The Thin Blue Smoke Thread IV- BBQ 2012

[brucered]

@ Reckoner....great job.

i'm a sucker for skewers and your shrimp skewers look amazing.

nice job.

[Reckoner]

Here I am getting the long weekend started early.



I've been grilling on a 22" Weber but haven't jumped in to low and slow BBQ yet (unless you count an occasional whole yardbird). I know I ran across a few links to setting up the grill for smoking in a Weber, but I didn't make any bookmarks. Do you have any links or keywords for me to Google? Something about a snake setup?

Off to Costco to get some inspiration. Looking forward to seeing what you fellas have to show off!

[Acmemfg]

Memorial Day weekend is here.
Starting with a 4 lb brisket and smokey baked BBQ beans. Small sample slice taken off to the left says this will be a good one.
Kamodo smoker strikes again. This thing is the best $250 I ever spent. I will put it up against any BGE, Primo, or Kamodo Joe out there.

[superbleu]

I've been grilling on a 22" Weber but haven't jumped in to low and slow BBQ yet (unless you count an occasional whole yardbird). I know I ran across a few links to setting up the grill for smoking in a Weber, but I didn't make any bookmarks. Do you have any links or keywords for me to Google? Something about a snake setup?

The guy that runs this site uses a weber. Has great info.
http://www.amazingribs.com/tips_and_...que/index.html
snake setup? is that for cold smoking?

here is a picture of my cold smoke setup with a weber kettle.

[Reckoner]

Thanks for the link. I will definitely try that setup for ribs this summer. I found the snake method I was looking for in last year's Thin Blue Smoke thread: http://badgerandblade.com/vb/showthr...67#post3204267. Maybe me saying "smoking" above wasn't right. I just meant low and slow like for ribs and brisket.

That cold smoker setup is intriguing, though. The bride would *not* say no to DIY smoked salmon. Could you elaborate on the process? Looks like you are basically starting the wood chips in the charcoal chimney and that feeds into the grill through the duct, right? How do you have the duct rigged to the grill and how do you have the vents positioned? What do you smoke that way? Sausages, cheese, salmon? (Sorry for the n00b questions.)

[donoma]

I use the Smokenator in my 22" Weber. I have made some pretty good ribs off this thing last year, so I can't wait to try a butt this weekend. It's not the best smoker, but it does the job.

[jlanger]

Getting ready to BBQ 4 racks of ribs today. Of course it is raining. Hopefully it'll stop long enough for me to at least get the coals going. My first bbq it poured for about 4 hours straight luckily it started 1-2 hours into my smoke and I'd been able to get the Weber going and stabilized. However it did take my butte about 10 hours to cook.
Any thoughts on doing large amounts of ribs? I'm going to use a Weber rib rack, I know that sometimes racks can cause problems with meat touching and all, but I'm hoping that it will work fine. I've seen people roll ribs too like this: Kickassbbq. Anyone tried that before?
Debating about getting a smokenator for the Weber or just getting an offset. With all the problems I've heard and read about people having issues with the under $200 offsets, paint peeling, rusting etc. I'm seriously considering just getting a smokenator. Any suggestions?

[Jim]

Getting ready to BBQ 4 racks of ribs today. Of course it is raining. Hopefully it'll stop long enough for me to at least get the coals going. My first bbq it poured for about 4 hours straight luckily it started 1-2 hours into my smoke and I'd been able to get the Weber going and stabilized. However it did take my butte about 10 hours to cook.
Any thoughts on doing large amounts of ribs? I'm going to use a Weber rib rack, I know that sometimes racks can cause problems with meat touching and all, but I'm hoping that it will work fine. I've seen people roll ribs too like this: Kickassbbq. Anyone tried that before?
Debating about getting a smokenator for the Weber or just getting an offset. With all the problems I've heard and read about people having issues with the under $200 offsets, paint peeling, rusting etc. I'm seriously considering just getting a smokenator. Any suggestions?

If you have to do *a lot* of ribs you can start them on the BBQ hold them and when you have them all "smoked/BBQ'd" finish them in the oven. This is a solid plan when you have weather or timing issues, the meat will only absorb so much flavor then its all about the heat.

The smokinator is nice, but 2 fire bricks and a can of water will do the same thing.

[brucered]

The smokinator is nice, but 2 fire bricks and a can of water will do the same thing.

that's what i used until i got my Ceramic Smoker, and it worked perfectly. the bricks were $5/ea at a hardware store and the water pan was from the dollar store.

[eightysixCJ]

Six slabs of spares and one wild boar. Hickory with a bit of cherry.





Tom

[Sullybob]

My first attempt at beef ribs.



They were cryovac'ed when I bought them, I didn't realize that the meat between the bones has been partially scooped out, it was strange. I took the thick membrane off of the back of the ribs and scraped out a lot of the fat on back also. I smoked them for two hours at 250 F and two more hours in foil at 270 F. We are heading over to a friends house in about an hour, I'll warm these up on the grill with a little sauce. If I can find a place that sells these for a reasonable price I these could easily become a staple at the Sullybob house.

[brucered]

T-Bone, Baked Potato and Asparagus. supper the other night.

[CrotalusHH]

Something to try. If you cook in a smoker that has a rack underneath the meat (my ceramic has two racks).

I put a brisket on the top rack, I put a pan of water on the bottom rack.

When I get to the last 6 hours I replace the bottom pan with a water pan full of presoaked and seasoned pinto beans. The brisket drips on the beans and wow.

[superbleu]

Thanks for the link. I will definitely try that setup for ribs this summer. I found the snake method I was looking for in last year's Thin Blue Smoke thread: http://badgerandblade.com/vb/showthr...67#post3204267. Maybe me saying "smoking" above wasn't right. I just meant low and slow like for ribs and brisket.

That cold smoker setup is intriguing, though. The bride would *not* say no to DIY smoked salmon. Could you elaborate on the process? Looks like you are basically starting the wood chips in the charcoal chimney and that feeds into the grill through the duct, right? How do you have the duct rigged to the grill and how do you have the vents positioned? What do you smoke that way? Sausages, cheese, salmon? (Sorry for the n00b questions.)

I used aluminum foil to attach the hose to the top of the chimmney, and aluminum tape to attach the flexible tubing to the bottom of the weber kettle.
Bottom vent is open all the way, top vent you can open or close to your liking. This method generates a ton of somke but very little heat.
I have only used it for sausage, but I'm going to try smoking some cheese very soon.

I got the idea from here, but was too lazy to make the setup they show and rigged up my own version.

http://www.nakedwhiz.com/coldsmoking...smokingcan.htm

[James78]

just splashed out on a weber and have already done a bear can chicken, pulled pock and a few dozern sausages, bugers and chicken breasts, does anyone have a good baked bean recipe and what could i cook it in?

[Greg1911]

Wow, I've been away from this thread for too long. You guys are turning out some fine grub
I never spatchcocked a turkey so I had to try it.



It was really good! Smoked it with a mix of oak and pecan.

I find myself alternating between grilling and barbecue so here is a grill shot of a 20 year old Weber Kettle still earning its keep.

[ackvil]

The BBQ gods are smiling at us. Great job guys.

[BobS]

I started by opening a bottle of Chimay, Blue and some Goat Brie that tasted excellent.

Then I chopped some pancetta, shallots, roma tomatoes and garlic. Then I tasted the Orval to be sure it would work with the rest of the cook.

Here we have everything getting happy in a cast iron skillet.

Finally I added the mussels!

I toasted some rolls and finished the Chimay and had a nice meal!

[Wid]

Today was 3 slabs of St. Louis style ribs and a pot of rib tips. Smoked the tips for 3 hours then into the slow cooker with sauce. They turned out super good.

[BobS]

I'd like a plate of those ribs right now!!