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

Originally Posted by Bluegill Bill

Not dumb at all, everyone has to learn some how. I usually put more coals on when it looks like the other coals are about halfway spent (burned up) and do that as many times as it takes to cook whatever your cooking. There's nothing like grilling and smoking meat, we grill out on the average of 4 to 5 times a week. Enjoy your smoker/grill and let us know how things work out for you. Oh, one more thing, use good charcoal, it makes the meat taste better and the coals will last longer. I always use "Kingsford" but it's mainly just personal preference.

Shep

Thanks. That's one thing I did right. My first bag was Kingsford Original!

Ok, I finally broke the smoker in today!!! I smoked a rack of babybacks and a whole chicken. The chicken was an afterthought. I had trouble keeping the temp down. It held pretty steady at about 250 as long as i kept an eye on it. If i left it unattended, it would creep up toward 300. My first mistake was using wood chips i think. I used a combination of hickory and apple. It smelled and tasted great, but the chips would catch on fire a lot and they didn't smoke for long before you had to add more. Overall, i would give the ribs a 6.5-7 out of 10 and the chicken about 8.6-9!! It rocked!! I just rubbed it down a little with rib rub and threw it on. Question: do you need to trim that strip of meat off of the top off the ribs (that runs lengthwise...the meat-side)? It certainly made them meatier, but they seemed way too thick for babybacks.....or, maybe the restaurants just short you???

Big Sandy, sorry, we forgot to tell you to soak the wood chips in water overnight. This will prevent the flare ups. Also remember how much charcoal you used and reduce it a little next time. This will reduce the temp. it is mostly trial and error, but you will figure it out. My youngest is visiting from bham today and I am smoking a turkey breast right now. Gonna make bread in the breadmaker and salt potatoes for her. ummmmmmm! Also leave the strip on. Some guys call it St. Louis cut with it on. Its GOOD!

Thanks RC. I think I'll keep the strip on and soak the chips. Should I use chunks instead of chips?

Chunks are better than chips. Try to keep the smoke rolling for the first two hours. After that, the meat has taken all the smoke it can.

Originally Posted by feelay

Chunks are better than chips. Try to keep the smoke rolling for the first two hours. After that, the meat has taken all the smoke it can.

That's good to know. Is that why some people will wrap their ribs, etc. in foil after 2 hours?

I soak the chips for an hour or so then wrap them in foil, punch a couple holes in the foil. It takes a while for the smoke to start. When I put put chips directly on the charcoal it seemed to have to much smoke flavor. But then I might have put to many chips on the charcoal. I have used both chunks and chips. Seems like the chunks take longer to start to smoke.

Originally Posted by BigSandyRookie

That's good to know. Is that why some people will wrap their ribs, etc. in foil after 2 hours?

That, and wrapping holds some of the fat from dripping away, keeping the meat moist.