- Cooking Times
- Food Safety
- Backyard BBQ Prep
- BBQ Outside the United States
- Cambro Holding Devices
- Butchering a Pig
- Butchering a Lamb
- Butcher a Cow
- Oil Base Injection
- Basting Mopping Spritzing
- Carry Over Cooking
- Cooking Time Lines
- Cooking Planks
- Maverick Temperature Control
- Texas Crutch Boat
Techniques for cooking Chicken, Ribs, Pork, Brisket, Beef, Fish, Shrimp, Scallops What about meat?
When you talk about techniques Offset Smoking is a great place to start. As you can see in the diagram. Put your meat on one side and charcoal on the other. The lid on makes for a recycling effect on the meat. The smoke and heat may go around 1- 1 1/2-2 times as the smoke circulates. That is what offset smoking is all about. The Clear Blue Smoke is what you want to come out of the chimney. Putting your charcoal in a chimney to start your Charcoal is a great idea. But champions all over the place use lighter fluid. There is lighter fluid made out of alcohol now. Beer Can Chicken
Controlling Temperature on a Weber. Open the bottom vent as far as you can and the top exit vent as far as you can its going to get as hot as the smoker can get. Close the vent some and it will cool it down. Air flow is the whole key to setting this oven. BBQ Guru
Putting a Smokenator on the side of you Weber is not necessary but if you have the money to spend go ahead. BBQ Pit Boys have got 300 videos of some of the best BBQ in the world without a Smokenator. Dump your lit charcoal on one side of your Weber Grill put a wood chunk on it for extra flavor. If you can imagine process wood chunks that are beautiful and convenient its Baxter’s Original and they ship all over the world. Above is a pro offset smoker. You can make a living on this smoker. Meadow Creek has always been the premier cooking tool in Competition and Back Yard. The reverse flow has revolutionized the offset cooker. Tucker Cooker You have a double pass of smoke and heat to the meat. Reflection of heat down on the meat drives the smoke and flavor into the meat. Pure wood cooking in the fire box allows direct influx of wood flavor into the meat. Its the best cooker on the market but it takes a lot of work and attention. Jambo Pits take the least amount of work during the cook of the offsets but its still one stick and hour. Stay up all night for a load of Butts, Brisket, Shoulders or Whole Hog. Its a choice. If you are home all day on a Saturday or Sunday and have nothing to do by all means run it all weekend. If want to watch the game with no interruption get a gravity flow or a pellet grill. Controlling Temperature – offset are all about air flow. The more air the hotter the offset is going to get. The more wood and charcoal its going to take. The less air the lower the temperature is going to be. Don’t let the wind blow right into your vents. Turn your smoker so the wind hits the nose of it if you can. Use a BBQ Guru if you can afford to get one. Since we got the over view done. When you buy a new offset you first have to season the grill. Get it up to 300 F- 400 F and get a couple bottles of Pam Canola Oil and just keep spraying the grill shelves, the inside of the grill walls. Coat it all down just like a new Cast Iron Skillet. Afterwards its seasoned. The smoker metal will grab a hold of that oil. Learn your temperatures on your smoker. Use Mangrates on your offset. Pick out a few Boston Butts or a Brisket and put it the cooker at 300 F and play with the cooker. If you don’t have a Stoker Temperature Control device on your cooker open all the vents then shut one at a time and see what your temperature gauge does. You’ll figure out what it will do over time. The temperature in the grill and internal temperature in the meat are two different things. Maverick Temperature Control clears worry about maintaining a bell shaped curve on your offset its next to impossible to keep a constant temperature without a stoker. Here is a graph to show how it works and this is normal. You can cook offset on a gas grill also. Under the grate if your gas grill will allow you to light one gas burner and not the other. Place your meat on the unlit side of the grill. Offset cooking is a must for large pieces of meat. They create a great smoke ring. Cooking indirect heat will keep your meat from burning, keep your meat cooking low and slow.
Infrared Cookers are just like Gas Grills. They generate some great heat. If you buy some smoke creators with your purchase of a Gas Grill or Infrared Grill you can create some great BBQ. Liquid Smoke can be used in all these cookers. Chatham Artillery is said to use liquid smoke he has won a lot of Championships. Liquid Smoke is real smoke condensed down into a liquid. Its not a chemical similarity. It is smoke. Chatham Artillery has a great cooking school above. Want to jump 10 years ahead take the BBQ School What goes in the Charcoal? I’ve seen some famous cooks take an onion and cut it in half an not peel it and out it on top of the charcoal. Onions have a magic property. They add flavor, they absorb things. Put a large white onion in your charcoal at the beginning of your cook and after the charcoal is lit. What goes in the water pan? Apples, a bit of your favorite rub, onions. Apples have a way of making a cooking chamber. It may add some flavor the smoke with mixing juice in the water as it circulates. It may absorb something out of your smoke. Don’t use the water for any cooking it will get dirty with all the ash flying around. Buying Meat – What to look for in your next rack of ribs, brisket, butt, chicken, fish, hamburgers. Click the link and get some tips Cooking Times and Temperaure Cooking in Extreme Cold Weather Conditions – its all about the seal. Any air loss or excessive intake of air will kill your cook. BBQ Gaskets will save a cold weather cook like no other. It would have to be -50 F out side to over come a sealed chamber even then it will still work if you can get it started. Don’t let the wind blow right in any air vents. Keep the snow out. If the smoker has a good enough seal you can still use a water pan. You are what you eat– how does food effect your health coming from a BBQ Perspective. Deep South Smokers is at the top of the hill. Randall Bowman researched before he built this gravity flow smoker and its at the top of the heap. A gravity flow smoker as a rule of thumb uses 1 pound of charcoal and hour. Most will hold 20-30 pounds of charcoal. The chamber may have as much as 4 inches of insulation around the chamber. The fluctuation inside the chamber is as low as 4 degrees. That at 300 F is not a big deal. Gravity Flows with a BBQ Guru may cook better than your electric inside kitchen oven. If you fill it up once at your house and have it on the deck or back porch. You can cook 20 hours on one load of charcoal. Bake, Sear, Smoke, Cook this smoker is ready for what ever you throw at it. Deep South has a model that will hold 4 hogs at one time. That is a lot of pork.
If every contaminate in water lowers the heat capacity of water then a Boston Butts has way less capacity to hold heat than pure water. The problem is the mass of solid material present in the Boston Butt. Those collagen barriers have to be heated up. The fibers of the meat have to be heated up. The serum in the Butt has to be heated up. The ability of the fibers to transfer heat acts as a system to diffuse heat. Its self preservation. Heating up proteins. Proteins are complex molecules that are made of various amino acids bonded into long, loose chains. When heated, the chains unfold (denature), and then they can re-bond into a more solid mass. More simply, when cooked, proteins shrink, lose moisture, and become firm.This is where The Stall happens. Coagulation actually refers to this process of proteins changing from a liquid (or semi-liquid) state to a solid state. If you think about a Butt is like a gelatin state when you get it. Its really like that when the hog is butchered. Its being transformed in the process of cooking to a solid. Striated, individual muscle strands or fibers. This is what the magic of time and temperature are doing to meat. Texas Crutch – Its all I use on the show. When you wrap meat in tin foil it pulls the azue right up against the BBQ. It steams it a little because in a rib wrap the butter melts. The juice from what ever your cooking builds a little. Denaturing and tenderizing the proteins wrapping is a must. As the proteins get solid they will call for water. Texas Crutch or making a Boat for big pieces of meat creates an environment for meat to tenderize and finish cooking. Texas Crutch is not the end. Apply the sauce. I don’t like pans myself just seen to many people win wrapping. Measurements
- Can Grilling out cause cancer. Burping your Wrap – What is burping.
- Resting your meat – I’ve held my butts in the Cambro for 30 minutes to an hour. I’ve held Chicken in the Cambro. I finished cooking my chicken in a Cambro every time. Why? It finished cooking in the Cambro. It would not come out right unless finished in a Cambro. Chicken held in a Cambro is a whole lot better than chicken took out of the cooker and put on the table. It is done inside when held in a Cambro and tender. Brisket will finish cooking in a Cambro. As far as I’m concerned finishing your cook when cooking BBQ can’t be done without using a Cambro. Some people call it resting your meat but really its letting the juices go back into the meat. Its allowing the temperature to equiliberate and that causes the inside to get real done. When you go through the cooking a process. The fluid goes to the outside edge to deflect and absorb heat letting it rest draws all that juice back in and putting it in a Cambro will finish the cooking process.
- Leave the Lid On or Off – Leave it on. The only time you want to leave the lid off is when your basically frying something on the grill. Hamburgers do better with the lid on. Steaks and Hamburgers do better on Mangrates. Shrimp you may want to leave the lid off they cook quick. They will shrink up to nothing. Fish lid off unless its Salmon or Sword Fish they are thicker tuffer pieces of meat. Soft fish cook quick. If you want it to get done right put the lid on. If your looking your not cooking. Hot dogs leave the lid off, Brats leave the lid on.
Put That in Your Barrel and Smoke It!
The ugly drum smoker is one of the easiest smokers to use. This smoker is truly a “set and forget” device – your only real concern will be occasionally tending to the meat. Once the charcoal has been lit and added, the smoker can easily cruise for 10-20 hours, holding a steady low temperature. The drum is large enough to fit two to three packer briskets and at least four pork shoulders, so it can feed quite a few people. Best of all, it can be built for well under $200, if you are up to building it yourself. Beer Can Chicken
The general plan for building an ugly drum smoker is to buy a 55-gallon steel drum and burn the paint off the exterior. Once the paint is burnt off you’ll drill various holes around the drum and lid for hardware placement, air intake control, and exhaust. The bolts will hold the cooking grate; the air intake consists of plumbing fittings, such as a ball valve and pipe nipples with caps, to allow you to control air flow. The exterior of the drum will be painted with a high-heat-tolerant spray paint. Charcoal is held in a “no-weld” charcoal fire basket made from expanded steel, a charcoal grate, and hex bolt legs.
Drum Selection and Paint Removal
The safest and easiest way to tackle this project is to buy a new 55-gallon drum. Many people insist on finding a free 55-gallon drum that might have been used to hold anything from soda syrup to formaldehyde. When you buy a new drum (for only about $70) you have the benefit of knowing it wasn’t used for anything toxic, and exactly what type of lining, if any, is inside the drum. Drum liners are chemical liners that are very difficult to remove, requiring not only burning at high heat but also intense mechanical scrubbing. To avoid this, buy a new drum with no liner. The only thing inside of a new drum should be a mild rust inhibitor that can be easily burned out with a propane torch at the same time you are removing the original exterior paint. Connect a propane tank to a propane weed torch and slowly apply a high heat flame to the exterior of the drum. Slowly move the torch in a sweeping motion. Both the original paint and the interior rust inhibitor will come right off with the high heat. Repeat the process for the lid of the drum, being careful not to apply too much heat in one location, as the thin lid might warp. Use a clean rag and wipe off the drum completely to remove any excess paint and dirt. BBQ Guru
Drilling the Drum
Once the exterior paint has been removed, measure and make small marks where the holes will be drilled. The holes should be drilled with a step bit, large enough to allow the ¼-inch diameter bolts to fit through, but not so large that the head of the bolt will slip through. Drill four holes, equally spaced, seven inches below the top of the drum. This is where the cooking grate will sit. Drill four additional holes 12 inches from the bottom of the drum. This provides the flexibility of adding an additional lower grate, which can be used for higher heat (closer-to-the-flame cooking), or even for holding a drip pan or heat deflector, if you choose. Drill three equally spaced holes three inches from the bottom, large enough for the ¾-inch pipe nipples and ball valve to be inserted securely. For the exhaust, the easiest setup involves evenly spaced holes in a circular pattern around the drum lid, as opposed to a single larger hole with a chimney tube attached. This minimizes any chimney effects, which can increase draft and create hot and cold spots and an overall hotter fire. For this exhaust pattern, drill eight equally spaced one-inch holes a few inches from the edge of the lid. An easy way to get this right is to place eight coins in a circle around the lid and then measure the distance between them. Slightly move each one until the distance between each coin is equal. Then remove each coin one-by-one and drill the holes. Depending on the type of handle and smoker thermometer you find, drill an appropriate number of holes to attach both. After all of the holes are drilled into the drum, remove any leftover steel shavings that might have fallen into the inside of the drum. Use painter’s tape and cover all of the holes you drilled from the inside. This will prevent spray paint from contacting the inside of your drum. Use high-heat engine paint, as this has been rated upwards of 500 degrees F. Spray paint the entire outside of the drum, including the bottom and the lid. Allow the paint to dry completely. After the paint has dried, insert the one- and half-inch bolts and tighten them with the lock washers and nuts. Attach the ball valve and pipe nipples, and secure with ¾-inch conduit nuts. Finally, attach the lid handle and secure with necessary hardware, then install the thermometer.
No-Weld Charcoal Basket
Most of us don’t have access to a welding machine. In this case, we can do a “no weld” charcoal basket made from a sheet of expanded steel bent into a circle and secured with bolts, flat washers, and nuts. The circular basket is then secured to a typical charcoal grate and hex bolts are used as “feet” to let the basket stand on the bottom of the drum. Begin with a 45-inch-by-9-inch sheet of nine-gauge expanded steel. If you can, have your steel fabricator bend this into a circle for you. If not, grab a propane tank and slowly bend the steel sheet around the tank until a circle is formed. The no-weld concept comes from attaching components via nuts, bolts, and flat washers. Once the expanded steel is bent into a circle, insert a bolt with a large flat washer through two overlapping steel apertures (one from the original left and one from the original right side of the steel sheet) and quickly place another large flat washer and lock nut on the other side of the sheets. Once this is done, the steel will remain secure. Do this twice at different locations on the steel sheet. This circular basket will now be able to sit on a charcoal grate, which will be attached to 3.5- to 4-inch hex bolts. To attach the hex bolts to the charcoal grate, place a nut and flat washer on the hex bolt and insert it through the charcoal grate. Once the bolt is through the grate, use another flat washer and lock nut to secure it to the grate. The flat washers essentially “sandwich” the grate, and the nuts keep it tight. Attach the grate to the circular expanded steel with two U-bolts. Slip the “U” portion of the bolt through the expanded steel aperture and then fasten to the grate. Buy Mangrates and put them on the grate of this smoker.
Lighting the Drum and the Initial Seasoning
The first thing you must do when the paint is dry and the hardware is assembled is to light an initial fire and season the new smoker. This charcoal basket can handle an entire 20-pound bag of briquette charcoal. The way to light this smoker is to fill the charcoal basket to about 90 percent. Depending on your taste, you can intersperse chunks of smoke wood all throughout the basket so it will smoke for an entire 12-plus hours. Use a charcoal chimney and about 15-20 briquettes. Light the briquettes using a match and crumpled newspaper placed under the chimney. After about 15 minutes the coals should be lit and mostly ashed over. Dump these briquettes directly on top of the 90-percent-full basket loaded with unlit charcoal and smoke wood. Open all of the air intakes, secure the cooking grate, and close the lid. For the initial seasoning, select a very fatty piece of meat, such as a pound of raw bacon or a tube of breakfast sausage, placed directly in the center of the grate. Close the lid, sit back, and get a feel for how your smoker will hold temperature. If the temperature is too high, close one or two of the air intakes. If the temperature is too low, take the lid off for a while, or consider using more lit charcoal next time. When lit correctly, the ugly drum smoker should hover around 250 degrees F for the entire cooking process. After about one or two hours you will see a good bit of seasoning on the inside of the smoker and you are now ready to use it. At this point you can close the air intakes and cover the exhaust holes with magnets.
The assembly of an ugly drum smoker is a true barbecue experience. If you love a good “do it yourself” project and want a good, high-quality smoker for very little money, this project is perfect. The best part is that you are making one of the best smokers you can get, as it is simple to light and you can easily maintain a nice “low and slow” barbecue temperature. Depending on your creativity and painting skills, there is no reason your ugly drum smoker needs to be ugly! Pick your favorite sport team’s colors and be creative. You can also attach a bottle opener to the drum for convenient beverage opening as you smoke your afternoons away. Read the Full Article on Ugly Drum Smoker Page. WRITTEN BY JOHN THOMAS Injecting your meat – Chop’s Power Injector go with the grain, go against the grain, pull the needle back as you push the injection in. Don’t do pooling. Inject with a small needle for small pieces. Inject with a large needle when you have big particles in the mix.
- Basting Mopping Spritz should you do any of these? Check it out!
- Bone in Bone out – should you leave the bone in?
- Low and Slow vs Hot and Fast
- Smoke Ring is it important?
- Carry over cooking letting it rest on a bar, table or out in the open has some effect what makes BBQ Magic!
- Removing the Membrane – Most important part of getting your ribs ready.
- Green Chilies – New Mexico’s favorite and a bright spot in your next meal.
- Grill Smoker Safety
- When is meat ready?
- Black Pepper
- Kosher Salt, Coarse Salt, Sea Salt
- Maillard Reaction – its different than caramelization, Maillard is between sugars and proteins, caramelizaion is between milk and sugars.
- Soak your Wood? Soak your wood its a non issue. The longer you soak it the better.
- Chicken Processing – How to Cut Up and Debone a Chicken
- Beef Grades – the most important step in choosing beef.
- BBQ Classes
- BBQ Schools
We threw a lot at the panel in the second hour of this show and listen to what they had to say!