Coldbreak Brewing HERMS Giveaway!

HomeBrewSupply AMCYL Brew Kettle Giveaway!


Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > I really want to be cool like all you BBQ guys.
Reply
 
Thread Tools
Old 07-13-2011, 01:16 PM   #1
Bobby_M
Vendor and Brewer
HBT_SPONSOR.png
Vendor Ads 
Feedback Score: 4 reviews
 
Bobby_M's Avatar
Recipes 
 
Join Date: Aug 2006
Location: Whitehouse Station, NJ
Posts: 22,752
Liked 1301 Times on 855 Posts
Likes Given: 35

Default I really want to be cool like all you BBQ guys.

I got myself the low-end chargriller with side box and thought I'd be able to smoke a butt overnight and only tend to the fuel every 2-3 hours but uh, no. Fail. I got some learnin to do.


__________________
Welcome to BrewHardware.com. I love you.
New 100% Stainless Steel Heating Elements are IN! ULWD 5500w Ripple, 2000w, 1500w, etc
Chugger Pumps, Pump Kits, Camlocks, Sightglasses, Clear USA made Silicone Tubing, RIMS, Electric Install Parts, etc.
Bobby_M is online now
 
Reply With Quote
Old 07-13-2011, 01:20 PM   #2
onthekeg
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Posts: 1,792
Liked 78 Times on 63 Posts
Likes Given: 15

Default

There are some things you can do to that unit I have seen. I have a UDS as well as a CTO but never had a chargriller. With a little modifications you can get that unit to perform 100% better.
www.thesmokering.com has some advice.


onthekeg is offline
 
Reply With Quote
Old 07-13-2011, 01:26 PM   #3
rycov
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: conway SC., South Carolina
Posts: 1,923
Liked 24 Times on 24 Posts
Likes Given: 6

Default

this may be sacrilege, but if i'm cooking over night and don't want to keep up with the wood. i'll smoke the night before for three or four hours (till i'm drunk and ready to sleep) then take the but up stairs and put it in the crock pot over night. from what i read the meat will only take so much smoke before its saturated. if you don't have a crock pot the oven works too if you wrap the meat in tin foil. like i said it may be frowned upon by the bbq gods, but it has given me good results
rycov is offline
 
Reply With Quote
Old 07-13-2011, 01:35 PM   #4
JetSmooth
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: Baltimore, MD
Posts: 1,882
Liked 43 Times on 39 Posts
Likes Given: 10

Default

Quote:
Originally Posted by rycov View Post
this may be sacrilege, but if i'm cooking over night and don't want to keep up with the wood. i'll smoke the night before for three or four hours (till i'm drunk and ready to sleep) then take the but up stairs and put it in the crock pot over night. from what i read the meat will only take so much smoke before its saturated. if you don't have a crock pot the oven works too if you wrap the meat in tin foil. like i said it may be frowned upon by the bbq gods, but it has given me good results
Hand over your man-card. Crock-pots are for cheese dip and keeping chili warm.

__________________
http://smokebubbles.wordpress.com - Brewin' and 'Quein' since last Tuesday.

Bottling the Belgian: A Photo Odyssey

Beer is the mind-killer. Beer is the little death that brings total obliteration. I will face my beer. I will permit it to pass over me and through me. And when it has gone past I will turn the inner eye to see it's path. When the beer has gone there will be nothing. Only I will remain.
JetSmooth is offline
DutchMafia Likes This 
Reply With Quote
Old 07-13-2011, 01:40 PM   #5
rycov
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: conway SC., South Carolina
Posts: 1,923
Liked 24 Times on 24 Posts
Likes Given: 6

Default

haha. i do like cooking on the grill better, but i also like sleep. if i was cooking for dinner and i was awake early enough in the morning i would prefer to cook all day on the smoker. mmm, beers and smoking meat all day? probably my favorite thing to do. but i know that if i try to cook all night i will eventually not wake up and let the fire die.

enough excuses, man card handed over, sorry i let you guys down.
rycov is offline
 
Reply With Quote
Old 07-13-2011, 01:43 PM   #6
isurf
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: Galveston Texas
Posts: 177
Liked 11 Times on 10 Posts
Likes Given: 2

Default

Slow and cold. I've never left anything in a smoker overnight unless we are in a competition. In that case time allowed and quantity of meat go hand in hand. That said, start early in the day, prep your coal bed and go. Low temps around 200 f. Just stop by the pit ever so often check the temp.
isurf is offline
 
Reply With Quote
Old 07-13-2011, 01:46 PM   #7
dataz722
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
dataz722's Avatar
Recipes 
 
Join Date: Oct 2007
Location: Middletown, De
Posts: 36,495
Liked 3027 Times on 2976 Posts
Likes Given: 28

Default

Quote:
Originally Posted by rycov View Post
this may be sacrilege, but if i'm cooking over night and don't want to keep up with the wood. i'll smoke the night before for three or four hours (till i'm drunk and ready to sleep) then take the but up stairs and put it in the crock pot over night. from what i read the meat will only take so much smoke before its saturated. if you don't have a crock pot the oven works too if you wrap the meat in tin foil. like i said it may be frowned upon by the bbq gods, but it has given me good results
If you are going to do that then at least do it in the oven on its lowest setting and not the crock pot.
__________________
Quote:
Originally Posted by Yuri_Rage View Post
Sorry, I am sworn as a mod to disagree with the above statement. But as a rational person, I do agree.
Quote:
Originally Posted by Randar View Post
I was wrong
dataz722 is offline
 
Reply With Quote
Old 07-13-2011, 01:46 PM   #8
EdWort
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
EdWort's Avatar
Recipes 
 
Join Date: Jul 2006
Location: Bee Cave, Texas
Posts: 11,969
Liked 309 Times on 160 Posts
Likes Given: 7

Default

Use lump charcoal and add wood chunks for smoke. You will have less tending to do.
EdWort is offline
 
Reply With Quote
Old 07-13-2011, 01:54 PM   #9
EdWort
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
EdWort's Avatar
Recipes 
 
Join Date: Jul 2006
Location: Bee Cave, Texas
Posts: 11,969
Liked 309 Times on 160 Posts
Likes Given: 7

Default

Quote:
Originally Posted by isurf View Post
Slow and cold. I've never left anything in a smoker overnight unless we are in a competition. In that case time allowed and quantity of meat go hand in hand. That said, start early in the day, prep your coal bed and go. Low temps around 200 f. Just stop by the pit ever so often check the temp.
I do pork butts on the Big Green Egg overnight all the time. I use a BBQ Guru E-Temp Pit Minder which keeps my egg temp at 210 for the 20+ hours to smoke 32 lbs of pork for some awesome pulled pork.
EdWort is offline
 
Reply With Quote
Old 07-13-2011, 02:03 PM   #10
SpanishCastleAle
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Central Florida
Posts: 4,384
Liked 35 Times on 35 Posts

Default

Bobby, I have that exact Chargriller and the mods do help. As is, it's very hot at the firebox end and not very hot (at grate-level) on the stack end. The instruction manual says to use whole logs but I haven't tried that yet (I wouldn't know where to get good meat smoking logs anyway). TBH, I haven't smoked on mine much and still have some learnin' to do as well but some carefully placed HD alum foil can help it quite a bit.


__________________
Early brewers were primarily women, mostly because it was deemed a woman's job. Mesopotamian men, of some 3,800 years ago, were obviously complete assclowns and had yet to realize the pleasure of brewing beer.- Beer Advocate
SpanishCastleAle is offline
 
Reply With Quote
Reply


Thread Tools



Forum Jump

Newest Threads

LATEST SPONSOR DEALS