Official OS BBQ/Grilling Thread

[Holic]

re: Official OS BBQ/Grilling Thread

The more I think about it, I've never heard anyone say NOT to use hickory for pork butts. Maybe it's a northern thing like boiling ribs? lol

[Curahee]

re: Official OS BBQ/Grilling Thread

I didnt say NOT to use Hickory.

I said as a general rule of thumb, Fruits are for white meats and Spiced are for red meats.

Ribs and Butt/Shoulder should use spiced woods because of their similar toughness to beef, but you CAN use Fruits if you wish.

http://www.3men.com/whatwood.htm

[Holic]

re: Official OS BBQ/Grilling Thread

I didnt say NOT to use Hickory.

I said as a general rule of thumb, Fruits are for white meats and Spiced are for red meats.

Ribs and Butt/Shoulder should use spiced woods because of their similar toughness to beef, but you CAN use Fruits if you wish.

http://www.3men.com/whatwood.htm

This is your first post.

Spiced Woods like Hickory, Walnut, Almond & Birch, "SHOULD" be used for red meats like Beef, Venison, Lamb & Bison. These woods are more robust and can penetrate the tough tissues of these meats. These woods can overpower the taste of white meats.

I took that as you saying they SHOULDN'T be used. Now you're saying in this post, spiced woods SHOULD be used on ribs/pork butt.

Sorry I misunderstood you I guess.

[Curahee]

re: Official OS BBQ/Grilling Thread

Sorry I misunderstood you I guess.

I figured that. In my next post, I said Butts & Ribs are the caveat to that rule because of their beef like toughness.

Yeah pork butts & Ribs are sorta the caveat to this.
Because the shoulder & ribs are such a tough cut of meat, you can get away with spiced woods.
But for ham or chops, fruits are best.
Ribs can go either way, but most prefer spiced like Hickory or Mesquite.

There really is no WRONG wood to use, but some spiced woods can overpower white meats like fish and chicken and some fruits woods wont penetrate the tough tissue of red meats like beef and bison.

Again. These are not Hard Written Rules. Just guidelines for the novice smoker.

[dpmx21]

Just bought a Brinkman 5 burner with smoker. So far we've made two beer can chickens, burgers, dogs, corn on the cob, baked beans, 2 delicious pork loins, and a rack of ribs. Smoked the loins and ribs for about 4 hours. They were delicious. This is the first smoker I've had so I plan on doing some experimenting. Great pics in this thread. I'll be visiting this one quite often.

[Curahee]

re: Official OS BBQ/Grilling Thread

Just bought a Brinkman 5 burner with smoker. So far we've made two beer can chickens, burgers, dogs, corn on the cob, baked beans, 2 delicious pork loins, and a rack of ribs. Smoked the loins and ribs for about 4 hours. They were delicious. This is the first smoker I've had so I plan on doing some experimenting. Great pics in this thread. I'll be visiting this one quite often.

We currently have a contest going if youre interested....


http://www.operationsports.com/forum...post2044914838 Post #439

[Curahee]

re: Official OS BBQ/Grilling Thread

Lava Burgers for Dinner.
Hot Dogs for my finicky 3 y/o
And Chicken Breasts for tomorrow's lunch.



An incredible burger stuffed with Cheddar & Bacon and topped with Lettuce, Tomato, Avocado & Grilled Onions on an Onion Roll.



Look at that cheese ooze!

[Phobia]

re: Official OS BBQ/Grilling Thread

I did Stuffed porkchops and Chicken Sausage with Steen's syrup. I'll post couple pictures once I get home from work. Damn Iphone 3g camera sucks though. I need to get a good digital camera badly.

[VTPack919]

re: Official OS BBQ/Grilling Thread

Avacodo on a burger is always good.

[8]

re: Official OS BBQ/Grilling Thread

Sold my 10 year old gas grill for 50$ at our yard sale. So I'm purely charcoal now. I have your basic weber charcoal grill, but I'm still debating on buying something a bit bigger. I was looking at this Stok grill the other day at target. It's walls feel thicker than the weber, has anybody seen these?

Edit: After looking at their website I'm liking some of the inserts they have.

http://www.stokgrills.com/grills/drum.php

[Curahee]

re: Official OS BBQ/Grilling Thread

I was looking at this Stok grill the other day at target.

And it even comes in Oriole Orange!

[8]

re: Official OS BBQ/Grilling Thread

And it even comes in Oriole Orange!

You know what, I didn't even pay attention to that.

[Curahee]

re: Official OS BBQ/Grilling Thread

Today is the last day for the grilling contest!

Be sure to submit your entries today! I will be posting the nominations tomorrow morning.

The winning griller will receive a $20 Home Depot Gift Card from me, delivered either US mail or Email. Your Choice.

Get those entries in now. Even if its something you did last Summer, get it in!

[mjb2124]

re: Official OS BBQ/Grilling Thread

My Weber Smokey Mountain. Once I get it to 230 or 235 at 11 or 12. I go to bed and it holds that temp for atleast 10-12 hours. It's that good once you get the vent adjustments down which wasn't long for me.

I bought a WSM a month or so ago and have used it 3 times (initial curing and then ribs twice). Last time I used it I noticed that it started to come down from the 230 that I had it at after only 5 hours. Top vent was completely open...bottom 3 vents were a little more than halfway closed. My concern is that if I do something overnight, I won't be able to hold 230 for that many hours. Any thoughts? Vents closed too far? Not enough charcoal? Simply a new smoker that needs a few more runs before "sealing" itself?

[Curahee]

re: Official OS BBQ/Grilling Thread

I bought a WSM a month or so ago and have used it 3 times (initial curing and then ribs twice). Last time I used it I noticed that it started to come down from the 230 that I had it at after only 5 hours. Top vent was completely open...bottom 3 vents were a little more than halfway closed. My concern is that if I do something overnight, I won't be able to hold 230 for that many hours. Any thoughts? Vents closed too far? Not enough charcoal? Simply a new smoker that needs a few more runs before "sealing" itself?

I would suggest Googling it or searching YouTube.
Sometimes a visual description of the process and correct levels can help.

Maybe Holic can even take some pics of his vent positions for you.

It can also be dependent on the climate in which youre in... Hot/Cold, High/Low altitude. All can play a roll in temps and cooking times. As well as the type of charcoal you use and the water saturation of the wood. Cheap charcoal and dry wood will burn faster and hotter and you want low and slow.