So I've just got myself a nice BBQ. Broiler style so I can slow cook if needs be. I also thought the design of the oven would be great for smoking. Anyone had any experience with one or have any tips on how I could go ahead with it? Never used a smoker before, but I've done a bit of research so just wanted to know how well it translates to this style of BBQ.
Easy to smoke in a large broiler style BBQ?
- Thread starter DrToffnar
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Soldato
So long as it has vents in the top and bottom I cant see why you cant smoke in your BBQ. I take it, it is a charcoal BBQ and not gas?
Some smokers also have a water pan above or beside the charcoal (weber call it offset smoker), as this helps stabalise the temperature and ensures the cooking isnt done via direct heat for a really slow cook
Some smokers also have a water pan above or beside the charcoal (weber call it offset smoker), as this helps stabalise the temperature and ensures the cooking isnt done via direct heat for a really slow cook
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Soldato
Yea I do it in my Weber kettle style BBQ.
You can't smoke things in terms of like a smoked kipper or bacon etc, not slow/cold smoked.
But you can add wood chips that'll definitely add smoke to your food and give it a smoke layer around the outside.
You can't smoke things in terms of like a smoked kipper or bacon etc, not slow/cold smoked.
But you can add wood chips that'll definitely add smoke to your food and give it a smoke layer around the outside.
Soldato
You absolutely can cold smoke in a Weber Kettle BBQ - I smoke home cured bacon and cheese in mine using one of these handy things! Smoke generator on the grid where the coals would go and your items to be smoked on the grill where the food would go
Permabanned
I have done ribs and pulled chicken on my weber, those were 4-5 hours and 3 hour smokes respectively. Should manage most things with the right setup.
Soldato
Oh yea they are, you can do slow cooked/smoked on there, cook something all day on it.
My favourite is either whole chicken, or ribs, I get ribs from the butcher that still have the belly on also, usually cook those for 3 hours or so, about 1:20min with smoke chips, then wrapped up with some apple juice or cola. Then the last 10 minutes or so I'll just glaze it a bit with the leftover juice. Damn nice. I have my own custom rub I use.
I wasn't aware of that smoke generator as above them might give that a go also, try cold smoking fish.
Weber BBQs are great they last, I have 2 Weber kettles a smaller one and a larger one, the small one is like 7 years old or something and still in reasonable good condition.
As for brisket, I've done it a few times but the brisket I've got (even from the butcher) is always rolled brisket, as it's not an actual piece of meat I find it's ok, a bit average..... Id love to get hold of an actual bit of brisket although I'm guessing it would be £££££££ if you could.
I've done beef short ribs I'd highly recommend those, use a rub based on black pepper and mustard, but keep it simple for beef.
Soldato
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Check the BBQ thread!