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Movin' on up from Weber Kettle...

post #1 of 12
Thread Starter 
Hi all!

Glad to find this resource among so many fine Web resources on smoking.

There ain't too many of us coyotes here in the big city - or more precisely, in the L.I. suburbs where I reside. I've been smoking on the 22.5" Weber kettle for years, and while I'm getting great results I have finally tired of the hassles particular to using that grill. So the wife is getting me a proper offset unit for my impending B'day. (Of course I went and got it due to the weight.) It's sitting in the garage in the box until then lol

It's the CharGriller Smokin'Pro. I'm still on the fence about it, and Lowes' 90-day NIB return policy will give me plenty of time to finalize the purchase. The alternative would be the Bar-B-Chef, but to get that shipped here would be $100+ more than the CharGriller.

I tend to make my own mops and marinades and sauces, but since I keep getting gifts of great dry rubs I've not yet bothered to make one. Most recently I've been on a mango & taramind kick; one or the other or both keep finding their way into my sauces. I sometimes smoke just with the dry rub & mop, other times I'll coat with sauce late in the process.

In a pinch, I've found that smoking can be a two-step: I can smoke something for 6 hours or so, refrigerate it, and finish it on the gas grill the next day. Those 6 hours are sufficient to impart the proper smoke flavor. It ain't the optimum, but it does work. I'm wondering if anyone has ever tried smoking, then freezing, then finishing some days or weeks later.... that would be VERY convenient. It would mean that I could smoke an entire grill's worth of stuff and have smoked meat every day! :D

Looking forward to learning from y'all.
post #2 of 12
welcome to smf!!! cant wait to share some qview!!!
post #3 of 12
Welcome aboard coyote-1.
Sounds like you have several years of smokin already under you belt.
I havent personally cooked that way but @ a comp a few weeks ago my team mate had ten flats that he needed cooked for a charity event some 10 days later. He threw them on the smoker with our comp meat, smoked to enternal of about 150 or so wrapped and then held in a cooler for a few hours and as soon as the comp was over he froze them. 10 days later he thawed in the fridge, recranked the smoker and finished them to about 200 internal for the event that night, he said they tasted great.
Lookin forward to seeing you around the SMF.
post #4 of 12
Welcome to the forum..glad to have you..look forward to some Q-View
post #5 of 12
Welcome and yes I will sometimes smoke several racks till almost done and freeze in the foil. Take em out later and finish in the oven or what ever heat source is good for me that day. Works fine. Glad your here!
post #6 of 12

Freezing,no problem

I too do a big smoke and then freeze the product. The wife and her cohorts at work are always doing Pot-Lucks and We do (you guessed it) BBQ. I take an extra precaution and use my seal-a-meal, besides I like to play with it too!Back to the crux of the discusion, after defrosting I simply fire-up my little "RedRiver"Brinkman and bring them up to temp. I'll suggest heating in an oven, to folks lucky enough to snag a doggie bag, at 200F for a couple hrs. wrapped in foil. Works well and no-one's the wiser. Keep on smokin' and jokin'. BBQFAN
post #7 of 12
Welcome to the forum Coyote-1, glad to have ya here.
post #8 of 12
welcome aboard
post #9 of 12
Hey Coyote,

I do not know about ribs, but a pork butt/shoulder, brisket, chicken all save very nicely in the freezer. I cook them all the way. I pull the pork, slice the brisket, etc. and then put the meat in Food Saver bags. You can put just enough meat for one person or for a whole meal in each bag. Once sealed, these packets of meat are good in the freezer for a year (if they make it that long). When you want to eat some, I just drop the packet(s) in a pot of boiling water for about 10 minutes and then you are eating BBQ. Like I said, I have not tried this for ribs, but mainly because there are no leftovers when I make ribs. I had some brisket over the weekend that I made a month ago. It was soooooooo good. Slathered it with Jeff's sauce and I had the best BBQ brisket sandwich in under 15 minutes. Good luck and if you do not have a food saver of some kind, go and get one.
post #10 of 12
Thread Starter 
Thanks to all for the welcome!

I'd imagined that freezing 1/2 way through and then finishing at a later date would work. Glad to hear others have done this. Once the smoke flavor has been imparted, it really can be finished elsewhere.

So the Smokin'Pro is in the garage in its box and waiting. Looks more every day like I'll end up keeping it as the reviews here and everywhere else seem great and the price is definitely right. The modifications are basically lined up. It's gonna be good....
post #11 of 12
Glad to have you with us at the SMF. Stick around, it only gets better.
post #12 of 12
Works great just do the mods and you will love it
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