I am the only one on here that I know of that smokes on a BBQ . Turns out great!

You're not alone. This was a few weeks ago. 21lbs of bone in NY.

http://i72.photobucket.com/albums/i1...psc143b661.jpg

I'm sure I could search this but you guys with the BBQ's mind sharing your technique/goods in the smoking process?
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I just use a cast iron griddle filled with dampened wood chips (hickory & mesquite shown) over the flame and usually keep the meat on the other side of the Q for indirect heat.

In the pic you'll notice I had the far burners on both sides going, which I shouldn't have but the middle left burner is starting to go and makes a sound that drives me nuts.. I couldn't maintain a good temp with just the one going so I ended up with some serious bark on both sides as a result. It was tasty bark though. Usually with a smaller piece of beef like a brisket I get a good temp with just the one burner on high.

So how long for a peice like that and at what temp?
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like mentioned already, use indirect heat. I usually heat up the Q by turning on the left and middle burners (3/4) , then kill the middle burner when it approaches my desired temp. Leave it for a few and dial down the knob to about 1/3. You will have to find the sweet spot for your dial to hold your temp.

smoking... i either use a foil pouch with wood chips or a smoker box.. or even a combo of both. I don't soak/dampen my wood before smoking. I find that it takes longer to produce smoke since the wood will steam before smoking.

i would also recommend getting either a digital or oven thermo to monitor your temps. the one on the lid is almost always way off.

ive got an older Weber but the burners are still mint, problem seems though that i dont have a top rack to rest the meat on overtop of the smoke?

Top rack is essential unless your Weber is big enough to keep the meat a fair distance away from flame.

yea may have to look into adding a top rack if possible

Hey guys,

Noob question here. I have a Broil King BBQ grill that's well over 5 years old (I think 7 or 8 years old actually.) The triangle things below the grill (sorry, I don't know the name of it) - do they ever have to be replaced and if so, where can I buy parts locally? My electronic igniter also needs to be replaced. Thanks! :)

Reliable Parts is the best place to get BBQ parts from. If you know the model it will be way easier.

FML. It's a Char-Broil. I'll have to check the model number later on. I think what I'm looking for is the heat shield?

sounds about right, might be better off getting a new bbq. Nothing beats smoking or grilling on one.

Ok that was another option but wanted to seek your opinion as to the pros and cons regarding replacing the heat shields vs. getting a new BBQ.

if it's only the heat shield it's not a big deal and cheap. The question is how are your burners and the rest of the condition of your grill. Best bet is clean everything and see the type of condition. The advantage of the heat shield is it protects your burners which will prolong them from rusting out.

Thanks for the pro tip. I'll have to pull the BBQ out sometime this month and do some grilling and cleaning to see how things are.

Ultimately, I was going to pick up a Broil King Q3xx series portable BBQ for small/quick BBQs in the garage after bike rides etc. But I know it isn't a direct replacement for a full-sized BBQ. (Or can it be?) :suspicious:

If its just for quick grilling like steaks and what not it should be fine.

More smoking pics everyone!

im not sure about that Broil king model but i've had nothing but great experiances with the small oval Weber portable one is amazing

Sorry, you're right. It's a Weber. Fuck my life I'm retarded today. :alone:

Damn, I knew you could smoke on a bbq, figured it wasn't worth it on spending $$ on a shoulder. Might have to try it, but heck, it'd use a lot of propane wouldn't it? Leaving that sucker on for 8 hrs? smoking it.

One of my good mates have been making bacon on his Bradley, I will post some pics of it later. :fuckyea:

I can probably get a good 18-24 hours of low and slow out of one tank (20lbs). Depends on how high you have the heat and if you do any grilling in between.

I have 3 propane tanks on rotation. Running out is never a concern :D

Here's my first crack at Candied Salmon / Indian Candy.
-Brined for 20 hours, smoked @ 128F with cherry and pecan wood for 4 hours and cooked w/o smoke for a hour.

2oz. squares of certified ocean wise Steel head Salmon
http://farm8.staticflickr.com/7368/9...75d3d873_c.jpg

filled with brine
http://farm6.staticflickr.com/5512/9...3b34654d_c.jpg

out of the brine the next day
http://farm6.staticflickr.com/5448/9...d4e871fd_c.jpg

after drying for a bit
http://farm8.staticflickr.com/7394/9...d4826858_c.jpg
http://farm3.staticflickr.com/2865/9...621c0b0d_c.jpg

on to smoke and sprinkled with brown sugar
http://farm3.staticflickr.com/2884/9...abddd618_c.jpg

after being mopped with a maple syrup/brown sugar mix a few times
http://farm6.staticflickr.com/5478/9...62c42139_c.jpg

after smoking for 4 hours it looks like this
http://farm8.staticflickr.com/7364/9...52ed7511_c.jpg

off after 5 hours
http://farm4.staticflickr.com/3807/9...577e1a2e_c.jpg

after a night in the fridge
http://farm8.staticflickr.com/7411/9...39d81eb0_c.jpg
http://farm4.staticflickr.com/3738/9...c5ee5d47_c.jpg

interior shot. turned out nice and moist!
http://farm8.staticflickr.com/7333/9...613846c5_c.jpg

All in all turned out great! will do again for sure

Looks delish!

Also, Steelhead are trout, not salmon...