***Official 2013 Grilling and Smoking Thread*** (1 Viewer)

[Tony Jabroni]

So I do a BBQ for a group of people every summer. We donate this to our school annual auction, and this year it went for over $1000, which I find rediculous. However, since the price goes up every year, I tend to feel I need to add a little something every year. Most of what I prepare I owe to the good people from this thread. The menu from last year:

Pulled pork

Briskett (both basic)

Fatties

Smoked beans

Jalapeno cole slaw

Atomic buffalo turds

The best reviews is always for my sauce, which is my own twist on Mr. Ham's sauce posted many years ago. Last year I took that as a base and made several different varieties. I also make a Carolina style mustard and vinegar sauce.

So, now I'm looking for a suggestion of something to add. Other people are bringing salads, and whatnot. What I'm looking for is another apetizer type item I can throw on with the ABTs while the meat is is resting to serve at the begining. Any ideas?

Sliced up smoked sausage wrapped in bacon.

 

[Megla]

So I do a BBQ for a group of people every summer. We donate this to our school annual auction, and this year it went for over $1000, which I find rediculous. However, since the price goes up every year, I tend to feel I need to add a little something every year. Most of what I prepare I owe to the good people from this thread. The menu from last year:

Pulled pork

Briskett (both basic)

Fatties

Smoked beans

Jalapeno cole slaw

Atomic buffalo turds

The best reviews is always for my sauce, which is my own twist on Mr. Ham's sauce posted many years ago. Last year I took that as a base and made several different varieties. I also make a Carolina style mustard and vinegar sauce.

So, now I'm looking for a suggestion of something to add. Other people are bringing salads, and whatnot. What I'm looking for is another apetizer type item I can throw on with the ABTs while the meat is is resting to serve at the begining. Any ideas?

moink balls

meatballs

smoked bruschetta

mushroom caps are also a nice option

 

[SteevieG]

So I do a BBQ for a group of people every summer. We donate this to our school annual auction, and this year it went for over $1000, which I find rediculous. However, since the price goes up every year, I tend to feel I need to add a little something every year. Most of what I prepare I owe to the good people from this thread. The menu from last year:

Pulled pork

Briskett (both basic)

Fatties

Smoked beans

Jalapeno cole slaw

Atomic buffalo turds

The best reviews is always for my sauce, which is my own twist on Mr. Ham's sauce posted many years ago. Last year I took that as a base and made several different varieties. I also make a Carolina style mustard and vinegar sauce.

So, now I'm looking for a suggestion of something to add. Other people are bringing salads, and whatnot. What I'm looking for is another apetizer type item I can throw on with the ABTs while the meat is is resting to serve at the begining. Any ideas?

Search around for Alien Mac-n-cheese.

This is labor intesive and takes around 4 hours and is more a side than a apetizer

This is true, but it is soooo good.

 

[SteevieG]

So I do a BBQ for a group of people every summer. We donate this to our school annual auction, and this year it went for over $1000, which I find rediculous. However, since the price goes up every year, I tend to feel I need to add a little something every year. Most of what I prepare I owe to the good people from this thread. The menu from last year:

Pulled pork

Briskett (both basic)

Fatties

Smoked beans

Jalapeno cole slaw

Atomic buffalo turds

The best reviews is always for my sauce, which is my own twist on Mr. Ham's sauce posted many years ago. Last year I took that as a base and made several different varieties. I also make a Carolina style mustard and vinegar sauce.

So, now I'm looking for a suggestion of something to add. Other people are bringing salads, and whatnot. What I'm looking for is another apetizer type item I can throw on with the ABTs while the meat is is resting to serve at the begining. Any ideas?

http://www.bakespace.com/recipes/detail/Mr%2B-Ham%27s-Sweet-Brown-and-Red-Barbecue-Sauce/24223/

Is this the sauce you're talking about?

Bonus picture of Mr. Ham, too!

 

[Bull Dozier]

So I do a BBQ for a group of people every summer. We donate this to our school annual auction, and this year it went for over $1000, which I find rediculous. However, since the price goes up every year, I tend to feel I need to add a little something every year. Most of what I prepare I owe to the good people from this thread. The menu from last year:

Pulled pork

Briskett (both basic)

Fatties

Smoked beans

Jalapeno cole slaw

Atomic buffalo turds

The best reviews is always for my sauce, which is my own twist on Mr. Ham's sauce posted many years ago. Last year I took that as a base and made several different varieties. I also make a Carolina style mustard and vinegar sauce.

So, now I'm looking for a suggestion of something to add. Other people are bringing salads, and whatnot. What I'm looking for is another apetizer type item I can throw on with the ABTs while the meat is is resting to serve at the begining. Any ideas?

http://www.bakespace.com/recipes/detail/Mr%2B-Ham%27s-Sweet-Brown-and-Red-Barbecue-Sauce/24223/

Is this the sauce you're talking about?

Bonus picture of Mr. Ham, too!

That would be it. I've modified it a bit over the years, but this is the best sauce I've ever had.

Thanks for all the suggestions guys. I think moink balls is going to be perfect. Love this place.

 

[SayWhat?]

So I do a BBQ for a group of people every summer. We donate this to our school annual auction, and this year it went for over $1000, which I find rediculous. However, since the price goes up every year, I tend to feel I need to add a little something every year. Most of what I prepare I owe to the good people from this thread. The menu from last year:

Pulled pork

Briskett (both basic)

Fatties

Smoked beans

Jalapeno cole slaw

Atomic buffalo turds

The best reviews is always for my sauce, which is my own twist on Mr. Ham's sauce posted many years ago. Last year I took that as a base and made several different varieties. I also make a Carolina style mustard and vinegar sauce.

So, now I'm looking for a suggestion of something to add. Other people are bringing salads, and whatnot. What I'm looking for is another apetizer type item I can throw on with the ABTs while the meat is is resting to serve at the begining. Any ideas?

http://www.bakespace.com/recipes/detail/Mr%2B-Ham%27s-Sweet-Brown-and-Red-Barbecue-Sauce/24223/

Is this the sauce you're talking about?

Bonus picture of Mr. Ham, too!

Holy ingredient list.

Dumb question now. Do those ingredients just need to be mixed? Simmered? Something else? Also, how long does a batch "keep" for?

 

[Bull Dozier]

So I do a BBQ for a group of people every summer. We donate this to our school annual auction, and this year it went for over $1000, which I find rediculous. However, since the price goes up every year, I tend to feel I need to add a little something every year. Most of what I prepare I owe to the good people from this thread. The menu from last year:

Pulled pork

Briskett (both basic)

Fatties

Smoked beans

Jalapeno cole slaw

Atomic buffalo turds

The best reviews is always for my sauce, which is my own twist on Mr. Ham's sauce posted many years ago. Last year I took that as a base and made several different varieties. I also make a Carolina style mustard and vinegar sauce.

So, now I'm looking for a suggestion of something to add. Other people are bringing salads, and whatnot. What I'm looking for is another apetizer type item I can throw on with the ABTs while the meat is is resting to serve at the begining. Any ideas?

http://www.bakespace.com/recipes/detail/Mr%2B-Ham%27s-Sweet-Brown-and-Red-Barbecue-Sauce/24223/

Is this the sauce you're talking about?

Bonus picture of Mr. Ham, too!

Holy ingredient list.

Dumb question now. Do those ingredients just need to be mixed? Simmered? Something else? Also, how long does a batch "keep" for?

I throw them into a pot (you'll need a big pot) and simmer for a long time. The longer you simmer, the thicker it gets and the more the flavors blend I think.

I think a batch keeps for 3-4 months. You'll know when it goes bad, not because of how it tastes but because how your stomach will feel the next day. This makes a lot of sauce, so when I make it for the BBQ, I send bottles home with people. I'm going to try to freeze some though and see if I can make it last longer that way.

 

[SayWhat?]

So I do a BBQ for a group of people every summer. We donate this to our school annual auction, and this year it went for over $1000, which I find rediculous. However, since the price goes up every year, I tend to feel I need to add a little something every year. Most of what I prepare I owe to the good people from this thread. The menu from last year:

Pulled pork

Briskett (both basic)

Fatties

Smoked beans

Jalapeno cole slaw

Atomic buffalo turds

The best reviews is always for my sauce, which is my own twist on Mr. Ham's sauce posted many years ago. Last year I took that as a base and made several different varieties. I also make a Carolina style mustard and vinegar sauce.

So, now I'm looking for a suggestion of something to add. Other people are bringing salads, and whatnot. What I'm looking for is another apetizer type item I can throw on with the ABTs while the meat is is resting to serve at the begining. Any ideas?

http://www.bakespace.com/recipes/detail/Mr%2B-Ham%27s-Sweet-Brown-and-Red-Barbecue-Sauce/24223/

Is this the sauce you're talking about?

Bonus picture of Mr. Ham, too!

Holy ingredient list.

Dumb question now. Do those ingredients just need to be mixed? Simmered? Something else? Also, how long does a batch "keep" for?

I throw them into a pot (you'll need a big pot) and simmer for a long time. The longer you simmer, the thicker it gets and the more the flavors blend I think.

I think a batch keeps for 3-4 months. You'll know when it goes bad, not because of how it tastes but because how your stomach will feel the next day. This makes a lot of sauce, so when I make it for the BBQ, I send bottles home with people. I'm going to try to freeze some though and see if I can make it last longer that way.

Awesome. I may have to give that a whirl as I tire easily of store purchased bbq sauce. Anyone have a rough idea how much last list of ingredients would cost?

 

[Bull Dozier]

So I do a BBQ for a group of people every summer. We donate this to our school annual auction, and this year it went for over $1000, which I find rediculous. However, since the price goes up every year, I tend to feel I need to add a little something every year. Most of what I prepare I owe to the good people from this thread. The menu from last year:

Pulled pork

Briskett (both basic)

Fatties

Smoked beans

Jalapeno cole slaw

Atomic buffalo turds

The best reviews is always for my sauce, which is my own twist on Mr. Ham's sauce posted many years ago. Last year I took that as a base and made several different varieties. I also make a Carolina style mustard and vinegar sauce.

So, now I'm looking for a suggestion of something to add. Other people are bringing salads, and whatnot. What I'm looking for is another apetizer type item I can throw on with the ABTs while the meat is is resting to serve at the begining. Any ideas?

http://www.bakespace.com/recipes/detail/Mr%2B-Ham%27s-Sweet-Brown-and-Red-Barbecue-Sauce/24223/

Is this the sauce you're talking about?

Bonus picture of Mr. Ham, too!

Holy ingredient list.

Dumb question now. Do those ingredients just need to be mixed? Simmered? Something else? Also, how long does a batch "keep" for?

I throw them into a pot (you'll need a big pot) and simmer for a long time. The longer you simmer, the thicker it gets and the more the flavors blend I think.

I think a batch keeps for 3-4 months. You'll know when it goes bad, not because of how it tastes but because how your stomach will feel the next day. This makes a lot of sauce, so when I make it for the BBQ, I send bottles home with people. I'm going to try to freeze some though and see if I can make it last longer that way.

Awesome. I may have to give that a whirl as I tire easily of store purchased bbq sauce. Anyone have a rough idea how much last list of ingredients would cost?

I feel like if you have to buy everything on the list from scratch, it is about $100. I think that is about what I spent the first time I made it. However, you cut that down big time if you have a full spice cabinet, and some of the other stuff on hand. I'm thinking I spend $50ish when I'm stocked up, but considering how much sauce that makes (especially if freezing ends up working), it's probably cost effective.

Also, I've always gone generic on the ketchup. I don't get the kind he recomends to get a thicker sauce, I simmer it long enough that it gets to a good consistency.

Also, I'd recomend saving salad dressing bottles, etc, as they make good storage containers for the sauce if you want to hand out surplus stock. I'm not sure if they are freezable.

 

[TheFanatic]

I'm going to have some friends over and grill the Salmon and Halibut I caught last week in Alaska. I usually get my Santa Maria BBQ going (red oak, of course) and cook on a soaked cedar plank or piece of lettuce (for smaller cuts of fish it works great ,skin peels right off).

Any advice, Fanatic?

Maybe pan grill it not pan sear? Or do an Adobo treatment?

Although I would LOVE to try it done traditional Santa Maria Style!

 

[5Rings]

Thanks Fanatic--I might try one Grill Pan-style on the SM BBQ :tup:

 

[SayWhat?]

First smoke ever last night, on a vertical gas smoker. Did some salmon up on a slow smoke over applewood after brining it for the previous 24 hours. Didn't plan this out very well, so ended up having to smoke it from 10pm-3am and pretty incoherently tasted it at 3am. Seemed ok, though I accidentally let the heat get a bit high the last couple hours which toughened up the outer layer a little more than it should be. I'd give it a 5/10 for my first go at it.

Getting pretty excited to try something else now. Any suggestions for type of meat and corresponding instructions/recipes/words of wisdom for a rookie smoker? Ribs? Brisket? Chicken? Pork? Suggestions for what is the easiest/best for a beginner?

 

[Bull Dozier]

First smoke ever last night, on a vertical gas smoker. Did some salmon up on a slow smoke over applewood after brining it for the previous 24 hours. Didn't plan this out very well, so ended up having to smoke it from 10pm-3am and pretty incoherently tasted it at 3am. Seemed ok, though I accidentally let the heat get a bit high the last couple hours which toughened up the outer layer a little more than it should be. I'd give it a 5/10 for my first go at it.

Getting pretty excited to try something else now. Any suggestions for type of meat and corresponding instructions/recipes/words of wisdom for a rookie smoker? Ribs? Brisket? Chicken? Pork? Suggestions for what is the easiest/best for a beginner?

I'm no expert, but I think pulled pork from a pork shoulder is the easiest and most forgiving item to smoke. You really can't screw it up if you go long enough. Bonus, for me at least, is that it is my favorite tasting meat to smoke when homemade (don't like it at restaurants).

I have an off set smoker, so I can't help you with the smoking method. It's pretty basic. Rub it with mustard a day or two before the smoke. Apply a rub before you smoke it. Throw it in a pan (I prefer to put some liquid in the pan, apple juice, pop, or a combo), and smoke it until it gets up to 180. Pull it, wrap in in foil, throw it in a cooler packed with towels for 30-90 minutes (30 minutes minimum, but you can go up to 90 if you need to wait). Pull it and chow down.

 

[SteevieG]

So I do a BBQ for a group of people every summer. We donate this to our school annual auction, and this year it went for over $1000, which I find rediculous. However, since the price goes up every year, I tend to feel I need to add a little something every year. Most of what I prepare I owe to the good people from this thread. The menu from last year:

Pulled pork

Briskett (both basic)

Fatties

Smoked beans

Jalapeno cole slaw

Atomic buffalo turds

The best reviews is always for my sauce, which is my own twist on Mr. Ham's sauce posted many years ago. Last year I took that as a base and made several different varieties. I also make a Carolina style mustard and vinegar sauce.

So, now I'm looking for a suggestion of something to add. Other people are bringing salads, and whatnot. What I'm looking for is another apetizer type item I can throw on with the ABTs while the meat is is resting to serve at the begining. Any ideas?

http://www.bakespace.com/recipes/detail/Mr%2B-Ham%27s-Sweet-Brown-and-Red-Barbecue-Sauce/24223/

Is this the sauce you're talking about?

Bonus picture of Mr. Ham, too!

Holy ingredient list.

Dumb question now. Do those ingredients just need to be mixed? Simmered? Something else? Also, how long does a batch "keep" for?

I throw them into a pot (you'll need a big pot) and simmer for a long time. The longer you simmer, the thicker it gets and the more the flavors blend I think.

I think a batch keeps for 3-4 months. You'll know when it goes bad, not because of how it tastes but because how your stomach will feel the next day. This makes a lot of sauce, so when I make it for the BBQ, I send bottles home with people. I'm going to try to freeze some though and see if I can make it last longer that way.

Awesome. I may have to give that a whirl as I tire easily of store purchased bbq sauce. Anyone have a rough idea how much last list of ingredients would cost?

I feel like if you have to buy everything on the list from scratch, it is about $100. I think that is about what I spent the first time I made it. However, you cut that down big time if you have a full spice cabinet, and some of the other stuff on hand. I'm thinking I spend $50ish when I'm stocked up, but considering how much sauce that makes (especially if freezing ends up working), it's probably cost effective.

Also, I've always gone generic on the ketchup. I don't get the kind he recomends to get a thicker sauce, I simmer it long enough that it gets to a good consistency.

Also, I'd recomend saving salad dressing bottles, etc, as they make good storage containers for the sauce if you want to hand out surplus stock. I'm not sure if they are freezable.

My wife does canning and has mason jars and lids aplenty on hand. If I were to make a batch that big I'd have her do that. Canned, it should stay good for months, at least.

I just hesitate to make such a big batch (along with the investment) on a sauce I've never had.

 

[Megla]

First smoke ever last night, on a vertical gas smoker. Did some salmon up on a slow smoke over applewood after brining it for the previous 24 hours. Didn't plan this out very well, so ended up having to smoke it from 10pm-3am and pretty incoherently tasted it at 3am. Seemed ok, though I accidentally let the heat get a bit high the last couple hours which toughened up the outer layer a little more than it should be. I'd give it a 5/10 for my first go at it.

Getting pretty excited to try something else now. Any suggestions for type of meat and corresponding instructions/recipes/words of wisdom for a rookie smoker? Ribs? Brisket? Chicken? Pork? Suggestions for what is the easiest/best for a beginner?

My advise would be to use a progression with these meats to get a better feel for your smoker.

1. Whole Chicken, brine for 10-12 hours, season however you would like, cook at 250-275 for 4 hours

2. Baby Back Ribs- remove membrane, season as you like, cook at 250-275 for 2 hours, foil with a liquid sugar for 1 hour, remove from foil and smoke for another hour basting with a BBQ sauce of your choice

3. Spare Ribs-Whole- repeat above but cook, for 3 hours , foil for 2 hours and last hour is the same

4. Boston Butt- slather with mustard is you want a thick bark, if not just season as you like. Cook at 250-275 for approximatley 1.5 hours per lb. Cook to an internal temp if 185, pull and spray with a sugar liquid(i use apple juice) foil and let rest to 195-200 internal temp, remove bone, break into large chunks and let cool for 30 minutes and then pull or chop. I add a vinigar based BBQ sauce at this time.

5. Prime Rib Roast- Trim and season as you wish, cook at 250-275 to an internal temp of 130 (med rare) remove and let stand for 45 minutes and then slice

6. Whole Turkey- Brine for 24 hours and season howover you like, cook to an internal of 150 in the breast, 170 in the thighs, pull and let rest at least 1 hour, then carve.

These should set you up to where you are comfortable enough to cook whatever comes your way in the future.

 

[GTBilly]

First smoke ever last night, on a vertical gas smoker. Did some salmon up on a slow smoke over applewood after brining it for the previous 24 hours. Didn't plan this out very well, so ended up having to smoke it from 10pm-3am and pretty incoherently tasted it at 3am. Seemed ok, though I accidentally let the heat get a bit high the last couple hours which toughened up the outer layer a little more than it should be. I'd give it a 5/10 for my first go at it.

Getting pretty excited to try something else now. Any suggestions for type of meat and corresponding instructions/recipes/words of wisdom for a rookie smoker? Ribs? Brisket? Chicken? Pork? Suggestions for what is the easiest/best for a beginner?

My advise would be to use a progression with these meats to get a better feel for your smoker.

1. Whole Chicken, brine for 10-12 hours, season however you would like, cook at 250-275 for 4 hours

2. Baby Back Ribs- remove membrane, season as you like, cook at 250-275 for 2 hours, foil with a liquid sugar for 1 hour, remove from foil and smoke for another hour basting with a BBQ sauce of your choice

3. Spare Ribs-Whole- repeat above but cook, for 3 hours , foil for 2 hours and last hour is the same

4. Boston Butt- slather with mustard is you want a thick bark, if not just season as you like. Cook at 250-275 for approximatley 1.5 hours per lb. Cook to an internal temp if 185, pull and spray with a sugar liquid(i use apple juice) foil and let rest to 195-200 internal temp, remove bone, break into large chunks and let cool for 30 minutes and then pull or chop. I add a vinigar based BBQ sauce at this time.

5. Prime Rib Roast- Trim and season as you wish, cook at 250-275 to an internal temp of 130 (med rare) remove and let stand for 45 minutes and then slice

6. Whole Turkey- Brine for 24 hours and season howover you like, cook to an internal of 150 in the breast, 170 in the thighs, pull and let rest at least 1 hour, then carve.

These should set you up to where you are comfortable enough to cook whatever comes your way in the future.

I think your temps are too high for a true low and slow smoke. 225 is my target when smoking. 250 would be my absolute max.

 

[Bigboy10182000]

So I made some ridiculous grilled corn a couple weeks ago and made it again two days later to get the pics. This stuff was devoured!

Cheesy Grilled Corn

Does the corn get done with this way of cooking it? It doesnt seem like it would be on the grill long enough per side.

 

[phowler13]

So I made a variation of fanatics corn recipe last night and got great reviews. On accident I mixed your two corn recipes by using the chili lime butter to grill the corn (bigboy, as they kernels darkened they were done, didn't take too long.). I then used sour cream and parmigiana over the top afterwards. Very good and definitely an interesting twist on corn.

 

[TobiasFunke]

I recently moved to my first ever home with outdoor space, and I got a Weber 22.5" and a smokenator the day I moved. Been grilling constantly of course, but I haven't busted out the smokenator yet. I finally have a weekend with lots of free time, so I want to give it a shot on Saturday. Any recommendations/recipes for an intermediate level cook with absolutely zero smoking experience? I don't have a rib rack but I'm happy to go pick one up, assuming they carry them at Target.

 

[TobiasFunke]

And I see the Megla recommended progression now. Sorry Any special tips for a first-timer, or any smokenator-specific tips?

 

[Bigboy10182000]

And I see the Megla recommended progression now. Sorry Any special tips for a first-timer, or any smokenator-specific tips?

The biggest tip for a first timer (IMO) would be to leave the lid closed and dont check the temps every 5 minutes. Those two are going to be hard at first but you'll get used to it.

Learn what temps your cooker keeps. Do a trial run with it and just notice the temps at each hour. This will be a good start for when you pick the food you want to start with. I Always recommend starting with ribs. Theyre very friendly and can withstand drastic temp swings and still come out great....and theyre usually on the cheaper side.

 

[[icon]]

First smoke ever last night, on a vertical gas smoker. Did some salmon up on a slow smoke over applewood after brining it for the previous 24 hours. Didn't plan this out very well, so ended up having to smoke it from 10pm-3am and pretty incoherently tasted it at 3am. Seemed ok, though I accidentally let the heat get a bit high the last couple hours which toughened up the outer layer a little more than it should be. I'd give it a 5/10 for my first go at it.

Getting pretty excited to try something else now. Any suggestions for type of meat and corresponding instructions/recipes/words of wisdom for a rookie smoker? Ribs? Brisket? Chicken? Pork? Suggestions for what is the easiest/best for a beginner?

My advise would be to use a progression with these meats to get a better feel for your smoker.

1. Whole Chicken, brine for 10-12 hours, season however you would like, cook at 250-275 for 4 hours

2. Baby Back Ribs- remove membrane, season as you like, cook at 250-275 for 2 hours, foil with a liquid sugar for 1 hour, remove from foil and smoke for another hour basting with a BBQ sauce of your choice

3. Spare Ribs-Whole- repeat above but cook, for 3 hours , foil for 2 hours and last hour is the same

4. Boston Butt- slather with mustard is you want a thick bark, if not just season as you like. Cook at 250-275 for approximatley 1.5 hours per lb. Cook to an internal temp if 185, pull and spray with a sugar liquid(i use apple juice) foil and let rest to 195-200 internal temp, remove bone, break into large chunks and let cool for 30 minutes and then pull or chop. I add a vinigar based BBQ sauce at this time.

5. Prime Rib Roast- Trim and season as you wish, cook at 250-275 to an internal temp of 130 (med rare) remove and let stand for 45 minutes and then slice

6. Whole Turkey- Brine for 24 hours and season howover you like, cook to an internal of 150 in the breast, 170 in the thighs, pull and let rest at least 1 hour, then carve.

These should set you up to where you are comfortable enough to cook whatever comes your way in the future.

I think your temps are too high for a true low and slow smoke. 225 is my target when smoking. 250 would be my absolute max.

General consensus is that it's not really a concern. There have been a lot of "studies" on various BBQ forums and most folks are now realizing you're not going to hurt things getting up into the upper 200s for many cooks. I realize that 225 has been ingrained in BBQ culture as gospel but it's really not seeming to be the case. I usually target 250 myself and am comfortable with swings in 225-275 range.

 

[TobiasFunke]

And I see the Megla recommended progression now. Sorry Any special tips for a first-timer, or any smokenator-specific tips?

The biggest tip for a first timer (IMO) would be to leave the lid closed and dont check the temps every 5 minutes. Those two are going to be hard at first but you'll get used to it.

Learn what temps your cooker keeps. Do a trial run with it and just notice the temps at each hour. This will be a good start for when you pick the food you want to start with. I Always recommend starting with ribs. Theyre very friendly and can withstand drastic temp swings and still come out great....and theyre usually on the cheaper side.

Thanks. Yeah, I'll have to learn some restraint for sure. Trial run is also a good idea, as is starting with ribs.

is the thermometer on the Weber good enough for gauging temp or do I need something better?

 

[[icon]]

And I see the Megla recommended progression now. Sorry Any special tips for a first-timer, or any smokenator-specific tips?

The biggest tip for a first timer (IMO) would be to leave the lid closed and dont check the temps every 5 minutes. Those two are going to be hard at first but you'll get used to it.

Learn what temps your cooker keeps. Do a trial run with it and just notice the temps at each hour. This will be a good start for when you pick the food you want to start with. I Always recommend starting with ribs. Theyre very friendly and can withstand drastic temp swings and still come out great....and theyre usually on the cheaper side.

Well said here.

My personal suggestion is to start with chicken as it's a short duration cook and when it's brined it's pretty hard to dry out. Agree with Megla here.

My thoughts differ in that 2nd I go with an all day cook with shoulder. One, it's VERY forgiving. It allows you to feed an army (feeding friends and having them rave about our food is part of why we do this, no?), and it also gives you a long time to work with the cooker (learning tendencies) and get used to changing / reloading fuel.

THEN I personally advise a move to ribs. It's preference though. There is no right or wrong way... unless you try to start with brisket

 

[Bigboy10182000]

And I see the Megla recommended progression now. Sorry Any special tips for a first-timer, or any smokenator-specific tips?

The biggest tip for a first timer (IMO) would be to leave the lid closed and dont check the temps every 5 minutes. Those two are going to be hard at first but you'll get used to it.

Learn what temps your cooker keeps. Do a trial run with it and just notice the temps at each hour. This will be a good start for when you pick the food you want to start with. I Always recommend starting with ribs. Theyre very friendly and can withstand drastic temp swings and still come out great....and theyre usually on the cheaper side.

Thanks. Yeah, I'll have to learn some restraint for sure. Trial run is also a good idea, as is starting with ribs.

is the thermometer on the Weber good enough for gauging temp or do I need something better?

I have never had an issue with the Weber thermometers, they work great for me.

**ETA**

I should have ellaborated more on the above. I have done what ICON mentioned and that's use a dual probe to gauge how "off" it is...the diffrences were slight

 

[[icon]]

And I see the Megla recommended progression now. Sorry Any special tips for a first-timer, or any smokenator-specific tips?

The biggest tip for a first timer (IMO) would be to leave the lid closed and dont check the temps every 5 minutes. Those two are going to be hard at first but you'll get used to it.

Learn what temps your cooker keeps. Do a trial run with it and just notice the temps at each hour. This will be a good start for when you pick the food you want to start with. I Always recommend starting with ribs. Theyre very friendly and can withstand drastic temp swings and still come out great....and theyre usually on the cheaper side.

Thanks. Yeah, I'll have to learn some restraint for sure. Trial run is also a good idea, as is starting with ribs.

is the thermometer on the Weber good enough for gauging temp or do I need something better?

For your chamber temps, I suggest using a digital probe therm initially.. then look at your therm on the weber. Get a good idea of how "off" it is. Don't trust it blindly, but you can now use the weber therm it as a ballpark. They are usually pretty good though.

Get a dual probe setup when you buy. If only cooking 1 thing, use one probe for chamber temps. If cooking two things use one probe till you get 2/3 of the way to target temps then move 2nd probe into 2nd shoulder/chicken/etc.

 

[McGarnicle]

I'm intrigued by this Smokenator. Not sure why it's $60 for a couple pieces of stamped metal, but looks like a good solution for smoking in a Weber.

 

[Bull Dozier]

And I see the Megla recommended progression now. Sorry Any special tips for a first-timer, or any smokenator-specific tips?

The biggest tip for a first timer (IMO) would be to leave the lid closed and dont check the temps every 5 minutes. Those two are going to be hard at first but you'll get used to it.

Learn what temps your cooker keeps. Do a trial run with it and just notice the temps at each hour. This will be a good start for when you pick the food you want to start with. I Always recommend starting with ribs. Theyre very friendly and can withstand drastic temp swings and still come out great....and theyre usually on the cheaper side.

Well said here.

My personal suggestion is to start with chicken as it's a short duration cook and when it's brined it's pretty hard to dry out. Agree with Megla here.

My thoughts differ in that 2nd I go with an all day cook with shoulder. One, it's VERY forgiving. It allows you to feed an army (feeding friends and having them rave about our food is part of why we do this, no?), and it also gives you a long time to work with the cooker (learning tendencies) and get used to changing / reloading fuel.

THEN I personally advise a move to ribs. It's preference though. There is no right or wrong way... unless you try to start with brisket

100% agree with this.

 

[Keerock]

I may try to smoke some ribs (3-2-1) on my Kettle this weekend. Any suggestions on a Kettle smoke vs a WSM or BGE smoke?

 

[[icon]]

I may try to smoke some ribs (3-2-1) on my Kettle this weekend. Any suggestions on a Kettle smoke vs a WSM or BGE smoke?

Rotate your ribs as chamber temps will likely be uneven across the chamber for indirect cooking of this type. Otherwise, DO IT SON!

I expect to see those entered in MFP!

 

[Keerock]

I may try to smoke some ribs (3-2-1) on my Kettle this weekend. Any suggestions on a Kettle smoke vs a WSM or BGE smoke?

Rotate your ribs as chamber temps will likely be uneven across the chamber for indirect cooking of this type. Otherwise, DO IT SON!

I expect to see those entered in MFP!

MFP is a way of life now, GB

Having never smoked on the Kettle before... any tricks on keeping temps as steady as possible?

 

[Megla]

And I see the Megla recommended progression now. Sorry Any special tips for a first-timer, or any smokenator-specific tips?

The biggest tip for a first timer (IMO) would be to leave the lid closed and dont check the temps every 5 minutes. Those two are going to be hard at first but you'll get used to it.

Learn what temps your cooker keeps. Do a trial run with it and just notice the temps at each hour. This will be a good start for when you pick the food you want to start with. I Always recommend starting with ribs. Theyre very friendly and can withstand drastic temp swings and still come out great....and theyre usually on the cheaper side.

Well said here.

My personal suggestion is to start with chicken as it's a short duration cook and when it's brined it's pretty hard to dry out. Agree with Megla here.

My thoughts differ in that 2nd I go with an all day cook with shoulder. One, it's VERY forgiving. It allows you to feed an army (feeding friends and having them rave about our food is part of why we do this, no?), and it also gives you a long time to work with the cooker (learning tendencies) and get used to changing / reloading fuel.

THEN I personally advise a move to ribs. It's preference though. There is no right or wrong way... unless you try to start with brisket

I go the BB ribs then Spares progression for a couple of reasons, I prefer to increase the cook lenghts in small amounts so doing 2 4 hour cooks, then a 6 just works for me, also its an introduction to foiling and using a liquid for foiling, many only foil thier butts/shoulders after they cook them while they rest.

As you well know, there is no right way in BBQ, only my way and there are about a 1000 my ways!

 

[TobiasFunke]

Great stuff here, guys. Really appreciate the help. Can't wait to have a go with the smokenator this weekend.

Gonna try that grilled corn cojita recipe too. Looks phenomenal. Not familiar with the Cobe 3 rub, though, and the site's not working for me. What's a decent approximation? Regular season salt? Abodo with some paprika maybe?

 

[pollardsvision]

Quote thing got screwed up, Keerock, the thoughts on Kettle smoking I tried posting:

Unless it's for 100 or more people, I only use Kettles now (picked up #3 and #4 yesterday for $55 total!).

You can get a good 2 to 3 hours of smoke temps between adding charcoal. It only needs about 8-10 new coals every few hours.

I'd absolutely get the charcoal baskets and a hinged grate (if it doesn't already have one). I use a water pan in the middle.

I start a basic smoke lighting 10 or 12 briquets (5-6 per side). Add 1 or 2 wood chunks to each side, with another 5-6 unlit coals (per side).

Most of the time, I leave the bottom vent open about 1/8th of an inch. Top vent about halfway (though sometimes open, depending on the day).

Now, the one downfall of smoking on a Kettle, is that it's not uncommon for one side to not stay burning properly. Not a huge deal when it happens (you're still getting close to enough heat from one side), but to help make sure that doesn't happen, make sure you really let it get going to start with. If you damp down the air to start cruising a little too soon, it seems more likely that one side won't quite burn as well.

I've monkeyed around with some different set-ups and positions around the grill to help with it, but just be prepared for it to be an issue.

For ribs, be very, very careful. First time I did ribs on a Kettle, I burnt'em. The Kettle doesn't need much charcoal and air flow at all to maintain 225-275 (a wonderful feature). But it can take some time to get used to that.

 

[Megla]

Quote thing got screwed up, Keerock, the thoughts on Kettle smoking I tried posting:

.

Most of the time, I leave the bottom vent open about 1/8th of an inch. Top vent about halfway (though sometimes open, depending on the day).

Your top damper should always be wide open, you should always use your bottom dampers to controll air flow. Limiting the amount of air/smoke/heat that can escape from the top can ruin your food in more ways than one.

The only time you should close your top damper at all is if you want to put you fire out to save your fuel for another cook

 

[pollardsvision]

Quote thing got screwed up, Keerock, the thoughts on Kettle smoking I tried posting:

.

Most of the time, I leave the bottom vent open about 1/8th of an inch. Top vent about halfway (though sometimes open, depending on the day).

Your top damper should always be wide open, you should always use your bottom dampers to controll air flow. Limiting the amount of air/smoke/heat that can escape from the top can ruin your food in more ways than one.The only time you should close your top damper at all is if you want to put you fire out to save your fuel for another cook

That's what I've heard a lot of people say. I've tried it that way and don't like it as much.

I can get better control using the top vent too (I never close it more than halfway) and I haven't noticed any negative effects on the product.

To keep a Kettle at smoking temps with the top vent wide open, from my experience, I've had to completely close off the bottom. I don't mind doing that from time to time (if it's really running hot), but I much prefer to keep some consistent airflow coming from the bottom.

 

[JaxBill]

I have an older Kettle that I have used so much the lid is warped. As such, I had a hard time maintaining a consistent low temp on the kettle, especially for a long duration. Lot of temp fluctuations.

Bought a WSM off Criagslist and smoking on that is night and day. Still use the kettle for direct heat and shorter indirect cooks.

Did Fanatic's OrangeSoda brined pork tenderloin last weekend on the kettle and it worked well on that. About an hour indirect, then a few minutes sear over direct.... perfect.

 

[Keerock]

Thanks pollar/Megla!

One question on the coals... I use lump, so any estimate on how much to start with, etc? I was planning on a chimney full, then add a few chunks and the soaked wood on top of that to start. Is that too much?

 

[pollardsvision]

Thanks pollar/Megla!

One question on the coals... I use lump, so any estimate on how much to start with, etc? I was planning on a chimney full, then add a few chunks and the soaked wood on top of that to start. Is that too much?

I don't use lump very often, but my guess is that's way too much.

To start, using briquettes, I literally just cover the bottom layer of the chimney and that's it (and adding about the same unlit on top with wood into the kettle charcoal baskets). You're likely going to be shocked at how little charcoal you'll need.

 

[Keerock]

Thanks pollar/Megla!

One question on the coals... I use lump, so any estimate on how much to start with, etc? I was planning on a chimney full, then add a few chunks and the soaked wood on top of that to start. Is that too much?

I don't use lump very often, but my guess is that's way too much.

To start, using briquettes, I literally just cover the bottom layer of the chimney and that's it (and adding about the same unlit on top with wood into the kettle charcoal baskets). You're likely going to be shocked at how little charcoal you'll need.

Awesome. Thanks!

 

[SteevieG]

I may try to smoke some ribs (3-2-1) on my Kettle this weekend. Any suggestions on a Kettle smoke vs a WSM or BGE smoke?

Rotate your ribs as chamber temps will likely be uneven across the chamber for indirect cooking of this type. Otherwise, DO IT SON!

I expect to see those entered in MFP!

MFP is a way of life now, GB

Having never smoked on the Kettle before... any tricks on keeping temps as steady as possible?

What is MFP?

 

[pollardsvision]

Thanks pollar/Megla!

One question on the coals... I use lump, so any estimate on how much to start with, etc? I was planning on a chimney full, then add a few chunks and the soaked wood on top of that to start. Is that too much?

I don't use lump very often, but my guess is that's way too much.

To start, using briquettes, I literally just cover the bottom layer of the chimney and that's it (and adding about the same unlit on top with wood into the kettle charcoal baskets). You're likely going to be shocked at how little charcoal you'll need.

Awesome. Thanks!

You might also look into doing with just the coals on one side. The one side going out problem could get pretty annoying for you. I probably should've switched, but I've just gotten used to it (and I do mostly butts, so 2 just fit so well right in the middle).

I'd guess a ton and maybe even most people do just bank'em on one side.

 

[Keerock]

I may try to smoke some ribs (3-2-1) on my Kettle this weekend. Any suggestions on a Kettle smoke vs a WSM or BGE smoke?

Rotate your ribs as chamber temps will likely be uneven across the chamber for indirect cooking of this type. Otherwise, DO IT SON!

I expect to see those entered in MFP!

MFP is a way of life now, GB

Having never smoked on the Kettle before... any tricks on keeping temps as steady as possible?

What is MFP?

My Fitness Pal. [icon] and I are recovering fatasses.

 

[Keerock]

Thanks pollar/Megla!

One question on the coals... I use lump, so any estimate on how much to start with, etc? I was planning on a chimney full, then add a few chunks and the soaked wood on top of that to start. Is that too much?

I don't use lump very often, but my guess is that's way too much.

To start, using briquettes, I literally just cover the bottom layer of the chimney and that's it (and adding about the same unlit on top with wood into the kettle charcoal baskets). You're likely going to be shocked at how little charcoal you'll need.

Awesome. Thanks!

You might also look into doing with just the coals on one side. The one side going out problem could get pretty annoying for you. I probably should've switched, but I've just gotten used to it (and I do mostly butts, so 2 just fit so well right in the middle).

I'd guess a ton and maybe even most people do just bank'em on one side.

yeah... that's the plan.

 

[Bull Dozier]

Quote thing got screwed up, Keerock, the thoughts on Kettle smoking I tried posting:

.

Most of the time, I leave the bottom vent open about 1/8th of an inch. Top vent about halfway (though sometimes open, depending on the day).

Your top damper should always be wide open, you should always use your bottom dampers to controll air flow. Limiting the amount of air/smoke/heat that can escape from the top can ruin your food in more ways than one.

The only time you should close your top damper at all is if you want to put you fire out to save your fuel for another cook

Can you explain how closing the top damper can ruin the food? I'm not an expert in the dampers. I've always closed the top damper at least part way thinking this would slow the escape of the smoke.

 

[Bull Dozier]

Anyone cook with full wood logs instead of chunks? There were huge bags of cut wood at the hardware store and I couldn't resist picking up a bag. I'm not sure of the weight, but it was taller and fuller than a large bag of charcoal, and was only $13, compared to the small bag of wood chunks that was $6. Two small bags was about 10% of the wood of the big bag for the same price. I'll have to cut it up a bit, but it seemed insane not to go that route. Am I missing something?

 

[Megla]

Quote thing got screwed up, Keerock, the thoughts on Kettle smoking I tried posting:

.

Most of the time, I leave the bottom vent open about 1/8th of an inch. Top vent about halfway (though sometimes open, depending on the day).

Your top damper should always be wide open, you should always use your bottom dampers to controll air flow. Limiting the amount of air/smoke/heat that can escape from the top can ruin your food in more ways than one.

The only time you should close your top damper at all is if you want to put you fire out to save your fuel for another cook

Can you explain how closing the top damper can ruin the food? I'm not an expert in the dampers. I've always closed the top damper at least part way thinking this would slow the escape of the smoke.

There is good smoke and there is bad smoke, smoldering wood is bad (white smoke) clean buring wood produces a blueish smoke, this is what you want. Limiting the air flow out of the top of any cooker/smoker increases the chances of your fuel smoldering and also exposes your meats to the smoke for more than it should be which can cause your meat to taste bitter or creosoley (sp?). This also traps the heat at the top of your cooking chamber and as most thermometers are located at the top of the chamber the reading on that thermo are not going to be indicative to the temps at the grates, it can cause large differences.

 

[Megla]

Anyone cook with full wood logs instead of chunks? There were huge bags of cut wood at the hardware store and I couldn't resist picking up a bag. I'm not sure of the weight, but it was taller and fuller than a large bag of charcoal, and was only $13, compared to the small bag of wood chunks that was $6. Two small bags was about 10% of the wood of the big bag for the same price. I'll have to cut it up a bit, but it seemed insane not to go that route. Am I missing something?

I cook on a stick burner

 

[Tony Jabroni]

Leg quarters tonight--Salt/Pepper/Garlic powder/Tony Chachere

Kingsford Mesquite and some Apple chips.

Hungry now.

 

[[icon]]

I still stand that Thighs folded and pinned are the cat's meow for poultry on the grill.. I don't know that I'll ever cook full leg quarters or drummies again. Smoking/Frying I think I still prefer wings.. but I think I'm a thigh man overall now.