What's the first thing you're going to smoke when it's warm enough?

[fairygirl69]

I'm dying to grill and smoke. But it's a little chilly yet in Ohio and we've just moved and need to get our house in order. As a way of pacifying my impatience I thought I'd ask the question: what is the first thing you're going to smoke or grill this season?

 

[Andy M.]

I bought a cryovac three-pack of baby back ribs at Costco Saturday. I just mixed up a new rub recipe. I plan on smoking some of them later this week along with a batch of potato salad, cole slaw and some BBQ beans.

 

[fairygirl69]

Oooooh, I'm drooling!

 

[salt and pepper]

Brisket

 

[fairygirl69]

I have a giant one in my freezer that I've saved for a special occasion.

 

[Andy M.]

Brisket

I'm a little hesitant to tackle a brisket on my Weber kettle. That's a long time to try to maintain a constant temperature.

Do you think it would taste right if I smoked it for a few hours then finished it in the oven?

 

[fairygirl69]

The smoke penetrates within the first few hours so it might work.

 

[PrincessFiona60]

A Camel...

 

[Andy M.]

a camel...

groan...

 

[fairygirl69]

What would a camel taste like exactly? A chicken?

 

[PrincessFiona60]

groan...

Sorry...couldn't help myself.

 

[fairygirl69]

Rofl

 

[PrincessFiona60]

What would a camel taste like exactly? A chicken?

Heaven...I quit smoking about 4 years ago.

 

[fairygirl69]

Snicker. I'll have a hard time finding rolling papers. Rofl?

 

[PrincessFiona60]

get a pack of e-z wides

 

[Andy M.]

What would a camel taste like exactly? A chicken?

Camel, it's the new bison.

 

[fairygirl69]

With those humps it hast to be a very moist meat.

 

[PrincessFiona60]

I'll need the BIG Weber!

 

[pacanis]

Grilling isn't seasonal for me, but I've only used the smoker once this year so far, for bacon. My next smoke is probably going to be the pork butt I bought on sale this past winter, but I'm really looking forward to making burnt ends again. I've had burnt ends on the mind for a few weeks now.

 

[CraigC]

Grilling and smoking are not seasonal for me either. I just cooked a Cuban style pork shoulder Saturday. Next will probably be Andouille and Tasso. I want to do another sirloin tip roast on the weber, using the rotisserie.

Andy, I know you don't want to "experiment" with a brisket. However, there is a long, indirect cooking method, using charcoal called the "snake". Coals are lined up on opposite sides of the kettle and "snaked" around part of the interior with the grate openings above each "snake". A pan is set in the center. Lit coals (8-10) are set at one end of each "snake, on opposite ends from each other. You can see what will happen with the unlit coals. Soaked wood chips are used for smoke.