The Texas BBQ Forum

I figured I would start a set up thread OS operators can add info to for people who are unsure of just how good of a smoker/grill it is. They say a picture is worth a 1000 words. My go to setup for smoking indirectly is stacking on one side, smoking on the other. If you have a single flip grate, take adding fuel into consideration before you put the meat on. I am using a weber double flip grate, so no issue there for me.



My bottom vents always stay as a shade less than 50% open, I never move them. the top vents I set at 50%.



Today is the first time I am using my iGrill2, do hopefully I am not distracted by it.

The cook took 2 hours 45 minutes for an internal of 150, plus the potatoes/carrots. Here is the amount of coal left over, which I move to the opposite side of the fire grate to let burn off the drippings. I think doing this makes for a better seasoned pit.

Sunday Tri-tips on the OldSmokey

2 tri-tips. i crosshatched the fat caps
and seasoned with McCormick's Montreal steak, into the fridge over-night
setup- 1-sided indirect on the OldSmokey with 1/2 chimney of charcoal
and a hunk of hickory
cooked fat cap down (to the higher heat) to 115°IT
took them off to rest while i setup for the reverse sear
a tall-walled foil pan upside down to raise the drip pan
then the drip pan on top of it
picked up the coals with tongs and put them in the drip pan
right up under the grill grate
reverse seared to 135°IT

Very nice Capt.

Holy mercy!! Very nice. Seeing the OS grills coming back, I'm starting to get the bug to get another. The wife will fuss though.. She will stop when she has her first brisket sample from it

FOLKS !!!
Bruce is running a special this Christmas
you get a 22"OldSmokey with the hinged "FlipSide" grill grate (Bruce's name for it
with the tall legs, and the small 2" temp gauge
for $70
http://www.oldsmokey.com/

I have an Old Smokey 22 as well and am no where close to the same level as you guys so I appreciate the info!! I love the Old Smokey a little more every time I use it so keep the info coming please!!

CaptJack wrote:FOLKS !!!
Bruce is running a special this Christmas
you get a 22"OldSmokey with the hinged "FlipSide" grill grate (Bruce's name for it
with the tall legs, and the small 2" temp gauge
for $70
http://www.oldsmokey.com/

If I had the extra money, I would order one just because, that is a heck of a deal.

Lawdy Lawdy Capt'n dat beez sum Larapin look'n grub rat cher

This thread tells me I gotta get me a large chunk of Cow at the Grocery and soon.

Alot of people think chicken is best hot and fast, but when looking for consistency in texture, IMO indirect smoking works best. My setup for wings is a full small can of KB (the cheap one at wal mart with the round holes and the flat bottom) scattered on one side, 7-10 lit coals at one end of pile. Depending on how many wings, smoke for around 2-3 hours. Bottom vent a tad less than half top vents about a 1/3 open.





Wife likes them crispy, and for consistency in skin, smoking is the only way to go without burning, these had juice running out of them.

Thems some good looking wings right there!!

Santa Maria Tri Tip with cook time and temp graph, bottom vent shade under half way open, top vents 3/4 open. Indirect smoke to 120 and reverse sear with mop every 3 minutes. I started with about 15 coals lit using the half moon snake method. Potatoes went on for an hour before the Tri Tip was added.

Beef Jerky smoke done today. Snake method, started with 5 lit coals, needed to start with around 10-12, I had to make up ground to get to 160-180 which is no problem if you have a double hinge grate and a dedicated long charcoal tongs.