What's Your BBQ Smoking/Grilling Setup?

[DitmasPork]

What's Your BBQ Smoking/Grilling Setup?

I'm a NYC apartment dweller who loves smoking ribs, chicken, fish, whatever I can get onto the grill. However, since I've no access to a yard, nearly all my smoking is done at my parent's house when I fly over for a visit.
Current workhorse smoker is a decades old $30 charcoal grill—where I have the charcoal/wood on one side, and a pan of water under the meat. Done some great bbq feasts, but the $30 grill/smoker has its limitations.
Started this thread 'cause I'm curious on other's smoking setup—gonna be buying a new grill/smoker for my parents—looking at Weber Premium + Slow n Sear insert.

My bbq setup below:

 

[dchang21]

some grill/smoker wood fire/charcoal setups over the years. the cost of the accessories will almost always cost more than the grill. that's where they get you at the end..

if you have access to the roof, you can smoke on a weber go anywhere with a rotisserie extension as shown below. or the kamado joe jr if you can safely do it in your building (or be really discreet about it)

 

[Johnsmyname]

I am a huge Weber fan. I use a Genesis gas, WSM for long smoking, and a regular Performer for searing and short smoking. The Performer is the most versatile and biggest bang for buck if only getting one, but each has its place and excels at certain tasks. I’ll post more details, thoughts and pictures tomorrow, it’s very late here now.

ETA: The regular Performer, with Vortex and a Slow and Sear is an excellent setup. It will get you 75% there on all things and will be a game changer compared to your current setup.

 

[DitmasPork]

some grill/smoker wood fire/charcoal setups over the years. the cost of the accessories will almost always cost more than the grill. that's where they get you at the end..

if you have access to the roof, you can smoke on a weber go anywhere with a rotisserie extension as shown below. or the kamado joe jr if you can safely do it in your building (or be really discreet about it)

View attachment 355337
View attachment 355338


View attachment 355341

View attachment 355344
View attachment 355345


View attachment 355348View attachment 355351

Sadly, no roof access at my building—there is a courtyard with a grill, tables, but on weekends it’s overrun by parents and theirs kids/babies, not my scene.

 

[Bodine]

24-year-old Green Egg, still looks like new, tomorrow’s project is a 15 1/2 pound brisket. I found on sale today.

 

[WCV]

I’ve been happy with my big green egg for a jack of all trades. Over 10 years old and going strong. Will do low and slow smoking or high heat grilling. It can also make a passable pizza, although not as good as a dedicated pizza oven.

The ceramic grill store adjustable rig is much better than the factory plate setter. Allows you to cook on multiple levels and various options for indirect heat.

 

[Uncle Danny]

Maybe a merge?

https://www.kitchenknifeforums.com/threads/show-me-your-outdoor-kicthen.72492/

 

[DitmasPork]

Popular bbq grills in Hawaii, from a circa-70s Chinese-Hawaiian cookbook. Dig the Army Field Oven.

 

[esoo]

The Weber, after 21 years, had some bolts rust out that I didn't think we're removable/replaceable so I just got the Napoleon.

As for smoking, a Smokey Mountain and the observant will notice the Smokey Joe in the background.

 

[dchang21]

gonna be buying a new grill/smoker for my parents—looking at Weber Premium + Slow n Sear insert.

i've used slow n sear, but if i'd found out sooner, would have just bolted two charcoal baskets like this..

 

[Justinv]

Similar to @Johnsmyname I have a weber smokey mountain (WSM) smoker, a large full featured Napoleon gas grill, and had a weber charcoal grill like the performer for 20 years or so that I finally disposed of this year. I have recently been using my WSM for my charcoal fix for grilling but I might need another charcoal grill. I got used to convenience and predictable temperature of gas but charcoal has flavor.

 

[mengwong]

Who here has a fan-controlled all-wood 1000-gallon offset smoker?

I know you’re out there, you just haven’t posted because you’re too busy smoking briskets in BARBECUE HEAVEN

 

[Tekkz]

Got a Traeger for half off a few years back. It serves me well. Many brisket.

 

[dchang21]

The regular Performer, with Vortex

i had the idea to use the vortex as a wok burner to do steamed fish and stir fry. it was a lousy setup as it burned through a ton of charcoal and burned off the stainless coating off the grates, plus it wasn’t very hot. good for crispy chicken skin though…

 

[sansho]

WSM22 is a good starting point. do some quality of life mods like casters on the base. add a blower+controller like a fireboard, and you're in business.

pellet smoker is easier. never used one. i hear the smoke flavor is more subtle.

 

[sansho]

Who here has a fan-controlled all-wood 1000-gallon offset smoker?

lol

i have a couple of fan-controlled UDSs. one's a DIY mounted on a shopping cart frame, and the other's a WSM22.

i'll make a stick burner of some sort eventually, but it's hard to justify more smoker equipment because i don't hang out with enough big eaters.

 

[dchang21]

Who here has a fan-controlled all-wood 1000-gallon offset smoker?

i don’t think stick burner dudes use fan controllers. its like cheating or the equivalent if using a pass through sharpner..

pellet smoker is easier. never used one. i hear the smoke flavor is more subtle.

i haven’t used one (can’t really get them where i am) but i always hear about issues with the auger..

re: fireboard. the unit is ok. the probes are garbage. the fireboard fan is even more garbage. add a pit viper fan and thermoworks probes if going this route.

 

[sansho]

i don’t think stick burner dudes use fan controllers. its like cheating or the equivalent if using a pass through sharpner..


i haven’t used one (can’t really get them where i am) but i always hear about issues with the auger..

re: fireboard. the unit is ok. the probes are garbage. the fireboard fan is even more garbage. add a pit viper fan and thermoworks probes if going this route.

i diy my own blowers. whatever 12V fans i have on hand hooked up to a custom printed adapter that connects to a piece of copper pipe just long enough to not xfer too much heat to the fan. i use a knockout punch to make a hole in the smoker, and i attach a ball valve to that hole. the copper pipe (permanently attached to the fan) slides into the valve. removable (friction fit) since it's the right size pipe and valve.

valve is nice because you can adjust how much draft input you get when the blower is not blowing. i usually have the valve like half closed.

so for no issues with the included fireboard probes, but i'm careful with them.

the fireboard UX blows if you're in the middle of nowhere with no wifi. i hate using it bluetooth-only. bluetooth range sucks, and the app does not handle disconnects gracefully. i find i have to restart the controller to get it to re-pair sometimes, and sometimes you lose the cook history when you do that.

someome REALLY needs to make a LoRa controller. imagine a two piece setup: a controller on the smoker and then a gateway you can put wherever you want. both would be battery powered (but also have 12VDC and usbc in).

the controller would do LoRa, and the gateway would let clients connect via bt or wifi. example configs:

• controller --(LoRa)--> gateway --(BTLE)--> phone client
• controller --(LoRa)--> gateway --(wifi)--> multiple web clients

the logging would happen on the controller (and also pushed to the gateway) so multiple clients can see the entire cook history.

of course, the gateway could be configured to be a wifi AP+router if you're at a cabin with no existing wifi or internet, and everyone could connect to it to see the cook.

you could bring the gateway with you while you're fishing at the nearby creek. or into your tent with you while you sleep. LoRa can go pretty far.

there could even be multiple gateways in a LoRa mesh network for more range or more users or whatever. imagine being out on the lake, lol.

seems like such an obvious way to make a 'smart' controller. no clue why people don't make nice s.hit for us lol

 

[dchang21]

@sansho ok those LoRa details are a little over my head but i never had the pleasure of building my fan setup. the grill i have comes with a guru plug built in so naturally its easy to just plug in a fan with no fuss.

i actually sold my fireboard unit here on BST few months ago. it was useful at times but i rarely do 12+ hour smokes anymore and the sight of probe wires everywhere for simple chicken smoke was no longer appealing. i did however like the fact that i could plug in high temp type-k probes to monitor a pizza oven at over 1000 degrees.

 

[Tekkz]

i don’t think stick burner dudes use fan controllers. its like cheating or the equivalent if using a pass through sharpner..


i haven’t used one (can’t really get them where i am) but i always hear about issues with the auger..

re: fireboard. the unit is ok. the probes are garbage. the fireboard fan is even more garbage. add a pit viper fan and thermoworks probes if going this route.

I've had no issues with the auger on my pellet smoker. I leave it running overnight a few times a month. Works great!

 

[stringer]

I only get to smoke a few times a year. When I do, I go pretty old fashioned and big. But just one case at a time of whatever protein I can get cheap from Sysco or Restaurant Depot. For fuel I like to buy "mini-logs" and then split them into sticks for my Oklahoma Joe offset smoker. I have definitely tested it's limits a few times. It can handle 50-55 pounds of lean meat or 35-40 pounds of fatty cuts.

 

[mengwong]

You all have motivated me to haul out my tiny 18" Weber onto my tiny balcony, which is not, repeat not, big enough for a pellet smoker.

Turkey salt pepper no oil or other seasonings 4h to 145° breast and 160° leg. Spatchcocked it this time but might leave it whole next time to increase the thermal delta. Coconut briquettes snake style with 4 lit on 12 total, air temp 240–270°F, lower vent half closed, upper open a crack, leaky lid seal. Need a better fire starter story, I got printer paper and paper towel ash all over.

 

[mengwong]

someome REALLY needs to make a LoRa controller. imagine a two piece setup: a controller on the smoker and then a gateway you can put wherever you want. both would be battery powered (but also have 12VDC and usbc in).

I have one of these on order… will let you know how it performs. Compatible with the Billows controller so even though it’s not (obviously labeled) LoRa it does do about 80% of what you said. At 433MHz.

 

[dchang21]

upper open a crack, leaky lid seal. Need a better fire starter story, I got printer paper and paper towel ash all over.

you can stick a very thin nomex gasket around the lip of the lid to seal it better. they sell this on amazon.

don't use paper to start charcoal or people will think you're burning fake money for your ancestors.. put the charcoal chimney on a butane burner, or use a map torch and hair dryer.

 

[Mingooch]

Using a Weber summit 670 s for grilling and a Yoder 640 competition cart for smoking here.

 

[DitmasPork]

you can stick a very thin nomex gasket around the lip of the lid to seal it better. they sell this on amazon.

don't use paper to start charcoal or people will think you're burning fake money for your ancestors.. put the charcoal chimney on a butane burner, or use a map torch and hair dryer.

View attachment 355800

I just use the little squares of wood chips bound by wax to get my charcoal chimney going.

 

[dchang21]

I just use the little squares of wood chips bound by wax to get my charcoal chimney going.

yes i use those for low and slow, after the wax cup burns out, it creates a localized spot of lit coals.

 

[DitmasPork]

yes i use those for low and slow, after the wax cup burns out, it creates a localized spot of lit coals.

One square actually sets my chimney of Kingsford brickettes ablaze.

 

[DitmasPork]

i've used slow n sear, but if i'd found out sooner, would have just bolted two charcoal baskets like this..

Just watched this video for the 3rd time—think I'm gonna do this instead of buying the SnS insert. For the grill, leaning towards Weber Premium kettle, since is has the hinged grate, whereas the Master Touch has a removable circular grate in the middle. Cheers.

 

[dchang21]

Just watched this video for the 3rd time—think I'm gonna do this instead of buying the SnS insert. For the grill, leaning towards Weber Premium kettle, since is has the hinged grate, whereas the Master Touch has a removable circular grate in the middle. Cheers.

if you later on decide to add to the kettle, a rotisserie extension is a good accessory. not only do you get to use a rotisserie, but if you add brackets near the top of the extension to support a second grate, you essentially double the food smoking capacity of this grill. below is using the rotisserie extension but placing a circular grate (center removed) for the prime rib and roasting bone marrow around the center. or you can add just two normal grates and smoke a bunch of meat that you couldn't otherwise do with just one level. lots of possibilities..