Hello from Toronto

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.

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

08-10-2013, 06:25 AM	#1
mojo640 Wandering around with a bag of matchlight, looking for a match. Join Date: 06-15-13 Location: Toronto	Hello from Toronto 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

08-10-2013, 06:53 AM	#2
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	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. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

08-10-2013, 07:19 AM	#3
LMAJ somebody shut me the fark up. Join Date: 07-01-07 Location: Southeastern Pa	Welcome to the party! __________________ L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault

08-10-2013, 07:32 AM	#4
loco_engr is one Smokin' Farker Join Date: 08-24-11 Location: Lansing KS	Welcome and Good Luck to you. __________________ LRG & Mini BGE , super fast Kansas State purple Thermopen!

08-10-2013, 08:01 AM	#5
dwfisk Quintessential Chatty Farker Join Date: 08-01-12 Location: Fairfield, Florida Name/Nickname : Dave	Welcome from north Florida. __________________ I'm Dave Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear.

08-10-2013, 08:31 AM	#6
SimondsBBQ Got Wood. Join Date: 08-06-13 Location: Northport, NY	Welcome.

08-10-2013, 08:46 AM	#7
Dirtbuddy is one Smokin' Farker Join Date: 05-24-12 Location: Port Coquitlam, BC Canada	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 __________________ Kamado Joe Classic, 18.5" WSM w/ CyberQ WiFi, [COLOR="BLUE"]22.5" OTG[/COLOR], [COLOR="Lime"]Weber SJS[/COLOR]

08-10-2013, 08:52 AM	#8
bluetang somebody shut me the fark up. Join Date: 08-06-10 Location: Stuart, Fl Name/Nickname : Mike	Welcome, come on in, take your shoes off and sit a spell. __________________ Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky!

08-10-2013, 04:33 PM	#9
mojo640 Wandering around with a bag of matchlight, looking for a match. Join Date: 06-15-13 Location: Toronto	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

08-10-2013, 04:52 PM	#10
PaPaQ is Blowin Smoke! Join Date: 02-07-07 Location: Mt. Gilead, NC Name/Nickname : Clyde	Welcome