Learned A New Way To Use My Weber (Cooking)

72Rockcruiser

72Rockcruiser

LETS GO BRANDON!
Joined
Mar 22, 2005
Location
Charlotte, NC
Always used my little $40 Brinkman charcoal smoker for everything I wanted smoked. While that SOB has made some damn good Q, Its about hammered. Pans rusted/burnt through, etc. Honestly did good for (wow, now that I think about it) about 6 years. Not a bad investment.

Well I recently saw a very interesting method of smoking/grilling that I thought I would try.

Always knew about indirect vs/direct..It you are a grill/smokin newbie...look it up. Its important.

I saw this method and decided to try it.
 
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Thats a Cherry tree log Ive had for so long cant remember where I got it.

But it does an excellent job for the heat control/temperature block off, all the while adding a smokey flavor.

Some reg old Kingsford and HT apple chips for a bit more smoke.
 
I seared the chicken for a couple minutes per side (on the hot side of log) to get the skin started on its way to crispy deliciousness. And this also helps to lock in the juicyness. Then move to the other side of the log.

BTW, This chicken started brining in a heavy garlic/salt/pepper brine on Friday. I Let it go till monday and then dried off, and added the rub and let that soak in till today.

Just basting a little with Some Sweet Baby Rays and it should be done soon!

Was an under $6.00 package of quarters(on sale at HT) and thats only half of them. The HT Generic sauce is suprisingly quite close to the SBRays, so this is def some budget BBQ anyone can do!
 
Quartered chicken is by far the best deal. I like doing thighs too.

I almost always cook indirect on a gas smoker I salvaged years ago and turned into a charcoal one.

My habit is when I get a yard/shop Saturday I put wings on the smoker around 9 or 10. Forget about them until around 3 and get a tastey treat. I make my own sauce and use cherry, hickory, and sometime grape vine. Whatever is around mostly.

Ever marinated chicken in pickle juice for a day?!? Shut the front door!
 
frankenyoter said:
Quartered chicken is by far the best deal. I like doing thighs too.

I almost always cook indirect on a gas smoker I salvaged years ago and turned into a charcoal one.

My habit is when I get a yard/shop Saturday I put wings on the smoker around 9 or 10. Forget about them until around 3 and get a tastey treat. I make my own sauce and use cherry, hickory, and sometime grape vine. Whatever is around mostly.

Ever marinated chicken in pickle juice for a day?!? Shut the front door!
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My wifes Aunt And Uncle($money$) just bought a house in Black Mountain, on (?) Alpine hill. Isnt that where you are? I am even better at eating BBQ than I am making it.

I learned the pickle juice deal when I worked for Chick Fil A in Southpark Mall at 14-16 years old. I now usually mix it with I-talian dressing and lots of red/black pepper/Garlic and onion pwder and hot sauce. But yes, the pizzle juice is the shizzle.
 
Yeah that's where I'm at. I think it's alpine mountain. I rode many a dirt bike trail in there and on the adjacent tiger woods endorsed eye sore back in the day.

If you ever come up to visit them let me know and I'll be sure to have something on the smoker and a few cold ones if you want to stop over.
 
Doneski. No BS, best chikkin Ive made. Holy crap.

The stone stupid easy temperature control of one side of the grill vs. another (provided by the log barrier) was key.
 
This is really just indirect cooking. Try it on just about anything you want to cook low and slow.

For longer smokes with charcoal, look into the snake method.
 
Been doing that for years, I make a drip pan out of tinfoil and put it under the grate on the coal rack to keep the fat from dripping into the grill and easy clean up and sometimes put a waterpan on the hotside w fruitjuice,beer, lemons, onions, herbs etc for more flavor and moist/hotter smoke. This is my favorite way to grill a BUNCH of wings, dry seasoned and sometimes sauced and stacked over the coals when they're about done. You can soak the log or a piece of split wood overnight, let it dry for an hour or so and put it right ontop of the coals and it will smoke, keep the grill hot when the coals die out but not burn up. White Oak and Hickory work well also.
 
This looks pretty awesome. If you really want to smoke some pork/chicken then take the lid off the weber, throw the rest of the grill away, put the lid on a 55 gallon drum. Done. Ugly drum smoker.
 
Like he ^^^ said. I go by temp. You can also tell when the legs start showing the bone. Think these were on about 2.5 hours
 
Nice.... I was thinking of turning my old gas grill into a smoker but was a lil fuzzy on how to do it. This gives me all kind of ideas.... Thanks!
 
frankenyoter said:
Yeah that's where I'm at. I think it's alpine mountain. I rode many a dirt bike trail in there and on the adjacent tiger woods endorsed eye sore back in the day.

If you ever come up to visit them let me know and I'll be sure to have something on the smoker and a few cold ones if you want to stop over.
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I will for sure, She/we are planning on being there a fair amount this summer. the de attacded 2nd house/ Mother in law suite is even pretty cool too, has screened in porch with butane heaters make you wanna hang ouat and stare at that view all night..
 
sammi_davis said:
Nice write up , I will be cutting a white oak limb to try this .
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Never used Oak. Might be awesome? Butt if I were you I would see if anyone else is using oak and what it pears up with well.

I have used woods in the past that were worse than just plain ol charcol.

And for the log question above. Yes, the log does smolder/smoke. Heres it is ready to go on a couple more cooks. Thid is what it looks like this AM
 
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