Food and Drink BBQ/Grill/Smoker Experts: I Need Your Advice - Page 4

Mama Hip Rockets · 08-09-2011, 08:20 PM

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

Monty · 08-12-2011, 04:59 PM

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.

Mama Hip Rockets · 08-12-2011, 05:10 PM

Quote:

Originally Posted by Monty

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.

Thanks.

08-12-2011, 05:19 PM

Quote:

Originally Posted by thurman merman

When using the 3-2-1 method, do the ribs need to be flipped over at any point during the first 3 hours? Or do I just leave them on one side the whole time?

I don't flip ribs over - I turn them from the hot side of the fire.

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.

**Renegade** · 08-12-2011, 08:31 PM

Quote:

Originally Posted by thurman merman

I've read a lot of bad reviews about the grill cover, saying it's cheaply made and rips easily. Have you had any problems with it?

Thanks for the tips.

Yes I am on my second cover in two seasons. Mine is in direct sunlight, so it fades pretty quickly.

**Renegade** · 08-12-2011, 08:36 PM

Quote:

Originally Posted by Phobia

See - that's crap. Every rig is going to be a little different. Every person operating that rig is going to get a little bit different results because they'll control their dampers a little bit differently. I leave my chimney wide open and close my firebox damper off to about 1". My charcoal lasts a very long time. But I don't know how many I put in there. I generally use an entire chimney. I also don't use chips I use chunks of wood. In fact, I'll routinely use wood entirely for the whole smoke.

I agree completely. Some days it burns hot, and some days not as hot. Bag to bag is different too. I was just giving some basis for how much charcoal. Everyone has their own method that works for them. I love chunks, and have been using a lot of persimmon for my ribs, pear for my fish, and oak for the beef.

08-12-2011, 08:41 PM

Quote:

Originally Posted by Renegade

I agree completely. Some days it burns hot, and some days not as hot. Bag to bag is different too. I was just giving some basis for how much charcoal. Everyone has their own method that works for them. I love chunks, and have been using a lot of persimmon for my ribs, pear for my fish, and oak for the beef.

That wasn't intended to be a personal slight. I figured you cut and paste it from some source and it's probably a decent guideline but only in a laboratory. There are too many variables to nail that down.

Mama Hip Rockets · 08-12-2011, 08:41 PM

Six hours later -- finally finished. Looks a little burnt on the corners. Taste test coming soon.

08-12-2011, 08:48 PM

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.

Mama Hip Rockets · 08-12-2011, 09:02 PM

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.

Dayze · 08-12-2011, 09:07 PM

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).

08-12-2011, 09:17 PM

Quote:

Originally Posted by thurman merman

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,"

Heh - another thing "experts" do not approve of. It's not supposed to fall off the bone. Screw 'em.

Mama Hip Rockets · 08-12-2011, 09:22 PM

Quote:

Originally Posted by Phobia

Heh - another thing "experts" do not approve of. It's not supposed to fall off the bone. Screw 'em.

I'm pretty sure I just like ribs no matter what. Falling off the bone? Delicious. Tough and taste like jerky? Delicious.

Mama Hip Rockets · 08-12-2011, 11:19 PM

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.

**Fire Me Boy!** · 08-13-2011, 06:32 AM

Quote:

Originally Posted by thurman merman

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.

That seems like a LOT of sugar for a brisket. Be careful. Those long smoke times, the sugar will go past "caramelized" and turn to "burnt".

**OnTheWarpath15** · 08-13-2011, 08:24 AM

Thinking of smoking a 2.5 pound pork loin today. Any thoughts on how long this might take at 200-225 degrees?

08-09-2011, 08:20 PM
Mama Hip Rockets 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

08-12-2011, 04:59 PM	#46
Monty Award Winning Tailgater Join Date: Aug 2000 Casino cash: $1871570	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

08-12-2011, 08:41 PM	#52
Mama Hip Rockets 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. Attached Thumbnails
Posts: 13,675

08-12-2011, 08:48 PM	#53
Phobia 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

08-12-2011, 09:02 PM	#54
Mama Hip Rockets 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

08-12-2011, 09:07 PM	#55
Dayze Resident Glue Sniffer Join Date: Nov 2003 Casino cash: $4699358	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

08-12-2011, 11:19 PM	#58
Mama Hip Rockets 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. Attached Thumbnails
Posts: 13,675

08-13-2011, 08:24 AM	#60
OnTheWarpath15 MVP Join Date: Sep 2005 Casino cash: $4661115	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