We did the chicken with some basic seasonings(chili powder, red pepper, etc) it was a beer but. The beef rub was paprika, sugar, brown sugar, chili powder red pepper, salt pepper, garlic powder, and onion powder, The mop was half and half of Apple cidar vinegar and apple juice, in a spray bottle to make mopping easier.
hey muscleoverimports, good job! i have the exact same grill, and am just now learning how to smoke meats. question for you, did you do any modifications to your grill, or are you using it "right out of the box"? the reason i ask, looks like you were able to cook alot of meat at one time. i've only used mine once so far, (2 fattys) and i definitely noticed that the heat distribution is a concern. did you rotate postions of the meat during the cook to get everything to cook evenly, or was it a prob at all?
btw, love your user name! i'm in the process of restoring a 68' big block vette.......rick
Yea I hate Imports. My dad had a 69 roadrunner with the 383 and a four on the floor. BADDDDDD to the Bone.
Any ways. We (me and my dad) just got it it was actually out of the box at Academy so it was only like 50 dollars brand new. We havent done anything to it yet but heat distribution was bad. I saw a video on youtube of a grill like that, that was thin metal and he lined the inside of the smoke box ang grill with chimmney bricks wrapped in aluminum foil. And he made a kinda like a hood over the main hole between the two boxes to push the heat along the bottom. Nothing moved the whole time just kept everything juicy with a mop. Temp control was hard but I think that was my fault, Newbie, and not so much the grill. Other than that it worked fine. Chad
Thats a good website i got yesterday for times and temps and what not. I used a half and half mix of Apple Cidar Vinegar and Aplle Juice to mop and put it in a spray bottle to sray it right on the meat worked wonderful. I think i sprayed to much over the smoke period cause it wasnt as crispy as i would have liked it on the outside.