If you have problems using a chimney starter you don't belong around a grill. It's not rocket science.
[Article] Article: Cooking with Tre 2.0 - Ribs on a smoker
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Valve1138
I like the AB in the GB
Valve1138
I like the AB in the GB
Porking Fly
Come back for a second to see if this place still exists and there's a smoker thread so I had to chime in.
I've had the Weber smokey mtn for 2 years now. I've enjoyed it, but it has some things to know about. It's a water smoker which means there is a big bowl of water (~ 2 gallons) between the fire and the food. This is critical to regulate the heat in the cooking area. You absolutely must keep the water level in a good place during the entire smoking event to keep a steady 225-250 temp.
One thing to point out: adding water to this smoker midway through your cooking process is a huge pain in the ass. There is little to no space from the access panel to add water, and you certainly can't dump it over your food. The best way I've found is to take a dustpan and use it as a funnel to route water into the bowl from the side access panel, or use a ketchup bottle to squirt water into the pan directly. Do not add water while leaning over the top of this grill. If you happen to splash or spill water onto the fire you will have a steam flash that can cause serious injury, and people will make fun of you.
Other than that this is a fantastic smoker. 125 briquettes or equivalent amount of charwood will burn steady for 4 to 6 hours, sometimes longer, while adding wood for smoke along the way. I'll usually throw in a few more chunks of coal as the day goes on as needed. The smoker takes up very little real estate on your patio since it's so vertical. The temperature is super easy to control with vents and the water pan. there are 2 18.5" cooking surfaces. There is even a fan site http://www.virtualweberbullet.com/ with recipes, tips, tricks, forums, videos, etc. The recipes there will often have time tables on when and how to set vents, water levels, turning food, etc.
$300 is what I paid on amazon a couple of years ago, http://thetracktor.com/detail/B001I8ZTJ0/ says that's pretty much what it costs most of the time with some exception in fall 2011.
If you are seriously in the market, I would recommend this smoker. It's quality.
Come back for a second to see if this place still exists and there's a smoker thread so I had to chime in.
I've had the Weber smokey mtn for 2 years now. I've enjoyed it, but it has some things to know about. It's a water smoker which means there is a big bowl of water (~ 2 gallons) between the fire and the food. This is critical to regulate the heat in the cooking area. You absolutely must keep the water level in a good place during the entire smoking event to keep a steady 225-250 temp.
One thing to point out: adding water to this smoker midway through your cooking process is a huge pain in the ass. There is little to no space from the access panel to add water, and you certainly can't dump it over your food. The best way I've found is to take a dustpan and use it as a funnel to route water into the bowl from the side access panel, or use a ketchup bottle to squirt water into the pan directly. Do not add water while leaning over the top of this grill. If you happen to splash or spill water onto the fire you will have a steam flash that can cause serious injury, and people will make fun of you.
Other than that this is a fantastic smoker. 125 briquettes or equivalent amount of charwood will burn steady for 4 to 6 hours, sometimes longer, while adding wood for smoke along the way. I'll usually throw in a few more chunks of coal as the day goes on as needed. The smoker takes up very little real estate on your patio since it's so vertical. The temperature is super easy to control with vents and the water pan. there are 2 18.5" cooking surfaces. There is even a fan site http://www.virtualweberbullet.com/ with recipes, tips, tricks, forums, videos, etc. The recipes there will often have time tables on when and how to set vents, water levels, turning food, etc.
$300 is what I paid on amazon a couple of years ago, http://thetracktor.com/detail/B001I8ZTJ0/ says that's pretty much what it costs most of the time with some exception in fall 2011.
If you are seriously in the market, I would recommend this smoker. It's quality.
I use a chimney starter to get my WSM charcoal going. Works fine, though one time I had an unnoticed bit of smouldering paper blow out of the chimney starter and set a charcoal bag on fire...
Valve1138
I like the AB in the GB
You definitely don't need to put water in that pan. A lot of people use a foiled over ceramic plant pot base. Controls temps way better than water, and there's no fucking mess from it either.
I own the $129 PartyQ, albeit modified - I added an external power input to mine, because the thing eats batteries. You can get about 10 hours out of a set of AAs in my experience. Good for a few rib cookoffs, but you end up switching them when you're doing brisket.
I'm pleased with it. Keeps the temperature rock solid.
Valve1138
I like the AB in the GB
Syrup Beaver
pants log
I only use a "charcoal" smoker, and I've never used a chimney thing.
Of course, I only use actual hardwood lumps for charcoal, and wood chunks (no bark, bark adds an acidic flavour) to smoke with.
Occasionally, I'll soak some thinner wood chips in hard cider for a couple of days before using them in the smoker.
Yes, it requires attention every 10-15 minutes for the 8-12 hours to maintain a temperature between 200-225 or so.
But the bones drop right out of the meat.
Of course, I only use actual hardwood lumps for charcoal, and wood chunks (no bark, bark adds an acidic flavour) to smoke with.
Occasionally, I'll soak some thinner wood chips in hard cider for a couple of days before using them in the smoker.
Yes, it requires attention every 10-15 minutes for the 8-12 hours to maintain a temperature between 200-225 or so.
But the bones drop right out of the meat.
Golfed St. Marlow's a couple of weeks ago. Didn't finish, some rich redneck guy was grilling hot dogs in his back yard and invited us over. We ended up getting drunk and driving our golf cart back about an hour later than we should have. That course is awesome by the way... up in John's Creek area but absolutely beautiful course. It's no Alfred "T-up" Holmes but whaddyagonnado.
WSM water pan: I fill it halfway when I start out - I tried without a couple of times, and getting the temperature under control at first is a bitch to do without the water in there, even with the PartyQ running the show.
But when the water pan runs out, I just leave it empty rather than refilling it. Temperature stays stable.
But when the water pan runs out, I just leave it empty rather than refilling it. Temperature stays stable.
Valve1138
I like the AB in the GB
See my previous post about using a ceramic plant pot base instead of water.
It's on the Virtual Weber Bullet site too.
In short, fuck water in the pan.
It's on the Virtual Weber Bullet site too.
In short, fuck water in the pan.
Looks decent. http://www.stmarlo.com/sites/courses/custom.asp?id=1042&page=61460
I'm just getting back into it after a year off. Played 4x in the last few weeks. Last 2 times were down at Sea Island. If you ever need a 4th, let me know.
Amstel
The Hoarse Whisperer
this is a great grill, You might also want to check craigslist. They're everywhere here in chicago for about $40-50 bucks, used once by some pretend grill master that decides they'd rather use propane 'cuz it's easier. Otherwise, they're $80-$130 at the stores.
Weber 741001.