weedenbc
MemberGot rid of the matchlight.
New member, been lurking for a while and this is my first post. I've been experimenting with smoking/BBQ for a year or two and reading as much as I can (including these forums). I think I've figured a few things out, but I wanted to check with this esteemed group to make sure I was on the right path before I went any further.
To date my smoking experience has been with two devices: a cheap, cylinder-type electric smoker from Home Depot and my CharBroil RED 500 grill. Both rely on wood chips for their smoke. In the case of the electric, I put them directly on the hot element on the bottom and with the grill I put them on the U (the curved metal surface between the flames and the food). Both devices have their issues. The electric smoker maintains a rock-steady temp with little work, but I can't seem to get it above 200 F and to add more chips I need to essentially take it apart. It's easier to add more chips to the grill, but two 8-hr smokes will deplete an entire propane tank and the smoking area (essentially the upper shelf) isn't very big.
I've smoked pork ribs (mostly St. Louis cut), pork shoulder, and brisket on both devices. Technique is usually rub, a few hours on the smoke at 225 F, then foil and cook until it hits target temp, then cooler. I've got some great sauces too. In general, things have turned out pretty decent. Good flavors, pretty tender and juicy (especially with the pork shoulder) and good reviews from friends/family (usually cooking for 4-8 people).
However, I've come to the realization that I'm doing some things really wrong. For example, I was under the impression that more smoke = good, and for my cookers that came from pre-soaking wood chips (usually hickory, sometimes mesquite for brisket) and then putting them in aluminium pouches on the hot surface. And of course that results in thick clouds of heavy white smoke, which from what I gather in the discussions on here is NOT good BBQ. Reading through the discussion on creosote, I have never had black encrusted inedible meat, but I have noticed it.
Basically, I've been turning out crap and thinking it was "real good BBQ".
What I'm looking for is some advice on how to take my game to the next level. I'd like to be able to turn out good quality stuff, but it has to fit into my life. My wife and I work full time, I'm also full-time PhD student, and we have two kids (ages 1 and 3). For me, cooking is something I do because I love food, but it can't become a massive time sink. As much as I would love to get a stick burner and spent an entire day splitting wood and carefully tending the perfect fire, that isn't an option right now.
So what are my options? Can I modify either of my existing smokers or my techinques to produce good BBQ (ie, good smoke)? For example, would putting whole chunk wood on the gas/electric burners so that it burns cleanly do the trick? Or do I need to invest in a new pit, and if so what should I go with? Vertical water smoker? Offset? Pellet type? Remember, it needs to be something I can "set and forget" as much as possible. Obviously I'd prefer not to take out a new car loan, but I am willing to spend a bit to get something that fits my needs. I've actually been reading up on the Big Green Egg type cookers, as I also cook a lot of Indian food and pizza, and having one contraption that can smoke/grill/tandoor would be awesome.
And if I have come to the wrong conclusions anywhere above, please feel free to slap me upside the head.
To date my smoking experience has been with two devices: a cheap, cylinder-type electric smoker from Home Depot and my CharBroil RED 500 grill. Both rely on wood chips for their smoke. In the case of the electric, I put them directly on the hot element on the bottom and with the grill I put them on the U (the curved metal surface between the flames and the food). Both devices have their issues. The electric smoker maintains a rock-steady temp with little work, but I can't seem to get it above 200 F and to add more chips I need to essentially take it apart. It's easier to add more chips to the grill, but two 8-hr smokes will deplete an entire propane tank and the smoking area (essentially the upper shelf) isn't very big.
I've smoked pork ribs (mostly St. Louis cut), pork shoulder, and brisket on both devices. Technique is usually rub, a few hours on the smoke at 225 F, then foil and cook until it hits target temp, then cooler. I've got some great sauces too. In general, things have turned out pretty decent. Good flavors, pretty tender and juicy (especially with the pork shoulder) and good reviews from friends/family (usually cooking for 4-8 people).
However, I've come to the realization that I'm doing some things really wrong. For example, I was under the impression that more smoke = good, and for my cookers that came from pre-soaking wood chips (usually hickory, sometimes mesquite for brisket) and then putting them in aluminium pouches on the hot surface. And of course that results in thick clouds of heavy white smoke, which from what I gather in the discussions on here is NOT good BBQ. Reading through the discussion on creosote, I have never had black encrusted inedible meat, but I have noticed it.
Basically, I've been turning out crap and thinking it was "real good BBQ".
What I'm looking for is some advice on how to take my game to the next level. I'd like to be able to turn out good quality stuff, but it has to fit into my life. My wife and I work full time, I'm also full-time PhD student, and we have two kids (ages 1 and 3). For me, cooking is something I do because I love food, but it can't become a massive time sink. As much as I would love to get a stick burner and spent an entire day splitting wood and carefully tending the perfect fire, that isn't an option right now.
So what are my options? Can I modify either of my existing smokers or my techinques to produce good BBQ (ie, good smoke)? For example, would putting whole chunk wood on the gas/electric burners so that it burns cleanly do the trick? Or do I need to invest in a new pit, and if so what should I go with? Vertical water smoker? Offset? Pellet type? Remember, it needs to be something I can "set and forget" as much as possible. Obviously I'd prefer not to take out a new car loan, but I am willing to spend a bit to get something that fits my needs. I've actually been reading up on the Big Green Egg type cookers, as I also cook a lot of Indian food and pizza, and having one contraption that can smoke/grill/tandoor would be awesome.
And if I have come to the wrong conclusions anywhere above, please feel free to slap me upside the head.