New in Colorado

[goingcamping]

Howdy all!

Name's Brett and I am new to smoking and new to hardwood grilling. My story...

A few years ago I purchased a little fix and flip home from a friend/fellow FF. He left behind a little red water smoker, I've attempted to use it a few times with varying results...flavor was great, the heat was poor and could never really get it up into the 'ideal' range. Tried a brisket on Christmas and the heat never quite got there. Ended up finishing it in the oven; which, as I stated the flavor was awesome, but the meat was a little on the tough side (Side note: purchased it from a local grocery and it was the last one they had on Christmas eve...should've known better).

Anyway, yesterday (day after Christmas) I found a New Braunfels Black Diamond grill/smoker on Craigslist for $50, I couldn't pass it up (see attached pictures). Was in great shape and had a new temperature gauge installed...so I'm a smoker/master griller, right?! Got a decent grill/smoker, fired it up and again, got great flavor, but couldn't get the heat hot enough to 'cook' (no higher than 200degs). Of course, I only had the fire going in the side mounted firebox and not in the grill area! I have come to the conclusion that I can use it either way? (Correct me if I'm wrong?). I will need to use hardwoods in lieu of the briquets I had left over as well?!

Can anyone confirm that for me?  Can I use it as a smoker and a grill (direct or indirect heat)?

Thanks,

Brett

P.S. Look forward to making my elk (freezer full) into jerky, I plan to cruise thru the 'jerky' section and find some recipes and hints!

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• goingcamping
• Dec 27, 2012

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• goingcamping
• Dec 27, 2012

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• goingcamping
• Dec 27, 2012

 

[s2k9k]

Hi Brett! 

to SMF!!! We're happy you found us! You've come to the right place, we have over 40,000 members and over 800,000 posts so you should be able to find almost anything you want to know. Remember the search bar at the top can be your best friend for finding answers fast!

You might want to check out Jeff's Free 5 day E-course it will teach you all the basics and a whole lot more!

If you have any questions about the forums or need any help navigating around don’t hesitate to ask or send me a PM, I am more than happy to help out!

 

[goingcamping]

OK, I subscribed to the 5 day newsletter/class (day 2) and I watched some of the mods done on youtube.

Here's what I've copied:

#1 Adding aluminum flashing to lower the chimney to the cooking level (complete adjustable and removable)

Flashing chimney mod.JPG

• goingcamping
• Dec 28, 2012

#2 Built an expanded metal charcoal/wood box

Fuel Basket.JPG

• goingcamping
• Dec 28, 2012

#3 Built a smallish heat deflector (I will build another as this one appears smallish, but was leaft over metal from building a new heat shield under the basket.

Heat Deflector.JPG

• goingcamping
• Dec 28, 2012

#4 A lower thermometer at cooking level.

lower temp gauge.JPG

• goingcamping
• Dec 28, 2012

I'm getting ready to smoke some baby back ribs and spatchcocked chicken! I'll update accordingly!

Thanks,

Brett

 

[goingcamping]

So far...

The ribs hit 160deg at 4:30, wrapped in foil for the last hour...

Chicken is at 135deg. need 160deg...almost there, got about an hour left!

12-28-2012 chixnribs.JPG

• goingcamping
• Dec 28, 2012

 

[goingcamping]

The ribs turned out good, a little tougher than we're used too, but the flavor was meaty and smoky. I think the next set of baby backs will go in a little longer? I maintained 225-240deg over the duration of the smoke, a few times after adding more mesquite or cherrywood it would spike to over 300deg, but a little shutter and stack throttling put it right back at temps.

The chicken might have turned out faster had I not used a frozen bird (it's all Sam's had) I thawed it but I don't think enough? I put it on about 3:30pm and at 5:30 it was at 145deg (breast). At 5:45pm, took it off smoker and placed it on my gas grill to speed up the temps by using direct heat. It did the trick; however, all the flare-ups did a number on the skin. It was very juicy and flavorful and I had no intentions on eating the skin anyway. So, again, I'm gonna make sure bird thawed completely and give it more time. I could've easily kept the smoker well above 300degs, but due to the ribs I chose a slower grilling on the bird.

It's give the experience a 10 and the outcome a 7?! My wife and I love baby backs that fall off the bone.

~Brett
 

 

[diggingdogfarm]

Lookin' good!

Welcome to SMF, Brett!



~Martin

 

[goingcamping]

Thanks Martin,

My wife thinks I'm obsessed...she may be right? I'm gonna make elk jerky and smoked almonds next! Then pork butt and brisket...the options are endless!

~Brett
 

 

[j25oramac]

use Jeffs 3-2-1 method if you like fall off the bone ribs. works every time!

 

[goingcamping]

use Jeffs 3-2-1 method if you like fall off the bone ribs. works every time!

I will look into it as I have two rack left to smoke...

Ciao,

~Brett