I'm Mike, and if you can't tell from my name.... I Like Smoke!
I live in the South Western Corner of Ohio about 40 miles from KY and IN.
I've been grilling and smokin most of my adult life.
Ihate strongly dislike Propane.
I tolerate Charcoal and prefer raw lump over those compressed chunks of dust.
I LOVE cooking over a true wood fire! Maple is my fave for grilling.
In my smoker, in order of preference, I use Persimmon, Peach, Apple, Maple, and Oak.
For the last several years I have been using a large Webber kettle grill that the legs had rusted off of set on top of my Brinkman Smoker for both grilling and smoking.
Grilling as normal, fire in the grill and food on the grate. The smoker just supports the grill instead of legs...... Hate to waste a perfectly good grill just because of the legs!
When I smoke, I build a fire in a separate fire pit and transfer the hot coals as needed into the smoker bottom pan followed by soaked wood chips and chunks. The Items to be smoked go onto the grill grate. Smoke filters up thru the holes from the rusted out legs and out the top vent of the grill lid.
Looks like this......
note the earth mounded up around the base to control air flow. there is an opening on the far side that I adjust as needed by shoveling more or less dirt over the opening.
Cooks like this......
Smoked to perfection and finished off with my own chunky garlic soy BBQ sauce.
Camera phone pics so not the best quality Qview but you get the idea.
This summer the gill has been replaced by a Kingsford model 11301648 and the smoker will be replaced by the Masterbuilt 30" windowless model 20070910.
The grill is just getting broken in but seems to be GREAT! I will be beefing up the fire tray to withstand wood fires as soon as I can get to it. So Far I'm using charcoal and kindling so that there is still SOME wood taste to the food.
I am struggling with the idea of electric and only a few dry wood chips for the smoker but I promise to make it work!
Thanks for the great forum containing a tremendous amount of new ideas and useful information!
I live in the South Western Corner of Ohio about 40 miles from KY and IN.
I've been grilling and smokin most of my adult life.
I
I tolerate Charcoal and prefer raw lump over those compressed chunks of dust.
I LOVE cooking over a true wood fire! Maple is my fave for grilling.
In my smoker, in order of preference, I use Persimmon, Peach, Apple, Maple, and Oak.
For the last several years I have been using a large Webber kettle grill that the legs had rusted off of set on top of my Brinkman Smoker for both grilling and smoking.
Grilling as normal, fire in the grill and food on the grate. The smoker just supports the grill instead of legs...... Hate to waste a perfectly good grill just because of the legs!
When I smoke, I build a fire in a separate fire pit and transfer the hot coals as needed into the smoker bottom pan followed by soaked wood chips and chunks. The Items to be smoked go onto the grill grate. Smoke filters up thru the holes from the rusted out legs and out the top vent of the grill lid.
Looks like this......
note the earth mounded up around the base to control air flow. there is an opening on the far side that I adjust as needed by shoveling more or less dirt over the opening.
Cooks like this......
Smoked to perfection and finished off with my own chunky garlic soy BBQ sauce.
Camera phone pics so not the best quality Qview but you get the idea.
This summer the gill has been replaced by a Kingsford model 11301648 and the smoker will be replaced by the Masterbuilt 30" windowless model 20070910.
The grill is just getting broken in but seems to be GREAT! I will be beefing up the fire tray to withstand wood fires as soon as I can get to it. So Far I'm using charcoal and kindling so that there is still SOME wood taste to the food.
I am struggling with the idea of electric and only a few dry wood chips for the smoker but I promise to make it work!
Thanks for the great forum containing a tremendous amount of new ideas and useful information!
