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-   -   Simple, cheap smoking? (http://www.homebrewtalk.com/f56/simple-cheap-smoking-67227/)

Soulive 05-27-2008 04:06 PM

Simple, cheap smoking?
 
How can I do it? I have the 24" (roughly) wide Weber charcoal grill. Can I use that to smoke some pork butt? I'd also like to do pork tenderloin, fish, and chicken. I'm a noob with this stuff...

summersolstice 05-27-2008 04:16 PM

Try this forum: Smoking Meat Forums There's a ton of information here. I use my 3-burner gas grill by removing the grate on one side and wrapping hardwood chunks in foil and placing the foil wrapped packets directly on the metal burner shield. I only use that burner on low to produce temps of about 275F and place the meat on the far side. I smoke whole chickens for about 4 hours and a pork shoulder for about 10 hours (if I remember correctly). You'll need a digital probe that I also use for brewing. Some hard core meat smokers will insist that you need a dedicated smoker but my grill works great. Good luck!

Yuri_Rage 05-27-2008 04:21 PM

I tried this once. It worked ok. Here's how I did it:

Pile all your charcoal on one half of the grill. Hang a piece of heavy aluminum foil from the middle of the grate to keep the heat indirect. Start the fire (preferably NO lighter fluid). Keep the airflow to a minimum by closing the vents almost completely. Once the fire is stabilized, throw a few good sized chunks of hardwood on it. Put the meat on the side opposite the fire, and try to keep the temp low (no more than 250°F for pork butt) without snuffing the fire...that's the hard part!

RodfatherX 05-27-2008 04:22 PM

you can smoke ..........just put the charcoal in a pile on one side and whatever you want to smoke on the grill on the other side (away from the heat). We use a charcoal barrel grill and do that. We use the big chunks of hickory and put them on the grill above the charcoal. Works like a charm......also if you put a pan of some apple juice in there it will help keep it moist.

Soulive 05-27-2008 04:23 PM

Quote:

Originally Posted by summersolstice (Post 691544)
Try this forum: Smoking Meat Forums There's a ton of information here. I use my 3-burner gas grill by removing the grate on one side and wrapping hardwood chunks in foil and placing the foil wrapped packets directly on the metal burner shield. I only use that burner on low to produce temps of about 275F and place the meat on the far side. I smoke whole chickens for about 4 hours and a pork shoulder for about 10 hours (if I remember correctly). You'll need a digital probe that I also use for brewing. Some hard core meat smokers will insist that you need a dedicated smoker but my grill works great. Good luck!

Thanks for the site, I'll check it out...

Quote:

Originally Posted by Yuri_Rage (Post 691549)
I tried this once. It worked ok. Here's how I did it:

Pile all your charcoal on one half of the grill. Hang a piece of heavy aluminum foil from the middle of the grate to keep the heat indirect. Start the fire (preferably NO lighter fluid). Keep the airflow to a minimum by closing the vents almost completely. Once the fire is stabilized, throw a few good sized chunks of hardwood on it. Put the meat on the side opposite the fire, and try to keep the temp low (no more than 250F for pork butt) without snuffing the fire...that's the hard part!

Yeah I guess maintaining temps can be tricky. I usually use a chimney to light my coals. I don't know if that will hurt the situation...

Yuri_Rage 05-27-2008 04:25 PM

Quote:

Originally Posted by Soulive (Post 691555)
I usually use a chimney to light my coals. I don't know if that will hurt the situation...

I'm fairly certain I've read about folks keeping the fire completely contained in a chimney when smoking. A little Googling is probably in order to see what that technique entails.

Soulive 05-27-2008 04:28 PM

Quote:

Originally Posted by Yuri_Rage (Post 691559)
I'm fairly certain I've read about folks keeping the fire completely contained in a chimney when smoking. A little Googling is probably in order to see what that technique entails.

I hadn't thought of doing that. I'm googling now...

edit - found this and its the same grill I have http://video.epicurious.com/?fr_stor...fca&rf=sitemap

zoebisch01 05-27-2008 04:47 PM

Look at my gallery for ideas on how I do it.

Orfy 05-27-2008 05:29 PM

I'm lucky I have a double grill BBQ so I can fire up one side and cook on the other. Great for joints and parties.

Evan! 05-27-2008 05:33 PM

Quote:

Originally Posted by orfy (Post 691651)
I'm lucky I have a double grill BBQ so I can fire up one side and cook on the other. Great for joints and parties.

Yes, I too enjoy smoking joints.


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