BBQ with Paper

[Chuck]

The machine that is a reverse flow is unlike yours. It is a purely horizontal pit where where various ideas in design attempt to moderate and even out the physics of a hot firebox on one side against no firebox on the other. In your case, heat moves on into the vertical chamber, which become a heat source or massive heat sink itself and moderates heat loss from one side of your horizontal chamber to the other side. Those rigs are a couple grand are they not?

I have no idea what they cost. I built mine years and years ago out of scrap pipe from different jobs I was on. It started out as just a 4 ft pipe and some plate. Over the years I kept adding to it. It's been like this for about 30 years.

 

[DirtMechanic]

I have no idea what they cost. I built mine years and years ago out of scrap pipe from different jobs I was on. It started out as just a 4 ft pipe and some plate. Over the years I kept adding to it. It's been like this for about 30 years.

Best kind. The thicker metal is the only way to go.

 

[alp]

This dry rub is for 1 brisket: Cover both sides
2 tablespoon paprika
1 tablespoon chili powder
1/2 teaspoon cayenne pepper
1 tablespoon salt
2 tablespoons brown sugar.
1 tablespoon powdered onion
1 tablespoon powdered garlic

If you mustard powder, it will taste even saucier! I love mustard powder and sugar/ketchup .. heavenly BBQ flavour!

 

[alp]

That recipe was given as enough for a 200 seat steakhouse for one week

Time for mopping ribs..

 

[alp]

Let me upload my humble and diminutive attempt

Pecan is the preferred wood around here anyway. But in my case, traditional hickory is free. And now I leave you good folks to go enjoy a plate full of ribs!View attachment 45030

Glorious! I could murder some of those!

 

[alp]

View attachment 45027 View attachment 45028 Visitors
Between the bird feeders..see him?

I would come and have a look myself .. I bet you have wasps trying to buzz you off your lovely food!

 

[alp]

Actually using proprietary culinary paper is healthier than using aluminium or tin foil. That's some kind of equipment - the smoker! Very good and impressive!

 

[Becky]

That looks delicious @DirtMechanic!

Aaaaaaand now I'm hungry

 

[La Garden]

When you BBQ you ALWAYS use indirect heat. The pit of @DirtMechanic is the same basic one I have, fire at one end and meat on the other although his upright part of the smoker is bigger than mine. When I cook for a bunch of people and different meats are done at different times is about the only time I ever use that part of the pit. The rest of the time I use the horizontal part.

I have an offset, like the ones you see most places. What I think I am going to do in the near future is go an electric unit I can set the temp, then just check the wood smoke.

 

[alp]

I have an offset, like the ones you see most places. What I think I am going to do in the near future is go an electric unit I can set the temp, then just check the wood smoke.

I agree! it's hard to control the temperature of a coal fire. I would rather dump the stuff in a microwave first and then in the oven or BBQ!

 

[DirtMechanic]

I agree! it's hard to control the temperature of a coal fire. I would rather dump the stuff in a microwave first and then in the oven or BBQ!

Noooooo

 

[alp]

Eating raw chickens might give you knee cap problems .. You can't be too careful.

 

[DirtMechanic]

Eating raw chickens might give you knee cap problems .. You can't be too careful.

I dearly love tender chicken in all of its forms, but rather than sheath myself in boring protections, I stab away with confidence in my technology.

 

[alp]

We have a chef aide and it's round.

 

[La Garden]

Microwave is a very uneven cook, ever thought about using a pressure cooker for a few then putting it on the grill.