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Hello savvy smoker's , I just bought a BBQ ( Napoleon p450rbnss-9 to be precise ). Now I am wondering if it's possible to smoke a brisket? I also bought a tray that I can put charcoal in it but I have never cooked with charcoal so far.. Any tips or recommendation is appreciated. Am I dumb for even thinking of trying? I wanted to buy a smoker but my budget went into the BBQ and now the family council ( WIFE ) will not approve one.
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Apr 25, 2012 03:23
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| # ¿ May 3, 2024 06:40 |
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AxeBreaker posted:Cool advice I own the smoker pipe, I forgot to mention it. The thing does not last long, around 30 minutes. I have tried a tinfoil package the result was really sharp but the tinfoil melted. The bbq is equipped with accuprobe thermometer and I own a digital thermometer. TECHNICAL Thug posted:Suggestions This may sound stupid but how do you follow your meat temperature if you don't check it every now and then ? As for the chicken, I have cooked the beer chicken it was  . This weekend I plan on doing chicken on the spit rod. I also bought ribs, I have never cooked those and I can't wait to try it out.
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Apr 26, 2012 02:29
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I am smoking my first pulled pork! I can't wait to taste it. I am using Raichlen recipe. I will post picture of result later tonight or tomorow! e: later this evening     I had family coming over and it was a huge success! Niagalack fucked around with this message at 03:17 on Jul 15, 2012 |
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Jul 14, 2012 19:42
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I cold smoked delicious salmon! It was tasty.
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Jul 31, 2012 19:43
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This is the recipe I use it's a blast each time I do it. Food network Cured and Smoked Salmon Alleric posted:I think they may still have some wild caught coho coming in to the local supermarket just before the weekend. I'm currently in full-on house My wife goes nuts when I make her smoked salmon or poached egg with hollandaise sauce!
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Aug 3, 2012 00:49
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I have a huge backyard shed, I am thinking of moving my BBQ in there for winter. Would it be appropriate or I am stupid of even thinking of doing that? I want to keep smoking stuff trough the winter. Tomorow is pulled pork time woooh!
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Sep 28, 2012 02:40
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Mach420 posted:You want to have a good amount of clearance for the top and sides of the cooker, good air ventilation, and you will definitely want to be sure that any coals, if you're not using a gas smoker, will not fall on the floor and start a fire. There are mats that you can buy that are fireproof. Remember that coals put out a ton of carbon monoxide. Thank you for the advice, it is a gas BBQ and there is plenty of clearance on the side. I will have to check for the top tough.
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Sep 29, 2012 02:32
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Foiling will stop the bark from getting darker and it will cook faster.
Niagalack fucked around with this message at 00:04 on Oct 5, 2012 |
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Oct 3, 2012 23:35
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What is the HeaterMeter used for? Is it reliable? Worth making one? I mostly smoke on my propane/coal bbq where I set my stuff and use a wifi probe that gives me the meat temperature.
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Oct 6, 2012 19:36
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| # ¿ May 3, 2024 06:40 |
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xcdude24 posted:So I also followed the Amazing Ribs recipe(I used St. Louis cut), using a standard Weber grill. I was able to get it in the 200-250 range for most of my cook; I don't have an exact recording, but I'd say they spent about 3 hours at 200-225 and about 2 hours at 225-250. They came out a bit tough, so maybe I pulled them a bit early? My main concern was that they'd dry out because they spent a fair amount of time in the 250 range. These rib are slightly undercook, you should see the bone stick out 1inch approximatly.
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Oct 8, 2012 12:53
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