Thread: Barbeque Sunday! Smoking out the truck

Tweet

Originally Posted by 40FordDeluxe

Right now all I have is a webber type grill. I saw a metal box that sits on top of the coals and under the top grate. It's supposed to be a device that can add the smoke flavor by burning the wood chips of your choice. Do these work, or is it a waste? I know it won't give a smoker result, just looking for some stuff I can do until I get or build a smoker.

The limiting issue for your kettle is the proximity of the fire to the grill, that metal box is intended to block direct heat waves and divert them for a more indirect path. If you look at the Weber Smokey Mountain smoker, it's effectively your kettle with a couple added sections in the middle to make room for the water bowl (intended to add moisture and act as a baffle) and distance the meat product from the heat. That tin baffle (or some of the ceramic alternatives) probably would get you there to a degree, but you'd probably be limited to small batches and maybe extra coal/temp management.

Originally Posted by glennsexton

Good call on the cider, Bob - it's just about the best beverage to pair with smoky flavor. Icy cold and I personally like Strong Bow or even better yet Scrumpy (a hard cider is good to find - or is it a good cider is hard to find??).
.

The cider she had was Angry Orchard.........not too sweet, not too dry, just a nice balance.

Originally Posted by 40FordDeluxe

Right now all I have is a webber type grill. I saw a metal box that sits on top of the coals and under the top grate. It's supposed to be a device that can add the smoke flavor by burning the wood chips of your choice. Do these work, or is it a waste? I know it won't give a smoker result, just looking for some stuff I can do until I get or build a smoker.

Sometimes on my gas fire grill I want to add a little smoke flavor and the metal box does the job, but for real smoked slow roasted meats, can't seem to beat a smoker, and the one I'm using right now is pretty affordable at 89 bucks, but if you have a weber, why not just add a few wood chips to the babrbeque coals as you go, you could even bank the charcoal to one side and put meat on the other to keep the heat down and allow a longer smoke time. I add coals to my smoker as the old ones burn down, and find mesque coal works great to add natural flavor, that augments the wood chips I add, I used mesquite, hickory and apple depending on what's on the grill, apple alone for salmon, mesquite and hickory mix for most pork dishes and poultry,

Glen that custom built setup is the bomb! I'd go broke just filling it! A friend of mine made a simple smoker from a 55 gallon steel drum(non toxic chemical container only) and then welded a piece of rebar to a coal pan that he lowers to the bottom. He drills to sets of holes about 16" from the top and puts two rebar rods thru there, and hangs meat from the rods on hooks, and has a round store bought grill on top of the rebar for slow grillings or smoking. Then just a simple metal lid for the top. Basically you load coal pan into bottom, fire the coals , pack the meat in and shut the top lid on. there are a few vent holes on the bottom and enough of a gap to the lid for a low heat smoke cooker. Next time I'm out at his place I'll snap a few pictures.

Thanks for the info guys. I think I'll try that this weekend.

Here's a quick summary of what I did to build my smoker..

Originally Posted by glennsexton

Here's a quick summary of what I did to build my smoker..

Thank you sir. That is well laid and thought out!

They're killing me too, Lammy - - - - and it's too late to "Q" anything. Grrrrrrrrrrrrrrrrrrrrrrrrr

Thanks for the rub recipe. Found this one on the food network when Bobby Flay(I know he's a jerk, but good cook) got it from Memphis BBQ house: Central BBQ ribs dry rub
http://www.foodnetwork.com/rib-dry-rub/video/index.html
here yah go
Ingredients
1 tablespoon cumin
1 tablespoon paprika
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon chili powder
1 tablespoon brown sugar
2 tablespoons kosher salt
1 teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon white pepper
Man I just whipped up a batch of the above recipe and compared it to the Rendevous rub, this is pretty good stuff, couldn't wait to try it so I put it on a chicken in the smoker for dinner, will give some ribs a try for tomorrow.

Have the relatives coming over today, so slaw and pulled pork on menu. It's hard to believe that it's almost December, and we've got warm sunny weather. I'm not sure we can call this an Indian Summer, I think we've almost exhausted Fall and are headed towards Winter. We desperately need some rainfall soon, but when god gives you a beautiful day...Barbeque!

Pulled pork resurrected
for the fourth. Smoking another pork shoulder with mixture of above recipe and Redezvous dry rub. Going for about 5 hours, then pull it apart and add Sreeming Freeman's Perfect BBQ Sauce. Yum!

Originally Posted by stovens

Pulled pork resurrected
for the fourth. Smoking another pork shoulder with mixture of above recipe and Redezvous dry rub. Going for about 5 hours, then pull it apart and add Sreeming Freeman's Perfect BBQ Sauce. Yum!

Yum,,sounds kool..Hope it's a nice day up there for you guys..

You go Stevie!
We whipped up a few ribs today for a little gathering with friends. Happy Birthday USA............

Now that's made me very hungry..

Nice looking ribs, especially the baby backs! A friend called yesterday and said his step son was making pulled pork and ribs for 35 people at their family gathering. I guess he'd been going at it for about 24 hours with his dry rub and slow smoker. Dave said it was the first time he had to buy multiple packs of the costco ribs(usually one is enough for three meals)