Author Topic: Smoking :) (Read 491 times)

Silat · « **on:** August 21, 2004, 05:03:01 PM »

The following pictures are of the mods Ive made to my Weber Smokey Mountain smoker.

1.added an extra cooking grate to increase capacity.Attached the cooking grates together for ease in removing.

2.added extra charcoal grate to prevent small pieces of lump from falling thru.

3.welded handles on the charcoal grate.

4.added handles to the side of the middle section so I dont have to bear hug the unit.

5.added 2 eyelets to accomodate the temp probes.

6.added length to the interior flanges that hold the water pan to fit the BRINKMAN pan I use. The pan that comes with the WSM is smaller and I like the larger BRINKMAN pan. I dont use water. I fill it 3/4 with sand.

7.ordered the bbq Guru for lazyman q'ing http://www.thebbqguru.com/

I will post food pics next week. Pulled pork , brisket etc:)

Silat · « **Reply #1 on:** August 21, 2004, 05:03:47 PM »

Silat · « **Reply #2 on:** August 21, 2004, 05:05:43 PM »

Silat · « **Reply #3 on:** August 21, 2004, 05:09:27 PM »

Silat · « **Reply #4 on:** August 21, 2004, 05:22:45 PM »

Silat · « **Reply #5 on:** August 21, 2004, 05:23:39 PM »

Silat · « **Reply #6 on:** August 21, 2004, 05:24:44 PM »

Silat · « **Reply #7 on:** August 21, 2004, 05:25:21 PM »

Horn · « **Reply #8 on:** August 21, 2004, 05:25:37 PM »

I have this smoker too. One of the mods I made was to eliminate the charcoal altogether and install a electrical element. Prevents those midnight charcoal changes when smoking turkeys.

In the water pan I use slices of orange, lime, grapefruit and usually an inexpensive red table wine mixed with the water.

What do use the sand for?

h

btw, the last three or four of your links give the message "non-public viewing" and generate a javascript error--unviewable.

Silat · « **Reply #9 on:** August 21, 2004, 05:26:53 PM »

Silat · « **Reply #10 on:** August 21, 2004, 05:28:47 PM »

Silat · « **Reply #11 on:** August 21, 2004, 05:29:21 PM »

Silat · « **Reply #12 on:** August 21, 2004, 05:39:52 PM »

Quote

Originally posted by Horn
I have this smoker too. One of the mods I made was to eliminate the charcoal altogether and install a electrical element. Prevents those midnight charcoal changes when smoking turkeys.

In the water pan I use slices of orange, lime, grapefruit and usually an inexpensive red table wine mixed with the water.

What do use the sand for?

h

btw, the last three or four of your links give the message "non-public viewing" and generate a javascript error--unviewable.

I think I fixed the links..
How long does your electric element last? What do you put the smoking wood in to smoke?

I dont use liquid in the pan as I dont think it really adds to the cook. But the pan full of sand does act as a heat sink and no cleanup. I just remove the foil I put on top of the sand and replace it:)

From http://www.virtualweberbullet.com/tipsfaq.html
Does Using A Flavorful Liquid Instead Of Water Do Anything?
Most people report that using apple juice, beer, wine, herb/vegetable broth, or other flavorful liquids in the water pan does not result in any discernable flavor being added to the meat. Any subtle flavor is drowned out by the rub and smoke applied to the meat.

You're better off drinking the beer and basting the meat with the apple juice than to waste them in the water pan.

--------------------------------------------------------------------------------

Water Pan Variations

Not everyone uses water in the pan...in fact, sometimes people don't use the pan at all. Here are the most common water pan variations.

Empty Water Pan
Line the water pan with wide aluminum foil as described above and leave it empty. The pan sits between the meat and the heat, catching any drippings.

Sand-Filled Water Pan
Fill the water pan 1/2 - 3/4 full with clean, dry playground sand and cover with wide aluminum foil. Discard foil after cooking and reuse the sand. Those who use sand say that it acts as a decent heat sink, eliminates the need to refill the water pan during cooking, and makes cleanup easier.

Horn · « **Reply #13 on:** August 21, 2004, 05:56:14 PM »

Good suggestions. I like the mid line handles--I need a good temp sensor for it too.

I disagree with the water assessment tho. I only do fish and fowl in the unit and I find that the wine adds a delicate taste to both turkeys (I skin the turkey prior to smoking) and salmon. You can particularly taste the citrus with trout, especially pink meated trout like cuts and brooks.

Perhaps with red meat the situation is different but I've never done any.

I like the idea of a bigger reservoir for it too. When I went away from the charcoal I no longer needed the extra heat --I built one of those boxes with the blue foam to keep it out of the wind--up here because of the alt and the wind food can take up to half again as long to cook.

I've always had great results tho.

Nice job w/ the mods.

h

I have used the element for 5 years now--the wood is placed on a steel tray directly on top of the element--I soak the wood for several hours first. Two handfuls lasts about 8 hours then they need to be replaced. I use apple and hickory.

Link for element:

http://www.cajun-outdoor-cooking.com/meco/m1519_element_accessory_kit.htm

I had to pull off one of the vents at the bottom to get the plug thru. I suppose I could have drilled a hole in it but once installed you don't need to adjust the ventilation much.

Silat · « **Reply #14 on:** August 22, 2004, 01:18:38 AM »

Quote

Originally posted by Horn
Good suggestions. I like the mid line handles--I need a good temp sensor for it too.

I like the idea of a bigger reservoir for it too. When I went away from the charcoal I no longer needed the extra heat --I built one of those boxes with the blue foam to keep it out of the wind--up here because of the alt and the wind food can take up to half again as long to cook.

I've always had great results tho.

Nice job w/ the mods.

h

The mid line handles were the generic set you can get at Lowes. I had to bend them a little to get them to fit.

The upper grill is from http://www.mikesell.net/smoker/main.html -I had to call and ask for it as its not on their site. About $20

The Brinkman bowl is available at http://www.thebrinkmanncorp.com/ - about $14

Line your pan with hvy duty foil and try the sand. Tell me if you see a difference..
Horn I just watch the sales of temp probes and buy the cheapest ones. I bought 3 last year for $7.95 each from an outlet mall kitchen store. They have worked great. If they die no big loss:)
They look similar to the more expensive maverick http://www.everythinghome.com/marewithtitr.html

Do you ever cook with oak?
I love alder with fish.
Apple and cherry with pork. Hickory and mesquite are nice sometimes too.. Mesquite isnt for everyone though.
Obviously Beef takes the Hick,mesq and oak just fine....

Ive been getting my wood the easy way from a restaurant supplier. I used to just ask the neighbors to give me their apple and pear trimmings but now Im lazy and want it cured and cut
http://www.cookingwoods.com/ - Where I get my wood....

Have you seen this homemade smoker - http://www.mikesell.net/smoker/main.html

I also have one of these to satisfy my need for the hot and spicy stuff:) http://www.irondesert.com/chilegrill.html

Dream smoker http://www.sybbq.com/six-foot-barbeque-smoker.html

WSM site and forum. Great site. Its where I got the ideas for the mods - http://www.virtualweberbullet.com/