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BBQ'd this weekend with a few pics

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spidey07 said:
If I had my coals in a chimney for 20 minutes they would be blazing red hot and burned down to about half the chimney essentially burning up most of the fuel. Go to home depot and pick one up.

-edit-
The only way I can see your coals not lighting is if they were wet or damp. 20 minutes and a chimney starter should be so hot you can barely touch it without mits.
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A chimney at HD or coals?
 
RocksteadyDotNet said:
What we call a barby the yanks call grilling.

What they mistakenly call a BBQ is actually slow cooking. We dont really do it so theres no proper word for it.

It sounds pretty tasty though.

And what's with Americans and ribs? You guys go crazy for ribs!
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It's always been BBQ. sorry that you are mistaken. :\

smoked meat > all meats
 
Rudee said:
Beer can chicken shouldn't look bloated and nasty like that.
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I've done them once on my smoker, and a couple times on my gas grill in previous years...they always look like that right when you take them off the heat. After you let it sit for about 5 mins it will settle. That chicken doesn't look bloated and nasty...it looks juicy and delicious. If yours doesn't look like that when it comes off the heat, you're doing it wrong.
 
RocksteadyDotNet said:
What we call a barby the yanks call grilling.

What they mistakenly call a BBQ is actually slow cooking. We dont really do it so theres no proper word for it.

It sounds pretty tasty though.

And what's with Americans and ribs? You guys go crazy for ribs!
Click to expand...

In our culture, slow smoking is known as barbecue, there is no mistake involved. Feel free to call it what you like, I'm sure no one cares what your country calls it.
 
OP good start....I've had my smoky for 7 years now. One thing I've learned is to not fuss too much over the temp going too high up and down. Just let it do its magic. I set it and forget it....dont even check the temp until like 2 hours in. Then I might make a slight adjustment.

I ALWAYS use the minion method of filling the chamber up with coals/chunk wood and dumping the hot coals from the chimney on top.

I do not understand why a lot of people have problems with brisket. That and salmon are my favorite off the smoker.

Good luck and remember, dont fuss too much with that thing! 😀
 
Vic Vega said:
In our culture, slow smoking is known as barbecue, there is no mistake involved. Feel free to call it what you like, I'm sure no one cares what your country calls it.
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well, he did say "a BBQ." perhaps he is referring to the grill, and if so, he is correct. many ignorant people out there refer to a grill as "a BBQ," when it is not. It is a grill.

BBQ is a method, or for those of us in NC (who brought this method to the rest of the US), it is a proper noun, and it means only one thing: "slow-smoked pulled pork." there is no other use for the word.
 
didn't a bunch of hot beer and chicken juice run out when you turned the chickens on their sides like that?
 
zinfamous said:
well, he did say "a BBQ." perhaps he is referring to the grill, and if so, he is correct. many ignorant people out there refer to a grill as "a BBQ," when it is not. It is a grill.

BBQ is a method, or for those of us in NC (who brought this method to the rest of the US), it is a proper noun, and it means only one thing: "slow-smoked pulled pork." there is no other use for the word.
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I prefer chopped to pulled. More bark in every bite.
 
spidey07 said:
I prefer chopped to pulled. More bark in every bite.
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you are perfectly free to pull it then chop it all up in one big pile of tastiness if you wish. Many BBQ joints do it that way.

any way you serve it, though, it's cooked to the pulled state, then you tear it to pieces however you wish.
 
Has anyone tried to use a regular Weber kettle as a smoker? There is a devise called a smokinator for $50 that gets good reviews but I'm a cheap bastard. I'm thinking of just putting a large pan in the center of the grill filled with water and the stacking the wood around it. Thoughts?
 
chalmers said:
I got the 18.5" used for $175...good deal. I'm having terrible trouble regulating temperature though...I feel like I have to babysit it constantly. It seems really random as to where the temp goes. First I can't get it past 225, then it flies to 300+, food still came out good though.
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New or used? I can't find it for less than $240 new and I've been itching to pull the trigger 🙂
 
the DRIZZLE said:
Has anyone tried to use a regular Weber kettle as a smoker? There is a devise called a smokinator for $50 that gets good reviews but I'm a cheap bastard. I'm thinking of just putting a large pan in the center of the grill filled with water and the stacking the wood around it. Thoughts?
Click to expand...

I've done short duration smoking on it. Just use big wood chunks for the smoke, chips just burn up. You'll have to monitor your fuel (charcoal) carefully and put coals in every 30-40 minutes.

It's not as easy as "set it and forget it" of a WSM, but it can be done with good results. Impossible to do a long and consistent smoke though.
 
the DRIZZLE said:
Has anyone tried to use a regular Weber kettle as a smoker? There is a devise called a smokinator for $50 that gets good reviews but I'm a cheap bastard. I'm thinking of just putting a large pan in the center of the grill filled with water and the stacking the wood around it. Thoughts?
Click to expand...

i've got smokenator. works well enough. a friend of mine uses a ring of charcoal with a water pan in the middle. gotta keep the pan full of water. use the minion method for the charcoal.

he's thinking about getting this:
http://store.pitmasteriq.com/iq110.html

which probably won't work on my one-touch kettle.
 
Just got back from Costco with a 7.88 pound (3.57 kilo) USDA Choice brisket, complete with the fattiest layer of top fat I could find. :awe:

I think I will try the method CaptnKirk (thanks!) detailed in this thread, and read up some other basic brisket pointers since this will be my first. I have the smoking of ribs down pretty good I think, so we will see how this goes.
 
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