Food Smokers and Smoking Tips/Tricks/Techniques

It's either the shank or the butt. They have both in the case together and one is a few cents more per pound. I've used both but don't remember which this is. I've always used bone-in. Never had a bad one.

 

Need everyone's help here... I've had this BBQ Grillware (from Lowes) unit for about 10(?) yrs now, and I love it... but I want to get more into smoking, somehow. Have thought many times about getting an add-on offset smoker and coercing a buddy to help me make it work, but I keep forgetting about it every spring. (these aren't my photos, btw)



Now I'm in charge of the Easter ham this year, and I've got all day sunday morning to deal with cooking this thing, and would love to do it on the bbq. Over the past year, I've been taking a small countertop over baking tray and propping it up against the grates (after removing 1 of the 3) and dumping the charcoal in that area, opening that side's lower vent and closing the upper, while opening the opposite side's upper and closing the lower (doing my best to mimic an offset smoker??) and getting decent results.

Am I doing this wrong, or is this just a decent try at making the best of what I've got?

 

http://www.amazenproducts.com

 

Does your food taste good? If so you're doing it right

 

So long as you can maintain temperature 200-275 you should be gtg...Get a stainless steel smoke box and you'll be set. Unless you do a huge BBq you can do a 15lb brisket on that easy.

 

Haven't had a complaint yet... unless I know I screwed something up (usually just didn't pay attention and let it cook too long, or forgot to get a new bag of charcoal and ran out of heat)

Then again, my audience is my 14 yr old daughter...

 

@TurboGT

Split that grill in half. On the right side put the fire and any smoking device, in the middle place some fire bricks or tin foil will work to keep direct heat off ham, on left side get a tin foil serving tray fill with water place under grate. Put ham over the tray. The water will help regulate the temperature. Once you get the color you like on the ham tint it with foil and then cook till your desired temp.

Place the vent on right lower wide open and the vent on the top 1/2 open. Use the top vent to control temp. I prefer to work with lump and briquette mix. Light half chimney of briquettes and add lump as need to maintain the temp.

No bricks

Bricks no water tray

 

Sounds like I'm already doing this, minus the fire bricks/water tray portion...

I'll set it up later tonight and throw a photo up... maybe stop by the depot and grab a couple of those fire bricks

 

I have a very similar grill that I have been using for smoking when my offset smoker was out of commission. Very much the same procedure as you have described - keep the fire on one side, meat on the other, shield the direct heat from the meat, add a smoke source - I use a foil pouch with wood chips on the side where the fire is. Then it is just controlling the temperature, which can be a little tricky, especially if the grill's thermometer is not very accurate. It sounds to me like you are doing it right.

 

On the Easter ham job... anyone got an idea for some sort of a bourbon glaze or sauce for it?? I don't want to use the red currant stuff that Costco included

 

The red currant stuff is good!!

 

But I want to do a bourbon glaze lol...

On another note... stopped by the local fireplace/outdoor store... picked up a chip box and a bag of whiskey cask oak chips, but oddly enough they didn't have any fire bricks... looks like I've got to hit up HD on my way home. And a bike lamp lol

 

http://www.popsugar.com/food/Christmas-Ham-Recipe-26323626

 

http://allrecipes.com/recipe/214002/brown-sugar-and-pineapple-glazed-ham/

 

I don't do pineapple... but thanks for getting one anyways

This I will try though... Thanks

 

All great woods. I use Pecan wood in my charcoal bullet smoker because there are old Pecan trees around here that were planted as wind block for citrus groves. The Pecan limbs that are about the diameter of a soda can are perfect. Makes amazing salmon or bluefish. Will post some pics the next time I fire it up.

 

Pecan is very similar to hickory, seems like they are even in the same family.

 

Ok, actual photos of how I use this thing...



So charcoal on the right, wood chip box goes... On top of the charcoal? to the front or back of that area? If it doesn't go on that side of the tray that's standing vertically, then I'm lost on how it's gonna "smoke".

Was gonna put a pan underneath the ham to catch the drippings, cuz fresh ham gravy so that doesn't leave much room for a pan of water