Suprfast BBQ Thread

[Jodi]

Thanks. It came out really good. It's really hard to keep the temp steady with the smokenator but for first novice smokers I think it's great. Still novice here but maybe next year we can step it up, who knows.

[suprfast]

K

Thanks. It came out really good. It's really hard to keep the temp steady with the smokenator but for first novice smokers I think it's great. Still novice here but maybe next year we can step it up, who knows.

When I get to my laptop ul show you some tricks.

[Jodi]

Cool! Thanks

[suprfast]

Jodi, didnt forget about you. Who knew a dual BS in accounting and finance would be so time consuming.

Spring break means bbq and bbq means pics.


Been dieing for some ribs. Actually went out to famous daves because I didnt have time to smoke them and was quite impressed, and happy. 7/10

I am trying a new method here by bring some foil wrapped around the flap of the grate to act as another heat shield. Not sure if it will work, nor do i really care i just wanted to load as much charcoal up as i could to limit going outside. Chunks of hickory just cause and the tray on the bottom is filled with water. Seeing if i can make it mimic a WSM a little more. Again, not sure if any of this works, but I have a need to change things a million times before I just leave it. Can you see the smokenator


Now for one of the biggest, cheapest, and simplest tricks. Binder Clips. WHAT THE HELL ARE THOSE. Yea, i said that same thing. They clamp down on the sides just enough to keep the lid as secured as possible without any major modifications. I think they are 3/4" clips. I use 2-3 clips just to keep the gaps to a minimal. If I wanted to get all crazy I would use some sort of high temp foam sealant, but thats too much work.



Another thing I did was mark the lever so I know without opening the lid about how open/closed I am. Not sure if you have the silver or gold. As you can see I have the gold. I have closed, about 1/4, half, and full open(obviously anything past full open is still full open) marked.


Not too sure if they are many other tricks other than a good thermometer(or at the minimum any thermometer).

Cruise around on BBQ Ribs Recipes, Barbecue Recipes, Grilling Recipes, Baby Back Ribs, Barbecue Spare Ribs, Outdoor Cooking, Rating Barbecue Grills and Smokers
I have used his rub for pork and truly love it. Best part about this rub, its free(sorta). just has a recipe and you put it together at home. No need to buy anyone else's stuff.

[Jodi]

We do the clips as well. Actually we have big spring clamps. We have also marked the bottom of the weber too to quarter, half and full. We have the gold too. Let me know how it works with you lifting the grate up. We have he issue about being able to use large chunks of wood in the smokenator as well and id like to know if that works. Next weeken we are doing a sirloin roast.

[suprfast]

We do the clips as well. Actually we have big spring clamps. We have also marked the bottom of the weber too to quarter, half and full. We have the gold too. Let me know how it works with you lifting the grate up. We have he issue about being able to use large chunks of wood in the smokenator as well and id like to know if that works. Next weeken we are doing a sirloin roast.

So far so good. I just opened it up to check on it after and hour and loaded up a tad more charcoal and a few more pieces of wood. I go through charcoal a little faster than the smokenator says because I refuse to leave the vents on top closed at all. Too much creosote builds up. I have used chips but they burn up so fast that i doubt they do anything. The chunks are where its at for charcoal grills.

Give it a shot next weekend(hell just burn some charcoal this weekend and play around). I bought a huge bag of royal oak all natural briquettes and have been quite happy with them.
Royal Oak 10426 Charcoal Briquettes 40 lb
That is just for reference. The RO lump is nice too but the uniform of the briq is easier. What are you using for fuel?

[Jodi]

I just use kingsford charcoal. Is this bigger/better? Kingsford is expensive.

[suprfast]

I just use kingsford charcoal. Is this bigger/better? Kingsford is expensive.

It truly is a matter of preference. I first started off with kingsford blue bags cause I didnt know any better. Nothing truly is wrong with it, but for me its a personal thing. Knowing that the blue bag is filled with weird chemicals that "can" find its way to my food is a reason for me not to use it. The Comp(pretty cheap at costco a few times a year, the blue is super cheap at HD and lowes once a year) uses a borax coating from the trays to help release from the mold. Does it get on the food, I have no idea.

I am sure I can que up some food for some of the Bio professor colleagues of mine and we might use it to study chemical results, but I am sure we would just eat it.

Lump charcoal is just wood, no added binders or chemicals(I do not include the chemical reactions that occur when making lump) and RO posted above as well as a few others are 100% natural and the release chemical is nothing more than a vegetable based release agent. Call me a BBQ hippie if you will(if that is even allowed). After scrolling through many forums they swear by kingsford, but I am begging to differ with them from different stand points. these are people that use oil drums to make bbq's from, PASS. Of course they are going to go the cheapest route possible. My drums were 100% brand new and the piece of mind for a few extra dollars was worth it all for me.

I have a feeling I may have not answered your question, sorry.

Kingsford are actually smaller than this specific RO. Finding it can be a pain. The RO briq itself is about twice the size. Doubt it means anything but this is a restaurant size bag, maybe its just bigger because its commercial. The bags are anywhere from 15-20 for a 40lb bag. no more than .50 / lb from what I have seen.
That being said Kingsford is still probably the cheapest especially when buying the killer deals from HD and lowes. Once a year for the past three years I have seen them on sale, but one get one free of the super big bags(HD, has the super big bags, lowes just had the large bags).
Speak of the devil, they are doing it right now
http://www.homedepot.com/h_d1/N-5yc1...atalogId=10053
that comes down to roughly .25 / lb. If you are happy with the charcoal stock up on it. I have at one time, when i first started, 50 bags of this charcoal.

[suprfast]

two hours in, roughly two hours to go.

[suprfast]

Southern style for dinner baby.

[Jodi]

Wow looks great! Too bad I don't like pork. I want to do beef ribs though. Yummy! How long did those take to cook. Crust looks awesome.

[suprfast]

I didnt start liking pork till a couple years ago either. Its not my go to protein, beef is, always will be(with lamb and game meat being a close second).

Beef ribs are hands down the best out of the ribs. Its tastier with little done(salt, pepper, garlic, smoke).

Took about 4 hours to cook. Light smoke flavor. Sugar caramelized nicely for the bark. Sweet potatoes are the best side dish known to man.

[theCaptn']

portion is way to small for my liking

[suprfast]

portion is way to small for my liking

You like your portions they way I like my men, BIG.


That was my daughter's plate. This ten year old can eat. She went back for seconds.

[theCaptn']

what a little champ!

[Jodi]

I didnt start liking pork till a couple years ago either. Its not my go to protein, beef is, always will be(with lamb and game meat being a close second).

Beef ribs are hands down the best out of the ribs. Its tastier with little done(salt, pepper, garlic, smoke).

Took about 4 hours to cook. Light smoke flavor. Sugar caramelized nicely for the bark. Sweet potatoes are the best side dish known to man.

I haven't done ribs yet. I'm not even sure how long it takes to smoke beef ribs or even what kind. All I've done so far is beef roasts and chickens. My chickens come out great and I think its because I brine them.

[suprfast]

Beef ribs are kind of a preference on how you cook them. Some people like to cook them the same way the cook a steak, others like them to be tender falling off the bone.

There are two choices for beef ribs. Beef short ribs(super meaty, awesome taste, cant go wrong with these) and beef back ribs(the part that is cut off from standing rib roasts. You cant go wrong with either, but the beef short ribs are meatier, and the back ribs are just so damn tasty(but you cant go wrong with either).

I have a picture of my daughter tearing up a beef dino rib. Ill post it tonight.
kris

[suprfast]

I just noticed most of my pics are dead, so i will be starting a new thread.