You need something like this:
And skill and patience.
I think I will go vomit now.
You must be kidding.
And to the OP, tailgaiting?!? Are you freaking kidding me? Proper BBQ requires hours. Maybe if you show up at 2 AM it will be ready before the game.
/bbq snob
I see that Home Depot is back. Here is what you need:
But you can’t use this for tailgating. It takes six to eight hours to turn out BBQ on this.
Crimeny, just get yourself a Weber grill and burn some meat. Tailgating is not the time or place for BBQ.
Stan Shmenge, this is Cafe Society, not the Pit. Dial it way back.
Thanks,
twickster, Cafe Society moderator
More often than not, I show up the night before, set up my gear and sleep in the back of my truck.
I’ve got a Weber Smokey Mountain 22.5" and it does use a lot of fuel, especially since I rarely use it at capacity so I’m heating it up for a few racks of ribs. However I’m often called to do BBQ for 20+ people and it’s nice having a smoker where you can lay out 12 full racks of ribs or 6 butts.
That being said, I can fill the rather large charcoal ring with Kingsford briquettes, dial it in to 225 using the vents and keep it there for 12 hours with no refueling. Lump just burns too quick for me for a low and slow and frankly I can’t tell the difference. I’ll use lump on a hot cook though.
I’ve also switched from using water in the pan to a large foil wrapped terra cotta saucer. I’ve had no problems keeping the temps down and cleanup is much easier.
I’ll have to look into that. The website says Big Green Egg was founded in 1974; I think we had one a couple years before that. My dad flew cargo planes in the Air Force, mostly trans-Pacific runs. He brought one of these back from Japan, probably in about 1970, and I think 2 or 3 more for friends, plus a really small one that we took on our boat at least once. It may still be around somewhere, is there a collector’s market for vintage models?
(The BGE website says “Ed Fisher had an idea for a barbecue grill that he thought was better than anything on the market. He took an old Oriental ceramic cooking concept, improved on it, gave it a catchy name and started selling it himself out of one little store.” The only improvement I can see is that the interior might be glazed.)
That’s true. For those smokers, it requires a bit more fire tending and more fuel than the BGE or the WSM. But you can make great barbecue on it. Heck, we made great barbecue on this ugly cinderblock beast I “engineered” in 0F weather last year Check out the meat. We had four shoulders and 20 pounds of hot links going on it. A better picture of the grate.
The basic theory behind a barbecue smoker is simple. You want clean burning wood (no smoldering, billowing white smoke) + good airflow + low temps (190-300). The first two steps are to ensure a cleanly smoked product with no bitter creosote taste. (This is the most common problem I encounter with inexperienced barbecuers.) The last is to ensure slow, even cooking of the meat and rendering of the collagen as well as fat. It is not necessary to be anal retentive about the temperatures. I barbecue a little higher than many people, at 250, but I sometimes even go to 275, 285 on purpose. I don’t even usually check the temperature on my WSM, because it’s completely set-and-forget once you learn to trust your instincts (as I imagine the Big Green Egg is.)
So, those offsets are great smokers, but require a bit more baby-sitting and if you think the WSM goes through a lot of fuel (which I don’t think it particularly does), you should see how much wood my friend’s Brinkman offset eats through on a 12-hour smoke.
That said, if you want to handle three or four briskets (that is a LOT of brisket. Like 45-60 pounds if we’re talking full packer cuts), the WSM won’t be big enough for you (you can only get two on there), and I don’t think the BGE will, either, but I’m not sure how big the biggest one gets. You’d want some sort of offset drum smoker for that. Or possibly a cabinet smoker, but I don’t know much about those.
I second MikeG’s recommendation of Low & Slow. It will teach you fire control and how to trust your instincts. The author is a bit didactic and unwavering in his approach, but that’s to be expected from a highly opinionated barbecue guy (aren’t they all) and, more importantly, I find his approach teaches you the base technique, on which you can build and extrapolate onto many different smoking situations (such as our homemade cinderblock smoker.)
Exactly what I would have suggested. Wiviott’s book is required reading.
I use a horizontal offset but too large to consider dragging it around for tailgaiting. In my opinion, you’re much better off smoking your ribs, brisket, whatever in advance and reheating on-site at the tailgater.
Here’s a forum I highly recommend that’s been a wealth of BBQ info for me.
OK, for better or worse the issue is solved for now at least. I’ve ordered the 22.5 inch Weber Smokey Mountain along with Wiviott’s book.
Give me a few weeks to familiarize myself with my new toy and crank out a few edible bits of beef and I’ll probably be back for this.
Many thanks to most of those who responded. Keep on smokin’.
Give me a few weeks to familiarize myself with my new toy and crank out a few edible bits of beef and I’ll probably be back for this.
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The Charcuterie recommendation was for Fenris. It doesn’t really have much to do with smoking, but rather curing. But, still, if you’re into that kind of stuff, too, it’s a fantastic book. I literally just finished stuffing a sausage I plan to dry cure for 5 weeks or so about ten minutes ago.
I think you chose well with the WSM and the Wiviott book. That will set you well on the path to barbecue mastery.
Congrat’s, I got a WSM last summer and found Wiviott’s book when it was just online content. The first time out was the best chicken I’ve ever made. Of course I’m not a very good cook so that’s not saying much. Other people liked it though so it couldn’t have been too bad.
If you’re just getting a WSM you have to check out The Virtual Weber Bullet site.
It’s a fantastic reference for beginner smokers and the forums are very friendly and informative. I have the Wiviott book and I didn’t find it terribly good, perhaps because I already has some of the basics down. Interestingly, Wiviott dismisses the Virtual Weber site and it’s information as being too technical. It’s true that some people there do get off on posting excel logs of their temps and vent percentages, but most of the others take a very KISS approach to BBQ.
On another topic, I’m afraid I didn’t use my smoker enough this year to justify buying a Stoker electronic temp controller for my WSM for next year. Maybe next year.
Also, I wish I found these basic rules when I started smoking.
Decent advice, but everyone develops their own style over time. (For example, I disagree with #4 and, since they’re somewhat related, disagree with #5 except perhaps maybe for brisket. I’ve always very much disliked foiled ribs, which are mushy and yucky.) But that’s the fun of doing your own barbecue. You decide what you like and make it exactly the way you like it.
I agree totally. I tried lots of stuff before I found a way that I liked.
And I agree on #4. Mushy ribs are not great and I stayed away from foiling since a lot of people poo-poo it. It was only after I read the advice from Harry on BBQ that I tried it and it was exactly what I was shooting for.
For all around use - BGE is the way to go (post #2)
I built my own out of an old stove. Tore out the insulation. The boiler is the smokebox with a layer of lava rocks on the bottom of the oven as a heat sink. The big money item was $50 to get a temperature gauge (it has one for the cooking box and one for the meat) that sends the temps to a receiving unit I carry with me and an alarm when the temp of the cookbox gets too low. Fuel for SmokeMaster 1000 is real charcoal and wood chunks (and lotsa beer for me). I should post the recipe for this ham I did one time . . .
When Mrs. Cad was going to toss out an old refrigerator, I wanted to make a cold smoker (SmokeMaster 2000) with the smokebox in the freezer. Due to her fear of the chemicals (just don’t get the freon in your eyes) and “one smoker is enough” attitude, no SmokeMaster 2000 . . . for now.
My grandfather had a small electric smoker for salmon. Would never have handled a brisket.
So why the stories of three different smokers? Because the OP doesn’t make it clear what you want it for? A hot smoker (brisket) is constructed differently than a cold smoker (bacon) although a hot smoker can be made to cold smoke. My SM100 is reasonably light and can handle a few slabs of ribs, but is awkward to move. Much smaller and you are cutting down on the amount of food you can cook. You mentioned that this is for tailgating. A brisket is 12 hours in a smoker and ribs are 2-3 hours. Are you looking to BBQ or grill with smoke?
ETA: Another vote for Smoke Ring site
He mentions he wants to do 3 or four briskets and wants it to be part of a tail-gating set-up (as you note). I think a smoker for barbecue (hot smoker) is a reasonable assumption.