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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-03-2007, 08:39 PM | #1 |
Got Wood.
Join Date: 03-01-07
Location: Smithtown, NY
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Thanks for the answers....I thinK? lol
The question about my friends gas black grill basically torching itself and all of your answers were very helpful and yet hysterical at the same time.
Again I would love to BBQ instead of grilling however you probably would go through a lot of Propane using the Grill but barbequeing on slow and low for hours. Looked at many Smokers and thought about it before the grill I bought, however, theres the quick wet and dry Mesquite in a poked holed tin foil method that can smoke the food as well. Hey,,....I'm learnin'..I'm learnin'. lol lol Not for nothin' but those Travel Channel shows of KC and Texas BBQ cook-offs are UNREAAALLLLL!!! Man'...thats good BBQ! The best of the best I.M.H.O originated down south! Hats off! A history lesson on the History channel originates the BBQ on the plantations of the south. Thanks for your responses. lol |
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03-04-2007, 06:06 AM | #2 |
somebody shut me the fark up.
Join Date: 04-14-04
Location: Choctaw, OK
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Go get one of those stainless smoke boxes, bro. It's got a sliding lid on top. Fill with would chips and stick it over the fire. That was the first attempt I ever made at smoking meat - but don't tell anyone.
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Arlin MacRae Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Certified KCBS Master BBQ Judge |
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03-04-2007, 08:45 AM | #3 |
On the road to being a farker
Join Date: 08-16-05
Location: Carmel, NY
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Actually, you don't use as much gas as you think. My little Brinkmann doesn't even make a dent in a full tank of propane, even going 10 hours. The burner is so low, the big danger is having it blow out. My Weber grill might be another story, but I can't get the temperature low enough, and when I do, I can't get any smoke out of it, with all the pans, foil packets and what not. And I refuse to spend the 80 bucks or so for the 'smoker kit' from Weber - instead, I bought an offset, figuring I'd try the real way. I still have my two electrics, and my Brinkmann....heck, I might even try adapting the offset for gas.....
Mike
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If you can't be a good example, then serve as a horrible warning.... |
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03-04-2007, 12:00 PM | #4 |
Babbling Farker
Join Date: 12-26-04
Location: Selma, TX(You better slow down when you hit town)
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When I was using my grill to smoke with, I bought a small cast iron skillet to sit on the burners. Filled it with chips. Worked pretty well.
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Wannabe BBQ Illuminati |
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03-04-2007, 12:17 PM | #5 |
Got Wood.
Join Date: 03-01-07
Location: Smithtown, NY
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Thanks MR.Mike
Wow, so you dont use a lot of Propane. That would suck though if you lower the heat and the flame goes out for all those hours..lol.
Yea, the fellas mentioned a metal smoker box and fill it with damp Mesquite chips. The whole slow and low deal I believe definately has to be a whole day thing. Watching the cooking like the guys in KC and down south, ya know? What foods could you do the whole Mesquite chip thing with? I would think steaks wouldn't go well with that smoker? Stuff like Braut and Kilbassie and stuff? I would like to try it this summer, but do a Mesquite smoking for like 2 to 3 hours tops...is it possible? With wet chips in tinfoil and holes punched in them. Seriously guys, what would be a good starting food for a beginner with the smoker technique and a good recipe you recommend. Thanks for all the help. |
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03-04-2007, 06:54 PM | #6 |
somebody shut me the fark up.
Join Date: 09-02-05
Location: Rockin' Lake Ronfarkoma, Hinterlands of BBQ .
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Mesquite is good on almost anything but I am biased.
It is a bit overwhelming on chicken but when I started out,.... well, it doesn't hurt. Can't go wrong with brisket and mesquite as far as this Texas transplant goes.
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Illuminated, circa 1967. KCBS CBJ-Texas Transplant. Texas Smokemaster offset, Well-cured NB Silver Smoker, Santa Fe grill (retired). glory bee gasser. Texas International Pop Festival, Labor Day 1969. IMBAS Certified. Just roll me up and smoke me when I die. Always remember, no matter where ya go, there you are. I wanna tell you 'bout Texas radio and the big beat. Someday, I hope to visit Penelope. Hondo Crouch, Famous Late Mayor of Lunkenbach, Texas who advocated a 'dillo diet: "You can eat nothing but armadillos for a month, but you will have to run down and catch all the armadillos you eat and it can really take the weight off!" |
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03-05-2007, 01:46 AM | #7 |
is One Chatty Farker
Join Date: 10-11-06
Location: Huntington Beach California
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I use the gasser to clean my offset and ECB grates. Its a thang of beauty I tell you. Da chit cooks right off.
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Sidartha translated: Every wish fullfilled Keiki Kai UDS(Norco II) WSM Webber Kettle True stainless kegerator w/cheap 1/2 barrel 10'6 EC single fin 10' Minchington 2-1 set up |
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03-05-2007, 08:33 AM | #8 |
Babbling Farker
Join Date: 12-26-04
Location: Selma, TX(You better slow down when you hit town)
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Personally, I dont like mesquite. I use hickory or pecan for beef and pork.
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Wannabe BBQ Illuminati |
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03-05-2007, 08:51 AM | #9 | |
is One Chatty Farker
Join Date: 03-07-05
Location: the best day ever
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Quote:
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if you meet the Buddha on the road, kill him Live every week like it's shark week |
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03-05-2007, 09:15 AM | #10 |
Got Wood.
Join Date: 03-01-07
Location: Smithtown, NY
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Nice! Theres also Hickory too, I forgot.
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03-05-2007, 09:40 AM | #11 |
somebody shut me the fark up.
Join Date: 03-22-04
Location: Allen, Texas
Name/Nickname : Charles
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I mostly use hickory but our late brother Scott always said "Any wood is good for smoking as long as it's Cherry".
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03-05-2007, 12:11 PM | #12 |
is One Chatty Farker
Join Date: 12-06-06
Location: West Islip, NY
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Brats are the easiest thing to get started with. That's how I started. Ribs are also fairly easy (remove membrane). Search for the 3-2-1 method but you can just let 'em go until they are done - 3-5 hours.
You can adjust your smoking technique with taste testing. Mesquite can be harsh to some palates. Hickory is always a good choice. Good luck!
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Greg Head Cook - Team BigBarryQ KCBS Member Webers: Smokey Mountains (2 18.5" and a 22.5") - Performer 22" Silver - Go AnyWhere Charcoal - Smokey Joe Platinum - Craigslist Silver Gasser BBQ - Bring Beer Quick! In the Land of the Pig, the Butcher is King! |
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03-05-2007, 12:18 PM | #13 | |
somebody shut me the fark up.
Join Date: 10-21-03
Location: Bandera Owner in Missouri
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Quote:
I'm with ya brother, I don't like mesquite either!
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Mr. Kick ------------------------------------------------ Belly Brothers BBQ Team "Sister Flame" Spicewine Trailer Smoker,Modified Bandera, Uni-Flame Chicken Cooker with a Spicewine Thermometer mod,Kingsford Barrel cooker and a super fast RED thermapen KC always said "fat cap up!! |
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03-05-2007, 05:53 PM | #14 | |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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Quote:
I truly love a "TOUCH" of it on beef. I have learned that you can definitely over smoke with Mesquite and get a real bitter steak On the grill, a small handful in a tray for a gentle smoke flavor. In the smoker, I just received some Mesquite blend pellets I want to try on some beef jerky and a test brisket. But, "moderation" definitely seems to be the key! TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer. Just sold Yoder YS640 due health New Ninja Woodfired Grill for Christmas 2023 |
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03-05-2007, 06:24 PM | #15 |
is one Smokin' Farker
Join Date: 12-29-06
Location: Northeast, GA
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Pork chops are easy to smoke on a gasser. Put your smoker box or foil pouch over a lit burner. Once you get smoke going, place the chops over an unlit burner and cook them indirectly for 20 minutes or so. Then grill them for a few minutes per side over the direct heat.
It works better if the chops have beed brined.
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Large Big Green Egg Sunbeam 340 gasser Weber 22.5" One-Touch Gold Weber Smokey Joe Platinum Weber Smokey Joe Silver Weber Q 120 |
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