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Smoking Joe's BBQ In Process - With Pics (1 Viewer)
- Thread starter Joe Bryant
- Start date
Go for it, Bringiton.It's a great investment if you like get togethers with people. You'll find you get really popular when you start smoking good BBQ.
J
illiterate
Footballguy
Couple of questions. Do you pay attention to what temp you are cooking at? Do you have all of the vents open on the grills? How much charcoal from the chimney starter goes on each side of the grill?
I will hang up and listen.
I will hang up and listen.
D-BO
Footballguy
I can't speak for J, but I do, if your smoker doesnt have a thermostat you can purchase a meat thermo and gadge heat that way. For best results I have found that somewhere between 200 and 250 F is best.As for how far the dampeners are open depends on your smoker/grill, open wide early to get the coals.wood going, then adjust to controll temp. If your smoker has a smoke stack as well as dameners then the air flow will be much higher and will reach tempature quickly, then only a slight opening of the dampeners is require to maintain the temp and your coals will last much longer.
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Hi fm,That's just how chicken looks when it's been smoked like that. The skin crisps up and is tasty. These were just right. JFlaming Moe said:
Fire trucks? Sorry. Not this time.Only a little chicken left though. Using it tonight for smoked chicken enchiladas with green salsa. J
dickey moe
Fingerpicker
Mmmm... chicken.
We're going to have to do some chicken breasts and lamb chops tonight. Top it off with some fresh homemade strawberry pie.
We're going to have to do some chicken breasts and lamb chops tonight. Top it off with some fresh homemade strawberry pie.
The Shizzle
Footballguy
Uhhh Yeah...please explain what makes that.
dickey moe
Fingerpicker
My lady. She's a wicked smaht cook.Uhhh Yeah...please explain what makes that.
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fasteddie_21
2006 NM Poker Champ
for next year when I have a grill.stonegossard
Footballguy
Maybe a dumb question as I haven't cooked that long on my charcoal grill at a time, but did you have to add more coals/chunks, or did they hold out the full four hours?
I bought a 18.5" weber charcoal grill a couple of years ago to play around with, and each summer I keep saying I want to try something like this. Thanks for the inspiration and instruction.
I bought a 18.5" weber charcoal grill a couple of years ago to play around with, and each summer I keep saying I want to try something like this. Thanks for the inspiration and instruction.
NorvilleBarnes
Footballguy
This is amazing to me.
Da Good Da Bad an Da Ugly
Footballguy
Joe, Have you ever experimented with stuffing the bird cavities with apples, onions, etc?
well i guess if you like peeling back all the black crap it isn't burnt...and calling people moron will not be tolerated...my friends joe bryant and jeff pasquino have told me so, well they actually said you can't say you aren't paying attention to anything a staffer says, but you get my drift...It's not burnt, moron.Quadrax said:so uh, why did you burn everything...:
texasyankee
Footballguy
:bookmark: for when I get back into a house - or can find a home for my smoker until I do get a house!!
Why exactly did you feel the need to call him a moron?It's not burnt, moron.Quadrax said:so uh, why did you burn everything...:
#1. It's not burnt. That's how smoked BBQ looks.#2. Calling people morons is not what we do here. Shuke knows this, he'll be fine. I'm pretty sure he thought (as I did) that the guy knew it wasn't burnt. But maybe not.#3. Quadrx if you just don't be a tool, you'll be fine. Good luck.JWhy exactly did you feel the need to call him a moron?It's not burnt, moron.Quadrax said:so uh, why did you burn everything...:
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Hi dagood,I often put a half of a lemon in the cavity of each chicken. I didn't do that this time. I've put a quarter of an onion too.I've done it in the past where I put a 1/3 a can of frozen orange juice in each chicken. That's kind of cool. I didn't have any this time so I didn't sweat it. For turkey, I'll usually put a full can of frozen orange juice in about half way through cooking.One thing that I've learned over the years on stuff like that. The little things don't really seem to make that much difference.It's about the salt in the brine, and then cooking it slowly with hickory smoke. The rest is sort of superflous it seems. I've used a jillion different ingredients in the brine and it doesn't seem to make a lot of difference. So I settled back to the simple one I posted at the beginning. That works good for me.J
Another thing that is key:
Learn how to use the leftovers.
When you BBQ, it's just as easy to do more than you need as it is not enough. So always do more. The setup and prep and all that is the same whether it's 3 chickens or 6. So make extra.
Just finished a pan of smoked chicken stacked enchiladas with green salsa. Black beans, yellow rice, and corn off the grill. The chicken from the BBQ is tons better than regular chicken in stuff like this. Really makes a difference.
J
Learn how to use the leftovers.
When you BBQ, it's just as easy to do more than you need as it is not enough. So always do more. The setup and prep and all that is the same whether it's 3 chickens or 6. So make extra.
Just finished a pan of smoked chicken stacked enchiladas with green salsa. Black beans, yellow rice, and corn off the grill. The chicken from the BBQ is tons better than regular chicken in stuff like this. Really makes a difference.
J
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Sack-Religious
Footballguy
I'm making my brine tomorrow morning, and doing a beer can chicken on a gas grill tomorrow night.
I've got hickory wood chips, so I'll be using them during the cooking/smoking process.
Tomorrow's dinner can't come soon enough.
I've got hickory wood chips, so I'll be using them during the cooking/smoking process.
Tomorrow's dinner can't come soon enough.
Dinner.Stacked chicken enchiladas with green salsaBlack beans with onion, jalapeno, green pepper and garlicYellow ricePickled red onionsGrilled cornSorry, my plating / presentation skills are sorely lacking.J
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What is amazing, NB?J
Senor Schmutzig
Footballguy
Isn't that the same recipe that's used for the colon-flush thingy?NTTAWWT....
Flaming Moe said:
He'll be "fine" in that he knows not to do it anymore. It's absolutely not ok to do what he did which is what I said.When did I call anyone a tool over burnt chicken? My comment to quad was from another thread that he's talking about in ignoring Pasquino and I told everyone in the thread to not be a tool. And 
if me posting crappy camera phone pics is "showing off". I'm sure everyone is -really- impressed 
I posted the pics as I had several people ask me about how I did it. It's so simple I thought people might see something they could use. If it's not for you, sorry. 
J
Throw in some cayenne and I think you may be right, senor.Isn't that the same recipe that's used for the colon-flush thingy?NTTAWWT....
J
Capella
Footballguy
because zippy is typically a moron?Why exactly did you feel the need to call him a moron?It's not burnt, moron.Quadrax said:so uh, why did you burn everything...
JerseyToughGuys
Tough Guy
got into smoke last fall. Use the Weber Bullet. Now I feel the need to smoke something.
I know he knows that now because I just told him.Please use the report feature if you see it happen again. Thanks.Flaming Moe said:How do you know that?Flaming Moe said:He'll be "fine" in that he knows not to do it anymore. It's absolutely not ok to do what he did which is what I said.
Did Shuke tell you that the last time when he called Despyzer a moron in May?
When he called Joe T a moron in April?
When he called Cappella for thinking Shuke a moron in March?
When he called dtour77 a moron in February?
Or when he called hotdogcollars a moron in January?
J
Capella
Footballguy
wow, you're a huge stalker.Flaming Moe said:How do you know that?Flaming Moe said:
Did Shuke tell you that the last time when he called Despyzer a moron in May?
When he called Joe T a moron in April?
When he called Cappella for thinking Shuke a moron in March?
When he called dtour77 a moron in February?
Or when he called hotdogcollars a moron in January?
Jack Daniel
Footballguy
I like the paper napkin...it shows that you are really a 'regular guy'.
Capella
Footballguy
please don't report me.Flaming Moe said:Who are you calling huge?
NorvilleBarnes
Footballguy
It wouldn't have occured to me to include some of those items. Sounds like the type of thing I try to invent when I'm drunk and cleaning out the fridge. "Let's see . . . lemon lime soft drink . . check . . . maple syrup . . check . . this is gonna be great . . "
doughboydeluxe
Footballguy
NorvilleBarnes
Footballguy
See, this is what I'm talking about. No way in hell the chef was sober the very first time this was tried.
el-gato-grande
Footballguy
Hey Joe.
This is great stuff. I have a 22.5" Weber Platinum and love it. I use the chimney with hard wood lump charcoal. Swore off gas grills a long time ago.
I've done alot of grilling, but not much smoking as of yet. I think I will take the plunge next weekend following the instructions in this post. Tally Ho!
One poster asked about heat and setting the vents. I might have missed it, but I didn't see a response. Can you tell me how you adjust your vents for the duration? Do you use a meat thermometer to check before you pull them off or is the four hour duration full proof? The little details will kill you. Thanks!
This is great stuff. I have a 22.5" Weber Platinum and love it. I use the chimney with hard wood lump charcoal. Swore off gas grills a long time ago.
I've done alot of grilling, but not much smoking as of yet. I think I will take the plunge next weekend following the instructions in this post. Tally Ho!
One poster asked about heat and setting the vents. I might have missed it, but I didn't see a response. Can you tell me how you adjust your vents for the duration? Do you use a meat thermometer to check before you pull them off or is the four hour duration full proof? The little details will kill you. Thanks!
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Yah_Shoor_Yoobetchya
Footballguy
Attention all FBG's!
If you're heading to Sweetwater, TN, please have it in your heart to stop and pick me up.
You'll find me patiently waiting at the truckstop on I-24 & Old Hickory Blvd in Antioch, TN.
Case of your choice.
:musthavebbqchikins:
If you're heading to Sweetwater, TN, please have it in your heart to stop and pick me up.
You'll find me patiently waiting at the truckstop on I-24 & Old Hickory Blvd in Antioch, TN.
Case of your choice.
:musthavebbqchikins:
Hi Moe,Thanks but the report button is for everyone that cares about the board. JFlaming Moe said:Joe, maybe you should pay me if I'm supposed to do the dirty work for your FBG Moderators.
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C'mon NB. Citrus fruits and chicken / poultry go way back.It's really pretty good.J
shuke
Black Ice Skeptic
Because he knows it's not burnt. I'm all for poking the mods with the occasional stick, but we're talking BBQ here, so I won't stand for it.Lighten up, Francis.Why exactly did you feel the need to call him a moron?It's not burnt, moron.Quadrax said:so uh, why did you burn everything...
