grillin'fox
Found some matches.
I was visiting my family for the holidays and had a chance to check out my dad's new Weber S-670. I know some of you will tear me a new one for using a propane grill to cook with, but I had to try it at least once. I wasn't able to find a whole lot about using this grill to smoke so I figured I would toss in my two cents.
As far as propane grills go, this one is a beast with 6 burners and an included smoker box w/ a burner. I figured with this many burners I would have pretty good temperature control and enough space to fit the point brisket, boneless pork shoulder, two racks of baby backs, and a couple of fatties.
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I started with the fatties, brisket, and shoulder at 1000hrs. The fatties were ready to come off a couple of hours later and served as a good snack. I foiled the brisket and shoulder when they hit 155F, and moved them into the oven with 4 hours to go for dinner so I could fit the ribs.
The ribs were some of the best I've done. I used part of the recipe from amazingribs.com and everyone enjoyed them.
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PROs: Great temperature control- a solid 225 with only the two opposing burners on.
Lots of space on the grill
Reasonable gas usage - less than a full bottle and the grill was on 8hrs.
CONs: The filled burner box would only provide smoke for about 15mins, so I didn't get a great smoke ring on the meat- but the taste was solid.
Propane!
Sorry I didn't get any pics of the finished meats. The brisket was a little dry, but the shoulder was great and juicy. I got caught up in hosting duties and the food was soon demolished.
As far as propane grills go, this one is a beast with 6 burners and an included smoker box w/ a burner. I figured with this many burners I would have pretty good temperature control and enough space to fit the point brisket, boneless pork shoulder, two racks of baby backs, and a couple of fatties.
I started with the fatties, brisket, and shoulder at 1000hrs. The fatties were ready to come off a couple of hours later and served as a good snack. I foiled the brisket and shoulder when they hit 155F, and moved them into the oven with 4 hours to go for dinner so I could fit the ribs.
The ribs were some of the best I've done. I used part of the recipe from amazingribs.com and everyone enjoyed them.
PROs: Great temperature control- a solid 225 with only the two opposing burners on.
Lots of space on the grill
Reasonable gas usage - less than a full bottle and the grill was on 8hrs.
CONs: The filled burner box would only provide smoke for about 15mins, so I didn't get a great smoke ring on the meat- but the taste was solid.
Propane!
Sorry I didn't get any pics of the finished meats. The brisket was a little dry, but the shoulder was great and juicy. I got caught up in hosting duties and the food was soon demolished.
