You need to have two separate heating elements. Then you use indirect heat. You have the one side hot that you set your perforated smoke pouch on and then the other side is turned off where your meat is.

You could just throw a smoke pouch on your singular heating element. It would cook alot faster under direct heat, but you might be able to impart some of that smokey flavor in the short time that it would take to cook.

would love a good BBQ pulled pork recipe if anyone has one. I tried one from Epicurious and it did not work out so well.

I have a crock pot, but I am willing to go buy a smoker

Have you tried Texas Rib King by the bowling alley @ 183 & Burnett? To me it is the best brisket since Fowler's burned down.

I have been there but its been a long time. I remember not being terribly impressed but BBQ restaurants have off days so I'll try again at some point.

pulled pork is eeeeeeeeeeeeezzzzzzzzzzzzzzzzzzzzz

slather w yellow mustard
rub with dry spice rub
smoke at ~225F until 185F internal temp or 190 if you like soft

done yum

i may be a bbq fish, but post/pm me your ideal spice rub?

Here is a sampling of some of my recent BBQ experiences. I live in Florida and have tried most different kinds of BBQ, especially those popular in the South and Texas. Haven't made my way to the Midwest just yet, but look forward to trying out some of the St. Louis and Kansas City style stuff in the next few years.

I'm partial to pork, but love sampling everything.


Breakfast at The Loveless Cafe, near Nashville.

BBQ Pancakes.

Pancakes, topped with pulled pork and BBQ sauce
cheese grits
two eggs
biscuits on the side (their specialty)
sweet tea to drink.



Nashville, January 07 - Neely's BBQ.

Ribs
mac n cheese
BBQ spaghetti
toast
sweet tea to drink



Tuscaloosa, AL - November 06 - Dreamland BBQ

ribs
white bread
sweet tea



Jacksonville, FL - October 2006 - Sticky Fingers BBQ

Rib sampler!
baked beans
sweet tea



Ocala - Father's Day 2008

Dreamland - the mail order version:
ribs, white bread, sauce



Blue Ridge, GA - September 5, 2009

BBQ Pork Plate with fries and corn nuggets - Blue Ridge Mountain BBQ



Rusty's BBQ
Add a caption
Leeds, AL - November 13, 2009 Pulled Pork Deviled Eggs Sweet Baked Beans White Bread Rusty's BBQ



Arlington, TX - October 16, 2009

Sliced BBQ Beef Brisket w/ Texas Toast
Mac n Cheese
Pinto Beans
Ice Cold Root Beer

Cousin's BBQ



Leeds, AL - November 13, 2009

Fall-off-the-bone tender ribs

Rusty's BBQ

I want no part of that breakfast from Nashville but BBQ spaghetti sounds intriguing

damn chilidog just dominated this thread.

Awesome pics.

I am from Kansas City and I approve of this thread. **** I was going to sleep now I'm very hungry.

the breakfast tasted great at the time. definitely regretted it later that afternoon (as an usher at a wedding, no less.)

the BBQ spaghetti was excellent. basically spaghetti + chunks of pork and beef with BBQ sauce.

You're gonna have some trouble smoking on a Q over direct heat, for a few reasons:

1 It's possible that the heat control on the Q isn't precise enough to get you into smoking range (200-325F).

2 Direct heat will cook and then burn the bottom of your meat long before it cooks through to tenderness.

3 Drippings from any traditional BBQ cut will cause huge flare ups with the open flame of a propane grill in this set up.


What you can try is to set up your Q for indirect heat. I'm not sure how much room you have under the lid, but if you can put a shallow, flat drip tray on the grate or anywhere between the meat and the heat, and elevate the meat from the tray with a wire rack, the tray will act as a baffle and prevent or at least mitigate the problems I mentioned in 2. and 3. above.

The problem with this setup in a single element Q is that the drippings will burn, and there's really nothing you can do to stop it. It won't ruin your meat necessarily but it may impart some extra "burnt" smoky flavor to the meat, even if the meat itself isn't burnt.

If you're really looking to cook indirectly with propane, the weber three-burner grills (i.e. genesis silver B/C) are the ticket. You can get one used on craigslist for ~40 bucks if you pay attention. And I can't say enough about the Weber Smoky Mountain smoker. Once you learn how to use it, you can hold 250F for 18 hours on a single load of charcoal with no tending.

Holy **** really?

JackInDaCrak is a bonafide pro.

No, but it's service from someone's 65 year old black churchgoing grandmother. She's liable to dish out a little sass at times, and as long as you don't have a stick in your ass it's fine. You'll get good food, it's not white tablecloth in any way shape or form though, which probably rubs some people the wrong way.

Call me a traditionalist but I believe BBQ places should be run by semi-surly black people. Not like they go out of their way to be mean, but they just really don't have time for your BS. Seriously if I walk into a place and am greeted by a bunch of friendly whiteys, I don't expect much, and usually am right.

I've had the same results with a Big Green Egg, only downside is the Cooking surface size, I think the Weber might be larger.

I mean I'm not worried about it. Just thought those comments were funny on that site. I'm a very easy-going food establishment patron so I don't think I'd ever be yelled at unless my order came out undercooked and totally ****ed up.

I'll definitely check it out some day, hopefully soon.

Stubbs is around that area. I think 8th and Red River.


Amoeba - Didn't know you were from Austin. I've heard Snow's is amazing but its only open on Saturday and you have to get there at about 8 or its sold out. When I took my first trip to Lockhart, I decided to go to Black's instead of Smitty's or Kreutz which was a huge mistake apparently . I was not impressed.

As for The Salt Lick, I think while it is probably mid-tier, their sauce is fantastic.

Agreed, and agreed. I have both and smoke with the genesis regularly and the WSM occasionally. I run my WSM at 225F but yeah, it goes most of a day +/-10F when smoking with no tending at all. Plus, it is efficient and uses very little charcoal. BBQ on WSM is stupid easy.

I also recommend upgrading to the cast iron cooking grates on the genesis, a worthwhile $50 upgrade.

virtualwebberbullet.com has everything you need to learn.

I haven't used a bge because I can't afford one. I think the 18" one is like 1200 bucks new, while the 18" wsm is 220 or so. Bge can hit really hot temps though, like 700 degrees for steak and pizzas, and the wsm tops out around 375 for me

I've got a genesis - any simple smoking advice? Where/how to put the wood chips, etc.

I've got the cast iron grates, which make this attachment unusable:
http://www.bar-b-que.com/store/item....PARTMENT_ID=30

i use wood chunks not chips. the chunks are a little smaller than a fist. i put a chunk under the grate in front of the first little flame "tent". then i run the first burner on medium and the middle burner maybe on low or off, and have the meat towards the rear of the cooking box

when wood chunk burns away I replace it

depending on OD temperature I will adjust flame height. the idea is to get the chunk to smoke and not ignite. experience will tell you how hot or cool you need the cooking environment to be. can always throw water/beer on it if it does ignite.

i do not bother soaking the chunks in water first. that only absorbs into the outrer layer and it quickly evaporates anyways.

I got my 18 inch at an estate sale for $400, I looked for about a year though.

Yeah 8th and Red River is definitely Stubbs.

I have not been to Black's and I hear mixed things about it. Out of the central Texas must goes, I think City Market in Luling is the one I haven't been to yet. I've been to Snow's, Smitty's and Kreutz Market, Louie Mueller in Taylor, Cooper's in Llano, Southside Market and Meyer's in Elgin.

Salt Lick has good atmosphere and their mustard based sauce is tasty. All you can eat ribs also pretty good but brisket leaves something to be desired.