British BBQ Society Forums

Howdy Guys,

i'm going to start with an apology, im sure you have seen these questions a million times but...

I have a typical cheapo nasty square (ish) BBQ with a lid from the range (a £40 special with not 1 but 2 entire wheels!!!) its a pretty standard charcoal BBQ. I want to try smoking food on this set up and I believe it should not be too difficult, if not great it should be at least edible! so my plan so far is...

light my coals on 1 side (cover about 1 third) with lit coals and let it settle (turn nice and grey / ash like) on the opposite side can a container with water / beer that will be under my meat and to place my smoking wood either directly on the coals or in a foil container / empty baked bean tin, then I will place the grill over the top and place my meat above the liquid, does this sound about right so far?

I have purchased thermometers for the BBQ and a Meat probe also and some apple wood chips, so I think I have that sorted

SOOOOO my next question is....as a starter what should I smoke? I have a Kansa BBQ rub recipe, in the freezer I have chicken breasts, a HUUUUGE bit of beef topside OR!!! I could goto Tesco and get some cheop meat to start with?

Now you've told me what to cook, I may as well ask you how to cook it? what target times, temps and methods should I use?

I promise if this works out well who ever helps will be my hero, however if it fails I will kick the BBQ over and blame it all on you!!!


Thanks in advanced

Paul

Hi Paul
Yes you can smoke on the bbq you have.
The offset fire is spot on as is the driptray, but I would put the woodchip straight on the coals(not too much). I would reccomend cooking Chicken thighs as a first go.
Let us know hoe you get on.

Good Luck
Si

Hi old chum,
There are many eternal questions never be afraid to ask. As the sage cider pig suggests chicken thighs are the ideal starter as they are cheap and good to test rubs and sauces on. Go easy with the wood and I would always skin mine first. You could try a cheap pork shoulder as they are pretty bulletproof or an bit of pork belly. I would save your chunk of topside for an family roast, you could roast it on the bbq but doesn't have the fat or connective tissue to break down into an pulling consistency and risk ruining a nice bit of meat.

You tube is an great source of ideas on how to get started, personally like bbq university with steven reikland and the bbq pit boys.

Just leap in and give it a go
Cheers
tiny

Thanks the help guys, I will pick up a pack of chicken thighs next time I'm in the shops, I've found a Kansas City BBQ rub, however I like to experiment with food, so I'm thinking of a lime and chilli marinade for the chicken, no rub and maybe add this again for the final 20?

Anyway I will post the results!! Unless its terrible then I,ll post a picture of the BBQ with a boot sized dent

As above go for the chicken thighs as they are cheap and more importantly quick to smoke so you can try a batch and find out pretty quickly what you need to change in your cooking methods before moving on to the larger meats (like pork shoulder). You can try tenderizing the skin with mayo or remove it altogether.

Also, does your BBQ have air vents below? and an exhaust on the lid? as these are crucial for maintaining decent temperatures throughout the cook.

Hey
Dont mean to just follow the crowd but I'd go with chicken breasts too.
Its a meat your familiar with and you know how it looks when its cooked.
Its done when it gets to a temp of 165°F according to government safe food websites. I probe it in a couple of places and make sure its hits that in both. If unsure aim for 170°F. Look for clear juices coming from your probe holes. Dont worry about some pinkness in the meat it should be fine.
Get the smoke and heat moving across your food, position your vents above the meat.
Dont stress it.
Crack a beer and enjoy.

Nick

Thanks gents,

I've got 3 vents in total, 2 lower down near the coals (front and back) and a cereal lid mounted vent, I've bought a bbq thermometer which I'm going to fit in the lid and a digital meat probe to spot check the meat!!! I'm hoping for decent weather at the weekend to have a try!

Sounds like you've got everything you need!

Make sure you set your exhaust vent over your food and leave that vent wide open, control the temps with the bottom intakes.

Others butt in if you think I'm wrong, but I'd measure the temp at the grill near the food rather than the lid as the temp can vary by quite a bit.

That's my plan, the thermometer has a long probe, so im going to mount it an angle / area where the end of the probe will be close to the grill, maybe about a half inch above