I don't have a smoker, but I try to make up for it


 
T

Tim Murphy

TVWBB Fan
Dear Board,

I'd like to have a smoker but I can't swing one right now. That doesn't stop me from trying to make BBQ on the OTG though.

Two Hours and 45 minutes at this temp

P7040223 by Goobiwan, on Flickr

Yields something like this here

P7040224 by Goobiwan, on Flickr

It looks good enough for a side view

P7040225 by Goobiwan, on Flickr

With some mac-n-cheese and corn

P7040226 by Goobiwan, on Flickr

It makes me want another sandwich

P7040227 by Goobiwan, on Flickr

Happy 4th of July everyone!

Regards,

Tim Murphy ;)
 
Clint said:
what's that a 2.5# roast? Looks great to me
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Clint that is a great guess on the weight, it was a shade under 2.5 lbs. Just enough for me and the girlfriend to get two dinners out of. If I ate a little less we could get 3 but I like to sample my own work a bit too much!

Regards,

Tim Murphy ;)
 
Everything looks really good!!! You can make some great que on an OTG, you just have to watch it and pay attention a little more than using a WSM.
 
You can do a 16lb brisket on that kettle if you want and it will use a heck of a lot less charcoal than a WSM.
 
You did good! I used my OTS for years to do my smoking and had some great smoked cooks with it. I built a mini and use it now but wouldn't hesitate to use my performer for the big stuff.
 
Bob Sample said:
You can do a 16lb brisket on that kettle if you want and it will use a heck of a lot less charcoal than a WSM.
Click to expand...

Dear Bob,

If you have any recipes or tips to share on doing a beef brisket I'd like to hear them. I've never tried any beef other than steaks and burgers over direct heat and it's high time I did.

I just love cooking on this grill. As long as I pay attention to time and temperature everything seems to turn out great. I'm going to do a mess of chicken quarters today so we have some for dinner and some to take out on the boat for lunch when me and Missus go fishing the next two days.

Regards,

Tim Murphy :D
 
Tim Murphy said:
Dear Bob,

If you have any recipes or tips to share on doing a beef brisket I'd like to hear them. I've never tried any beef other than steaks and burgers over direct heat and it's high time I did.

I just love cooking on this grill. As long as I pay attention to time and temperature everything seems to turn out great. I'm going to do a mess of chicken quarters today so we have some for dinner and some to take out on the boat for lunch when me and Missus go fishing the next two days.

Regards,

Tim Murphy :D
Click to expand...

I'm not bob but you can get really long times using the snake method which I'd how I smoked on my ITS before I got my wsm. If it goes really long ( I've done this once you can do an around the horn cook ( essentially a double snake)
 
That looks great to me. I've done a smoke or two in Weber 22" grills, and the main reasons I don't again are simply that I own a WSM, and the WSM is much more forgiving if I want to load it up and go do something else for a couple hours.
 
I learned to "smoke" on my OTG. You can do GREAT "Q" on the Weber Kettle, for sure! It IS easier on the WSM and that's why I have three:rolleyes: (including the Mini-Joe).

Keep on smokin',
Dale53:wsm:
 
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