Thread: Gonna try to smoke something....on the grill

Get a couple of chickens-5lbs or so-A good rub from your local grocery store-Clean out inside of chickens-rub down with olive oil then your rub and put them over a half full can of beer or your favorite beverage and smoke at 225 for 3-4 hours. Don't forget to put water in your water pan. Add a bit of rub to your beverage. Go to any BBQ Internet site for good recipes.

Get a meat thermometer so you'll know when whatever meat you're cooking is done. While lookin you ain't cookin. While waiting put on a kielbasa link(it'll taste good) Mine looks similiar to yours but i've quit using the small side 'smoker' and can keep the temp up easier(just put chips on the charcoal)--good cooking--shu

Thanks for the info!!

Originally Posted by Downwind

Don't forget to put water in your water pan. Add a bit of rub to your beverage. Go to any BBQ Internet site for good recipes.

I don't think mine has a water pan. can I make my own and, if so, where do you put it while you're smoking??
Thanks in advance

They all have one.It's the pan that you put your wood chips in.

Originally Posted by Downwind

Get a couple of chickens-5lbs or so-A good rub from your local grocery store-Clean out inside of chickens-rub down with olive oil then your rub and put them over a half full can of beer or your favorite beverage and smoke at 225 for 3-4 hours. Don't forget to put water in your water pan. Add a bit of rub to your beverage. Go to any BBQ Internet site for good recipes.

Go to the "Smoke Ring" web site. It will amaze you

Originally Posted by rcfillingham

Start out with a couple a racks of baby back ribs. Make a dry rub outa 3 tblspns each of salt, pepper 2 tblspns each, garlic powder, onion powder, and paprika. Rub down night before. Smoke for the first 2 hours, then wrap in foil and cook for 4 more hours. Keep grill around 200-210 degrees. after 6 hours , cook 30 minutes with sauce slathered on and your good to go!

After smoking on the smoker wrapping it in aluminum foil is the secret that I learned from a friend a couple of years ago and I will never cook any other way. After taking the foil off, putting the sauce on 20 to 30 minutes before taking ribs off is another secret that I learned from my father years ago. Sounds like you and I cook pork about the same way and cooking this way causes the meat to literally fall off the bone. All this is making me hungry, I may just have to put a pork butt on today.

Originally Posted by BigSandyRookie

That's what I'm talking about!! I love ribs! The temperature of the grill was what i was wondering about too. I take it you have to add charcoal and wood while this is cooking.... Stupid question: do you have to add pre-lit charcoal or can you just throw a coal or two in occasionally and it will catch up? You can tell I've always been a gas grill kinda guy. I want to try a butt too. Thanks!!

Just throw some more charcoal on the already glowing coals, they'll catch on with no problem.

"Shep"

If your doesn't have a water pan --use a tin (like a pie plate and fill it up. If not above the fire then under whatever your smoking. Helps to keep th meat moist.

Originally Posted by Bluegill Bill

Just throw some more charcoal on the already glowing coals, they'll catch on with no problem.

"Shep"

I know that was a stupid question, but I had to ask. Do you add them as soon as the temp. starts to drop??? or sooner? I know...that's pretty dumb too.