Mile High Smoking

Discussion in 'Roll Call' started by zdave, Jan 20, 2008.

  1. zdave

    zdave Fire Starter

    Hello from the greater Denver area. I'm Dave and I've been dabbling in smoking for the last couple of years, but the bug has bitten me lately. I have a small Brinkmann charcoal water smoker, but I've always had trouble getting the temperature hot enough. So for the past year or so I've been smoking in a Char-broil Big Easy gas grill and the results have been pretty good. It's big enough that indirect heat is pretty easy. There's an 8lb pork butt working right now for the games tomorrow and I'm going to stir up a batch of that finishing sauce in the morning.

    In a couple weeks for the Super Bowl, I have another pork butt that I plan on turning into tamales, and a brisket too.

    I also want to say thanks to everybody for sharing their tips and recipes--what an awesome resource this forum is. Hopefully I'll be able to contribute a little as well.
     
  2. kookie

    kookie Master of the Pit OTBS Member

    Welcome to the site Dave. Lots of great people and info here. Hope to hear about your smoking experiences soon.

    Kookie
     
  3. bossman

    bossman Smoke Blower

    Welcome my Colorado Brother[​IMG] I have a competitive BBQ team here in Colorado, give me a shout if you need anything! Also check out the Rocky Mountain BBQ association home page for local news and upcoming contests! (12 so far for the 2008 season!)
     
  4. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    zdave
    Welcome to SMF !!!
    With your interest and experience you will fit right in here; again, welcome !!!
     
  5. cman95

    cman95 Master of the Pit SMF Premier Member

    Welcome to SMF. This is THE place to be.
     
  6. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Glad you're one of us, here at the SMF. Please take some Q Views of the tamales, i can't get them out of my taste buds since Christmas!
     
  7. bustedluckbarbq

    bustedluckbarbq Master of the Pit OTBS Member SMF Premier Member

    Thats what this place is all about!! great aint it!!
     
  8. kennymn

    kennymn Meat Mopper

    Welcome to SMF Dave !
     
  9. richtee

    richtee Smoking Guru OTBS Member

    Hia Dave, and welcome to SMF. That ECB ya got... I had mine in the low 200's for 5 hours last night- at an average of 6°F outside temp. I did not use a water pan...I have a small grate I cover with a couple layers of foil to deflect heat. I have 2 large bricks under my firepan, help store heat.

    Went thru some lump and wood for sure tho!

    I wrap the whole thing loosely in a chunk of natural sisal carpet, and minimize my opening of the unit of course.

    Just some tips if ya wanna give the li'l buddy another try.
     
  10. ds7662

    ds7662 Smoking Fanatic OTBS Member

    Welcome to SMF!! Remember q-view.
     
  11. squeezy

    squeezy Master of the Pit OTBS Member

  12. cowgirl

    cowgirl Smoking Guru OTBS Member

    Welcome to the forum zdave![​IMG]
     
  13. abelman

    abelman Master of the Pit OTBS Member SMF Premier Member

    Another Denver smoker is always good! Welcome aboard.
     
  14. zdave

    zdave Fire Starter

    Thanks for the warm welcome. This pork butt is taking a little longer than I expected, but it did get pretty cold last night. I wrapped at 180 a few minutes ago and hopefully it will come off the grill/smoker around 2pm. I'll see if I can snag a pic then, and I'll definitely grab a few of the tamales in a couple of weeks.
     
  15. zdave

    zdave Fire Starter

    [​IMG]
    Q-view as promised, sorry it's from my camera phone.

    Came off the grill at 192 after 15 hours, definitely slowed by the overnight temps here and the breeze that kicked up in the late morning. I had the time so I didn't try putting any more heat to it. I used 1 out of the 3 burners on my grill set to medium. I need to get a thermometer for the cooking surface so I can keep closer tabs on this. It had a nice sweet flavor, which I'm not sure if I should attribute to the finishing sauce, or the blend of wood chips (sugar maple, apple) I added to the hickory I used last time.

    For the rub, I used Paul Prudhomme's BBQ Magic, and I served it with BBQ sauce on the side from Dreamland (Tuscaloosa) and Grumpy's Black Label (http://www.grumpysbbq.com).

    For your friends that want to get into smoking and just have a gas grill, this is proof that it can be done. I look forward to sharing from future smokes!
     

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