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Mile High Smoking

post #1 of 15
Thread Starter 
Hello from the greater Denver area. I'm Dave and I've been dabbling in smoking for the last couple of years, but the bug has bitten me lately. I have a small Brinkmann charcoal water smoker, but I've always had trouble getting the temperature hot enough. So for the past year or so I've been smoking in a Char-broil Big Easy gas grill and the results have been pretty good. It's big enough that indirect heat is pretty easy. There's an 8lb pork butt working right now for the games tomorrow and I'm going to stir up a batch of that finishing sauce in the morning.

In a couple weeks for the Super Bowl, I have another pork butt that I plan on turning into tamales, and a brisket too.

I also want to say thanks to everybody for sharing their tips and recipes--what an awesome resource this forum is. Hopefully I'll be able to contribute a little as well.
post #2 of 15
Welcome to the site Dave. Lots of great people and info here. Hope to hear about your smoking experiences soon.

post #3 of 15
Welcome my Colorado BrotherPDT_Armataz_01_34.gif I have a competitive BBQ team here in Colorado, give me a shout if you need anything! Also check out the Rocky Mountain BBQ association home page for local news and upcoming contests! (12 so far for the 2008 season!)
post #4 of 15
Welcome to SMF !!!
With your interest and experience you will fit right in here; again, welcome !!!
post #5 of 15
Welcome to SMF. This is THE place to be.
post #6 of 15
Glad you're one of us, here at the SMF. Please take some Q Views of the tamales, i can't get them out of my taste buds since Christmas!
post #7 of 15
Thats what this place is all about!! great aint it!!
post #8 of 15
Welcome to SMF Dave !
post #9 of 15
Hia Dave, and welcome to SMF. That ECB ya got... I had mine in the low 200's for 5 hours last night- at an average of 6°F outside temp. I did not use a water pan...I have a small grate I cover with a couple layers of foil to deflect heat. I have 2 large bricks under my firepan, help store heat.

Went thru some lump and wood for sure tho!

I wrap the whole thing loosely in a chunk of natural sisal carpet, and minimize my opening of the unit of course.

Just some tips if ya wanna give the li'l buddy another try.
post #10 of 15
Welcome to SMF!! Remember q-view.
post #11 of 15
Welcome to SMF Dave .... I modified my ECB to LP using this;
Post #7
Good luck!
post #12 of 15
Welcome to the forum zdave!smile.gif
post #13 of 15
Another Denver smoker is always good! Welcome aboard.
post #14 of 15
Thread Starter 
Thanks for the warm welcome. This pork butt is taking a little longer than I expected, but it did get pretty cold last night. I wrapped at 180 a few minutes ago and hopefully it will come off the grill/smoker around 2pm. I'll see if I can snag a pic then, and I'll definitely grab a few of the tamales in a couple of weeks.
post #15 of 15
Thread Starter 

Q-view as promised, sorry it's from my camera phone.

Came off the grill at 192 after 15 hours, definitely slowed by the overnight temps here and the breeze that kicked up in the late morning. I had the time so I didn't try putting any more heat to it. I used 1 out of the 3 burners on my grill set to medium. I need to get a thermometer for the cooking surface so I can keep closer tabs on this. It had a nice sweet flavor, which I'm not sure if I should attribute to the finishing sauce, or the blend of wood chips (sugar maple, apple) I added to the hickory I used last time.

For the rub, I used Paul Prudhomme's BBQ Magic, and I served it with BBQ sauce on the side from Dreamland (Tuscaloosa) and Grumpy's Black Label (

For your friends that want to get into smoking and just have a gas grill, this is proof that it can be done. I look forward to sharing from future smokes!
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