Who knows how to BBQ with a barel smoker?

[Guest]

Does anyone on here know how to use a barel smoker with a dropped firebox on one end? Step by step instructions would be nice for ribs or whole sholders. I get by the way I use mine but I would like a better technique. Post your ideas if you would please.

 

[SpurHunter]

I am no expert, but really like what I have been smoking this year with mine.
The most important thing to me is to get a good smokey taste in the food, and keep things from drying out.
The recipe for your meat is no where near as important as the amount of smoke you get the meat to take on.
Even under-seasoned meat will taste good if smoked properly...the right seasonings just make it better!
Also for larger cuts I will "form" a cover of foil on top of the meat to avoid to much charr, and it also helps keep the meat moist.



STEPS:

First thing I realized is to use VERY HEAVY aluminum foil on the food grates to prevent charring the meat too much.

To really do the job right smoking takes time! I like to put baby back ribs on for at least 8-10 hours. You can do it quicker but I like that smokey flavor all the way through the meat.
Using higher heat will get the job done, but it is personal preference.

I found that not using the foil resulted in "burnt" looking meat.

I cover about 90 percent of the area, only leaving space around three sides for smoke to billow up and around the meat.

I make sure to cover the firebox side very well, and even up the side there isn't a bad idea.

I still place all the food as far from the firebox opening as I can, depending on how much meat I am cooking.

I like split logs that are a bit larger as they burn longer.

I start a fire using kindling, and they lay a log or two on top, letting the logs gets a good flame started.

Then I close the lids and for the first 5-10 mins I watch to see how much air is getting in according to the wind speed outside, and adjust the dampers accordingly.

You want to maintain a very "low flame" on the logs, just enough to keep them smoldering basically.

I close down the chimney at least 95%. THis will force the smoke to rotate through and around the meat. My wife always says "your smoker is on fire!"

Its not of course, but it really looks like that when its rolling right.

When you get the hang of it, you should only have to check it every 30-45 mins.

I open the lid, and if need be let the fire breath until a good flame is started again, and close her up. You have to make sure to get the logs "lit" to make them smolder properly.

After learning how long it takes for different items to cook, you should really avoid opening the grill box as much as you can until your ready to take things off the grill.

Finaly enjoy!
emoHungry emoDance emoBigsmile

And with friends all the better!emoToast emoParty emoGrouphug

 

[SpurHunter]

I can tell you I burnt a lot of good meat when I started smoking....I am always learning myself.

 

[Big Fish]

I always place a pan with a little water under the meat because you want to keep a little moisture while the it cooks. I agree with everything that Spurhunter said I always us split logs too. wood blocks burn up faster the less you open the lid the better. then get ready to ruin some meat at first every smoker is different and it takes a little time to get good a smoking with any smoker. But, when you do you'll get lots of practice because everyone will want you to cook at every get together you have.emoHungry

 

[SpurHunter]

Amen Big fish...I cooked 8 slabs of baby backs for the 4th this year, thinking we always have TONS of food, and only about 25 people. I was planning on eating ribs for a week! Then we had 45 show up and when they hit the ribs it was a free-for-all! I think one little girl cried!..not really, but the requests for me to smoke stuff in the future is a looooong list. That was a QUICK $160.00! emoBang

Next time I wont take them all to the party, and save some for floating on the river!emoThumbsup emoHungry

 

[SpurHunter]

SO Doc, have you tried some smoking latley?

 

[Guest]

I want to get back to the smoker in the near future, I have converted the main smoke chamber to gas and leave the firebox end for burning wood for taste, the gas will give me a constant tempature to cook the meat better and I can keep a small fire in the fire box to thourly smoke the meat.

 

[Cathooker]

One thing I do a little different is that I put a pan of water that has onions, spices such as garlic, pepper etc, and Dale's steak sauce next to where the heat is coming from the fire box. As this evaporates it will keep the meat moist and impart some of the flavor of the spices along with the smoke. When I ask my family what they want for me to cook at Thanksgiving it is always...."anything cooked on your smoker".