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Post by smashtoad on Sept 3, 2015 20:34:53 GMT -5
Hi all...
I've never been a big griller...sad I know. Just bought a house in the woods with a big deck and thought it was time.
We bought a weber performer deluxe and a SN. I'm ready for a thanksgiving Turkey that doesn't suck, and my wife is a rib fanatic. Looking forward to learning a lot from this group.
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Post by ncsmoker on Sept 3, 2015 23:16:15 GMT -5
Hi smashtoad and welcome to the forum. Love my ribs on the weber and the SN. I also do a turkey every Thanksgiving. If you go down to S-view you will see some pictures of my results and trimming of the ribs. One suggestion I will make is to buy a Maverick ET-732 thermometer to measure both grill temp and meat temp. It doesn't work with ribs but works great for any other larger pieces of meat like pork butt, turkey, brisket if you ever feel like trying it. I don't like baby back ribs as I don't feel they have enough meat for the price as spare ribs do. Here is a good site that shows how to trim spare ribs for the grill, bbqpitboys.com/recipes/how-to-trim-for-st-louis-spare-ribs#.VekWrM_bKt9 I like the trimmed parts to eat half way through. An important part of smoking is the wood. I get mine here, each chunk lasts about an hour about the time it takes between stirring the coals. I use a combination of hickory and apple for ribs and cherry for poultry like turkey and chicken. www.mainegrillingwoods.com/buy/smoking-wood/Please ask if you have any questions. The SN takes some getting used to so keep a note book on your cooks, weather, vent openings, food cooked, time of cook, etc. Also it takes a little bit of time getting used to so start with some cheap meat, chicken thighs, thick pork chops, etc. Tom |
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Post by smashtoad on Sept 4, 2015 8:06:10 GMT -5
Thanks Tom...I bought a Maverick DT-09GG with everything else, but last night was asking myself how it alone would allow me to monitor everything effectively. I then started looking at the double probed 732 and 733. I will most likely make that jump sometime before we get deep into the fall. I also bought the bigger water pan.
I think I'll try to smoke a chicken this weekend just to see how it turns out. I'm assuming for a chicken I could get away with the standard water pan?
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Post by ncsmoker on Sept 4, 2015 12:35:52 GMT -5
You can use either. I just place the regular pan on top of the grill not down in the hole I find it difficult to handle and remove when it is down in. The bigger one works well for longer smokes.
Good luck with your chicken. Poultry is one meat where you can smoke it at a higher temp say 275.
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