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Old 05-27-2008, 04:06 PM   #1
Soulive
 
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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...
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Old 05-27-2008, 04:16 PM   #2

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!

 
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Old 05-27-2008, 04:21 PM   #3
Yuri_Rage
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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!
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Old 05-27-2008, 04:22 PM   #4
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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.

 
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Old 05-27-2008, 04:23 PM   #5
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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...
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Old 05-27-2008, 04:25 PM   #6
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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.
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Old 05-27-2008, 04:28 PM   #7
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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
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Old 05-27-2008, 04:47 PM   #8
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Look at my gallery for ideas on how I do it.
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Old 05-27-2008, 05:29 PM   #9
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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.
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Old 05-27-2008, 05:33 PM   #10
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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.
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