|
![]() |
|
You don't faze me, Gobble.
Join Date: Dec 2005
Casino cash: $10005644
|
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 |
Posts: 13,675
![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
![]() |
![]() |
#46 |
Award Winning Tailgater
Join Date: Aug 2000
Casino cash: $1861570
|
Others may do something differently, but I leave them on one side. This helps to align with the no peeky rule as well. With that being said, experiment both ways. You may find a technique that works better for you.
|
Posts: 3,921
![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
![]() |
![]() |
#47 |
You don't faze me, Gobble.
Join Date: Dec 2005
Casino cash: $10005644
|
|
Posts: 13,675
![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
![]() |
![]() |
#48 | |
Guest
Casino cash: $
|
Quote:
The reason cooking and smoking are so popular and generate so much discussion is because there are so many techniques. None of us are necessarily right or wrong about these things. Just try out some different stuff to see what works best on your rig and for your family's tastes. |
|
Posts: n/a
|
![]() |
![]() |
#49 |
Just Lurking
Join Date: Feb 2009
Location: Ozark Mountain Country
Casino cash: $1237904
|
|
Posts: 2,020
![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
![]() |
![]() |
#50 | |
Just Lurking
Join Date: Feb 2009
Location: Ozark Mountain Country
Casino cash: $1237904
|
Quote:
|
|
Posts: 2,020
![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
![]() |
![]() |
#51 | |
Guest
Casino cash: $
|
Quote:
|
|
Posts: n/a
|
![]() |
![]() |
#52 |
You don't faze me, Gobble.
Join Date: Dec 2005
Casino cash: $10005644
|
Six hours later -- finally finished. Looks a little burnt on the corners. Taste test coming soon.
|
Posts: 13,675
![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
![]() |
![]() |
#53 |
Guest
Casino cash: $
|
It's probably slightly overdone but you may well like it that way. I like smoking my ribs closer to 200 which gives them a jerky texture that is supposedly a big "no-no". But I like it that way so screw the so-called experts.
|
Posts: n/a
|
![]() |
![]() |
#54 |
You don't faze me, Gobble.
Join Date: Dec 2005
Casino cash: $10005644
|
Oh man. So good. Tastes much better than it looks. It was a little tough on the edges and wasn't quite "fall-off-the-bone," but they taste really really good.
Round 2 tomorrow. I've got an 8.65-pound piece of brisket waiting for this smoker. |
Posts: 13,675
![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
![]() |
![]() |
#55 |
Resident Glue Sniffer
Join Date: Nov 2003
Casino cash: $4689358
|
nice.
I'm hopeful to attempt my first smoking this fall; going to get an electric smoker (can't have anything other than an electric heating element at the apartment complex). |
Posts: 37,381
![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
![]() |
![]() |
#56 |
Guest
Casino cash: $
|
|
Posts: n/a
|
![]() |
![]() |
#57 |
You don't faze me, Gobble.
Join Date: Dec 2005
Casino cash: $10005644
|
|
Posts: 13,675
![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
![]() |
![]() |
#58 |
You don't faze me, Gobble.
Join Date: Dec 2005
Casino cash: $10005644
|
Preparing for round two of the weekend smokefest tomorrow. One massive chunk of beef brisket. Drizzled with a layer of honey on each side, and topped with homemade rub (brown sugar, paprika, salt, pepper, chili powder, garlic powder, and onion powder). Marinating overnight in Cherry Dr. Pepper, Worcestershire sauce, onion powder, and garlic salt.
|
Posts: 13,675
![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
![]() |
![]() |
#59 | |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
![]() |
Quote:
|
|
Posts: 35,253
![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
![]() |
![]() |
#60 |
MVP
Join Date: Sep 2005
Casino cash: $4651115
|
Thinking of smoking a 2.5 pound pork loin today. Any thoughts on how long this might take at 200-225 degrees?
|
Posts: 60,273
![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
![]() |
![]() ![]() |
|
|