Ss Brewing Technologies Giveaway!

Home Brew Forums > Food and Beverage > Cooking & Pairing > Simple, cheap smoking?
Reply
 
LinkBack Thread Tools
Old 05-27-2008, 04:06 PM   #1
Soulive
Feedback Score: 0 reviews
 
Soulive's Avatar
Recipes 
 
Join Date: Mar 2007
Location: The Middle of NJ
Posts: 4,331
Liked 7 Times on 7 Posts

Default 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...

__________________
Cheers!


===================
Green Lane Brewing
===================

Primary = Evan!'s Special Bitter
On Deck = EdWort's Porter / American Amber


EdWort's Haus Pale Ale Count
Soulive is offline
 
Reply With Quote Quick reply to this message
Old 05-27-2008, 04:16 PM   #2
summersolstice
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Location: Central Nebraska, USA
Posts: 1,515
Liked 22 Times on 16 Posts

Default

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!

__________________
summersolstice is offline
 
Reply With Quote Quick reply to this message
Old 05-27-2008, 04:21 PM   #3
Yuri_Rage
Gritty.
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
Yuri_Rage's Avatar
Recipes 
 
Join Date: Jul 2006
Location: Southwest
Posts: 13,917
Liked 607 Times on 376 Posts
Likes Given: 54

Default

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!

__________________
Homebrewed Blog..........YouTube Channel .......... Shirts, posters, etc
Yuri_Rage is online now
 
Reply With Quote Quick reply to this message
Old 05-27-2008, 04:22 PM   #4
RodfatherX
Registered User
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2008
Location: Memphis, TN
Posts: 465
Liked 1 Times on 1 Posts

Default

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.

__________________
RodfatherX is offline
 
Reply With Quote Quick reply to this message
Old 05-27-2008, 04:23 PM   #5
Soulive
Feedback Score: 0 reviews
 
Soulive's Avatar
Recipes 
 
Join Date: Mar 2007
Location: The Middle of NJ
Posts: 4,331
Liked 7 Times on 7 Posts

Default

Quote:
Originally Posted by summersolstice View Post
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 View Post
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


EdWort's Haus Pale Ale Count
Soulive is offline
 
Reply With Quote Quick reply to this message
Old 05-27-2008, 04:25 PM   #6
Yuri_Rage
Gritty.
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
Yuri_Rage's Avatar
Recipes 
 
Join Date: Jul 2006
Location: Southwest
Posts: 13,917
Liked 607 Times on 376 Posts
Likes Given: 54

Default

Quote:
Originally Posted by Soulive View Post
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.
__________________
Homebrewed Blog..........YouTube Channel .......... Shirts, posters, etc
Yuri_Rage is online now
 
Reply With Quote Quick reply to this message
Old 05-27-2008, 04:28 PM   #7
Soulive
Feedback Score: 0 reviews
 
Soulive's Avatar
Recipes 
 
Join Date: Mar 2007
Location: The Middle of NJ
Posts: 4,331
Liked 7 Times on 7 Posts

Default

Quote:
Originally Posted by Yuri_Rage View Post
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
__________________
Cheers!


===================
Green Lane Brewing
===================

Primary = Evan!'s Special Bitter
On Deck = EdWort's Porter / American Amber


EdWort's Haus Pale Ale Count
Soulive is offline
 
Reply With Quote Quick reply to this message
Old 05-27-2008, 04:47 PM   #8
zoebisch01
Feedback Score: 0 reviews
 
zoebisch01's Avatar
Recipes 
 
Join Date: Nov 2006
Location: Central PA
Posts: 5,198
Liked 7 Times on 7 Posts

Default

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

__________________
Event Horizon ~ A tribute to the miracle of fermentation.

Brew what you like. Do this, and you will find your inner brewer.
zoebisch01 is offline
 
Reply With Quote Quick reply to this message
Old 05-27-2008, 05:29 PM   #9
Orfy
For the love of beer!
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Orfy's Avatar
Recipes 
 
Join Date: Sep 2005
Location: Cheshire, England
Posts: 11,853
Liked 69 Times on 52 Posts
Likes Given: 30

Default

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.

__________________
GET THE GOBLIN
Have a beer on me.
Orfy is offline
 
Reply With Quote Quick reply to this message
Old 05-27-2008, 05:33 PM   #10
Evan!
Feedback Score: 0 reviews
 
Evan!'s Avatar
Recipes 
 
Join Date: Aug 2006
Location: Charlottesville, VA
Posts: 11,901
Liked 69 Times on 61 Posts
Likes Given: 1

Default

Quote:
Originally Posted by orfy View Post
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.
__________________
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
Evan! is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
60qt. Ice Cube Mash Tun Build - $cheap and simple Erik53 DIY Projects 191 03-23-2014 01:56 PM
Smoking Grains ZooBrew General Beer Discussion 2 06-27-2009 01:39 AM
Looking to get into some smoking Fusorfodder Cooking & Pairing 9 06-02-2009 03:55 PM
Cheap & simple HERMS tank skifast1 DIY Projects 8 09-29-2008 10:50 AM
Britain Smoking Ban raceskier General Chit Chat 1 08-12-2007 09:42 PM