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F.O.A.D.

On 8/11/14, 8:49 AM, wrote:
On Sun, 10 Aug 2014 23:52:39 -0500, Califbill
wrote:

wrote:
On Sun, 10 Aug 2014 22:05:37 -0400, KC wrote:

On 8/10/2014 9:12 PM, wrote:
On Sun, 10 Aug 2014 20:45:53 -0400, KC wrote:

Then it is just an auto-feed weber. Briquettes do not smoke.

They do if you mix in wet Hickory chips...

I do the hickory trick in my gas grille all the time. Sometimes I
"smoke up" on one burner and cook on the one next to it in case the
chips flame up on me. Other times I am OK with a little flame. It
depends on what I am cooking.
It doesn't hurt to singe mahi a little

I make a wall of briquettes about two wide all mixed in with wet
hickory and get one end going well. If you do it right, it will go for
hours one end to the other...

Of course my real smoker was made by grandpa.. It's the top half of a
100 pound gas tank with a couple doors and small adjustable holes for
air flow that leads into 8 inch stove pipe out the top. That part sits
on the ground. The 55 gallon barrel sits from 4-8 feet away and is
connected with the 8 inch pipe to a valved T under the barrel.. Thre is
a samll handle on the T and you pull or push to send smoke to the
barrel, or bypass while watching the thermometer in the barrel...

The barrel has two doors welded in and each door has... damn, I can't
think of those round fan looking things that you turn on a grill to
adjust air flow but each door has one of those too..

Smoking in winter we have used as little as 4 feet of pipe between the
two, in the fall, up to 8 to get the temps in the barrel where I want
them. For 30 pounds of sausage, about 3-1/2 hours at about 160 degrees,
half hickory, half apple is my preferred recipe....

I have a Brinkman smoker the shed but it is such a PITA to clean I
seldom use it

Clean?
I brush the grills, and use a hoe to pull the ashes out to a bucket.

If you are smoking ribs in there you have grease dripping down and the
inside gets a greasy scum everywhere along with the smoky stuff. If
you don't get it pretty clean it will stink to high heaven
I also like the grills a little cleaner than you get by simply
brushing. They don't get hot like a regular grill so the stuff doesn't
just burn off.
I usually take the whole thing out in the yard and hit it with a
pressure cleaner.

I suppose if you fellas don't like the taste of the meat you are
cooking, all the effort to change its basic flavor is worth the effort.