Home Cookin' The BBQ/Smokers/Smoked Meats Thread...

Gonna try my hand at some beef dip sammies

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Gonna smoke the veggies for an hour before i add some beef broth. Its supposed to be more flavorful that way.

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Hour and a half and we are at 130 degrees time to rest it so i can slice it on the deli slicer

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looks great, notbob!

is there a way you can double deck with the drip pan right over the coals and the meat above it?
 
BeerMan said:
looks great, notbob!

is there a way you can double deck with the drip pan right over the coals and the meat above it?
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Edit: Ahh i see what you mean. I dont know if i have the vertical space for that. i might be able to make a rig similar to FBJ. For now the drip pan has to go next to the coals
 
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I did Tri tip yest. Had the grill on about 275-300. Smoked it for about 45 mins or so with hickory and applewood. Unfortunately my wife prefers medium to well done. I put it on direct heat for the rest of the ride and kept turning it over and then wrapped it and let it rest. Got some great au jus in the foil that went over the sliced meat. I'm a rare to medium rare fan and your pic looks just perfect to me. She'd nuke it in the microwave. Ugh. Long story short, it turned out perfect to her specs. I liked it as well but could've done it on a shorter cook time for my liking. She's going to be away for 5 days coming up. I sense medium meat is on my horizon.
 
PS- for ribs I do the snake method for the coals but even with dampers opened I can only get my temp up to a very low 200 range (if that). I tried using 4 rows of brickets over the 3 that I've read about and the heat isn't much more improved. Any suggestions?? I use a Weber myself.
 
Mulletsave30 said:
I did Tri tip yest. Had the grill on about 275-300. Smoked it for about 45 mins or so with hickory and applewood. Unfortunately my wife prefers medium to well done. I put it on direct heat for the rest of the ride and kept turning it over and then wrapped it and let it rest. Got some great au jus in the foil that went over the sliced meat. I'm a rare to medium rare fan and your pic looks just perfect to me. She'd nuke it in the microwave. Ugh. Long story short, it turned out perfect to her specs. I liked it as well but could've done it on a shorter cook time for my liking. She's going to be away for 5 days coming up. I sense medium meat is on my horizon.
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cut it in half and cook one part longer?
 
Mulletsave30 said:
PS- for ribs I do the snake method for the coals but even with dampers opened I can only get my temp up to a very low 200 range (if that). I tried using 4 rows of brickets over the 3 that I've read about and the heat isn't much more improved. Any suggestions?? I use a Weber myself.
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I use two rows side by side with one row on top. I put about six briquettes on the side burner of the gas grill to get em started then use them to get the snake goin. This gives me pretty consistent 225 with the top vent wide open and the bottom usually about half open.

Do you use a water pan or fire bricks? If so do you heat it up first?

what are you usin for a temp guage? I use a maverick

it could be you arent using enough hot coals to get her started.
 
I don't have a gas side burner so I place about a handful of coal in the chimney to get them going. I place them on the first coals of the snake w/wood on top of those in two separate areas for the early cook. I heat the grill for a bout 10 minutes after that before placing the meat on. I do use a water pan and have tried hot water to start things off with a bit more steam vs. just cold water. Right now, I'm only relying on the grills gauge which I know isn't sufficient and I'm going to get an external one soon. I use our meat thermometer to gauge the target heat I'm looking for. I try to keep the top vent at least 3/4 shut if not more to keep the smoke from escaping. The bottom dampers is where I adjust the heat. I check on my temp every 15 minutes or so and leave the lid closed as much as possible.
 
nosoupforyou said:
cut it in half and cook one part longer?
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Yeah, I thought of that since I do our steaks with hers going on about 5 minutes before I put mine on. I'm not a fan of cutting up a nice hunk of tri prior to grilling for some reason. But I'll probably give it a whirl one of these days.
 
Mulletsave30 said:
I don't have a gas side burner so I place about a handful of coal in the chimney to get them going. I place them on the first coals of the snake w/wood on top of those in two separate areas for the early cook. I heat the grill for a bout 10 minutes after that before placing the meat on. I do use a water pan and have tried hot water to start things off with a bit more steam vs. just cold water. Right now, I'm only relying on the grills gauge which I know isn't sufficient and I'm going to get an external one soon. I use our meat thermometer to gauge the target heat I'm looking for. I try to keep the top vent at least 3/4 shut if not more to keep the smoke from escaping. The bottom dampers is where I adjust the heat. I check on my temp every 15 minutes or so and leave the lid closed as much as possible.
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I would definitely get a new therm before trying anything else
 
Creeping Death said:
I was looking at a BGE XL this weekend, but by the time I get everything I would want with it, it would be close to $2000, which seems like alot to spend on a BBQ. Any thoughts?
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It would be the last barbecue you'll ever buy.
 
Mulletsave30 said:
Yeah, I thought of that since I do our steaks with hers going on about 5 minutes before I put mine on. I'm not a fan of cutting up a nice hunk of tri prior to grilling for some reason. But I'll probably give it a whirl one of these days.
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The better long-term solution is to train the wife properly. My wife used to like well-done. I showed her the error of her ways and she's a medium rare girl now.
 
santiclaws said:
The better long-term solution is to train the wife properly. My wife used to like well-done. I showed her the error of her ways and she's a medium rare girl now.
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I wish. After 15 years, my wife (And mother) require me to pretty much burn everything so that they aren't grossed out.

I still prefer my meat mooing.
 
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