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...
__________________ Cheers!
=================== Green Lane Brewing
===================
Primary = Evan!'s Special Bitter On Deck = EdWort's Porter / American Amber
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!
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!
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.
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
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!
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...
__________________ Cheers!
=================== Green Lane Brewing
===================
Primary = Evan!'s Special Bitter On Deck = EdWort's Porter / American Amber
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.
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...
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