The OFFICIAL meat smoking thread

[AWvsCBsteeeerike3]

Also, went ahead and pulled the brisket off after it hit that plateau around 160. Wrapped it with butter and garlic. Cooked another 3.5 hours until hitting 198. Turned out pretty phenomenal.

[cardinalkarp]

Yeah, weber makes a great product. Went over to a guys house that I consider to be pretty....immature. Anyway, he has a knockoff kettle cooker and was talking about how much better it is than a weber because it collects all the ash in a bottom bucket and can be thrown away.

Fair enough, but that's not what I would be bragging about.

I have one of their smokers and, like you say karp, it just cooks very well, makes it relatively easy to control the temp and keeps the meat moist.

Anyway, the only complaint I have is relatively minor. When it is hot outside, I have trouble keeping the temp low enough and still get enough smoke on the fire. For instance, this past weekend, I cooked a brisket on there. Wanted to keep it about 200-225 for the first hour or two and really get some smoke going. But, in order to keep it that low, almost all the air had to be cut off from the coals. So, the fire never really burnt the wood to create that smoke. Brisket turned out good and had good smoke flavor, but it didn't have the smoke ring I wanted. OH well. Live and learn. From now on, I'll just let it get up to 250-275 where it wants to be when producing that smoke.

Yeah, a Weber kettle isn't exactly what I would prefer to smoke meats on since the potential for heat regulation can be hard since the grilling space isn't quite large enough to keep the heat sectioned off as much as I would like, but it can still do the job as long as you're attentive.

And tell your buddy that Weber does make a model of their kettle that collects the ash (since that's the model I have)....it's just considered the "deluxe kettle"

[AWvsCBsteeeerike3]

Yeah baby! After about 10 straight days of rain and misery, the sun is finally out and it'll only be about 80 degrees today. Finishing up thr the new deck and gonna pop it's meat smoking cherry today.

[Fat_Bulldog]

I recently got an offset barrel grill/smoker from work through a rewards program.

Anyway, the grill area has a nice pan for charcoal so the actual barrel won't overheat and corrode. However, I used the firebox for smoking a ham on Sunday and it does not have a charcoal pan/tray. Any recommendations for one that will fit in the firebox? I can't find anything I like online as of yet.

[GeddyWrox]

[Fat_Bulldog]

You think that will fit in my fire box?

[GeddyWrox]

You think that will fit in my fire box?

Doubtful. But maybe you should consider upgrading??? Cause, clearly your store-bought contraption is inferior.

[Jocephus]

thats incredible. nothing like human ingenuity

[Fat_Bulldog]

I would totally use that file cabinet to smoke.

I got mine from work and the barrel is pretty thin. It got so hot on the firebox, the paint peeled and the firebox barrel turned all silver and hot looking on the bottom. That's when I realized that the grill barrel part came with a pan but the firebox didn't.

I mean, what the hell?

[Freed Roger]

Sorry, no help here FB. But seque to the awesome pork butt smoking I did over the weekend. Schnucks, man something less than dollar per pound for the meat.

Also smoked some park streaks. I don't know why I have not done this before- i always grilled them. They were perhaps more awesome than the pulled pork. I chopped them up for sandwiches- like a burnt ends sandwich.