So I'm poor with only a normal gas grill to work with right now. I just
got an oven thermometer and found out I've been smoking stuff with way to
high a heat(275F+). Luckily I've been doing stuff like pork tenderloin and
chicken which turned out just find. Tonight I got some ribs so I really
want to get the heat down. Seem the lowest I can get without cracking the
lid a bit is about 250. I know your all pros here but does anyone use their
normal grill for smoking and can you give me any tips. Thanks
PS the good eats clay pot smoker is in the works but I still want some tips
cause I'll be smoking stuff at the lake on what ever grill they have
around...Thanks
Dirty Harry

"Dirty Harry" wrote in message
newsyOyc.743238$Ig.525774@pd7tw2no...
So I'm poor with only a normal gas grill to work with right now. I
just
got an oven thermometer and found out I've been smoking stuff with way to
high a heat(275F+). Luckily I've been doing stuff like pork tenderloin
and
chicken which turned out just find. Tonight I got some ribs so I really
want to get the heat down. Seem the lowest I can get without cracking the
lid a bit is about 250. I know your all pros here but does anyone use
their
normal grill for smoking and can you give me any tips. Thanks
PS the good eats clay pot smoker is in the works but I still want some
tips
cause I'll be smoking stuff at the lake on what ever grill they have
around...Thanks
Dirty Harry


And its smoking like a mofo right now, can there be too much smoke?

"Dirty Harry" wrote in message
And its smoking like a mofo right now, can there be too much smoke?



Smoking is like your penis. Quality is more important than quantity.

Too much smoke from a smoldering fire can give a creosote taste. If the
smoke is dark, stop it right away. It should be barely visible.
Ed

http://pages.cthome.net/edhome

M&M wrote:
On 12-Jun-2004, "Dirty Harry" wrote:

So I'm poor with only a normal gas grill to work with right now. I just
got an oven thermometer and found out I've been smoking stuff with way to
high a heat(275F+). Luckily I've been doing stuff like pork tenderloin
and
chicken which turned out just find. Tonight I got some ribs so I really
want to get the heat down. Seem the lowest I can get without cracking the
lid a bit is about 250. I know your all pros here but does anyone use
their
normal grill for smoking and can you give me any tips. Thanks
PS the good eats clay pot smoker is in the works but I still want some
tips
cause I'll be smoking stuff at the lake on what ever grill they have
around...Thanks
Dirty Harry

I'll take my lumps for posting this Harry, but you should quit worrying
about that temperature. Instead, pay attention to what you're getting
out of the pit. Take it off when it's done and taste test it. If you like
it,
F^&* everybody else. I'm eating a brisket right now that I cooked the
other day at about 350°. Pic's on ABF labelled Brick138 thru Brick148
or something like that. I got pulled pork that tastes good and it didn't
take no damn 20 hours either.

--
M&M ("When You're Over The Hill You Pick Up Speed")

That's *twice* you've typed this:
F^&* everybody else. I'm eating a brisket right now that I cooked the
other day at about 350°. Pic's on ABF labelled Brick138 thru Brick148
or something like that. I got pulled pork that tastes good and it didn't
take no damn 20 hours either.
How did you cook brisket and get pulled pork? A new technique, or a new breed
of beast?

BOB

On 12-Jun-2004, "Dirty Harry" wrote:

So I'm poor with only a normal gas grill to work with right now. I just
got an oven thermometer and found out I've been smoking stuff with way to
high a heat(275F+). Luckily I've been doing stuff like pork tenderloin
and
chicken which turned out just find. Tonight I got some ribs so I really
want to get the heat down. Seem the lowest I can get without cracking the
lid a bit is about 250. I know your all pros here but does anyone use
their
normal grill for smoking and can you give me any tips. Thanks
PS the good eats clay pot smoker is in the works but I still want some
tips
cause I'll be smoking stuff at the lake on what ever grill they have
around...Thanks
Dirty Harry

I'll take my lumps for posting this Harry, but you should quit worrying
about that temperature. Instead, pay attention to what you're getting
out of the pit. Take it off when it's done and taste test it. If you like
it,
F^&* everybody else. I'm eating a brisket right now that I cooked the
other day at about 350°. Pic's on ABF labelled Brick138 thru Brick148
or something like that. I got pulled pork that tastes good and it didn't
take no damn 20 hours either.

--
M&M ("When You're Over The Hill You Pick Up Speed")

Dirty Harry wrote:
So I'm poor with only a normal gas grill to work with right now. I just
got an oven thermometer and found out I've been smoking stuff with way to
high a heat(275F+). Luckily I've been doing stuff like pork tenderloin and
chicken which turned out just find. Tonight I got some ribs so I really
want to get the heat down. Seem the lowest I can get without cracking the
lid a bit is about 250. I know your all pros here but does anyone use their
normal grill for smoking and can you give me any tips. Thanks
PS the good eats clay pot smoker is in the works but I still want some tips
cause I'll be smoking stuff at the lake on what ever grill they have
around...Thanks

I couldn't get my cheap gasser below 275 either, and that was in the
dead of night. Once the sun hit it, it went over 300. But it turned
out some good smoked ribs anyway. Took only 3 hours.

--
Aloha,

Nathan Lau
San Jose, CA

#include std.disclaimer

On 13-Jun-2004, " BOB" wrote:
snip
How did you cook brisket and get pulled pork? A new technique, or a new
breed
of beast?

BOB

Excellent point BOB. Of all the things I've lost in my lifetime, the one
thing I miss the most is my mind.

--
M&M ("When You're Over The Hill You Pick Up Speed")

"Nathan Lau" wrote in message
...
Dirty Harry wrote:
So I'm poor with only a normal gas grill to work with right now. I
just
got an oven thermometer and found out I've been smoking stuff with way
to
high a heat(275F+). Luckily I've been doing stuff like pork tenderloin
and
chicken which turned out just find. Tonight I got some ribs so I really
want to get the heat down. Seem the lowest I can get without cracking
the
lid a bit is about 250. I know your all pros here but does anyone use
their
normal grill for smoking and can you give me any tips. Thanks
PS the good eats clay pot smoker is in the works but I still want some
tips
cause I'll be smoking stuff at the lake on what ever grill they have
around...Thanks

I couldn't get my cheap gasser below 275 either, and that was in the
dead of night. Once the sun hit it, it went over 300. But it turned
out some good smoked ribs anyway. Took only 3 hours.

--
Aloha,

Nathan Lau
San Jose, CA

#include std.disclaimer

Thanks for the tips guys, I ended up smoking them with a chunk of wood
holding the lid open about a 1/2 inch. The oven thermometer read about
250-275 for the first 2.5 hours and then dropped down to about 220 when I
got into the basting. Ended up cooking them for about 3 hrs 15 mins. As it
turns out this was a good thing cause it was after 11pm by the time I got to
eat, shoulda cooked 2 racks for myself I was so hungry. Got some great
ideas for a basting sauce off the FAQ and made my own with equal parts brown
sugar and red wine vinegar, little chili powder, whole peppercorns, 2 cloves
of finely chopped garlic, pinch of oregano, paprika and a really small hit
of cinnamon. Reduced that on the side burner for 30 mins and then basted
the hell outta the ribs for 30 mins.
So far I have to say that was the best thing I've ever made with smoke!
I'm hooked and I'm going to impress the hell outta everyone this summer with
my newly found rib cooking. Thank U alt.BBQ!

Dirty Harry wrote:
I'm hooked and I'm going to impress the hell outta everyone this
summer with my newly found rib cooking. Thank U alt.BBQ!

Heheheh,
Stage one of the BBQer, you feel damn good and prouder than hell the 1st
time someone tells you your ribs are even better than Tony Romas or
somesuch.
Stage two, you realize that wasnt as much a compliment as the person
intended it to be.

Stage three, you go and buy a real BBQ cooker to cook BBQ in.

Man, nothing better than watching friends dig in and grab for third helpings
is there? The first real bbq ribs are the best damn things.



--

"Duwop" wrote in message
...
Dirty Harry wrote:
I'm hooked and I'm going to impress the hell outta everyone this
summer with my newly found rib cooking. Thank U alt.BBQ!

Heheheh,
Stage one of the BBQer, you feel damn good and prouder than hell the 1st
time someone tells you your ribs are even better than Tony Romas or
somesuch.
Stage two, you realize that wasnt as much a compliment as the person
intended it to be.

Stage three, you go and buy a real BBQ cooker to cook BBQ in.

Man, nothing better than watching friends dig in and grab for third
helpings
is there? The first real bbq ribs are the best damn things.



--



Stage 3 for me: Going to home depot and garage sales today to make the Good
Eats clay pot smoker :-D and going to BBQ country to get some different
wood.

"Dirty Harry" wrote in message
news:FU0zc.748367$oR5.262781@pd7tw3no...

Stage 3 for me: Going to home depot and garage sales today to make the
Good
Eats clay pot smoker :-D and going to BBQ country to get some different
wood.


Rather than waste $47 go ahead and get a WSM

Who the hell are you and what have you done with that dipshit cl, aka CAL?
and thanks for beating it senseless.

cl wrote:
"Dirty Harry" wrote in message
news:FU0zc.748367$oR5.262781@pd7tw3no...

Stage 3 for me: Going to home depot and garage sales today to make the Good
Eats clay pot smoker :-D and going to BBQ country to get some different
wood.


Rather than waste $47 go ahead and get a WSM

In article Vo%yc.750810$Ig.430046@pd7tw2no, "Dirty Harry"
wrote:

So far I have to say that was the best thing I've ever made with smoke!
I'm hooked and I'm going to impress the hell outta everyone this summer with
my newly found rib cooking. Thank U alt.BBQ!

Another happy new cult member! Our work here is done,bretheren!
Now just remember that cinnamon and use it sparingly - 9 times out of
10 when some blowhard is talkin about their 'secret ingredient' that's
what it is....

monroe(pork and spice - really nice)

"cl" wrote in message
...

"Dirty Harry" wrote in message
news:FU0zc.748367$oR5.262781@pd7tw3no...

Stage 3 for me: Going to home depot and garage sales today to make the
Good
Eats clay pot smoker :-D and going to BBQ country to get some different
wood.


Rather than waste $47 go ahead and get a WSM

Well I noticed the good eats dude has about 10 grills and smokers in his
garage and he used the clay. Plus there is some novelty in saying that I
built my smoker myself...and I don't think I'll be picking up any smokers
around here for 50 bucks Canadian. Some people are handy and some
aren't...I'm guessing your the latter...

"Dirty Harry" wrote in message
news:jq8zc.751089$oR5.628430@pd7tw3no...

"cl" wrote in message
...

"Dirty Harry" wrote in message
news:FU0zc.748367$oR5.262781@pd7tw3no...

Stage 3 for me: Going to home depot and garage sales today to make the
Good
Eats clay pot smoker :-D and going to BBQ country to get some
different
wood.


Rather than waste $47 go ahead and get a WSM

Well I noticed the good eats dude has about 10 grills and smokers in his
garage and he used the clay. Plus there is some novelty in saying that I
built my smoker myself...and I don't think I'll be picking up any smokers
around here for 50 bucks Canadian. Some people are handy and some
aren't...I'm guessing your the latter...


That was actually good advice so you can go "**** yerself-as nick so
eloquantly put it" if you you don't like it.

BTW that was $47 US that I quoted so is there any chance you could have
found an ECB for that price, but now you have a novelty that is a great sign
of your dweebdom.


But your right, I'm not handy. Never ever used the mig or bottles in my
garage next to the race car...never built a thing

-CAL