|
![]() |
|
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
![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
![]() |
![]() |
#61 |
You don't faze me, Gobble.
Join Date: Dec 2005
Casino cash: $10005644
|
We'll see. It's my first time, so I'll learn from my mistakes as I go. I got the marinade recipe online and it sounded good.
|
Posts: 13,675
![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
![]() |
![]() |
#62 |
Mammoth penis
Join Date: May 2006
Location: Springfield
Casino cash: $7384386
|
I use a Weber smoky mountain with a water pan. My ribs fall off the bone and every person who has ever tasted them say they're the best they've ever had. They're better than anything Ive ever got in a restaurant in KC that's for sure.
|
Posts: 11,432
![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
![]() |
![]() |
#63 |
MVP
Join Date: Oct 2006
Location: West of the Equator
Casino cash: $1359901
|
|
Posts: 13,653
![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
![]() |
![]() |
#64 | |
Sauntering Vaguely Downwards
Join Date: Sep 2005
Location: Columbia, Mo
Casino cash: $2459099
|
Quote:
Meat stops truly accepting smoke around 140 degrees (give or take 5 degrees either way). So what I've always done is leave the lid closed at 225 for about 2 hours (that'll usually get you there). Once you're no longer adding to the smoke ring above 140, the smoke serves to cook a little bit, but more importantly, to create your bark. That's when you spray with the apple juice. It creates what's called a Maillard reaction. The apple juice and its sugars will help the smoke adhere to the outside of the meat. It will layer over itself over and over again and give you that really rich smoke flavor that you get at the good barbecue joints. I usually raise my heat a little bit when I'm doing that as well. I'll usually do that for another couple of hours to finish. You'll get a nice smoke ring AND you'll get that badass bark that really makes a good smoked meat.
__________________
"If there's a god, he's laughing at us.....and our football team..." "When you look at something through rose colored glasses, all the red flags just look like flags." |
|
Posts: 60,981
![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
![]() |
![]() |
#65 |
MVP
Join Date: Sep 2005
Casino cash: $4661115
|
|
Posts: 60,273
![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
![]() |
![]() |
#66 |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
![]() |
|
Posts: 35,253
![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
![]() |
![]() |
#67 |
BAMF
Join Date: Apr 2004
Location: Your Face
Casino cash: $9998710
|
Have a meat thermometer? I'd go to about 170 internal temp, then wrap it tightly in foil, cover with a towel and rest it for an hour.
Sent from my ADR6350 using Tapatalk
__________________
Courage is not the absence of fear but rather the judgment that something is more important than fear. The brave may not live forever but the cautious do not live at all. |
Posts: 27,207
![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
![]() |
![]() |
#68 |
Sauntering Vaguely Downwards
Join Date: Sep 2005
Location: Columbia, Mo
Casino cash: $2459099
|
3 hours, give or take 1/2 an hour or so.
__________________
"If there's a god, he's laughing at us.....and our football team..." "When you look at something through rose colored glasses, all the red flags just look like flags." |
Posts: 60,981
![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
![]() |
![]() |
#69 | |
Sauntering Vaguely Downwards
Join Date: Sep 2005
Location: Columbia, Mo
Casino cash: $2459099
|
Quote:
It's not that the sugar has caramelized, it's that it's just trapped waaaaay to much smoke and the smoke has started to get acrid.
__________________
"If there's a god, he's laughing at us.....and our football team..." "When you look at something through rose colored glasses, all the red flags just look like flags." |
|
Posts: 60,981
![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
![]() |
![]() |
#70 | |
Sauntering Vaguely Downwards
Join Date: Sep 2005
Location: Columbia, Mo
Casino cash: $2459099
|
Quote:
Meat that's ever been frozen has killed off the trichinosis. At 170, you'll be awfully dry just for the sake of being dry, IMO. I'd take it off at about 155 and wrap it for a bit. It should climb up to about 160. That's a perfect temp for a pork loin, IMO.
__________________
"If there's a god, he's laughing at us.....and our football team..." "When you look at something through rose colored glasses, all the red flags just look like flags." |
|
Posts: 60,981
![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
![]() |
![]() |
#71 |
MVP
Join Date: Oct 2006
Location: West of the Equator
Casino cash: $1359901
|
|
Posts: 13,653
![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
![]() |
![]() |
#72 |
MVP
Join Date: Oct 2006
Location: West of the Equator
Casino cash: $1359901
|
|
Posts: 13,653
![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
![]() |
![]() |
#73 | |
BAMF
Join Date: Apr 2004
Location: Your Face
Casino cash: $9998710
|
Quote:
I like to hit 165 with a loin, so I said 170 to be safe. But to be fair I do use a water pan. If it stalled at 155 I probably wouldn't be afraid to take it off. Sent from my ADR6350 using Tapatalk
__________________
Courage is not the absence of fear but rather the judgment that something is more important than fear. The brave may not live forever but the cautious do not live at all. |
|
Posts: 27,207
![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
![]() |
![]() |
#74 |
Sauntering Vaguely Downwards
Join Date: Sep 2005
Location: Columbia, Mo
Casino cash: $2459099
|
Awwww sadface
Barbecue tough guys crack me the hell up. If anyone was 'right', there wouldn't be 1000 ways to do it. But you go right on believing that you've unlocked the holy grail.
__________________
"If there's a god, he's laughing at us.....and our football team..." "When you look at something through rose colored glasses, all the red flags just look like flags." |
Posts: 60,981
![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
![]() |
![]() |
#75 | |
Sauntering Vaguely Downwards
Join Date: Sep 2005
Location: Columbia, Mo
Casino cash: $2459099
|
Quote:
The opinions on pork are just crazy divergent. I'm pretty certain at this point that you could live 100 years pulling fresh pork off at 150 and be just fine, but a lot of people just won't eat it if there's pink in it.
__________________
"If there's a god, he's laughing at us.....and our football team..." "When you look at something through rose colored glasses, all the red flags just look like flags." |
|
Posts: 60,981
![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
![]() |
![]() ![]() |
|
|