Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Gas Smokers => Topic started by: ncbengal on April 29, 2016, 03:55:57 PM
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To all those who have had a Brinkman smoker with fire box on the side, and found out that doing a couple of Boston butts takes a pile of charcoal because all the heat goes right out the top, I did too. So, mine sat in the back yard for a couple of years 'cause it's too heavy to take to the dump, and I could do butts on the Weber gas grill okay. Then I had an epiphany.
I took the fire box off, and then took the door off the fire box and hung it to cover the opening left in the grill part. A test firing to burn out the cobwebs and stuff showed me that a small amount of charcoal will last for hours. So, I had to try it!
I am NOT a rib-o-file, but read a source that said use a rub and then wrap the slab in heavy foil. Let them go for about an hour, and they will be about done. Temp. got up to 350 and I didn't want 'em to burn, so I took 'em off. They were done. These were "St. Louis Style" (?) ribs, and on sale. I haven't got the nerve to risk screwing up some BABY BACKS, yet, but hopefully I will soon. I let the coals burn down awhile and put the ribs back on without the foil for about an hour. I think they're going to be good if I can keep my wife out of them until supper. I'll let you know.
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Looking forward to hear about it
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Good save on the grill !
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Can never go wrong with heat and smoke on one side and meat on the other....
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:) :) :) Well, I'm back again, first to correct not being a "fib-o-file" - meant to say "rib-o-file".
Test run went better than I could hope for. Outback's got nuthin' on us!
A couple more modifications on the old Brinkman (to get the grates up away from the heat a little more) and I think we'll be in business!