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Its a very low heat. There is a pan of water below the meat and the pan of charcoal is towards the bottom below the pan of water which sends indirect moist heat to cook the food very slow. You soak wood ships in water and place them on the charcoal for a more smoky taste also.
Its a very low heat. There is a pan of water below the meat and the pan of charcoal is towards the bottom below the pan of water which sends indirect moist heat to cook the food very slow. You soak wood ships in water and place them on the charcoal for a more smoky taste also.
Any sauce on there after you are done? Just made some...trying to make Sweet Baby Ray's from scratch....close, but I need the smoke flavor. Looks fantastic!!
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'03 LS touring coupe SOLD, Currently own a 2011 SWP STI
Also...what kind of a smoker is that? Could you possibly use it as a regular grill as well? I ask this because I want a smoker, but not a smoker, gas grill, charcoal grill. So if I can use a smoker as a charcoal grill too, I will go this route (Wife doesn't want 3 grills on the patio, but 2 is ok). Oh, and happy Bday
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'03 LS touring coupe SOLD, Currently own a 2011 SWP STI
looks good Dave. I may pick up a smoker one of these days.
__________________ 2004 Honda CBR 600RR current 2009 Suzuki DL650 V-Strom current 2009 Subaru WRX - current 2011 Nissan Pathfinder 4x4 current 1975 Datsun Fairlady Z RHD Project 2004.5 Nissan 350Z (gone, but not forgotten) 2008.5 Nissan Titan(Goodbye my monster truck)
Also...what kind of a smoker is that? Could you possibly use it as a regular grill as well? I ask this because I want a smoker, but not a smoker, gas grill, charcoal grill. So if I can use a smoker as a charcoal grill too, I will go this route (Wife doesn't want 3 grills on the patio, but 2 is ok). Oh, and happy Bday
Thanks man! Hit the big 30 a couple weeks ago.
Its just an inexpensive barrel type Brinkman but it does the job.
I am not sure if you can with a gas style but I am sure there are ways to do it.
like 250.
just have wood and about 250 for several hours. when you cut the meat there should be a smoke ring. http://en.wikipedia.org/wiki/Smoking_%28cooking%29
When one smokes meats and competes the smoke ring is the main issue beside taste.
Last edited by surfcity40; 10-03-2009 at 07:37 PM.
Torrey- low and slow my friend and sauce at the end on a grill.
When I cook this way it is best to keep the heat @225-250(cook for 7-10hrs depending on the weight of the meat) pull from the smoker wrap in aluminum foil 15-20 mins or until you can handle it with your hands, pull apart, add bbq and enjoy. Do the same for ribs(low and slow),then put on the grill med/high heat, bbq one side(keep the top open as the meat is already done and you are just glazing the bbq sauce) for about 2 mins, flip bbq for 2 mins, continue for about 3-4 layers of bbq on each side. Pull form the grill wrap in aluminum foil for about 15 mins(this lets all the juices settle), then serve.
Pulled Pork FTW V.2
titanium ultraviolet 
