Smokers (BBQ - not grilling)

[Fred W]

Oh, that was when I was just getting started. I've come a long way since that first post.

PS - I do still have that rectangular charcoal grille, but it hasn't come out of the storage shed in a couple of years.

 

[Bill Lumberg]

Last time I used a regular old grill like that, it was a temp grill while I was waiting on my primary to arrive in a moving truck. They're great if that's all you have. I grilled Friday-Tues Memorial Day weekend. Most excellent.

 

[Bounce]

All in all I would give my effort today a "B" grade. The smoke flavor was magnificent, but there was a lot of grease that had not yet rendered out and yet the meat was starting to dry, which was why I pulled them.

So, you don't do the 3-2-1 method for ribs?

3 hours in the smoke (@225 F)

2 wrapped in foil (steams and renders the meat)

1 (or less) back in the smoke (firms up the bark after the steam)

 

[Fred W]

No I did not crutch the beef back ribs at all. And I only crutched my Pork baby back ribs for about 30-40 minutes.

In both cases the meat was plenty tender, but maybe the beef would have benefited by wrapping for a while.

I'll have to give that a try next time.

 

[Bounce]

My pork ribs came out just a little dryer than I would have liked last time. I took it as too long on the last stage (maybe 30 mins next time instead of the hour).

Tasty though. I don't think anyone used the side-sauce.

 

[Warpdrv]

That Def also matters if the ribs are decently fatty....

I generally play the 3 2 1 bit, last batch was not nearly fatty enough. Turned out just like your bounce. 30 mins too long on the final leg.

 

[Bounce]

Now I'm itching to do a shoulder and make some pulled pork. I've not used the smoker much so far this season since it's been raining most of the time.

 

[Twigg]

You *******s need to shut up about BBQ.

Now I have to go find a 55 Gallon drum ... as if I didn't have enough to do!

ps ... We have half a pig in the freezer. Gotta cook it somehow

 

[Fred W]

You *******s need to shut up about BBQ.
Now I have to go find a 55 Gallon drum ... as if I didn't have enough to do!

Check out your local Craigs List. That's where I found mine. Food grade, perfectly clean, for $20.

ps ... We have half a pig in the freezer. Gotta cook it somehow

Yea, who's the ******* now?

 

[FJRBluesman]

Fred - You're a jerk! You can't post this kind of food **** and not expect hysteria. What were you thinking?

BTW - it all looks KILLER! I feel and love this type of pain. Smoke on folks.

Tomorrow I go where I have not gone before... smoking white fish ling cod my neighbor caught off of Morro Bay. I'll have to follow up after Saturday when I smoke it. It's been in my secret sauce since last night in the fridge. Shhhhhh.

 

[Twigg]

<--- Gathering the bits needed for a UDS

This should be fun.

 

[Knifemaker]

I enjoyed reading this entire thread. I've been doing research on this for the future purchase of my own smoker.

There's a local guy here that makes smokers from metal drums. He will make anything you design, and I'm thinking about having him build one for me, using Fred's "reverse" smoker concept (he has in fact made a few like that)

No website, but he has a Facebook page:

https://m.facebook.com/ManofSteelFabrication?refsrc=https%3A%2F%2Fwww.facebook.com%2FManofSteelFabrication

I've been using my Jen-Air gas grill to smoke stuff now and then, with good results just using one burner to heat a metal woodbox....

But I want a dedicated smoker.

Keep the photos and recipes coming....

 

[Fred W]

@Knifemaker - Glad you found the thread useful

I'm finding that my little gas fired, reverse flow COS (cheap offset smoker) is actually doing a better job on the meat than my Big Ugly Drum, and I believe that is because there is no direct radiant heating of the meat at all. Just the hot smoke that wafts around the end of the horizontal plate, and small amount of gentle indirect radiant heat that the plate gives off. Mine is just two layrs of sheet metal; I'm sure that a more substantial plate would work even better.

Of course the UDS does have the advantage of being able to smoke a much larger quantity than my little gas unit.

I plan on upgrading the Ugly Drum with an added layer of putting a large metal pan or bowl over the charcoal basket, to eliminate the direct radiant heat path, and also allow me to add moisture vapor to the hot smoke, as well as act as a heat sink to steady temps. That may also be something good to incorporate into a horizontal design, since you are starting from scratch.

I have seen some very nice reverse flow horizontal offsets made from heavy gauge, large diameter gas cylinders, like an old propane tank.. Those have the advantage of much higher mass for increased even-ness of temperature. Be sure to keep us updated on your build.

 

[kurbennett64]

Last two racks of ribs I cooked on the pellet smoker used the FE method. Light rub, I like the Oakridge BBQ rub, and then onto the smoker at 275 degrees for three hours. You know they are done when you can be bend the rack of ribs. Take them off and put in foiled for 10-15 minutes, sauce them up and serve them. Good eating!

 

[Bustanut joker]

Damn I ignored this because I was thinking it was aboot Cigarets.. In the middle of building a smoke house so I don't have to spend months smoking half a years supply of dead animals.

Thanks to Eskimos I have discovered green wood is yer friend when smoking. Oh an I have yet to use a rub. pork loin and brisket are fantastic after 10 to 12 hours in the smoke.

My komodo, regulated right, smokes cheese like nobodys business. I have found 125 to 165 to be the best for soft **** like that

 

[bigjohnsd]

My jury rigged almost rusted out Sears BBQ/smoker is in operation this morning.

9.5# picnic roast (ham) went on at 0530.

Temp constant at 180f.

Maple smoke generator, old cast iron frying pan set atop two burners on 3/4" nuts covered with a tight lid with three 1/4" smoke emitter holes is emitting a rich and good smelling smoke.

The mustard, vinegar, red and black pepper mop has been liberally applied.

All that remains is time.....time for the goodness to seep into the meat, the grease to drip into the pan, the smell to waft through the yard and the neighborhood.

Coleslaw this afternoon.

It'll be done about 1700, come on over!

 

[El Toro Joe]

I'll be doing 16# (2) 8 pounders of pork shoulder tomorrow in my Cabela's smoker...I'll try and post some picks.

 

[bigjohnsd]

After 7 hours it is starting to look PFG!

 

[Bounce]

Careful on that wooden patio. Had a friend... with TONS more experience than I, lose an upper deck to his high-zoot gas cooker.

 

[kurbennett64]

Cooking up a Boston Butt tonight for some pulled pork tomorrow.