What do you guys grill or smoke with?

Post by **mr x** » Sat Aug 13, 2011 1:25 pm

Get on that wild meat order. I'm craving buffalo burgers!

And don't just hit the meat isle. Grilled veggies, tomatoes, every-fucking-thing-in-the-store, lol...

Keggermeister · Post by **Keggermeister** » Sat Aug 13, 2011 5:45 pm

The meat was ordered last Monday! I can't wait for it either!
I ordered some tounges to fool with too : )

erslar00 · Post by **erslar00** » Sun Aug 14, 2011 8:25 pm

The offset smoker made by Char Broil is half off at Canadian Tire...

http://www.canadiantire.ca/AST/browse/2 ... SYWidgetID" onclick="window.open(this.href);return false;

Keggermeister · Post by **Keggermeister** » Tue Aug 16, 2011 9:57 am

TIM GREGORY------------------------ Do you want that flashing from my old bullet smoker? Free of course. I pitched my old unit after I got the egg.

I saved the grills to make extended racks for my egg, and the shell was useless...

:flippindude:

Tony L · Post by **Tony L** » Tue Aug 16, 2011 7:39 pm

Tim Gregory wrote:Hey guys,

Question from a guy who knows little to nothing about smoking, but might want to get into it, is this a good starter smoker?

http://www.barbecuecountry.com/products ... ufacture=9" onclick="window.open(this.href);return false;

Its the one on the lower left. (16 traditional vertical). I can get one for 30 bucks.

Thanks!

That's the one I have. I don't use it as much as I should, but I'm only starting to get into smoking myself.
I lined the joins with foil wrap to create a seal.

NASH · Post by **NASH** » Sun Sep 11, 2011 12:11 pm

Looks like a great little unit for $30

http://halifax.kijiji.ca/c-buy-and-sell ... Z313064822" onclick="window.open(this.href);return false;

Charcoal BBQ 6 months old for sale. Bought larger gas grill and don't need the second one anymore. slight rust on grill but other wise in beautiful shape, check out pics. perfect size for small patio. $30.00. pick-up only. contact jonathan @ 902-240-4705

85357m9_20.jpeg

0126ell_20.jpeg

Keggermeister · Post by **Keggermeister** » Mon Sep 12, 2011 12:02 am

Nice unit, Someone buy that!

Tim Gregory · Post by **Tim Gregory** » Sat Sep 17, 2011 2:39 pm

Using my smoker for the first time. How long does it take to get the temp up on these things. I got the charcoal going and added the wood and water, but it won't get up much past 100 degrees.

Post by **Jimmy** » Sat Sep 17, 2011 2:48 pm

Tim Gregory wrote:Using my smoker for the first time. How long does it take to get the temp up on these things. I got the charcoal going and added the wood and water, but it won't get up much past 100 degrees.

How much charcoal did you add? I just fired mine up 30 min ago and it only took about 15 min for it to hit 250.

You're thermometer isn't in Celsius is it?

Tim Gregory · Post by **Tim Gregory** » Sat Sep 17, 2011 2:50 pm

I used 1.5 - 2 pounds of charcoal. Yup, its at about 105 F after about an hour. More charcoal?

Post by **Jimmy** » Sat Sep 17, 2011 2:54 pm

Sounds to me like you have enough charcoal. Maybe Nash or X will chime in with some ideas.

Are the vent's opened, coals red hot?

Tim Gregory · Post by **Tim Gregory** » Sat Sep 17, 2011 3:08 pm

The only vent would be the door on the front.

This is the model:
http://www.barbecuecountry.com/products ... ufacture=9" onclick="window.open(this.href);return false;

The one at the bottom.
It is shut. Not sure how hot the coals are. How can I tell? It's very smokey that's for sure.

Post by **Jimmy** » Sat Sep 17, 2011 3:14 pm

Isn't there a silver vent on the top of the cover?

Tim Gregory · Post by **Tim Gregory** » Sat Sep 17, 2011 3:15 pm

No, I just saw that on the pic. Mine doesn't have that.

Post by **Jimmy** » Sat Sep 17, 2011 3:17 pm

hmm. I'm not too sure what to tell you. I am only new at it myself.

The charcoals should actually be glowing red hot, if not they might not have had enough flame at the beginning.

Tim Gregory · Post by **Tim Gregory** » Sat Sep 17, 2011 3:22 pm

Yeah, that might be it. I put the coals in and hit them with some fluid and lit them. Then after about ten minutes the flames had gone out and they were simmering away. They developed a gray coat of ash which is what my instructions said, so I added the wood and water and put the top on. It's making crazy smoke, but not getting any hotter. The thermometer on the lid says about 110 now, and I put one inside that says about 150. I want it at 225.

Might be a late supper,lol.

Post by **Jimmy** » Sat Sep 17, 2011 3:30 pm

Greyish white is right too, that's the way they get as they burn off.

Here is what mine looks like right now.

IMAG0033.jpg

Tim Gregory · Post by **Tim Gregory** » Sat Sep 17, 2011 3:41 pm

Yeah, I dunno. Mine kind of looked like that.

I got pissed off and gave up. Threw my ribs in the oven and I'll put them on the bbq later.

I'll have to do more research and see what I did wrong.

Thanks anywat for the help.

Keggermeister · Post by **Keggermeister** » Sat Sep 17, 2011 3:51 pm

Get yourself one of these:

Or make yourself one:

Leave your lid open until they glow red. There is no top vent on that thing? You should see about making one. It will work way better. :flippindude:

Tim Gregory · Post by **Tim Gregory** » Sat Sep 17, 2011 4:32 pm

Yeah, I'll pick up one of those. I had a tough time getting them burning well. Oh well, live and learn.

My ribs did spend about 2 hours smoking at about 100F so hopefully they picked up some nice hickory flavour. I put them in the oven and baked them, now I'm gonna throw them on the bbq in a bit. Hope they're good.

Post by **Jimmy** » Sat Sep 17, 2011 4:40 pm

I use something like these to start mine. I have one of those chimney starters, but find I end up with ashes flying everywhere from the paper. I throw my charcoal on top of a couple of the cubes, light em up and it's good to go..

http://www.basspro.com/Weber-reg-Firest ... 4/-1768405" onclick="window.open(this.href);return false;

akr71 · Post by **akr71** » Sat Sep 17, 2011 8:22 pm

Tim Gregory wrote:No, I just saw that on the pic. Mine doesn't have that.

I have the same one, but it has the top vents. A buddy of mine has one like yours - no vent up top. Maybe leave the lid on askew to get some airflow....

I've alo got a chimney like Keggermeister posted - a little bit of crumpled newspaper to start the coals is all I've ever needed.m Dump them when they're red hot.

Tony L · Post by **Tony L** » Sun Jan 22, 2012 4:51 pm

Just getting used to my new offset. Wind makes it hard to keep a constant temperature, but over all I'm pleased with the way this one cooks.
I just have to learn how to do pork ( not ribs ) a little different to keep it moist, like watching how long it is on.

NASH · Post by **NASH** » Sun Jan 22, 2012 5:40 pm

Excellent

Post by **mr x** » Sun Jan 22, 2012 5:49 pm

Very nice indeed. Get some cheese on there.

What do you guys grill or smoke with?

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