BBQ with Paper


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Never had bbq growing up in Wisconsin. As close as it got was the weekend grill brots, dogs, and burgers. I have learned to bbq, still though have a bit of an issue with heat control.
 
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If they are covered in paper how do you get the smoke to them?
The question is always how do you not get too much smoke to them. Nobody in their right mind cooks small portions in the exhaust of any fire. A whole carcass? Ok maybe. Editing a small piece of meat over coals is done at the end of a cook.
IMG_20180920_155139.jpg


Reload from the right sized bucket /ash bucket
 
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The question is always how do you not get too much smoke to them. Nobody in their right mind cooks small portions in the exhaust of any fire. A whole carcass? Ok maybe. Editing a small piece of meat over coals is done at the end of a cook.
Yes, you can over smoke meats. On pork ribs I cook them 1 hour in a heavy smoke, either mesquite or live oak. On beef ribs 2 hours. On a brisket 4 hours. On a whole chicken 1 hour. We don't have the butcher paper at the markets so I have to wrap everything in tin foil at the end of the smoking period. I usually use a dry rub on everything but occasionally I use sauce. On a sauce I apply it at the time the meat is almost done. I always cook at between 225F-250F. This is how Texas BBQ is done but different areas have different techniques.
 
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Never had bbq growing up in Wisconsin. As close as it got was the weekend grill brots, dogs, and burgers. I have learned to bbq, still though have a bit of an issue with heat control.
When you BBQ you ALWAYS use indirect heat. The pit of @DirtMechanic is the same basic one I have, fire at one end and meat on the other although his upright part of the smoker is bigger than mine. When I cook for a bunch of people and different meats are done at different times is about the only time I ever use that part of the pit. The rest of the time I use the horizontal part.
 
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When you BBQ you ALWAYS use indirect heat. The pit of @DirtMechanic is the same basic one I have, fire at one end and meat on the other although his upright part of the smoker is bigger than mine. When I cook for a bunch of people and different meats are done at different times is about the only time I ever use that part of the pit. The rest of the time I use the horizontal part.
I prefer the smokehouse flow on any cooker. A reverse flow horizontal is fine, but while you mess with your technology I will steal your girl.
 
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This dry rub is for 1 brisket: Cover both sides
2 tablespoon paprika
1 tablespoon chili powder
1/2 teaspoon cayenne pepper
1 tablespoon salt
2 tablespoons brown sugar.
1 tablespoon powdered onion
1 tablespoon powdered garlic
Check the nutmeg in the steak recipe I gave..You will not be sorry
 
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I prefer the smokehouse flow on any cooker. A reverse flow horizontal is fine, but while you mess with your technology I will steal your girl.
What is a reverse flow horizontal? My smoke stack comes out of the upright portion. I basically only use the upright portion to keep things warm. My thermometer is in the center of the horizontal and the upright portion is quite a bit cooler than the horizontal.
 
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What is a reverse flow horizontal? My smoke stack comes out of the upright portion. I basically only use the upright portion to keep things warm. My thermometer is in the center of the horizontal and the upright portion is quite a bit cooler than the horizontal.
Picture me so I can see inflow and exhaust
 
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Picture me so I can see inflow and exhaust
It's pouring down rain so can't get a picture. The inflow is just like yours, the fire box. The 1 ft x 2 ft firebox is welded to a 2 ft diameter pipe that is 4 feet long. On the other end of the pipe the upright is welded on. It is an 18" pipe 4 ft long. The inflow hole from the firebox is a 6" x 8" hole. The exhaust hole going into the upright is 4" x 6". The dampered stack is a 6" pipe 2 feet long.
 
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It's pouring down rain so can't get a picture. The inflow is just like yours, the fire box. The 1 ft x 2 ft firebox is welded to a 2 ft diameter pipe that is 4 feet long. On the other end of the pipe the upright is welded on. It is an 18" pipe 4 ft long. The inflow hole from the firebox is a 6" x 8" hole. The exhaust hole going into the upright is 4" x 6". The dampered stack is a 6" pipe 2 feet long.
Gotcha. Fancy rig. All 1/4"?
 
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IMG_20180920_164213.jpg


Not coals yet, but after the reload burns down to coals I pop open the meat covering (paper today) and start basting. Tonight we are visiting the vinegar based mops.
 
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Well..On my side..it wont last as long and the brinkmann company is out of business but it only cost 250 bucks, 500 for both.


Thin Blue Smoke has started...endgame

IMG_20180920_170635.jpg
 
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The beginnings of a cooking fire where no more wood gas and other noxious crap is coming out of the fire and it is mostly the heat of the coals.
 

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