal) and for what duration do I need to plan on smoking? I'm assuming 250 for 2-3 hours? | ||
| Revz |
Temperature is indeed critical to get a good smoke ring must keep temp low for as long as possible 175 to 225. Once the meat gets in that range okay to go up until meat hits ~190 in middle then it falls off the bone. Those two pork butts in the pictures above were done in about 10 hours and had a perfect smoke ring ribs will go faster than pork butt...but the slower the better...grab a beer and book and don't rush it I marinate ribs for 24 hours in vacuum bags, then put in smoker next day. No BBQ sauce in smoker until the last hour when meat is reaching temp...again smoke ring comes from low and slow, then falls off the bone...patience grasshopper | ||
| Stalker |
My suggestion is to go to wally world and pick up a digital thermometer that you can set for a temp range. I picked one up for around $15, and place the sensor in the cooking area. the one I use can be set for high and low temps, moves out of range and the alarm goes off. It can save you alot of frustration on windy days. Also a I found is a chimney style charcoal starter to be key. I use briquettes for the main heat source and add chunks and chips for flavor. If you add cold charcoal to your fire you can smell it over the wood, and it can add flavor kinda like cooking over used motor oil. I usually add about a half a chimney ( about 10-15 briquettes) an hour. Make sure you are stocked up on fuel before you start. Dont worry about messing up a piece of meat up, you really wont. You will just find a way to make it better next time. | ||
| Glitch |
My rub is my own and it is very tasty. I figured as much. But can't blame me for asking. Here's a good place to start. http://www.smoker-cooking.com/ | ||
| Team_ruthless |
http://www.ribolator.com/ I have been using one of these with my weber kettle/rotisserie ring for competition. | ||
| Aesquire |
Of the Chimney starters, I suggest the Weber. The second handle does get hot, but allows easy pouring. Doing a 2 level fire in a grill lets you move food to different temps. If you don't have a smoker, you can just foil wrap the wood chips, but a buddy insists on a cast iron smoker box. The Grillpro one is dirt cheap, will outlast you, and just smokes better ( because it heats slower ) than a foil pouch. 32 & snow tomorrow...... I'm hungry for bbq now..... | ||
| Glitch |
32 & snow tomorrow...... So sad. I'm hungry for bbq now..... I've used my smoker in all kinds of weather. Smoked a turkey at Thanksgiving, and Christmas. | ||
| Scottorious |
I have had some pretty good luck on a standard weber kettle grill. I make a ring of charcoal on the perimeter of the grill that is two charcoals wide and then I run a third line of single coals on top of the others. I light one side and it takes 7 or so hours and kept the grill at a perfect 200 degrees the entire time. Its easy enough to just continue to add to your charcoal line if you seek more time. Thats just a tip for those of us that enjoy a good smoked butt but dont have the room/money for a smoker. | ||
| Geforce |
SVH, I found this as it applies directly to the brand of offset smoker I own. The Char-Broil Silver series. http://www.amazingribs.com/tips_and_technique/offs et_smokers.html Apparently my grill is a POS, but the hints in this article may help to get the most out of it. Operation OFFSET commences in 22 minutes. (Had a 24 hour delay for material gathering and research/rehearsal.) | ||
| 86129squids |
Great thread! Youn's may remember that I wanted to smoke a butt or a bird for Christmas last year, but at the last moment I chickened out and bought a smoked ham from my local BBQ joint- WHICH WAS FABULOUS. I'll jump at the chance to grill anything, but have zero experience with a smoker. When the time comes, I'll refer back to this thread and youn's good advice... | ||
| S21125r |
And here I thought I was the only nut that enjoyed both Q and bikes... Although I do use old school charcoal, I pretty much have a set it and forget setup at home. I have an electronic circuit mounted on a Big Green Egg that monitors the dome temp, and if the temp gets below a adjustable threshold, it will turn on a small computer fan mounted to the ash box to stoke up the coals. Temp get's above threshold an the fan turns off. That and a remote temp probe in the meat means I can Q from the comfort of my own bed or easy chair without ever stepping foot on the deck. Very nice in January when you don't feel like getting up at midnight for a temperature check... BTW Revz - I'm only about a hour south of you and grew up about a half hour west of you, so we'll have to meet up some time for some Q'n and ride'n! | ||
| Xl1200r |
I have had some pretty good luck on a standard weber kettle grill. I make a ring of charcoal on the perimeter of the grill that is two charcoals wide and then I run a third line of single coals on top of the others. I light one side and it takes 7 or so hours and kept the grill at a perfect 200 degrees the entire time. Its easy enough to just continue to add to your charcoal line if you seek more time. Thats just a tip for those of us that enjoy a good smoked butt but dont have the room/money for a smoker. Good idea - I bought the the little charcoal holders that webber makes - only use one a time. I've only tried it once on a couple racks of ribs. They came out pretty tough and overly-smokey. Haven't had the nerve to try it again but I will... It was a little difficult to keep the temp in range. There were a lot of times where I couldn't cool it down so I just lited the lid off for a minute to bring it down. Not ideal. | ||
| 2008xb12scg |
Any opinions an small electric smokers? I got one in a trade. Never used it, not sure how it would work without fire?? Or is it not really a smoker, not sure it was basically free and I never really looked at it. | ||
| S21125r |
Another economical way to do the indirect method on a charcoal kettle grill is to use fire bricks - think they call them "1/4 splits". Lay about 3 or 4 of those out flat on the grate then put a V rack/rib rack on top of them. | ||
| Xb9er |
miso hungry | ||
| Revz |
S21125r It's a deal for the riding or the Q... I go down south to Ann Arbor quite a bit so maybe a ride in the future. Stay in touch! | ||
| Svh |
GEFORCE- thank you for that link. I may not get that one now. How did the experiment go? | ||
| Geforce |
I smoked a 5.56 lbs slab of back ribs and a 6.02 lbs slab of loin ribs today. Spent 7 hours smokin with a dry rub. The hardest part was keeping my offset at a stable temp. I lined the bottom of the smoking chamber with heavy duty foil and then wrapped the bottom grates with heavy duty foil and propped one of them up against the inlet valve. This helped deflect a lot of heat from my cheapo smoker off the meat and really helped me keep the temps at a stable temp the whole time. The meat came out great! I could have taken them off around 5-6 hours and I think they'd been a bit better. The meat surrounding the ribs was tender and moist but the perimeter trimmers were a bit dry. I think this was because I left them in there too long. Overall findings... A LOT of fun! Maintain the heat better next go around. Pull the meat off when it's ready and don't wait till the wife is done next time. The good news is that we have enough ribs to last us for a couple more days. Nice hickory smoked flavor, spicy and sweet. | ||
| Kyrocket |
 This is my set up, well, it will be next month. I've got the grill and love it, charcoal for when we've got the time or gas, for instances like last night we just needed four dogs quick. I'm getting the smoker attachment for my birthday one way or another but I've never smoked, always wanted to. This thread came along at just the right time as I was doing some research online about what I was going to do. |
