Official OS BBQ/Grilling Thread

[mestevo]

We could get a standalone smoker/charcoal grill, but how bad of an idea is it to get a cheaper ($250-350) 3-in-1 grills for someone whos new to smoking?

I've poked around before and typically you can find a dozen mods that can/should be done to OCD their performance, but thought I'd get your opinions.

Sent from my SCH-I605 using Tapatalk 2

[Curahee]

re: Official OS BBQ/Grilling Thread

I use my regular dual chamber grill to smoke.
You literally can use anything to smoke, even your basic weber grill.
So the choice is really yours. What do you want to do and how much do you want to spend.
I dont know if all smokers can grill, but I know all grills can smoke.


IMO, I would get either a Grill/Smoker combo, or get a grill that is large enough to do both.
If you can afford it and have the room for the extra toys, you can get a dedicated smoker and a dedicated grill.
My only suggestion is dont go cheap solely for price. The cheap comes out expensive!

[mestevo]

re: Official OS BBQ/Grilling Thread

I've got a 3-burner propane grill (as posted before, we're 'turn it on, get it hot, flip the food, turn it off BBQers), and have a couple of smoker boxes that my father in law used to make brisket. After watching enough BBQ pitmasters and reading this thread that feels kinda like blasphemy though.

Having missed out on a slightly smaller multi-purpose grill that was $150 on clearance a couple weeks ago, wife is open to the idea of getting something like http://www.samsclub.com/sams/smoke-h...prod3920115.ip sometime this summer.

Doesn't mean we'll get that one, and we're not ruling out getting something standalone either, but had been meaning to get some input for a while. Mods on grills like these would be kind of interesting to mess with too - http://www.nibblemethis.com/2011/09/...ions-part.html

Thanks!

[Holic]

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?

It could be a number of things man. The first few cooks tend to run hotter as the inside is shinier. If you're having problems holding temps for a long period of time it could be a charcoal issue. Did you have to add charcoal? I fill mine up for overnight cooks and never need to add more. I also only use 6-10 charcoal briquettes to start my smoker. No need to start an entire chimney, you could be using too much fuel if you're lighting a full chimney of charcoal. Causing you to run out faster.

Here is how I set up my vents. Once I add my 6-10 hot briquettes, all vents are open til 175-190. I then close 2 of the bottom vents. At 210-220 I adjust my 3rd vent. Usually less than half open. When I wake up in the morning, I just use my hand and beat a few times on the bottom of the charcoal pan to knock any ashes loose. Mine holds at 225-250 for 14+ hours.

Be glad to answer anymore questions.

[Holic]

re: Official OS BBQ/Grilling Thread

Totally forgot mjb, are you using water in your pan or not?

[mjb2124]

re: Official OS BBQ/Grilling Thread

Holic - I didn't add charcoal because I was doing ribs and only needed 5-6 hours. If I was smoking something that needed to go longer, I would have had to add charcoal. I filled the ring with half a bag of Kingsford charcoal and started it with approximately 20 briquettes and 4 wood chunks. I did fill the water pan...probably 75% full.

Maybe I used too many briquettes to start the smoker or needed to keep 2 of the bottom vents closed instead of mostly closed?

I'm certain it's something I'm doing wrong...just need to figure it out as I'm new to the WSM.

[Holic]

re: Official OS BBQ/Grilling Thread

Holic - I didn't add charcoal because I was doing ribs and only needed 5-6 hours. If I was smoking something that needed to go longer, I would have had to add charcoal. I filled the ring with half a bag of Kingsford charcoal and started it with approximately 20 briquettes and 4 wood chunks. I did fill the water pan...probably 75% full.

Maybe I used too many briquettes to start the smoker or needed to keep 2 of the bottom vents closed instead of mostly closed?

I'm certain it's something I'm doing wrong...just need to figure it out as I'm new to the WSM.

Here are a few suggestions from me. I've used many of smokers over the years, from el cheapo Brinkmann, off set smokers, even tried a couple electric ones. This method works great for me and hopefully it'll work for you as well.

Next time you break out your WSM. Fill your charcoal ring/bowl about halfway full, bury your wood chunks. Then in your chimney, start about 6-8 charcoal briquettes. Once hot add the briquettes right in the middle of your smoker.

Leave all 3 vents open til you reach 175-185 or so and completely close 2 vents. Then after 200-210 close the last vent about halfway and work your way from there.

And most importantly, don't use water. Unless you're dead set against going waterless, don't use it. If you must use water, boil your water first or add very hot tap water. Instead of water, I use an empty water pan foiled with heavy duty foil. I've read that a clay saucer in a foiled water pan works well too. Don't get me wrong, water is needed in a smoker that can't control temps. But the downside is, keeping water boiling at 212 degrees uses more charcoal. So I suggest, going waterless, foiled and getting the 2 vents closed and playing with the 3rd.

Hopefully this will help you out next time you break out the WSM.

[mjb2124]

re: Official OS BBQ/Grilling Thread

Here are a few suggestions from me. I've used many of smokers over the years, from el cheapo Brinkmann, off set smokers, even tried a couple electric ones. This method works great for me and hopefully it'll work for you as well.

Next time you break out your WSM. Fill your charcoal ring/bowl about halfway full, bury your wood chunks. Then in your chimney, start about 6-8 charcoal briquettes. Once hot add the briquettes right in the middle of your smoker.

Leave all 3 vents open til you reach 175-185 or so and completely close 2 vents. Then after 200-210 close the last vent about halfway and work your way from there.

And most importantly, don't use water. Unless you're dead set against going waterless, don't use it. If you must use water, boil your water first or add very hot tap water. Instead of water, I use an empty water pan foiled with heavy duty foil. I've read that a clay saucer in a foiled water pan works well too. Don't get me wrong, water is needed in a smoker that can't control temps. But the downside is, keeping water boiling at 212 degrees uses more charcoal. So I suggest, going waterless, foiled and getting the 2 vents closed and playing with the 3rd.

Hopefully this will help you out next time you break out the WSM.

Thanks for the advice! I'll give it a try next time...looks like I have a few tweaks to what I was doing. It makes a lot of sense to close 2 vents on the bottom and then control the temp with only 1 vent.

Regarding water... Interesting points. An article I read stated to use water to help control temps so that's what I did. I figured the added moisture could only help as well. I'll give it a try without putting water in the pan next time.

[Curahee]

re: Official OS BBQ/Grilling Thread

OK! It looks like we only have 3 entries in the contest.
If anyone gets their submissions in TODAY, we will accept them.

Please vote on your favorite photo for the $20 HD GC.
Be sure to click LIKE on your favorite photo and please only select one.

First up....

BURNS11

[Curahee]

re: Official OS BBQ/Grilling Thread

Second submission....

CHEF MATT

[Curahee]

re: Official OS BBQ/Grilling Thread

Third submission....

Holic

[8]

re: Official OS BBQ/Grilling Thread

That Stok grill I posted yesterday looks really cool, and it seems to be made with good materials. It has some neat features like the insert system which has a pizza stone insert and a smoker insert just to name a few. The only problem I'm having is it seems to be somewhat new and there aren't many reviews on it, but the reviews that are out there look good with the exception of people saying it's hard to put together.

Edit: I made the mistake of liking all 3 photos, they all look freaking fantastic but I'd have to go with chef matt.

[VTPack919]

re: Official OS BBQ/Grilling Thread

Third submission....

Holic

The bark on this looks too good....

My vote.

[Burns11]

re: Official OS BBQ/Grilling Thread

That Stok grill I posted yesterday looks really cool, and it seems to be made with good materials. It has some neat features like the insert system which has a pizza stone insert and a smoker insert just to name a few. The only problem I'm having is it seems to be somewhat new and there aren't many reviews on it, but the reviews that are out there look good with the exception of people saying it's hard to put together.

Edit: I made the mistake of liking all 3 photos, they all look freaking fantastic but I'd have to go with chef matt.

The Stok grills seem OK, but IMO if you want a kettle style grill buy a weber and just stick whatever extras you want directly on the grates. The whole cutout and insert thing seems wholly unnecessary and you are stuck buying their accessories. Instead of spending a couple of bucks on a couple quarry tiles at lowes/home depot, you are spending $30(?) on their pizza stone.

[Holic]

re: Official OS BBQ/Grilling Thread

Thanks for the advice! I'll give it a try next time...looks like I have a few tweaks to what I was doing. It makes a lot of sense to close 2 vents on the bottom and then control the temp with only 1 vent.

Regarding water... Interesting points. An article I read stated to use water to help control temps so that's what I did. I figured the added moisture could only help as well. I'll give it a try without putting water in the pan next time.

Water can definitely help control temps if the smoker isn't air tight. Trust me, I started off with a cheap Brinkmann that was a full time job to keep the temps study. I was constantly adding cold water to bring temps down or more fuel. I'd try the foiled pan or the foiled pan with clay saucer a few times and see how it works out for you. Just don't forget the foil or you'll have a heck of a mess to clean up in your water pan.

Good luck!