HOW YA'LL ARE!!!!

I just got a Brinkman smoke and grill; it was on sale at wally world
so what the fug, why not. I've never smoked anything before, always
been a gas grill guy so I'll try something new.

after 7 hours of not knowing if I was going to screw up a 7 lb pork
butt and a 6 lb roasting hen, TAA-DAA!!!!! I am a hero to my family.
Who woulda thunk it?

One thing that did come up is that things turned out really smoky
flavored. I used a kingsford mesquite charcoal. Next time I think
I'll use plain regular charcoal to sort of set up a base for future
evaluation. Maybe I shoulda done that first? Anyway it turned out all
good.

I brined the butt and hen overnight then dried them off and did a dry
rub on the butt and left the chiken naked, then let the smoker run.

What I'd like to know is whats the difference between commercial
briquets and this lump charcoal i hear about.

Another thing is that a guy i work with has access to a hickory
orchard (it's in his family} and he recomends using basic cheapo
charcoal from wally world and using the hulls from the hickory nuts
because they have a higher resin content than the hickory wood chips
and therefore give more flavor with less material.

Then there is that water pan deal in the base. Any advice on what
works well; and more important, what not to use? I used plain water-
had to refill about 2/3 thru the process.

A guy i work with says i can use the smoker to make jerky. The
directions and recipies that came in the box did not address this.
Whattcha thank?

Thanks in advance for any advice, recipies, and voices of experiance.

Mark in alabama

Mark Gibson wrote:
HOW YA'LL ARE!!!!

I just got a Brinkman smoke and grill; it was on sale at wally world
so what the fug, why not. I've never smoked anything before, always
been a gas grill guy so I'll try something new.

after 7 hours of not knowing if I was going to screw up a 7 lb pork
butt and a 6 lb roasting hen, TAA-DAA!!!!! I am a hero to my family.
Who woulda thunk it?

One thing that did come up is that things turned out really smoky
flavored. I used a kingsford mesquite charcoal. Next time I think
I'll use plain regular charcoal to sort of set up a base for future
evaluation. Maybe I shoulda done that first? Anyway it turned out all
good.

Dump the kingsford. Buy natural lump charcoal and add a few fist-sized
pieces of wood to your fire. When the wood burns down, you're ready to
cook.


I brined the butt and hen overnight then dried them off and did a dry
rub on the butt and left the chiken naked, then let the smoker run.

What I'd like to know is whats the difference between commercial
briquets and this lump charcoal i hear about.

Briquettes contain clay as filler, binders, coal dust and other stuff that
doesn't taste good. Lump charcoal is just carbonized wood. No additives,
no "extra" taste.

Another thing is that a guy i work with has access to a hickory
orchard (it's in his family} and he recomends using basic cheapo
charcoal from wally world and using the hulls from the hickory nuts
because they have a higher resin content than the hickory wood chips
and therefore give more flavor with less material.

You can try the nut hulls, but I think you'll find that hickory wood, burned
down will produce a fine thin blue smoke and that's exactly what you want to
cook on, not heavy smoke.

Then there is that water pan deal in the base. Any advice on what
works well; and more important, what not to use? I used plain water-
had to refill about 2/3 thru the process.

Most experienced users fill the pan with clean sand and cover it with
tinfoil. The pan (either water or sand) acts as a heat deflector. Water,
beer, herbs, spices in the pan don't add anything to the food, so they're a
waste of energy. Sand doesn't evaporate. Many of the resident Q artists
don't use a deflector at all, they just control the fire to avoid spikes and
flareups.

A guy i work with says i can use the smoker to make jerky. The
directions and recipies that came in the box did not address this.
Whattcha thank?

Sure. You just need a tiny fire, which produces very little heat. Learn to
Q first, then try jerkey.

Thanks in advance for any advice, recipies, and voices of experiance.

Mark in alabama

Keep Q'n, everybody will love you for it.

Jack Curry

Jack Curry wrote:
Mark Gibson wrote:
HOW YA'LL ARE!!!!

I just got a Brinkman smoke and grill; it was on sale at wally world
so what the fug, why not. I've never smoked anything before, always
been a gas grill guy so I'll try something new.


Congratulations man, just in time for summer too.

Have you found the the best damn FAQ on usenet?
http://www.eaglequest.com/~bbq/faq2/toc.html

You might want to find the modification section for your cooker and do them
before you build up much more cooking residue. And the things a cornucopia
of information.

And welcome to AFB

D
--

Mark Gibson wrote:
HOW YA'LL ARE!!!!

I just got a Brinkman smoke and grill; it was on sale at wally world
so what the fug, why not. I've never smoked anything before, always
been a gas grill guy so I'll try something new.

Congratulations on joining the world of barbecue. Have you seen the FAQ?

http://www.eaglequest.com/~bbq/faq2/toc.html

after 7 hours of not knowing if I was going to screw up a 7 lb pork
butt and a 6 lb roasting hen, TAA-DAA!!!!! I am a hero to my family.
Who woulda thunk it?

Once you get the hang of Q, you will amaze your family, your friends,
your coworkers, and even yourself.

One thing that did come up is that things turned out really smoky
flavored. I used a kingsford mesquite charcoal. Next time I think
I'll use plain regular charcoal to sort of set up a base for future
evaluation. Maybe I shoulda done that first? Anyway it turned out all
good.

Uh oh, you said the "K" word. You must do penance for that. g

I brined the butt and hen overnight then dried them off and did a dry
rub on the butt and left the chiken naked, then let the smoker run.

You didn't need to brine the butt - all the moistness comes from the
breakdown of collagen already in the tissue. But you did good by
brining the hen.

What I'd like to know is whats the difference between commercial
briquets and this lump charcoal i hear about.

Briquettes have charcoal powder, binders to hold it together, clay to
make it burn longer and keep a steady temp, and coal and petroleum
products to help it burn. Lump charcoal is simply carbonized wood.
Briquettes stink. People use it 'cause it's easily available. Lump has
a pleasant smell. And it's not that much more expensive than
briquettes, just a few cents more per pound.

Another thing is that a guy i work with has access to a hickory
orchard (it's in his family} and he recomends using basic cheapo
charcoal from wally world and using the hulls from the hickory nuts
because they have a higher resin content than the hickory wood chips
and therefore give more flavor with less material.

I suppose you could use the hulls. Like smoke wood, make sure they're
dry before you put them on the fire. Oh, and if you wrap it in foil
before putting it on, they won't burn up as fast.

Then there is that water pan deal in the base. Any advice on what
works well; and more important, what not to use? I used plain water-
had to refill about 2/3 thru the process.

I use sand: foil the bowl, fill 2/3 with play sand, cover with another
layer of foil. This has a tendency of running hotter than water, but
with my WSM I can control the temps pretty well. So well that I am
contemplating going pan-less on my next cook.

A guy i work with says i can use the smoker to make jerky. The
directions and recipies that came in the box did not address this.
Whattcha thank?

If you can keep the cooker below 100*, it might work.

Thanks in advance for any advice, recipies, and voices of experiance.

Mark in alabama

Once you learn how to handle your cooker, you may never use your gas
grill again.

--
Aloha,

Nathan Lau
San Jose, CA

#include std.disclaimer

"Duwop" wrote in message
...
snip
Congratulations man, just in time for summer too.

Have you found the the best damn FAQ on usenet?
http://www.eaglequest.com/~bbq/faq2/toc.html

You might want to find the modification section for your cooker and do
them
before you build up much more cooking residue. And the things a cornucopia
of information.

And welcome to AFB

D
--



I second Duwop. Great stuff in the FAQ.
Realize that using lump is a bit different than charcoal. Charcoal is
designed to be "easy". Every piece is the same size and what not. Lump is
not designed- it is what it is. Wood that has be burnt in th absence of
oxygen. Not all the pieces are gonna be the same. It takes a little bit more
work but the results you get once you master it will blow you away.

ag

Mark Gibson wrote:
HOW YA'LL ARE!!!!

I just got a Brinkman smoke and grill; it was on sale at wally world
so what the fug, why not. I've never smoked anything before, always
been a gas grill guy so I'll try something new.

after 7 hours of not knowing if I was going to screw up a 7 lb pork
butt and a 6 lb roasting hen, TAA-DAA!!!!! I am a hero to my family.
Who woulda thunk it?

One thing that did come up is that things turned out really smoky
flavored. I used a kingsford mesquite charcoal. Next time I think
I'll use plain regular charcoal to sort of set up a base for future
evaluation. Maybe I shoulda done that first? Anyway it turned out all
good.



Mesquite as I understand it is for grilling at high temps for short times.
Maybe it'd be tolerable at those smoke infusion levels. For a smoking wood,
I've used it twice on chicken and found it completely unacceptable. Leave
it for the Texans. They're immune to such toxins.


I brined the butt and hen overnight then dried them off and did a dry
rub on the butt and left the chiken naked, then let the smoker run.

What I'd like to know is whats the difference between commercial
briquets and this lump charcoal i hear about.



Briquettes contain anthracite coal for starters. That's enough for me.
Lump is pure wood with all the gasses burned off. It started as wood, went
out in a blaze of glory, then was choked out for it's own good.



Another thing is that a guy i work with has access to a hickory
orchard (it's in his family} and he recomends using basic cheapo
charcoal from wally world and using the hulls from the hickory nuts
because they have a higher resin content than the hickory wood chips
and therefore give more flavor with less material.


He might know hickory, but he don't know jack about BBQ. See above, never
use briquettes.



Then there is that water pan deal in the base. Any advice on what
works well; and more important, what not to use? I used plain water-
had to refill about 2/3 thru the process.

Toss it.



A guy i work with says i can use the smoker to make jerky. The
directions and recipies that came in the box did not address this.
Whattcha thank?


Best jerky I ever made was accidental. There lies the proof that it *can*
be done......maybe not duped, but it can be done.



Thanks in advance for any advice, recipies, and voices of experiance.

Mark in alabama

TFM® wrote in alt.food.barbecue

Mesquite as I understand it is for grilling at high temps for short
times. Maybe it'd be tolerable at those smoke infusion levels. For a
smoking wood, I've used it twice on chicken and found it completely
unacceptable. Leave it for the Texans. They're immune to such
toxins.
May I take offense to this remark, TFM?
I'm a Texan and I only use mesquite for grilling or very small
amount if smokin. Just cause I can eat a spoiled balonga sandwich
with mayo that's been in the car during the summer for 4 hours
and not have it bother me doesn't mean... oh hell, never mind.


--
BigDog
To E-mail me, you know what to do.

TFM® wrote:
Leave it for the Texans. They're immune to such
toxins.

Amen.
--
-frohe
Life is too short to be in a hurry

kilikini wrote:

The only wood we have available here to use for BBQ, grilling or smoking is
mesquite. We can't get pecan or whatever else you all use. Mesquite is it.
I admit it's a little strong, but we're used to it because, again, it's all
we have. AND it's free on every beach on the island. :-)

Philistini,

Besides kiawe, you also have guava, mango, lychee, long-an, bamboo,
coconut...

--
Aloha,

Nathan Lau
San Jose, CA

#include std.disclaimer

kilikini wrote:
"Nathan Lau" wrote in message
.. .

Philistini,

Besides kiawe, you also have guava, mango, lychee, long-an, bamboo,
coconut...

I was told guava isn't good for BBQ and mango is somewhat poisonous. I
would have never thought of bamboo. Have you ever used it? I don't know
what long-an is either. Is there a Hawaiian word for it?

A friend of mine uses both guava and mango wood (dried of course) to
smoke with. I don't see why you can't use bamboo because it is woody.
You would just have to break it into staves. I've burnt bamboo skewers
making kebabs, so I know bamboo burns well ;-)

Long-an is Chinese for "dragon eye". It is a small, sweet fruit about
the size of a marble with white flesh and a small pit. You usually see
it around the time you find lychee in the stores.

--
Aloha,

Nathan Lau
San Jose, CA

#include std.disclaimer

"frohe" wrote in message ...
TFM® wrote:
Leave it for the Texans. They're immune to such
toxins.

Amen.

I'm not a Texan (although I lived there a little while). I've used
mesquite with no ill effects. Never seemed toxic to my guests either.

Rob (who likes hickory for most everything except brisket)

In article ,
(Rob) wrote:

"frohe" wrote in message
...
TFM® wrote:
Leave it for the Texans. They're immune to such
toxins.

Amen.

I'm not a Texan (although I lived there a little while). I've used
mesquite with no ill effects. Never seemed toxic to my guests either.

Rob (who likes hickory for most everything except brisket)

I've been using mesquite for my butts lately. The last time my mesquite
"Whatever style" pulled pork was head to head with someone else's
"Eastern NC style" hickory smoked-my dish was emptied first and most
furiously. Not sure how many Texans were in the crowd though....

monroe(potluck challenge blue ribbon winner?)

On Fri, 30 Apr 2004 18:15:16 GMT, Mark Gibson
wrote:

HOW YA'LL ARE!!!!

Me again. Been out of town on a business trip. Thanks for all the
positive feedback. I found a bag of lump charcoal and gonna try the
sand in the water pan trick this week end. Don't plan on using any
wood chips for flavoring, gonna try and set a baseline for plain
smoking and then go from there. I'll let yall know what happens.

Mark in Alabama

Mark Gibson wrote:

....smoking and then go from there. I'll let yall know what happens.

I love the sound of determination. :-)