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08-09-2011, 08:20 PM | |
You don't faze me, Gobble.
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BBQ/Grill/Smoker Experts: I Need Your Advice
I just bought the Char-Griller 5050. It is a combination gas/charcoal grill. It also has an option to add on a side smoker.
In the user manual, it says that I can use a water pan on half the charcoal side of the grill to smoke meat in about a third of the time that it would take in the side smoker. I've never smoked meat before, so I'm curious to know how similar/different these methods would be. Has anybody tried the indirect heat method with a water pan on a charcoal grill? How does it compare with the slower smoking, taste-wise? Is it good enough, or should I just shell out the extra $50-$75 for the side smoker? Here's the grill: And a picture with the optional side smoker attached: http://www.google.com/products/catal...ed=0CG4Q8wIwAg |
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08-09-2011, 10:19 PM | #2 |
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Get the side smoker, with the Water Pan you're not going to get nearly the same penetration with the smoke, or anywhere near the same richness into the meat.
That being said, Water Pan setups aren't bad to play with if say, you have a Weber and no other options. But if you're planning to smoke meats, get a true smoker and adjust your heat/smoke settings and play with your chip flavors. |
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08-09-2011, 10:26 PM | #3 |
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I prefer the side fire box but that's just me. I know there are guys who produce some quality meat with a water pan.
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08-09-2011, 11:03 PM | #4 |
You don't faze me, Gobble.
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Thanks for the input, guys. Any other BBQ vets who chime in will be appreciated also.
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08-10-2011, 07:19 AM | #5 |
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offset smoking box is a must have for smoking/BBQing. Ive used the water pan method many times its great for birds but i wouldnt use it for loin,ribs,brisket ect. Just never had any luck gettin the meat as tender as it should of been.
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08-10-2011, 07:27 AM | #6 |
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I've used both. In fact, I just sold an offset and my old faithful brinkman vertical so I could by a weber smokey mountain 22inch. I've only smoked on it maybe 5 times, but it is the most consistent heat (225 to 260 for 8 hours easy) and turns out the best food I've ever made. Offsets (side box) do just fine also. You will have a hot side and a less hot side on them and that can be an advantage or a disadvantage, depending on how much food you are smoking and what types of meat. You will have to tend the fire a bit more on an offset also. Even a good 3/8ths steel unit will need stoking every 3 hours or so.
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08-10-2011, 07:33 AM | #7 |
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Oh, btw, the weber smokey mountain would be considered a vertical or water pan smoker.
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08-10-2011, 07:35 AM | #8 | |
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Quote:
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08-10-2011, 07:40 AM | #9 |
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i agree w/most of these guys...go ahead w/the side smoker. i'm looking at pretty much the same type of setup. all three parts will come in handy.
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08-10-2011, 07:48 AM | #10 |
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08-10-2011, 08:15 AM | #11 |
You don't faze me, Gobble.
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Thanks for the input, everybody. I think I will go out and buy the side smoker today. You guys sold me.
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08-10-2011, 08:21 AM | #12 | |
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Quote:
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08-10-2011, 08:46 AM | #13 |
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08-10-2011, 08:48 AM | #14 |
You don't faze me, Gobble.
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Tips for smoking would be appreciated too. I'm planning on getting some ribs today for my first smoking experience. Any advice from our resident experts on what to do/not do while smoking the meat would be wonderful.
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08-10-2011, 08:48 AM | #15 |
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Another vote for the side box.
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