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mojo640
08-10-2013, 06:25 AM
Hi all,
I've been cooking for years, 99% gas, thought I'd get into slow cooking
I thought 'how hard could it be'?
1st smoke was a disaster... 2nd was edible....3rd yet to come.
I've a 22" weber gold with this thingy called a smokenator.

Do I have access to recipes on the boards if I'm not a subscribing member?

mojo

HeSmellsLikeSmoke
08-10-2013, 06:53 AM
Use the site specific Google search at the bottom of the page to finds threads relating to what you plan to cook. You will find a ton of helpful information.

..... And, welcome to the Brethren.

LMAJ
08-10-2013, 07:19 AM
Welcome to the party!

loco_engr
08-10-2013, 07:32 AM
Welcome and Good Luck to you.

dwfisk
08-10-2013, 08:01 AM
Welcome from north Florida.

SimondsBBQ
08-10-2013, 08:31 AM
Welcome.

Dirtbuddy
08-10-2013, 08:46 AM
Welcome aboard.

Smoking in a Kettle is very doable. Did you find the temps got away on you? What meats have you tried thus far?

Here's a vid for a good method for low & slow.

The Snake Method - Charcoal Kettle Tutorial, Low and Slow Technique - YouTube

bluetang
08-10-2013, 08:52 AM
Welcome, come on in, take your shoes off and sit a spell.

mojo640
08-10-2013, 04:33 PM
Thanks guys, It's a nice welcome.

To answer Dave's question, the first cook was both a whole chicken and 3.5lb pork roast - cooked about 9 hours 275 f, I added too much wood and it tasted too smokey. The second time I did a pulled pork, omitted the wood chips and it was pretty good.
Tomorrow I'm going to try 2 racks of baby back ribs, I'm going to try your snake method - 3 hours o n a rib rack then wrapped in tin foil for 90 min then on the grill to caramelize with some sauce.
I'll search the link mentioned for a rub and next time I'm in Buffalo I'll pick up some of Famous Dave's rubs.
I'll let you know how it turns out.

Cheers
mojo

PaPaQ
08-10-2013, 04:52 PM
Welcome