BBQ/Grill/Smoker Experts: I Need Your Advice

[Mama Hip Rockets]

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

[tooge]

remove the membrane from the bone side of the ribs. Best done with a butter knife and paper towel. coat the ribs in a very light mix of plain yellow mustard and olive oil (helps the rub stick and build a crust). sprinkle rub all over your ribs. dont be shy. you want them coated. dont "rub" it in, it will stick to the mustard/oil glaze. smoke at about 250 for 3 hours. spray with apple juice about every 45 min. cover in foil after 3 hours and cook for another hour and a half. Uncover, sauce if desired, and cook for one last hour. They will be falling off the bone, smoked nicely burt not too much. This is basically how I do them for competition.

[Monty]

Originally Posted by thurman merman

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.

Be patient.....no need to lift the lid to see the results until it's done. If you keep the temp consistent you'll be fine. Also, it takes practice so don't expect competition ribs your first time out.

[Monty]

Originally Posted by tooge

remove the membrane from the bone side of the ribs. Best done with a butter knife and paper towel. coat the ribs in a very light mix of plain yellow mustard and olive oil (helps the rub stick and build a crust). sprinkle rub all over your ribs. dont be shy. you want them coated. dont "rub" it in, it will stick to the mustard/oil glaze. smoke at about 250 for 3 hours. spray with apple juice about every 45 min. cover in foil after 3 hours and cook for another hour and a half. Uncover, sauce if desired, and cook for one last hour. They will be falling off the bone, smoked nicely burt not too much. This is basically how I do them for competition.

This

[tooge]

Oh, I'm sssuming you are using baby backs. If you are using spare ribs, cut off all the extra meat that isn't ribs. rub it too, and smoke it with the ribs. you will need to cook these covered for 2 hours instead of 1.5 like the bb's

[seclark]

Originally Posted by Monty

Be patient.....no need to lift the lid to see the results until it's done. If you keep the temp consistent you'll be fine. Also, it takes practice so don't expect competition ribs your first time out.

this...plus everything starts working/tasting better after it's been used a few times.
sec

[Coogs]

Here is one I have always struggled with...

no need to lift the lid to see the results until it's done

vs

spray with apple juice about every 45 min

...to do the 2nd method, you must lift the lid. Which method is best?

[tooge]

I prefer to lift the lid real quick and spray. I think he is saying don't lift the lid every 15 minutes to look at them. Every 45 min to an hour won't hurt anything.

[MOhillbilly]

Originally Posted by Coogs

Here is one I have always struggled with...



vs




...to do the 2nd method, you must lift the lid. Which method is best?

depending on your smoker you can add up to an hour cooking time every time you open the lid.

Good thick steal with a good draw its no biggie. Shit thin steal w/ shit draw its a no no imo.

[KCUnited]

Originally Posted by tooge

remove the membrane from the bone side of the ribs. Best done with a butter knife and paper towel. coat the ribs in a very light mix of plain yellow mustard and olive oil (helps the rub stick and build a crust). sprinkle rub all over your ribs. dont be shy. you want them coated. dont "rub" it in, it will stick to the mustard/oil glaze. smoke at about 250 for 3 hours. spray with apple juice about every 45 min. cover in foil after 3 hours and cook for another hour and a half. Uncover, sauce if desired, and cook for one last hour. They will be falling off the bone, smoked nicely burt not too much. This is basically how I do them for competition.

I do mine similar, but I like to sauce them after the final hour and throw them over the hot coals for a minute or so for a little more burn. Personal preference.

Don't start with ribs. Start with a port butt or pork loin. Use a meat thermometer - especially on the loin. When that sucker hits 165 pull it and wrap in foil. It won't take nearly as long to smoke as everything else.

Don't forget to season your smoker first.

[KCHawg]

Use a pump-up type garden sprayer ( preferably new unless you like the taste of Malithion ) for the apple juice instead of a spray bottle. You get the lid closed much faster that way.

[tooge]

Originally Posted by Phobia

Don't start with ribs. Start with a port butt or pork loin. Use a meat thermometer - especially on the loin. When that sucker hits 165 pull it and wrap in foil. It won't take nearly as long to smoke as everything else.

Don't forget to season your smoker first.

FTR, Phobs is talking about the loin. If you do a butt (shoulder), it'll need to be at least 195 before it is ready.

[Mama Hip Rockets]

Originally Posted by tooge

remove the membrane from the bone side of the ribs. Best done with a butter knife and paper towel. coat the ribs in a very light mix of plain yellow mustard and olive oil (helps the rub stick and build a crust). sprinkle rub all over your ribs. dont be shy. you want them coated. dont "rub" it in, it will stick to the mustard/oil glaze. smoke at about 250 for 3 hours. spray with apple juice about every 45 min. cover in foil after 3 hours and cook for another hour and a half. Uncover, sauce if desired, and cook for one last hour. They will be falling off the bone, smoked nicely burt not too much. This is basically how I do them for competition.

Sounds good

[Mama Hip Rockets]

Originally Posted by Phobia

Don't start with ribs. Start with a port butt or pork loin. Use a meat thermometer - especially on the loin. When that sucker hits 165 pull it and wrap in foil. It won't take nearly as long to smoke as everything else.

Don't forget to season your smoker first.

Please explain for the noob smoker.

[Fire Me Boy!]

Originally Posted by thurman merman

Please explain for the noob smoker.

http://tinyurl.com/3nu68at