Suprfast BBQ Thread

[suprfast]

Ive only done two ever. I took the first one to 195° for slicing. The second one i took to 205° and shredded it for tacos.

[IainDaniel]

Originally Posted by suprfast

Ive only done two ever. I took the first one to 195° for slicing. The second one i took to 205° and shredded it for tacos.

Well u suck LOL.

I have only tried it once, and was disappointed with it. I guess I am my own worst critic. Cause I am very critical of everything I cook.

[suprfast]

I too am critical. Out of all the things ive smoked, i always have a spot in my heart, err, stomach for ribs. Nothing else, and i mean nothing else comes close. BEEF OR PORK ribs, i love you. Now if you want to kiss it with a flame, rib eye medium rare is my choice. Off topic i know

Ian you need to forget about the weather and do some smoking. Going to do lamb shanks sometime in the next two weeks.

[IainDaniel]

I will see if I can get a smoke in before xmas.

Rib eye med rare is always the steak of choice.

[suprfast]

ahh yes, just the way i like them.



I didnt have to cut them, but it made it easier to put dibs on pieces. they tore apart like butter.


no wasted food


Enjoy.
kris

[nkira]

This thread is driving me crazy!!...Food wise

Suprfast, Thanks for posting all the details about the drum BBQ, i'll be making one soon & posting pics here...

Btw, what have you used to coat the drum from outside? Considering the temperature BBQ runs at I am thinking normal paint wont last.

When do you use the top most grill?....I am guessing that lower grill is what you regularly use.

Noticed the coal starter in one of your pic, you made that one too?

[suprfast]

Originally Posted by nkira

This thread is driving me crazy!!...Food wise

Suprfast, Thanks for posting all the details about the drum BBQ, i'll be making one soon & posting pics here...

Btw, what have you used to coat the drum from outside? Considering the temperature BBQ runs at I am thinking normal paint wont last.

When do you use the top most grill?....I am guessing that lower grill is what you regularly use.

Noticed the coal starter in one of your pic, you made that one too?

Any questions on the drum procedure let me know.

The outside i used high temp(1000° paint, found at either auto parts stores or homedepot/walmart paint section, specifically for BBQ). I think its over kill. I plan to strip it all down and use 500° paint found at auto parts stores for calipers and engine blocks. Only reason i would use this is color selection. I thought i had glossy black(easy to wipe down) and it turned out to be a matte black. I dont care for it at all. Plus all my smoking is done well under 500°(well under 300° actually) with an occasional spike just a tad above 300°.

I actually use the top grill all the time now and the lower grill only when doing more stuff. Higher level means less chance of charring the bottom of the food in the event of a flare up(keeping the lid off too long makes this happen, too much oxygen).

Yes, i made the charcoal basket. It was a piece of expanded metal. I drew a diagram with cardboard then decided where i would make my cuts. I then cut it and screwed it together with stainless nuts and bolts. Its been a champ.

Let me know if you need any help. I love the Q. too bad you werent local, i have a second unit im selling. Ever since i did the second level, i dont need two BBQ's(or do i????)
kris

[nkira]

Care to give a short run down on differences between BBQ'ing, Smoking, Grilling & Broilling...Is it meat specific? Rather than reading a book i'll prefer it coming from the actual users as it is more practical...

Is that a asbestos rope around the drum?.....for holding the lead?

About the lead (exhaust), I am thinking that the exhaust, the actual holes should be adjustable...so as to control how much it exhausts..any tip on hole sizes?

Now you have got me thinking about paint scheme for the drum BBQ!!...

[suprfast]

Originally Posted by nkira

Care to give a short run down on differences between BBQ'ing, Smoking, Grilling & Broilling...Is it meat specific? Rather than reading a book i'll prefer it coming from the actual users as it is more practical...

Is that a asbestos rope around the drum?.....for holding the lead?

About the lead (exhaust), I am thinking that the exhaust, the actual holes should be adjustable...so as to control how much it exhausts..any tip on hole sizes?

Now you have got me thinking about paint scheme for the drum BBQ!!...

Depending on the part of the country(united states) people are from will determine a difference between BBQ and smoking. In the south, they are one in the same. Here in CA, BBQ means to turn on a grill(charcoal or gas) and GRILL(direct heat). Smoking is the idea of "slow and low" for a given period of time so meat is delicate and tender. Some of the toughest pieces of meat can be turned into some of the best pieces after a cook smoke.

the rope is a high temp rope from a fireplace store. Any other rope has the chance of burning or melting. This rope is supposed to be good for over 1000°F. Did you mean LID and not LEAD. No way would i want anything LEAD anywhere near my food. The rope was used to seal in the bottom portion of the weber lid since there was a nice gap around it. I accidentally used a rope to thick, but the price of this rope was pricey so i just used it anyways.

For the exhaust something equivlant to 8 x 1/2" holes should be sufficient. I wouldnt worry about regulating exhaust at all. This should stay open to full at all times. Regulation should be done on the intake side only. Choking off the exhaust or intake too far will cause nasty creosote to form. You dont want this on food.

I was thinking of doing an R2D2 paint scheme, but i know this will take me more time than i want.

Ask away for any more helpful insight.

[nkira]

Lid is what I meant....my bad........LEAD, gosh! what was I thinking!!

Mmmmmm.....delicate & tender is what I want

So smoking is a longer cooking process..hmmm...I wonder how much time it takes to smoke.....chicken & meat (lamb meat)...I am dieing to try out smoked ribs man.....

Btw what about the wood?....What options do I have if I can't get...apple, hickory and mesquite....long shot, I know, just want to make sure before I use unknown wood & end up with food poisoning!!

Btw already found a drum.........R2D2 scheme sounds cool!!

[suprfast]

Originally Posted by nkira

Lid is what I meant....my bad........LEAD, gosh! what was I thinking!!

Mmmmmm.....delicate & tender is what I want

So smoking is a longer cooking process..hmmm...I wonder how much time it takes to smoke.....chicken & meat (lamb meat)...I am dieing to try out smoked ribs man.....

Btw what about the wood?....What options do I have if I can't get...apple, hickory and mesquite....long shot, I know, just want to make sure before I use unknown wood & end up with food poisoning!!

Btw already found a drum.........R2D2 scheme sounds cool!!

Smoking is A LOT LONGER process. Dont expect to have a craving and 30 minutes to an hour later you are satisfied. It takes me 30-60 minutes just to get the smoker to operating temps.

Everything should be smoked according to TEMPS, not time. However, there are +/- ranges for time. pork ribs take me anywhere from 4-5 hours depending on if i foil. I really cant comment on poultry since i really cant stand the taste of it smoked. Yes, its good, i just dont like it. chicken smokes really quick(breasts, legs, etc...), just remember to take these up to temp for food illness reasons. Lamb, mmmm. I will be doing some in a few weeks. Shanks are so tasty, but TOUGH. Ill show them.

For wood, just about anything is worth a shot. Do not use soft woods such as pine. Almost anything fruit bearing would do. Apple, grapes, oranges, lemons, limes, citrus, mullberry, almonds, oak, pecan. The list goes on, just make sure you age the wood first (6-12 months, if not a little longer). I heard you could take a fresh piece and pre burn it so you can smoke with hit, but i have never tried this. Where are you located?

Make sure the drum doesnt have an orangish lining. If you can see, and verify bare metal you will be good. If it was food grade, perfect. if it was used for oil products(motor, transmission, etc...) be weary. I wont tell you not to use it, i just wouldnt. You can burn it LONG and HOT and everything should be kosher. I need pics Nkira. Lets get more people making sweet food love.
kris

[nkira]

It's a oil drum so as u said I plan to burn it first & then sand blast it......

Pics is a done deal.....

I'll be making the lid too...so lets see how the plan goes. I was thinking about installing thermometer on the lid for checking the smoking temp..Is that ok? or should it be on the drum?

What accessories do you use?....like basting brush...ect.

I will see what kind of wood I can get....I have already contacted Weber Grills as they have Hickory & Mesquite...but its in chips n chunks form...will that do? or do in need a chopped wood log?

This wood choice seems interesting...flavor wise.

[nkira]

Here's pic showing thermometer installed on a drum smoker....I would like have your word on the position of thermometer. The top one has it on lid.

[nkira]

Any advantage of insulating the drum from out side? We do industrial project so I can get it insulated with rock wool & then cover it will aluminum cladding.....very smooth finish, good for painting.

[suprfast]

I would mount the thermometer as close to grate level as possible. You want to know the temps you are cooking with nothing else.

For myself i have no reason to insulate it. Temps here in CA are never drastic. If you live where there is snow you will use less fuel source for the same outcome(if this makes sense).

If you live in cold weather climate i say go for it. Water heater blankets do very well too.
kris

[danzik17]

Oh my god.

Can I hire you to be my chef? PLEASE?

[suprfast]

Yes, i work for food though

[ArnoldsProtege]

God I want meat. Smoked meat. This thread has ACTUALLY inspired me to look into smoking meat, something that had never even occurred to me. It just looks...so...damn... good...

[suprfast]

On sale this week at Raleys i found "Prime" Rib Roasts(not really prime cut, choice, no one has prime) for 5.97/lb
I bought a three bone for Thanksgiving, since most people will attack the turkey. MORE FOR ME She is a beaut.

[suprfast]

Now in response to a dilemma i had with myself last night SMOKE OR ROTISSERIE?

I love the way juices flow over and self marinate while turning, but flavor is so important with the smoke. I then had an epiphany, and it looks like this:thu mb:

It all starts with removing the rotisserie from gas grill, which wont be missed.


I then rubbed my smoker and a wish to the BBQ GODS and was presented with this




Damn, im good. Now i did notice one issue, REMOVING THE ROD WITH FOOD ON IT. No worries, ill use the grate on the bottom to hold a pan and slide the food off the rod onto the pan.

No good deed would be done without food, so i just pulled out a tri tip for the first smoke on the rotisserie.

kris

[nkira]

This is the best thread to follow.......

That combo cooking is one hell of a idea...

Have you EVER considered opening your own BBQ?......with this kind of creative ideas & experience it's bound to be a hit with food loving people.

And we want pics.....all of them...start...midway..finish..just post all!

[suprfast]

I love doing write ups, i just feared people wanted me to get rid of the foreplay and jump right into the action.

Ive thought about opening something up, but that is too big of an adventure to pursue at this point. For now, its all mine, all mine. Oh and anyone elses that wants to come over

[suprfast]

Tri tip just went on, and what a PITA it was. Tomorrow i will be notching out V's or U's into the sides for the smoker. It took me almost 3-4 minutes to get the meat on the rod, and with little room to spare. I forgot to measure for the CLAWS that hold the food to the rod.

update for the tip later tonight...
kris

[suprfast]

There is zero comparison between a smoked tri tip and a rotisserie smoked tri tip. Just look at the outside, it tells the whole story.

I thought i would give a bag of royal oak a shot(i had it lying around, i didnt care for it last time)




the official bbq seasoning mixing bowl


Kosher salt, crushed black pepper, garlic powder, pinch of onion powder




prepping it for the skewer




fire, what fire










There we have it. MY first rotisserie smoked anything. This will be a popular method of smoking from here on out.

[suprfast]

Last but not least, a little video action
YouTube - rotisserie

kris

[nkira]

I just woke up & saw the update....made my day & the day just started...

It looks so much more juicer than smoked meat....is it more tender than smoked meat?

[suprfast]

Much much more tender. Its juicy all the way through instead of it just dripping down the bottom. Color is uniform all the way through, even cooking. I dont know what to say, but this is it. Smoked food just stepped up a few, and i already loved it. Now to invent a basket that can rotate for ribs
kris

[nkira]

This I copied from The Hot Pepper - Hot Sauce Forum - BBQ Forum - Spicy Food Forum - Hot Pepper Forum

Wood Smoking Flavor Chart
not really a chart but you get the idea..

Acacia


these trees are in the same family as mesquite. When
burned in a smoker, acacia has a flavor similar to mesquite
but not quite as heavy.
Good with most meats, especially beef and most vegetables.

Alder


A sweet, musky smoke that is the traditional wood of the
Northwest.


Good with fish, pork, poultry, and light-meat game birds.
Traditionally used in the pacific Northwest to smoke
Salmon.

Almond
A nutty and sweet smoke flavor, light ash.
Good with all meats.

Apple


The flavor is milder and sweeter than Hickory. Serve
chutney made from the same fruit to accentuate the flavor
even more.
Good with most meats.

Ash
Fast burner, light but distinctive flavor.
Good with fish and red meats.



Avacado
Unknown
Supposed to be good for all meats.

Bay
medium floral smoke with hints of spice & cinnamon
Good with most meats and veggies.

Beech
A mild much used wood like oak.
Great for whatever you care use it with.
Good with meat and seafood.

Birch
Medium hard wood with a flavor similar to maple.
Good with pork and poultry.

Blackberry
Much like the woods provided from fruit trees, the small
diameter trunks of the Blackberry bush provides a slightly
sweet and delicate flavor.
Good for grilling poultry and other meats, such as small
game birds like grouse, pheasant, partridge, and quail.

Butternut
Strong smoke, like walnut, bitter when used alone
Good on red meats like Beef, Pork, Venison and other game
meats. Can easily overpower poultry.

Carrotwood
Unknown
Supposed to be good for all meats.

Cherry
Slightly sweet fruity smoke that's great with poultry
(turns skin dark brown). This smoke is a mild, sweet and
fruity smoke which gives a rosy tint to light-colored meats.
Good with all meats.



Chestnut
Slightly sweet nutty smoke flavor
Good with most meats.

Corncob
Although not considered to be a true wood.The heart of
the cob that holds the kernels is the fuel section of this
alternative for wood. It is ground into small granular bits
that can be added to a smoking box or it can be combined
with other woods such as woods from fruit trees, to impart
several flavors. The Corncob provides a sweet flavor that
may overpower the food if too much is used to season the
food as it cooks. Begin by trying small amounts until the
desired flavor is achieved.
It is often used as a smoking chip when grilling foods such
as poultry, fish and small game birds.

COTTONWOOD
It is a softer wood than alder and very subtle in flavor. Use
it for fuel but use some chunks of other woods (hickory,
oak, pecan) for more flavor Don't use green cottonwood for
smoking.
Use it for fuel but use some chunks of other woods
(hickory, oak, pecan) for more flavor.
Good for all smoking,especially pork and ribs.

CRABAPPLE
Similar to apple. Provides a lot of smoke. Rich and fruity.
Good with poultry, red meats, game and lamb.

Fig
Mild & fruity like mulberry- Boston butt & ribs
Good with all meats.

Fruitwood
Medium fruity sweet smoke- all BBQ meats
Good with all meats.

Grapefruit
Produces a nice mild smoky flavor.
Excellent with beef, pork, fish and poultry.

Grapevines
Tart. Aromatic, similar to fruit wood. The flavor is milder
and sweeter than hickory.
Great on most white or pink meats, including chicken,
turkey, pork and fish.

Guava
Flowery fruity taste similar to apple.
Good for all meats,

Hickory
Sweet to strong, heavy bacon flavor. This great flavor
works well with pork, ribs, hams, poultry, and beef. These
chips should be soaked for 1-2 hours to prevent a bitter
taste.
The most common wood used.
Good for all smoking,especially pork and ribs.

Jack Daniel's
Made from the mellowing charcoal used to make Jack
Daniel's that smooth sipping whiskey. This is a STRONG,
sweet smoke flavor with an aromatic tang.
It's good for cooking Beef, Pork, Poultry and Game meats.

Kiawe
Hawaiian Mesquite of sorts although somewhat milder.
Good on pork, beef and fish.

LEMON


A tangy, citrus smoke. Medium smoke flavor with a hint of
fruitiness. Medium smoke flavor with a hint of fruitiness.
Excellent with beef, pork and poultry.

Lilac
Very light, subtle with a hint of floral. Good with seafood and lamb.
Lime Medium smoke flavor with a hint of fruitiness.
Excellent with beef, pork and poultry.

Maple
Mildly smoky, somewhat sweet flavor. Maple chips add a
sweet, subtle flavor that enhances the flavor of poultry
and game birds. Smoke a pork roast with them for a
sensational taste experience.
Mates well with poultry, ham, cheese, small game birds, and
vegetables. Wonderful for smoked turkey!

Mesquite
Strong earthy flavor. One of the most popular woods in the
country, mesquite is a scrubby tree that grows wild in the
Southwest. Sweeter and more delicate than hickory, it's a
perfect complement to richly flavored meats such as steak,
duck or lamb.
Good with most meats, especially beef and most vegetables.

Mulberry
A mild smoke with a sweet, tangy, blackberry-like flavor
Good with Beef, poultry, game birds, pork (particularly
ham).

Nectarine
The flavor is milder and sweeter than hickory.
Good on most meats, great on most white or pink meats,
including chicken, turkey, pork and fish.

Oak
(White and Black Jack)
Most versatile of the hardwoods blending well with most
meats. A mild smoke with no aftertaste. Oak gives food a
beautiful smoked color.
Good with red meat, pork, fish and big game. RED OAK is
good on ribs. Especially good with beef brisket.

Olive
The smoke favor is similar to mesquite, but distinctly
lighter.
Delicious with poultry.

Orange
A tangy, citrus smoke. Medium smoke flavor with a hint of
fruitiness. Orange gives food a golden color. Produces a
nice mild smoky flavor.
Excellent with beef, pork and poultry.

Peach
Slightly sweet, woodsy flavor, milder and sweeter than
hickory.
Good on all meats, great on most white or pink meats,
including chicken, turkey, pork and fish.

Pear
A nice subtle smoke flavor much like apple. Slightly sweet,
woodsy flavor.
Good on Poultry, game birds and pork.



Pecan
Sweet and mild with a flavor similar to hickory but not as
strong. Tasty with a subtle character an all-around superior
smoking wood.


Try smoking with the shells as well. Good for most things
including poultry, beef, pork and cheese. Pecan is the best
for that beautiful golden-brown turkey.

Persimmon
Medium smoke- great for boston butt & ribs
Excellent with beef, pork and poultry.

Pimento
Also referred to as Allspice, Jamaican Pepper, Myrtle
Pepper, or Newspice. This wood adds a natural and
somewhat peppery flavor that may also include flavors of
several spices combined, such as cinnamon, cloves and
nutmeg, similar to the flavors provided when allspice is
used as a seasoning to enhance the flavor of various foods.
It is a common wood often used in grilling Jamaican foods
such as jerk chicken. Often used for grilling poultry and
fish.

Pistachio Nut
Shells
If you like the taste of pistachio nuts why not? Allegedly not so hot with fish.

Plum/Prune
The flavor is milder and sweeter than hickory.
Good with most meats, great on most white or pink meats,
including chicken, turkey, pork and fish.

Sassafras
A mild, musky, sweet smoke with a root beer aftertaste.
Especially good on beef, pork and poultry.

Seaweed
The seaweed is washed to remove the salt and air or sundried
before use. It provides a somewhat spicy and natural
flavor to the foods being smoked or grilled.
Commonly used for smoking shellfish such as clams, crab,
lobster, mussles, and shrimp.

Walnut (Black)
While pecan is hickory's milder cousin, black walnut is the
strong one. Often mixed with lighter woods like almond,
pear or apple, can be bitter if used alone. An intense smoke
that is slightly bitter like walnuts. Can easily overpower
poultry.
Good on red meats like Beef, Pork, Venison and other game
meats. Can easily overpower poultry.

Walnut
(English)



Very heavy smoke flavor, usually mixed with lighter woods
like almond, apple, pear or pecan.
Can be bitter if used alone. Good on red meats like beef,
pork, venison and other game meats.

Whiskey Barrels
Made from whiskey soaked oak barrels. Nice.



Italian Herbs
A strong smoke flavor that is completely unique! This blend
of oregano, rosemary, thyme with oak wood gives zesty and
robust flavors like these herbs.
Especially good for lamb, pork and poultry. Good for pizza
too, when you cook it on the grill.

Oriental Herbs
A strong smoke flavor with oak that's truly amazing ! A
blend of Sesame seeds and Ginger Root with oak wood or
Mesquite gives a nice oriental BBQ flavor.
Especially good for beef, pork and poultry.

Dried Herbs
Throw a spoonful of your favorite dried herbs into your
water pot - as it moistens your meat it also adds aroma and
flavor!
Good with any meats

Other Woods



Avocado, Bay, Carrotwood, Kiawe, Madrone, Manzanita, Guava, Olive, Beech, Butternut, Fig, Gum, Chestnut, Hackberry, Pimiento, Persimmon,
and willow. The ornamental varieties of fruit trees (i.e. pear, cherry, apple, etc.) are also suitable for smoking.

The ornamental varieties of fruit trees (i.e. pear, cherry, apple, etc.) are also suitable for smoking.

Wood that is poisonous when used for grilling.



DO NOT USE any wood from conifer trees, such as PINE, FIR, SPRUCE, REDWOOD, CEDAR, CYPRESS, or SWEET GUM TREES they will
make you sick!

Also ELM and EUCALYPTUS wood is unsuitable for smoking, as is the wood from SYCAMORE and LIQUID AMBER trees.

More woods that you should not to use for smoking:


Never use lumber scraps, either new or used. First, you cannot know for sure what kind of wood it is; second, the wood may have been
chemically treated; third, you have no idea where the wood may have been or how it was used.



Never use any wood that has been painted or stained. Do not use wood scraps from a furniture manufacturer as this wood is often
chemically treated.



Never use wood from old pallets. Many pallets are treated with chemicals that can be hazardous to your health and the pallet may have
been used to carry chemicals or poison.

Avoid old wood that is covered with mold and fungus that can impart a bad taste to your meat.

[suprfast]

saw something similar on one of the other forums i used to frequent. I want to try them all.

Just an FYI about the smoker and rotisserie. I cut pockets, galleys straight down from the stop of the smoker lid ring to the hold i predrilled for the smoker rod. now i can prep the rod with the protein in the house then go outside and set it down in five seconds. More pics if you want them
kris

[nkira]

Now I know that I can use Guava tree wood in place of Apple wood.....I am sure it won't be exact same, but good for starters I guess.

Snaps, yes.....we always want MORE!!

Suprfast, My drum is getting ready, all remains is the lid, as I cant get weber's I am making one...will post snaps as soon as it gets ready....it will be similar to webers.

Btw is there a thermometer installed on your drum? Whats the exact position for it? like few inches above or below the grill...I plan to install 2 thermometers 1 for lower grill & 1 for upper grill.