Summertime...Barbeques, Grills & Smokers!

Outstanding job on the outdoor counter Kevin!!!

 

Kill me now

 

How do you keep the grill/smoker at 150* constant?

 

Thanks, Guy.
That counter has really come in handy for outdoor mealtime gatherings, sausage production, or even some re-potting of plants.

 

There are devices one can purchase that help regulate temps in smokers (they can be pricey!$$$), but in lieu of purchasing these devices, I tend to baby-sit the smoker units.
I've modified the burner (propane) with a additional control valve that reduces gas flow so maintaining a lower temp (135-160°F) is not too difficult.
Most of these type of smokers want to run hot (over 230°F), so while they may be best suited for hot-smoking, with some modification and attention, they all can produce consistent results!

 

That sounds like a cool modification. What kind of smoker do you have?

Some day I'm gonna buy some nice grilling and smoking equipment. I wanna know what's good and what's not

 

Weber Smokey mountain charcoal smoker and a Masterbuilt XL gas smoker...



Andouille on the Weber:

 

Damn those are nice. Definitely want that! But hey, are they charcoal or gas?

What's with the water in that weber?

 

Weber is a charcoal smoker. The water serves two purposes: heat sink to help in temperature regulation, and provides a 'moist' smoking environment vs a typical DRY smoke.
The Masterbuilt runs on propane gas. Some run on natural gas. Some are electric. Electric models are the easiest to 'set & forget' and I usually recommend those new to smoking.

 

Is the weber difficult to work with?

How does the water help with the temp? Do you put new cold water in regularly?

 

You gotta get this book ---> *click* but check out the rest of his site, too.

 

I will acquire this. I really want to get some
Nice equipment some day and start experimenting

 

It's not difficult at all, it, like wet shaving, takes some experimentation, and there is a little bit of a learning curve, but you get to enjoy eating the test results! I have two smokers the Weber WSM 18.5" and the a home made one called the "Ugly Drum Smoker". I enjoy them both immensely, especially the UDM since my daughter and I built it, but I find myself 90% of the time going to the Weber. There is a great website called the Virtual Weber Bullet that has tons of operating tips, mods, and recipes. I used my Weber at a competition and had plenty of room. Unless you are a HUGE cooking person, that size is usually sufficient. And as @HolyRollah said, the water bowl/pan in the Weber help keep temps lower and more stable as well as adding moisture to the food.

I agree with @swarden43 , Stephen Raichlens is a BBQ genius! Of course plan on going into the poorhouse if you try to buy all the equipment he uses!

 

Is that weber a grill or a smoker? It looks very good. I see the way Kevin used his to fit many more ribs.

These equipment you guys at showing me are some nice stuff.

 

Get a Weber kettle grill for charcoal and you can grill or smoke with it.

 

Smoker. Here's a site dedicated to everything Weber smokey mountain

http://virtualweberbullet.com

 

I would love to get an electronic one some day. Seems easy to use. And I really love the "closet" type

 

The globe kind?