The Thin Blue Smoke Thread IV- BBQ 2012

[Jim]

For your first attempt I would say you are doing more right then wrong! Try closing the vents more, if you are still fooling around when you read this you can make some aluminum foil gaskets to see if that helps seal the lid up- in fact you can close the vent completely. The smoke you have coming out in that photo is still too white, the chips that are wet are contributing to that no doubt, wood chunks are the preferred method. You only need wood smoke the first hour or so in most cases. The meat will stop absorbing the smoke after 165 degrees surface temps.
How much charcoal did you light to start? You may want to place it at the end of the unlighted pile at the end opposite the vent.

Good effort!

[Penguinetti]

For your first attempt I would say you are doing more right then wrong! ...How much charcoal did you light to start? You may want to place it at the end of the unlighted pile at the end opposite the vent.

Good effort!

Haha, awesome to hear that, and thanks for all your help to get me to where I am so far!

So is the white smoke caused by too much heat and... wet wood chips?

I'll have to go out and get some wood chunks, then...

I used 6 briquettes or so to start off, like you said. And there was probably something close to 60 or 70 in the pile. So you're saying to place the 6 lit briquettes and the wood chunks in the middle of the grill (farthest away from the vent, closest to the food).


EDIT: This is how the chicken came out. Very good flavor. I could taste the smokiness. My wife loved it.

[73mountaineer]

Your chicken turned out beautiful, nice job!

[HoosierTrooper]

Excellent looking chicken! I am so glad you got some different charcoal.

[Jim]

Quite right- the yardbird looks great! You have the idea- move the lite to the other end as you said and try 4 lighted briqs. You want the fire as small as will do the job. This way the fire will have to move "upstream" and may work for you. No way to know until you fool around with it.

[Topgumby]

Pulled pork at our place. Started with a six pound blade in pork shoulder, Raichelin's basic barbecue rub and a modified Minion burn in the 22" Weber kettle.

The thermometer showed 195, but when I pulled it off it wasn't ready. Into the foil and the oven it went. Worked out great.

[simon1]

2) The other issue is this: My grill is actually not going any lower than 350 degrees F. I've closed the vent to nothing more than a scratch, and I've even closed the stack half way to see if that will cut the flow a bit. To no avail, I can't get that grill to lower it's temp.

Those type of lids can leak a lot of air. Here's what I did to initially seal the lid on my Char-Griller: http://badgerandblade.com/vb/showthr...ons?highlight=

I've since replaced the foil with a rope gasket, like is on a regular oven door. I went to an automotive parts store and picked up some high temp. silicone adhesive to glue the gasket on with after I used a grinding wheel on a dremel to take the paint off of the area where the gasket would go. You might try putting a disposable aluminum pan with water in it on the grate; that might help lower the heat a bit.

Now when I have the smoker loaded up with a couple of slabs of ribs, a 5 pound chunk of bologna cut into 3 pieces, and maybe some brats or some kind of sausage it stays at 225 degrees with all vents all the way open, and using only pecan/hickory wood mix instead of charcoal. I think next weekend I'll use Royal Oak lump charcoal and some wood chunks for ribs, brats, and a fatty.

You can google smoker modifications and get some more ideas. And like Jim said-smaller fire=less heat.

That chicken looks great!

[BobS]

The color on that chicken was outstanding and the stuffing made it look wonderful!!!

I did some more stuffed chicken legs and added roasted potatoes with shallots and some brussels sprouts sauteed with red bell pepper.

[Argonaut]

Nice looking dishes gent's! We have had a burn ban here for almost a month, I'm envious!

[A3M0N]

Not bbq, but grilling some cilantro lime chiken w/sauteed onion and green pepper and grilled pineapples. The wife is making some red potatoes inside. I love to cook outside!

[Penguinetti]

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Thank you everyone (and especially JIM) for the help, hints, tips, and compliments! Of course, I am far from being an expert, or even just plain 'good as can be', so you can bet your bottom dollar you'll see me asking for help once again, lol.

Hey BobS, what did you stuff those chicken legs with? That looks mighty tasty.

Jmallen, why do you have a burn ban? Is it just in your town?

[Penguinetti]

Hey everyone, Im' back with a noob question!

Do you cook with the meat thermometer in the meat, or do you place it into the meat periodically to check the internal temps?

[HoosierTrooper]

Hey everyone, Im' back with a noob question!

Do you cook with the meat thermometer in the meat, or do you place it into the meat periodically to check the internal temps?

With my Maverick remotes I leave it in the meat.

[BobS]

I stuffed the lets with a mix of chicken, Italian sausage, sun dried tomatoes, spinach, garlic and ricotta to pull everything together.

It was very good!

[HoosierTrooper]

I stuffed the lets with a mix of chicken, Italian sausage, sun dried tomatoes, spinach, garlic and ricotta to pull everything together.

It was very good!

It looks fantastic.

[Argonaut]

Jmallen, why do you have a burn ban? Is it just in your town?

Currently it's the entire state. No rain since May, record high temps. This has been the closest I've been to smoking anything for a while.

[Topgumby]

Attempting a matambre tonite. It's a butterflied flank steak, rolled up around kielbasa sausage, carrot, bell peppers and cheese.

[MWS]

Baby back ribs for the in-laws. First attempt on the BGE. Apple wood smoked at 240 F for 5 hours. A little dry, but by far better than I've ever done on a gas BBQ. Pick's when I put them on and after 4 hours...

I look forward to doing more - tomorrow! Good times trying to smoke the perfect rib...

[Jim]

Currently it's the entire state. No rain since May, record high temps. This has been the closest I've been to smoking anything for a while.

Jason, your smoke is a little heavy there- how did it taste?

Your ban will not allow you to use a BBQ?

Attempting a matambre tonite. It's a butterflied flank steak, rolled up around kielbasa sausage, carrot, bell peppers and cheese.

I would love to see a photo of that!

Baby back ribs for the in-laws. First attempt on the BGE. Apple wood smoked at 240 F for 5 hours. A little dry, but by far better than I've ever done on a gas BBQ. Pick's when I put them on and after 4 hours...

I look forward to doing more - tomorrow! Good times trying to smoke the perfect rib...

[/IMG]

Congratulations on a great first effort. I look forward to more photos.

[BobS]

I was hungry for fish this weekend and did some blackened tilapia last night. I added a beet salad, sweet corn, and some red quinoa salad.



Tonight I grilled some red snapper and made another run at the grilled romaine. It was PDG.



Susan is trying out a new cake and I think it is a keeper. It is four layers and the icing is an interesting mix of whipped cream and sour cream topped with homemade almond brittle.
It took two pieces to convince me it was a keeper!