Barbecues, slow and very low temp smokers.

[F i F]

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?

[F i F]

Thanks for these comments. Exactly the pointers that I was looking for.

Excellent, top stuff, PH rules again.

[F i F]

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.

[F i F]

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.