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Post by bbqbubs on Jul 26, 2009 21:22:07 GMT -5
Is there a way to smoke deep in the BBQ'er. Any tips and ideas
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Post by twoshots on Jul 26, 2009 21:28:13 GMT -5
If by Deep you mean on the bottom rack (for coals in most apps) why would you want to?
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Post by bbqbubs on Jul 26, 2009 21:39:21 GMT -5
If by Deep you mean on the bottom rack (for coals in most apps) why would you want to? I mean is there a way to do deep pit while using the s'nator |
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Post by twoshots on Jul 26, 2009 22:50:31 GMT -5
take a half whole chiken, seperate the skin from the meat with your finger everywhere possible (make some slits if needed). place bird in a 1 gallon zip lock bag, add generous amount of balsamic vinegaret salad dressing, close bag and massage the dressing in, refrigerate for afew hours, rotate the bag a few times, remove chicken to a pad of paper towels and pat bird down. sprinkle bird down with you favorite poultry rub, get as much rub as possible under the skin also(important!). Then cook on your weber/smokenator with hickory and apple wood @ 250* for one hour, spray with apple juice, and turn, cook for one hour spay again and turn, cook 1 hour and baste with glaze,(1 part honey, 1 part bbq sauce, 1 part rasberry vinegaret)both sides, repeat until done. 180* internal temp.
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Post by bbqbubs on Jul 27, 2009 12:30:38 GMT -5
take a half whole chiken, seperate the skin from the meat with your finger everywhere possible (make some slits if needed). place bird in a 1 gallon zip lock bag, add generous amount of balsamic vinegaret salad dressing, close bag and massage the dressing in, refrigerate for afew hours, rotate the bag a few times, remove chicken to a pad of paper towels and pat bird down. sprinkle bird down with you favorite poultry rub, get as much rub as possible under the skin also(important!). Then cook on your weber/smokenator with hickory and apple wood @ 250* for one hour, spray with apple juice, and turn, cook for one hour spay again and turn, cook 1 hour and baste with glaze,(1 part honey, 1 part bbq sauce, 1 part rasberry vinegaret)both sides, repeat until done. 180* internal temp. Im kinda lost by your statement TWOSHOTS, I was wondering if theres a why to do deep pit (beef). So to wrap it up in cheese cloth and cover it up in a bbq'er is my question. Can deep pit (beef) be smoked or is there any ctaches while making it, but thank you for your interest my man |
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Post by mikelindner on Jul 30, 2009 12:31:33 GMT -5
take a half whole chiken, seperate the skin from the meat with your finger everywhere possible (make some slits if needed). place bird in a 1 gallon zip lock bag, add generous amount of balsamic vinegaret salad dressing, close bag and massage the dressing in, refrigerate for afew hours, rotate the bag a few times, remove chicken to a pad of paper towels and pat bird down. sprinkle bird down with you favorite poultry rub, get as much rub as possible under the skin also(important!). Then cook on your weber/smokenator with hickory and apple wood @ 250* for one hour, spray with apple juice, and turn, cook for one hour spay again and turn, cook 1 hour and baste with glaze,(1 part honey, 1 part bbq sauce, 1 part rasberry vinegaret)both sides, repeat until done. 180* internal temp. Im kinda lost by your statement TWOSHOTS, I was wondering if theres a why to do deep pit (beef). So to wrap it up in cheese cloth and cover it up in a bbq'er is my question. Can deep pit (beef) be smoked or is there any ctaches while making it, but thank you for your interest my man I guess I'm confused what your thinking is deep pit? Are you talking about beef brisquet? If so then absolutely you can do that. If you refering to old school deep pit like a whole in the ground, then no that obviously wouldn't require the kettle at all |
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