Grilling/smoking

[flyfisher]

So my plans of getting a big green egg were derailed since i picked up a commander instead.

I did receive a nice 22.5" weber gold charcoal grill for father's day and i am looking forward to using it but i have a few questions since i know there are quite a few grillmasters on this site.

Is it possible to smoke on these types of grills? How do you monitor the temperature of the grill, do you buy and mount a temperature gauge through the lid or just use the same type you would use in your oven.

Do those smoker boxes actually work or is it best to use natural lump charcoal and some soaked chips right on top of the coals.

And for your first try at smoking, what is a goodcut of meat to try? I was thinking a pork butt or some ribs.

Anyways any other advice you can give or web sites to visit would be great.

Thanks

[Padre]

You mean a Weber kettle? Yes, you can smoke just fine with that. Mine had the flip up ends on the grill surface. I put the fire (lump charcoal with soaked chunks of pecan) on one side andthe meat on the other. Under the meat I'd put a disposable roasting pan with some AC vinegar in it. Catches the drippings and helps keep the meat moist. Control the temp by regulating airflow through the bottom and top vents. The temp gauge up top was always just a guess. They're not really reliable for the temp on the cooking surface. Ribs take a lot more work than a good Boston Butt, in my opinion.

[flyfisher]

Yeah it is the kettle style and thanks for the tips.

I think i am gonna give it a go on sunday with a pork butt and see what happens.

Worse thing that can happen is i wasted an afternoon drinking beer and monitoring the grill

[Bass & BBQ]

Worse thing that can happen is i wasted an afternoon drinking beer and monitoring the grill

You've got the right attitude already.

Padre is correct, you can most certainly smoke with the kettle. The drip pan is a good call as among other things, it can serve as a heat sink. Keep things from getting too hot. I dont generally put any flavored liquid but some do.

Thermometers............ I'd suggest at least a meat thermometer so you know when it is done. Knowing the heat of the chamber is going to be a bit of a guess. An oven thermometer will certainly work but you have to open the lid to see it. Keep your fire small and you should be ok. Some dont like them but I have been using a Maverick remote thermometer for a few years and love it. Has 2 probes, one goes on the grate for chamber temps and one in the meat. It has a remote transmitter so you can drink your beer inside and still watch the temp.

Lump coal burns a little hot and fast for me. I've always use the regular Kingsford and wood chunks or chips mixed in. I like the chunks but you have to use fairly small ones to keep from getting too hot. The regular charcoal gives a nice even burn. Lots of folks use the lump with no issues though. It's a matter of familiarity or preference. I use a chimney starter. I havent smoked in my kettle but I'm guessing about a half a chimney at a time is plenty. Padre may have a better idea on that.

If you are going to do a pork butt, get a smallish one or you will have a very long cook on your hands. Chicken or ribs will be a shorter cook and amount of effort depends on how you choose to do it. Again though, you cant do too many at a time. It can be a bit of a challenge to smoke on the kettle but it is the best grill ever. I use mine over my gasser quite frequently.

As my name suggests, I love to cook and as the length of my reply suggests, I love to talk about it.

[flyfisher]

Worse thing that can happen is i wasted an afternoon drinking beer and monitoring the grill

You've got the right attitude already.

Padre is correct, you can most certainly smoke with the kettle. The drip pan is a good call as among other things, it can serve as a heat sink. Keep things from getting too hot. I dont generally put any flavored liquid but some do.

Thermometers............ I'd suggest at least a meat thermometer so you know when it is done. Knowing the heat of the chamber is going to be a bit of a guess. An oven thermometer will certainly work but you have to open the lid to see it. Keep your fire small and you should be ok. Some dont like them but I have been using a Maverick remote thermometer for a few years and love it. Has 2 probes, one goes on the grate for chamber temps and one in the meat. It has a remote transmitter so you can drink your beer inside and still watch the temp.

Lump coal burns a little hot and fast for me. I've always use the regular Kingsford and wood chunks or chips mixed in. I like the chunks but you have to use fairly small ones to keep from getting too hot. The regular charcoal gives a nice even burn. Lots of folks use the lump with no issues though. It's a matter of familiarity or preference. I use a chimney starter. I havent smoked in my kettle but I'm guessing about a half a chimney at a time is plenty. Padre may have a better idea on that.

If you are going to do a pork butt, get a smallish one or you will have a very long cook on your hands. Chicken or ribs will be a shorter cook and amount of effort depends on how you choose to do it. Again though, you cant do too many at a time. It can be a bit of a challenge to smoke on the kettle but it is the best grill ever. I use mine over my gasser quite frequently.

As my name suggests, I love to cook and as the length of my reply suggests, I love to talk about it.

I already have a meat thermometer so i am good on that point. I also only use chimney starters as it is a whole lot easier to start charcoal that way.

I am thinking a small pork butt will do the trick to see how it goes and don't be surprised to see some new questions posted during the smoking process

Do either of you use those smoker baskets? I saw some on the weber site that are basically a metal box with holes in it that you put the pre soaked wood chips in that is suppose to help with the smoking. Seems like a good idea but not sure if it is just one more hting to buy when throwing the chips on the charcoal would do the trick just as well.

[HookUp]

I did receive a nice 22.5" weber gold charcoal grill for father's day and i am looking forward to using it but i have a few questions since i know there are quite a few grillmasters on this site.

One tip, check out this forum. These guys do it right on a Weber.

http://www.barbecueweb.com/

Is it possible to smoke on these types of grills?

Yes, just drop a chunk of wood on the coals.

How do you monitor the temperature of the grill, do you buy and mount a temperature gauge through the lid or just use the same type you would use in your oven.

Buy one that monitors inside the grill temps & internal meat temps.

Do those smoker boxes actually work or is it best to use natural lump charcoal and some soaked chips right on top of the coals.

They all work, including a lump of wood. I found a guy cutting down a wild cherry tree & cut that up in grill size lumps.

And for your first try at smoking, what is a goodcut of meat to try? I was thinking a pork butt or some ribs.

Anything you want, but first, make sure to cure the grill. Oil the grates & first up a load of charcoal. Get the grill nice & hot for a while to burn off any factor nasties. From then, clean grates & oil before each & every time before grilling.

Anyways any other advice you can give or web sites to visit would be great.

Keep a log until making minor adjustments until you get it right. Adjust for the heat of summer vs the dead of winter - and yes, it's ok to grill when its snowing.

[Bass & BBQ]

Do either of you use those smoker baskets? I saw some on the weber site that are basically a metal box with holes in it that you put the pre soaked wood chips in that is suppose to help with the smoking. Seems like a good idea but not sure if it is just one more hting to buy when throwing the chips on the charcoal would do the trick just as well.

I've only used on on my gas grill and didnt love it but it is a way to introduce smoke on a gas grill. As long as you are cooking with charcoal, I say throw your chips or a hunk of wood right on the coals and you will get better smoke without hassling with the box. Or having to clean it later.

[Padre]

Kingsford does work well; id do maybe 3/4 a chimney to start of the meat is cold when you put it on. That will drop the temp quick. If you can bring it up to room temp first, you can start with less. Soak the chunks good in water; don't just dunk them. Smaller chunks are better, but I don't like the chips.

A 5-7 lb butt is my favorite size - no jokes, please - and make sure it's a bone in butt. Again, no jokes. I showed up one time after offering to cook to find they'd stuck me with a bunch of boneless butts. Worst 'que I've ever made.

Keep an eye on the smoke coming out. You don't want it pouring out like a house fire, but you want to see smoke out the top vents. If you need more smoke, use wet wood, more heat, just toss a couple - and I mean a couple, not a handful - of briquettes on the coals.

Don't waste your time or money with those smoke boxes if you have a kettle. You don't need them. The key is even temps - no high spikes - low and slow.

Here's a good mop recipe to keep things moist - a gallon of AC vinegar, 1/2 box o salt, a packet of old Bay crab spice. When you turn the meat or add wood to the fire, mop it with that mix.

[Bass & BBQ]

A 5-7 lb butt is my favorite size - no jokes, please - and make sure it's a bone in butt. Again, no jokes. I showed up one time after offering to cook to find they'd stuck me with a bunch of boneless butts. Worst 'que I've ever made.

That is way too easy.

[flyfisher]

well i picked up the wood chunks today...went with mesquite and hickory and plan on picking up the meat tomorrow.

I still need to go ahead and burn the grill for the first time to get rid of an assembly junk on there but i am definitely getting psyched to try this thing out.

anyone ever smoke a burger? Seems like it would be pretty good but i haven't heard of anyone doing it before.....