I have one of those cheap ball shaped BBQ's with the black bottom &
red dome lid with the little vent. Cheapo BBQ. Works great with
charcoal briquettes.

Does anybody know if I can use Hickory chips and do a low & slow dry
rub ribs with a bbq-er like the one described above?

I have been trying to research this & I come up with sites that say to
purchase a special smoker or make your own type.

Thanks!


Denise, Brian & Wyatt (May 31, 02)

How much Healthy Choice ice cream can I eat before it's no longer a healthy choice?

Denise~* wrote:
> I have one of those cheap ball shaped BBQ's with the black bottom &
> red dome lid with the little vent. Cheapo BBQ. Works great with
> charcoal briquettes.
>
> Does anybody know if I can use Hickory chips and do a low & slow dry
> rub ribs
(snip)
Absolutely! I prefer dry, slow roasted ribs and use hickory chips all the
time. The key is to soak the chips well (I recommend overnight). Also, for
dry ribs on the grill you describe, make sure you can shove the coals over
to one side so as to use "indirect" heat when required. Then just keep
checking on them, turning as necessary. Depending on the size and thickness
of the ribs, shouldn't take more than a couple of hours.

Jill

In rec.food.cooking, jmcquown > wrote:

> Absolutely! I prefer dry, slow roasted ribs and use hickory chips all the
> time. The key is to soak the chips well (I recommend overnight).

If you soak the wood, it will smoulder for a while, forming creosote,
which will condense onto the meat, giving it a bitter taste. You need a
small hot fire, not a big cold smouldering fire.

Your best bet is to use small pieces of wood, and to get them burning
brightly in a seperate container. Once they are completely covered with
hot embers, you can safely put them in with the meat. You DON'T want
smouldering wood giving off thick white smoke, heavy with particulate
matter and and other products of incomplete combustion.

As an alternative, you can use "lump" charcoal, which is pure hardwood
which has had all the nasties burned out of it. It can be added cold to
the fire, without risk of creosote formation.

--
....I'm an air-conditioned gypsy...

- The Who

"Denise~*" > wrote in message
...
>
> I have one of those cheap ball shaped BBQ's with the black bottom &
> red dome lid with the little vent. Cheapo BBQ. Works great with
> charcoal briquettes.
>
> Does anybody know if I can use Hickory chips and do a low & slow dry
> rub ribs with a bbq-er like the one described above?
>
> I have been trying to research this & I come up with sites that say to
> purchase a special smoker or make your own type.
>
> Thanks!
>
>

Yes you can but it is a bother. You'll build a slow fire with a few
briquettes on each side - none under the food. You'll need to add more
charcoal as the cooking progresses, and add wood chips to get the smoke
flavor.


--
Peter Aitken

Remove the crap from my email address before using.

>Denise~*
>Date: 5/11/2004 3:06 AM Eastern Daylight Time
>Message-id: >
>
>
>I have one of those cheap ball shaped BBQ's with the black bottom &
>red dome lid with the little vent. Cheapo BBQ. Works great with
>charcoal briquettes.
>
>Does anybody know if I can use Hickory chips and do a low & slow dry
>rub ribs with a bbq-er like the one described above?
>
>I have been trying to research this & I come up with sites that say to
>purchase a special smoker or make your own type.
>
>Thanks!

Like Peter said keep the coals to the sides of the kettle and put the food on
the middle of the grill. But the secret for low and slow is not to use hickory
chips, use large chunks if you can find 'em. They won't ignite and they smoke
like hell.

My next door neighbor's got hickory trees, mostly in poor repair so they drop
branches (into my yard) all the time. I cut them into 3" sections and stack
'em for future use.

Best,

Marc

All of your replies have really helped & thanks!

On Tue, 11 May 2004 00:06:13 -0700, Denise~*
> wrote:

>
>I have one of those cheap ball shaped BBQ's with the black bottom &
>red dome lid with the little vent. Cheapo BBQ. Works great with
>charcoal briquettes.
>
>Does anybody know if I can use Hickory chips and do a low & slow dry
>rub ribs with a bbq-er like the one described above?
>
>I have been trying to research this & I come up with sites that say to
>purchase a special smoker or make your own type.
>
>Thanks!
>
>
>Denise, Brian & Wyatt (May 31, 02)
>
>How much Healthy Choice ice cream can I eat before it's no longer a healthy choice?


Denise, Brian & Wyatt (May 31, 02)

How much Healthy Choice ice cream can I eat before it's no longer a healthy choice?