Looking for advice w/Smokenator & 1st smoke


 
Hey Everyone - it's me Laura, again. I am reviving this thread because I still haven't been able to use my Smokenator (I bought it two years ago! Time to use it!). I rarely BBQ and when I do I have been trying other methods (I still want to do the Encirclement I saw in Chris Lilly's BBQ book). I'm going to cook St. Louis style ribs for friends in a few weeks and I have my backup method (Cook's Illustrated at 350 degrees) but my Smokenator is singing a siren song to me to try it.

I recognize the wisdom in doing a test run without any food, but my time off is so precious to me that I want to throw some meat in there anyway that will be forgiving of my potential mistakes/clumsiness. The Pepper Stout beef looked good but the link for the recipe is no good anymore - anyone happen to have it? I searched and found some great pictures of you all making it but no recipes. :)

I'll do some more poking around here to see what else might be good for a Smokenator test. I'm also here because I just appreciate the support while I get my tiny side BBQ/smoking going on inbetween my massive amounts of grilling. And to look at all the rib advice I got here back in June as I look forward to cooking my first batch in November.

Thank you!

Laura
 
Okay, I just found the pepper stout recipe - I guess checking in "Recipes" is a good idea, huh? ;)

Wheeeeeee -

Laura
 
Laura, good luck with both the Smokinator and the Pepper Beef Stout. As for Chris Lilly's "encirclement" method, I would only use lump or good all hardwood briquettes. I just don't care for the flavor I detect from the smoke produced from unlit Kingsford. I really like most of Chris Lilly's recipes, but you got to remember that Kingsford has been a big sponsor of his. I use the stuff, but only for lighting or grilling with after ashed over good. How did I get off on that? Anyway, you gotta try the PBS. Great recipe, but save the Smokinator for ribs. In my opinion, that's where it shines. Since you foil the chuckie, you don't need to go with a water pan or stick with low temps.
 
Thanks Dave! I use Stubb's hardwood briquettes. I have one bag of Kingsford I was thinking I'd use them for my practice run with the Smokenator to save my Stubb's for the real deal. I love my Stubb's.

I will definitely try the Pepper Stout this Fall/Winter (so many things to cook!), and do a different meat with my "practice" Smokenator run this weekend. I will peek and see what might cook up in 3ish hours so I can have a good practice and also have something delicious to eat after. Yum!

Laura
 
Yeah, Stubbs are usually pretty good briquettes.

Oh yeah, keep check on that Smokinator water pan. It's small size is really the only thing not to like.
 
Laura...I have used the smokenator a few times ... Not much any more but the first couple times I used it, keeping temps were a bit tricky!! I suggest using just a few coals to get started!! Try something easy like beer brats.. Heck of they don't turn out .. Feed them to the dog(really I don't think it would be an issue)...

Pepper stout beef is killer by try something really simple and get the test temps down! If your not into brats.. Heck try a chicken breast or a few thight!!! The sky is the limit!!! Just a tad bit of trial and error and you'll be on the good stuff in no time!

Take care!
 
The simplest thing to try is a pork butt. I know your work schedule is tough but it really is easy. Get a small one and then foil when it gets to 160 IT. Run your temps between 250 and 300.
 
I did a pork butt (not with the Smokenator, but adding coals over many hours, not the best way to do it but I wanted to experiment with manual temp control to better understand my kettle) and it was delicious. I've definitely been eyeing pork butt recipes for my Smokenator test run. I think I am going to try baby back ribs - http://amazingribs.com/recipes/porknography/best_BBQ_ribs_ever.html

I think it'll be fine or if not, I'll learn a lot for the next cook.

When I try the St. Louis spareribs in a few weeks for my friends, I think I'll go for Chris Lilly's Big Bog Gibson Bar-B-Q ribs.

Fun!

Laura
 
Also, must do the pepper stout beef and some smoked chicken down the line - seems like good cozy recipes for Fall/Winter. Yum!

Thanks again -

Laura
 
Laura, so did you try Chris Lilly's circle of charcoal method for the butt cook? For a kettle, that's probably how I'd go, even if I still had a Smokinator.

All the rib recipes I've tried from the BBG book are really good, but our favorite is the Memphis style dry ribs. They're very simple, but VERY good and probably my favorite thing to smoke.
 
Dave - I want to try his encirclement method, but I haven't yet. I will definitely try it though with a pork butt sometime in the future! I have a question about it - it looks like when he adds the lit coals they are only touching one side of the unlit ring, right? Sort of like lighting a stick of slow burning dynamite, rather than lighting both sides of the rings.

I did not see the Memphis style dry ribs recipe, I skipped over it. Oooo, I want to try it! The only thing is one of my guests can't have alcohol and I am wondering about the white vinegar and if I can find a replacement for it if it does have alcohol. I'll keep researching.

Thanks for the recommendation about the Memphis style dry ribs, can't wait to try it.

Laura
 
Laura D said:
Dave - I want to try his encirclement method, but I haven't yet. I will definitely try it though with a pork butt sometime in the future! I have a question about it - it looks like when he adds the lit coals they are only touching one side of the unlit ring, right? Sort of like lighting a stick of slow burning dynamite, rather than lighting both sides of the rings.

I did not see the Memphis style dry ribs recipe, I skipped over it. Oooo, I want to try it! The only thing is one of my guests can't have alcohol and I am wondering about the white vinegar and if I can find a replacement for it if it does have alcohol. I'll keep researching.

Thanks for the recommendation about the Memphis style dry ribs, can't wait to try it.

Laura
Click to expand...

You're right, with the encirclement approach you light the unlit coals so that they only burn in one direction around the grill. Never tried it, but I've heard it works great.

Don't be concerned with the white vinegar. It's just plain old clear vinegar and has no alcohol. Be sure to dilute it with water 50/50, though. I forgot one time and some ribs had a bit of a twang to them. Be liberal with your rub after the bath, and you'll want it in a shaker on the table. It still gets passed around the table since most folks want more on the ribs after they're sliced. Hope they turn out great.
 
Dave - when you did the Memphis Dry ribs from Chris Lilly's book did you put the rub on right before or leave it on overnight? Should I let ribs rest once they are done? Do ribs stall? Should I foil them? Hmmmmm.

When I try the encirclement method (another time) I will definitely report back how it went!

Laura
 
Laura, don't make it too complicated. No, you don't want to rub ribs down more than a few hours in advance at the most. You don't want the salt to start to cure them and get a hammy taste. That reminds me of something, though. I hope you found some natural spares free of a sodium enhancement. The package should say so. Don't worry about stalls and resting. Just follow Lilly's recipe and cook the ribs till tender.
 
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