Barbecues, slow and very low temp smokers.
Discussion
From the brisket thread I saw the advice to put it on the barbecue.
Now I've seen the Man v Food and Diners, Drive-Ins etc programmes where they seem to smoke / barbecue brisket or pork, but take about 16 hours to do it.
What readily available barbecues go that low?
I can get mine very low but I'm sure the meat would be completely crozzled before I got the brisket cooked through, never mind fall apart tender, and if I have the lid open then don't get the right effect.
Any recommendations from users?
Now I've seen the Man v Food and Diners, Drive-Ins etc programmes where they seem to smoke / barbecue brisket or pork, but take about 16 hours to do it.
What readily available barbecues go that low?
I can get mine very low but I'm sure the meat would be completely crozzled before I got the brisket cooked through, never mind fall apart tender, and if I have the lid open then don't get the right effect.
Any recommendations from users?
Bear in mind that on those programmes they are normally using rather large pieces of meat (5lbs+), and you can get the same results with smaller pieces of meat by smoking for 4-8 hours. Using the indirect method on my Weber One Touch 47cm, I have done this quite easily. You can arrange the coals in such a way that you get a constant temperature for anything up to about 10 hours - look up the "minion method" on google for more info and ideas. YouTube also has lots of info on smoking meats using Weeber kettles.
Key to not burning the meat is to have a pan of water (and/or beer) in the bbq to keep everything moist, it also helps to moderate the temperature.
Key to not burning the meat is to have a pan of water (and/or beer) in the bbq to keep everything moist, it also helps to moderate the temperature.
Edited by calibrax on Monday 16th August 14:46
I got fairly obsessed with American style BBQ. I tried quite a few times doing it in my Weber but the results were never quite there. I'm not saying it's impossible (I cooked everything on my Weber back in Aus), but you can do better, more consistently with a dedicated smoker.
I bought a Brinkmann smoker at the start of this summer for ~£100 and its been going really well. Amongst other things, I've done ribs a few times, taking from 4 to 5 hours depending on the size of the pig they came out of and they've been world class.
For ridiculously technical descriptions of American BBQ, look no further than the BBQ Porch FAQ.
I bought a Brinkmann smoker at the start of this summer for ~£100 and its been going really well. Amongst other things, I've done ribs a few times, taking from 4 to 5 hours depending on the size of the pig they came out of and they've been world class.
For ridiculously technical descriptions of American BBQ, look no further than the BBQ Porch FAQ.
I have one of these http://www.the-old-smokehouse.co.uk/products/ProQ-...
sits niclely at 200-250f (100-125c) without too much bother, but it does take some practice to get the set up right.
sits niclely at 200-250f (100-125c) without too much bother, but it does take some practice to get the set up right.
Edited by SwanJack on Monday 16th August 16:53
F_i_F,
As others have mentioned, it's easily done. What you've seen is a method known as 'indirect' cooking. What this means, is that rather than food being over the coals (direct), there is a physical barrier between the coals and the food. Failing a physical barrier, the food is offset to the side of the coals - ie. putting all the coal to one side of the unit, and putting the food on the other. Think of it as a charcoal oven.
The temperatures used are between 225'f and 275'f. This is very achievable, it merely requires less coal (less heat), and some method of 'indirectness'.
In terms of time, it can vary wildly. What you must do is cook to internal temperature, not to time. Typically, it averages out at around 90mins per lb.
As a quick start, if you have a boggo-standard Weber charcoal grill, here is how to set it up:
Place a foil pan under the cooking grate, off to the side. Fill it with water. Above this, is where you put the food.
Over on the other side of the grill, next to the foil pan, put however many charcoal briquettes you need for 225'f. Try about 15-18.
Now, the heat source (heat rising upwards) is indirect. The water (which boils at just under 225f) will help regulate the temperature.
Throw some hickory/apple/pecan/mesquite etc. chips to the coals, and babysit it with your favourite beverage until your pork butt or brisket has an internal temperature of 193'f. Yes, 193. Then let it rest in foil (wrapped in a towel), in a cooler for a couple of hours. Then it'll be perfect.
Enjoy!
As others have mentioned, it's easily done. What you've seen is a method known as 'indirect' cooking. What this means, is that rather than food being over the coals (direct), there is a physical barrier between the coals and the food. Failing a physical barrier, the food is offset to the side of the coals - ie. putting all the coal to one side of the unit, and putting the food on the other. Think of it as a charcoal oven.
The temperatures used are between 225'f and 275'f. This is very achievable, it merely requires less coal (less heat), and some method of 'indirectness'.
In terms of time, it can vary wildly. What you must do is cook to internal temperature, not to time. Typically, it averages out at around 90mins per lb.
As a quick start, if you have a boggo-standard Weber charcoal grill, here is how to set it up:
Place a foil pan under the cooking grate, off to the side. Fill it with water. Above this, is where you put the food.
Over on the other side of the grill, next to the foil pan, put however many charcoal briquettes you need for 225'f. Try about 15-18.
Now, the heat source (heat rising upwards) is indirect. The water (which boils at just under 225f) will help regulate the temperature.
Throw some hickory/apple/pecan/mesquite etc. chips to the coals, and babysit it with your favourite beverage until your pork butt or brisket has an internal temperature of 193'f. Yes, 193. Then let it rest in foil (wrapped in a towel), in a cooler for a couple of hours. Then it'll be perfect.
Enjoy!
Papoo said:
F_i_F,
As others have mentioned, it's easily done. What you've seen is a method known as 'indirect' cooking. What this means, is that rather than food being over the coals (direct), there is a physical barrier between the coals and the food. Failing a physical barrier, the food is offset to the side of the coals - ie. putting all the coal to one side of the unit, and putting the food on the other. Think of it as a charcoal oven.
The temperatures used are between 225'f and 275'f. This is very achievable, it merely requires less coal (less heat), and some method of 'indirectness'.
In terms of time, it can vary wildly. What you must do is cook to internal temperature, not to time. Typically, it averages out at around 90mins per lb.
As a quick start, if you have a boggo-standard Weber charcoal grill, here is how to set it up:
Place a foil pan under the cooking grate, off to the side. Fill it with water. Above this, is where you put the food.
Over on the other side of the grill, next to the foil pan, put however many charcoal briquettes you need for 225'f. Try about 15-18.
Now, the heat source (heat rising upwards) is indirect. The water (which boils at just under 225f) will help regulate the temperature.
Throw some hickory/apple/pecan/mesquite etc. chips to the coals, and babysit it with your favourite beverage until your pork butt or brisket has an internal temperature of 193'f. Yes, 193. Then let it rest in foil (wrapped in a towel), in a cooler for a couple of hours. Then it'll be perfect.
Enjoy!
Papoo... you're back! We've missed you!As others have mentioned, it's easily done. What you've seen is a method known as 'indirect' cooking. What this means, is that rather than food being over the coals (direct), there is a physical barrier between the coals and the food. Failing a physical barrier, the food is offset to the side of the coals - ie. putting all the coal to one side of the unit, and putting the food on the other. Think of it as a charcoal oven.
The temperatures used are between 225'f and 275'f. This is very achievable, it merely requires less coal (less heat), and some method of 'indirectness'.
In terms of time, it can vary wildly. What you must do is cook to internal temperature, not to time. Typically, it averages out at around 90mins per lb.
As a quick start, if you have a boggo-standard Weber charcoal grill, here is how to set it up:
Place a foil pan under the cooking grate, off to the side. Fill it with water. Above this, is where you put the food.
Over on the other side of the grill, next to the foil pan, put however many charcoal briquettes you need for 225'f. Try about 15-18.
Now, the heat source (heat rising upwards) is indirect. The water (which boils at just under 225f) will help regulate the temperature.
Throw some hickory/apple/pecan/mesquite etc. chips to the coals, and babysit it with your favourite beverage until your pork butt or brisket has an internal temperature of 193'f. Yes, 193. Then let it rest in foil (wrapped in a towel), in a cooler for a couple of hours. Then it'll be perfect.
Enjoy!
Papoo, excellent description thanks.
Have been trying using an Outback gas grill
and now thanks to everyone on the thread understand the general scenario which has to be set up and realise where I've been going wrong.
The Outback is possibly in it's last couple of seasons so I was interested to trying out an alternative method as while it's OK and have done some decent dishes on it, eg butterfly lamb leg, knew that it was only going to be any good for very simple stuff plus I knew that changing to a new system isn't going to be gaffered overnight.
Have been trying using an Outback gas grill
and now thanks to everyone on the thread understand the general scenario which has to be set up and realise where I've been going wrong. The Outback is possibly in it's last couple of seasons so I was interested to trying out an alternative method as while it's OK and have done some decent dishes on it, eg butterfly lamb leg, knew that it was only going to be any good for very simple stuff plus I knew that changing to a new system isn't going to be gaffered overnight.
F i F said:
Papoo, excellent description thanks.
Have been trying using an Outback gas grill and now thanks to everyone on the thread understand the general scenario which has to be set up and realise where I've been going wrong.
The Outback is possibly in it's last couple of seasons so I was interested to trying out an alternative method as while it's OK and have done some decent dishes on it, eg butterfly lamb leg, knew that it was only going to be any good for very simple stuff plus I knew that changing to a new system isn't going to be gaffered overnight.
Well, some folks will argue that a gas burner is less hassle, and they're right. That said, when you get comfy with charcoal, it really isn't much extra work, but yields much better results. I'd advocate picking up an 18 inch Weber kettle. There is nothing that can't be done on it. Great value, well made, can get hot enough to melt the edges of a steak, whilst being able to slow, indirectly cook a pork shoulder.Have been trying using an Outback gas grill
and now thanks to everyone on the thread understand the general scenario which has to be set up and realise where I've been going wrong. The Outback is possibly in it's last couple of seasons so I was interested to trying out an alternative method as while it's OK and have done some decent dishes on it, eg butterfly lamb leg, knew that it was only going to be any good for very simple stuff plus I knew that changing to a new system isn't going to be gaffered overnight.
Get involved!
Well first attempt with the proper set up at the weekend, still on the Outback.
Ribs. Used a dry rub, hickory wood chips soaked in water.
Cooked for a couple of hours.
Sticky bbq sauce.
Cooked some more.
Result, excellent, if messy with sticky fingers. Yum yum
Now off to look at the Weber Smokey Mountain thread, though I fear it may cost me money. Been looking at Weber kettles also.
Anyway, one question, surprised at the amount of hickory chips needed. Using the technique given on the packet of putting the hickory chips in an aluminium foil container over the heat resulted in no visible smoke, they just turned to charcoal. Throwing some directly on the coals was better, but probably not popular with neighbours, so probably too much smoke? I'm assuming there should be excess smoke so it's a matter of trial and error.
Result was ace though.
Baby backs this weekend, or maybe a ham related joint.
Definitely like the technique where you get it going and it does nice and slow while you get on with other stuff.
Ribs. Used a dry rub, hickory wood chips soaked in water.
Cooked for a couple of hours.
Sticky bbq sauce.
Cooked some more.
Result, excellent, if messy with sticky fingers. Yum yum
Now off to look at the Weber Smokey Mountain thread, though I fear it may cost me money. Been looking at Weber kettles also.
Anyway, one question, surprised at the amount of hickory chips needed. Using the technique given on the packet of putting the hickory chips in an aluminium foil container over the heat resulted in no visible smoke, they just turned to charcoal. Throwing some directly on the coals was better, but probably not popular with neighbours, so probably too much smoke? I'm assuming there should be excess smoke so it's a matter of trial and error.
Result was ace though.
Baby backs this weekend, or maybe a ham related joint.
Definitely like the technique where you get it going and it does nice and slow while you get on with other stuff.
Papoo said:
As others have mentioned, it's easily done. What you've seen is a method known as 'indirect' cooking. What this means, is that rather than food being over the coals (direct), there is a physical barrier between the coals and the food. Failing a physical barrier, the food is offset to the side of the coals - ie. putting all the coal to one side of the unit, and putting the food on the other. Think of it as a charcoal oven.perfect.
Great advice followed
How about a video to show it done on a regular Webber, not a smokerGreat advice followed
http://www.youtube.com/watch?v=k0PYZL8lMrA
Love these vids but never tried them
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