Grilling/Smoking/BBQing thread

[TheFanatic]

Just because it's a little chilly people stop grilling? I say it makes more sense to grill in the cold weather. 95 degrees with 98% humidity, let's build a fire!?!?! Does that make sense?

 

[Nic]

i need to get a new smoker this year... my legs rusted out cheasy POS didnt even think to just weld new ones on...welder in garage and angle iron... my dumbass throws the thing out

 

[alleykat0498]

2 things you must have to be in the top ranks as a "Outdoor Culinary Artist"
BIG smoker (by New Braunfels if your serious about your Q!)
BIG pork (I'll be smokin this Monster Butt this weekend)

 

[fobrinkle]

quote]

The smoke ring on that brisket is great. I have that same char griller as you also.

 

[TheFanatic]

2 things you must have to be in the top ranks as a "Outdoor Culinary Artist"
BIG smoker (by New Braunfels if your serious about your Q!)
BIG pork (I'll be smokin this Monster Butt this weekend)

The clubs don't make Tiger Woods the golfer he is.

Alton Brown replicated what you can do in a Big Green Egg in terra cotta pots with a hot plate for the heat source dropping a grand total of $60. My cousin just dropped the $800 on the BGE before Thanksgiving.

I can do some mean stuff on a simple Weber Kettle which I have two of as well as an offset smoker with a rotisserie add on. I may be using that rotisserie for the next entry on my site. That is if I can resist doing the lamb again....It was friggin amazin!?!?

As for the pork butt. I don't have any pics of doing a butt. Not sure I will do a butt before it gets warmer. With my offset, I would be fighting the cold and wind for hours and hours trying to keep the temp up this time of the year. Although my cousin really wants to do a butt on his BGE and wants to be on the website. That thing is an oven. He smoked a turkey for thanksgiving. Did it in 3 hours without having to add a single chunk of charcoal and you can only use lump charcoal on that bad boy which burns faster and hotter than regular briquettes...

Taks some pics of the process alleykat. Show stat to finish and I'll add you to my site if you are cool with that....Show us your stuff!?!?

 

[TheFanatic]

quote]

The smoke ring on that brisket is great. I have that same char griller as you also.

Have you augmented yours to get better smoke distribution? I found mine would pour smoke out of the fire box raise up and run along the roof of the cooking chamber and out the chimney. And the right side of the cooking chamber would be 100 degrees hotter than the left side.

I took a high sided disposable tin pan and cut it to make a baffle that forces the smoke down along the bottom of the chamber. Then I put two disposable tin cookie trays along the bottom after I poked holes in the trays. The smoke goes down along the bottom and comes out evenly throughout the chamber.

You can see some pics of the augmentations I made on this page of my blog as well as a good pic of the even distribution of the smoke throughout the cooking chamber