The BBQ and Smoking Thread

[Strider]

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Anyone have any tips on getting those add on smoker boxes to work with their propane grill? Seems like I can never get the right balance, the woodchips either turn into a raging inferno or don't even smoke at all.

I've read good things about the A-maze-n version of a smoker box if you're determined to try and smoke on a gas grill.

[ThePenIsMightier]

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Anyone have any tips on getting those add on smoker boxes to work with their propane grill? Seems like I can never get the right balance, the woodchips either turn into a raging inferno or don't even smoke at all. Attachment 94688

Soak wood for 24 hr beforehand.
They work, but require much more hands on to keep them smoking properly.

[killramos]

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More like a wolf toaster... just no red knobs

You clearly know nothing about wolf toasters.

[ercchry]

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You clearly know nothing about wolf toasters.

You’re probably right... I guess a toaster is a closer sibling to an electric smoker

[The_Rural_Juror]

I just noticed that a Wolf toaster costs more than a Weber Kettle.

[The_Rural_Juror]

I make better fried rice than bbq. This came out of an Instant Pot before finishing in a Toaster.

[Ca_Silvia13]

Picked up a 4.5lbs pork shoulder this week. Gonna try it out this weekend. Any one have some tips or solid recipes? It will be my first time doing a shoulder.

[ercchry]

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Picked up a 4.5lbs pork shoulder this week. Gonna try it out this weekend. Any one have some tips or solid recipes? It will be my first time doing a shoulder.

Sounds like boneless picnic?

Rub: brown sugar and paprika is a must. Play with flavours from there
Coat in margarine, beef fat, or mustard so the rub sticks to it well, only add smoke for the first couple hours

Wrap at the stall, pull it at 203F... keep juice from the wrap, mix with bbq sauce and add back in after you pull the meat for extra juiciness

[Ca_Silvia13]

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Sounds like boneless picnic?

Rub: brown sugar and paprika is a must. Play with flavours from there
Coat in margarine, beef fat, or mustard so the rub sticks to it well, only add smoke for the first couple hours

Wrap at the stall, pull it at 203F... keep juice from the wrap, mix with bbq sauce and add back in after you pull the meat for extra juiciness

Pull at 203*F? Not 165*F?

[ercchry]

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Pull at 203*F? Not 165*F?

You want pulled pork, right? 203F... wrap it at 160-165F

[Buster]

def not 165

[dirtsniffer]

Going for my first brisket tomorrow on my kettle. Tips?
Simple rub. fat cap side down.
15 pounds. Planning on getting it on about 6 am. Going to do the snake method. 2x2 with an extra on top. Wrap at 150-160..
Hopefully an hour or two in the cooler.

[ercchry]

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Going for my first brisket tomorrow on my kettle. Tips?
Simple rub. fat cap side down.
15 pounds. Planning on getting it on about 6 am. Going to do the snake method. 2x2 with an extra on top. Wrap at 150-160..
Hopefully an hour or two in the cooler.

Just keep an eye on the charcoal, you’ll get an idea of how often you will have to turn the grill to keep the fire indirect. Make sure to push all the ash/burning charcoal back into a tight pile too so when you do turn you’re not over top of that as well (gives off a fair amount of direct heat even if the ash looks done)

Also don’t forget a tin/baking pan/whatever full of water to keep temp fluctuations down

[ThePenIsMightier]

That sounds like too much charcoal. Define what you mean by the charcoal thing you said, please.
Like what's his name mentioned, if at any time, any portion of the meat is overtop of lit coals, it's going to incinerate it. Be weary of that because that's a big chunk of meat for what could be a small Weber.

[ercchry]

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That sounds like too much charcoal. Define what you mean by the charcoal thing you said, please.
Like what's his name mentioned, if at any time, any portion of the meat is overtop of lit coals, it's going to incinerate it. Be weary of that because that's a big chunk of meat for what could be a small Weber.

Royal oak (briquettes) yes, kingsford, no... depending on ambient temp. Tomorrow looks nice, I’d personally do one on top every other row... after the wood chunks are done, those give off enough heat that 2x2 is fine. Vent at full open and this should maintain a solid 225F-250F at the grill (250F in the lid). Of course assuming you get a good lit 9-11 briquettes to start it off.

Full packer fits a full sized kettle just fine. Also it IS a big piece of meat, little fire. If you are a touch late to turning it it’s really not the end of the world. Just keep the point side closer to the fire and the flat furthest away and it’s easy.

[dirtsniffer]

22" kettle. Kingsford briquettes. Looking forward to it.



Edit. Started a little late. On the kettle at 7.

[Nufy]

I have a Beef Loin Roast with a heavy fat back that I want to put into my Electric smoker tomorrow.

Way different than a brisket...

Suggestion on cooking times ? Or just do the same...

Standard rub
Set smoker at 225
Wrap at 165-170 and finish

Thoughts ?

Thanks.

[ExtraSlow]

I don't know much, but for a roast aren't you aiming for a MUCH lower internal temp than a brisket?

[Ca_Silvia13]

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I have a Beef Loin Roast with a heavy fat back that I want to put into my Electric smoker tomorrow.

Way different than a brisket...

Suggestion on cooking times ? Or just do the same...

Standard rub
Set smoker at 225
Wrap at 165-170 and finish

Thoughts ?

Thanks.

You could brine in beef stock overnight otherwise 225 for 4-5 hours should be good. Assuming it's around a 5lbs roast. Internal thermometer is your friend.

I do not wrap my beef roasts in the smoker and they still come out deadly. Aim for 130-135 internal depending on how you like it done. Make sure to let it rest at least 20 mins (longer is even better)

[ercchry]

What type of loin? Strip? Rump? Sirloin?

Steaks if it’s a nice cut, if not then yeah, same idea in prep and indirect heat and temp.. but bring up to ~125F internal then hit with some direct heat to finish. Not enough connecting tissues and fat to bring it up to a high internal like brisket. I’d probably cut the excess fat off of leaving it as a roast so you get better adhesion from the rub