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Old 05-27-2008, 06:08 PM   #11
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This site has some good info also
http://www.weber.com/bbq/pub/recipe/...1/smoking.aspx

I also like like this one
http://forum.texasbbqrub.com/

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Old 05-27-2008, 08:14 PM   #12
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This site has some good info also
http://www.weber.com/bbq/pub/recipe/...1/smoking.aspx

I also like like this one
http://forum.texasbbqrub.com/
Thanks man
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Old 08-12-2008, 03:04 PM   #13
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Resurrecting an old thread here, but...

Soulive, did you follow up on any the suggestions here? Does anyone have a recommendation for a cheaper charcoal smoker? I see BGE results and they look fine, but I'm really only testing the water at this stage!

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Old 08-12-2008, 05:00 PM   #14
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Resurrecting an old thread here, but...

Soulive, did you follow up on any the suggestions here? Does anyone have a recommendation for a cheaper charcoal smoker? I see BGE results and they look fine, but I'm really only testing the water at this stage!
I followed Yuri's method but kept the fire contained in my chimney. It worked well and I will use the same method in the future...
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Old 08-12-2008, 05:25 PM   #15
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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!
+1 on this. It's how I use to do it untill I got a smoker. Keeping the fire low but still going always was a chore tho.
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Old 08-12-2008, 06:47 PM   #16
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+1 on this. It's how I use to do it untill I got a smoker. Keeping the fire low but still going always was a chore tho.
so you just toss in a few more brickets when the fire gets low? is that the plan?

ps: i'm up for buying a smoker, as my grill is only the 20" one and a bit small for this way of smoking. any adivce? simple little $80-$90 deal will do the job or save pennies for a BGE?
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Old 08-12-2008, 08:15 PM   #17
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im looking for the forums where they turn 55 gallon drums into smokers. my archive is hosed up on my email right now so when i find the email i sent myself ill post the link.

http://www.theqjoint.com/forum/forumdisplay.php?f=21

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Old 08-12-2008, 11:26 PM   #18
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so you just toss in a few more brickets when the fire gets low? is that the plan?

ps: i'm up for buying a smoker, as my grill is only the 20" one and a bit small for this way of smoking. any adivce? simple little $80-$90 deal will do the job or save pennies for a BGE?
I would add more coal that was ready and burning to the fire if needed. I had a metal bucket I had poked holes in, and I would use that to get the coals ready and hot. If you just throw coal on the fire with out getting it lit first it makes your food taste funky.

I would get a basic vertical smoker, they have electric ones that you can use whatever kind of wood chips you want with.

I use a 55 gallon barrell drum smoker. The nice thing about a 55 gallon barrell drum is the mini weber grill fits perfectly in the bottom. I get the mini weber packed full of coal until I can just barely still fit the top grate on. Then when the fire is red hot I put a big pan of water on the top grate. 6 inches from the top of the drum is where the grill grate from regular sized weber sits and holds all the meat. Then of course lid on top of that. I'll get a picture of it posted here as soon as I find one.
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Old 08-12-2008, 11:28 PM   #19
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Also, I would love a BGE. If I wasn't spending all my money on beer stuff I'm sure I would end up getting one. However, it's through cheap equipment and lots of trial and error that I've figured out this is a permanent hobby for me.

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Old 08-13-2008, 02:19 AM   #20
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Quote:
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I would add more coal that was ready and burning to the fire if needed. I had a metal bucket I had poked holes in, and I would use that to get the coals ready and hot. If you just throw coal on the fire with out getting it lit first it makes your food taste funky.
So I light the extra coals in a second chimney or something, and when they are hot, I pile them in?

Quote:
Originally Posted by Brandon O View Post
I would get a basic vertical smoker, they have electric ones that you can use whatever kind of wood chips you want with.

I use a 55 gallon barrell drum smoker. The nice thing about a 55 gallon barrell drum is the mini weber grill fits perfectly in the bottom. I get the mini weber packed full of coal until I can just barely still fit the top grate on. Then when the fire is red hot I put a big pan of water on the top grate. 6 inches from the top of the drum is where the grill grate from regular sized weber sits and holds all the meat. Then of course lid on top of that. I'll get a picture of it posted here as soon as I find one.
I'm going to buy a charcoal smoker. Brinkman or something, about $80. What possible harm can come of it?
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