OT: BBQ Smokers

Just having fun... approximately 45 lbs of boneless shoulders. Bought them at costco at the case price of $1.09 lb... I was like ohh I'll take two Cases. Lol. Also did 80 lbs boneless chicken legs and thighs yesterday with alder.. Here's the pork.. been on for around 3 hours @ 280 (low and slow is for people who have time, I still have 85 lbs of butts to between today and tomorrow) smoked over applewood.. I like the ease of a propane smoker but still prefer my stick burner.
 
And I'm going to design my own cabinet smoker that's a stick burner for the flavor and propane to maintain the heat after I wrap. And large too.. roughly 36" tall" 40" wide and 24" deep with a water pan. As well as being insulated. Yada Yada Yada
 
discotu said:
USDA Prime TriTip
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Whole USDA Prime rib roast...
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slowly roasting on my modified offset smoker with rotisserie
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Suckling pig
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another pig with chicken...
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and the leftovers
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USDA Prime tenderloin wrapped in bacon
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Pork belly and garlic
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fresh off the BGE
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Click to expand...
I'll take one of each.. thanks!
 
So are these "smokers" dedicated to smoking only? I have a built-in 4 burner NG grill. Is there a way to add smoking or smoke with it? I don't know all the terminologies but would love to try smoking without buying a stand alone smoker. Was visiting South Carolina last month and had some absolutely mouthwatering smoked BBQ there.
 
I am leaning towards a Green Egg or similar type cooker but my wife is not thrilled with the price, she wants me to get a pellet grill.
 
pookstreet said:
So are these "smokers" dedicated to smoking only? I have a built-in 4 burner NG grill. Is there a way to add smoking or smoke with it? I don't know all the terminologies but would love to try smoking without buying a stand alone smoker. Was visiting South Carolina last month and had some absolutely mouthwatering smoked BBQ there.
Click to expand...

You can use your gas grill. Get a old shallow metal pan (no plastic) like a pie tin. Go get pecan chips or pellets and fill it up. Cover with a few layers of foil and poke a few hole on it. You don't want them catching fire so your just basically smoldering the chips. I hope your grill has 3 burners from right to left that way you only run 1 burner set around 220 degrees (for a long cooking process) or 265-285 for a shorter cooking time. Add the chips right on top of your burner (not the grill) and they will start smoking within a few minutes. Keep in mind you will have to replace the chips a few times within the cooking process. I typically smoke my meats for 3-4 hours than wrap (especially pork) than allow to finish while wrapped. Take it up to 205 internal temp and let rest. Viola. Pulled pork
 
pookstreet said:
So are these "smokers" dedicated to smoking only? I have a built-in 4 burner NG grill. Is there a way to add smoking or smoke with it? I don't know all the terminologies but would love to try smoking without buying a stand alone smoker. Was visiting South Carolina last month and had some absolutely mouthwatering smoked BBQ there.
Click to expand...

You can use your gas grill. Get a old shallow metal pan (no plastic) like a pie tin. Go get pecan chips or pellets and fill it up. Cover with a few layers of foil and poke a few hole on it. You don't want them catching fire so your just basically smoldering the chips. I hope your grill has 3 burners from right to left that way you only run 1 burner set around 220 degrees (for a long cooking process) or 265-285 for a shorter cooking time. Add the chips right on top of your burner (not the grill) and they will start smoking within a few minutes. Keep in mind you will have to replace the chips a few times within the cooking process. I typically smoke my meats for 3-4 hours than wrap (especially pork) than allow to finish while wrapped. Take it up to 205 internal temp and let rest. Viola. Pulled pork
 
ChefZilla said:
You can use your gas grill. Get a old shallow metal pan (no plastic) like a pie tin. Go get pecan chips or pellets and fill it up. Cover with a few layers of foil and poke a few hole on it. You don't want them catching fire so your just basically smoldering the chips. I hope your grill has 3 burners from right to left that way you only run 1 burner set around 220 degrees (for a long cooking process) or 265-285 for a shorter cooking time. Add the chips right on top of your burner (not the grill) and they will start smoking within a few minutes. Keep in mind you will have to replace the chips a few times within the cooking process. I typically smoke my meats for 3-4 hours than wrap (especially pork) than allow to finish while wrapped. Take it up to 205 internal temp and let rest. Viola. Pulled pork
Click to expand...

So it sounds like I shouldn't put the chips right over the burner that's on, right? And what do you wrap with? Sorry, a total noob here when it comes to smoking. So far, I just straight grill everything.
 
Add the chips to a metal pan and cover with foil. From there add them straight to your burner. Have only 1 outta 3 burners working. Add the butt that has your fave rub and put it on the other side as a "indirect heat"
 
pookstreet look for a bbq store near new The ones that I go to are always cooking something on a pellet/green egg/metal trash can. Ask them for a handful of each type of pellet to see which ones you like, the pellets are not expensive but do a taste first.
 
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