I have always been a great cook but a lousy griller. A number of years ago I picked up a copy of The Barbecue! Bible by Steve Raichlen at a yard sale and got better. (Part of my problem is that I have never had a good grill and my husband has aspirations towards vegetarianism and didn't want to buy one. ) Using my sister's large, classic Webber charcoal grill during one summer, I learned how to make really good pulled pork and have approximated it on a gas grill with wood chips, although IMHO charcoal is better, flavorwise. Inspired by the great smoked brisket made by a local store, we decided to serve smoked brisket to about 100 people at a pool party the day after her youngest daughter's wedding last summer. So she bought an electric smoker. (She lives in IN and I live in ME). I downloaded Meathead's treatise on Texas Brisket and read it obsessively. I read it in bed at night. <G> I bought 3 huge choice packer briskets at a great supply store and butchered them into a collection of points and flats, used a dry rub, and smoked them in two batches over 2 days using the TX crutch method and Meathead's grudging directions--LOL--for cooking ahead of time involving old coolers and LOTS of ice. On the day, I put the refrigerated foil-wrapped packages into a (48" gas) oven first thing in the morning and set it to about 220F. By about noon, they were up to 203F and we started taking them out, slicing, and serving them. As the guy who was helping with the event--who is a now-country club manager who has been in the food/hospitality business for decades and knows barbeque--said when we opened the first package, "Whoa!" It was incredibly good. It was devoured, although we had a lot of other food. I REALLY want to get a smoker and start making such things here, but right now I'm reduced to hoping a win one in the monthly draw!
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Welcome, Janet. We're happy you joined up and popped in to say hello. Congrats on the successful brisket cook, that's a herculean task cooking brisket for 100 people, and it sounds like you nailed it!
Your sister's Weber kettle is all you need to smoke a great brisket, and a device called the Slow 'N Sear will help make it much easier too. If you don't want to invest a lot of money into your first smoker, a kettle is a great starting point. The larger 26" will be more convenient for full packers, but they're possible to do on the standard 22"ers as well. SnSGrills.com's Slow 'N Sear Kettle is a better 22" kettle than the Weber in my opinion. If there's any more help you need in deciding on a smoker just holler, and remember our searchable database which can be sorted into categories like use, fuel, price, etc.-
Howdy from Houston and welcome to the Pit Janet! As someone who owns 2 SnS Kettles and has had 2 Weber kettles [the 3 legged type] I agree 100%, the SNS Kettle is better than the Weber. And the SnS insert makes your fire management easier and mo bettah! But if you already have access to a Weber 22”, it does a fine job as well.
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Part of my grilling issue is that I have a big problem managing charcoal. Of course, that may be because the only charcoal grill I have had is a tabletop type. I will consult the database.Comment
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I don't know if everyone will agree with this, but mess with it when you are not doing a pressure cook or making dinner on a schedule. Fool with the vent control, the arrangement of the charcoal, the various things that vary every time, and you likely will quickly get an idea of your grill, your circumstances and goals, and can fire up some decent hot dogs in the testing. -
acorgihouse is spot-on. Good practice recipes are Suzy Bulloch’s smoked chicken breast and Malcolm Reed’s Cajun smoked pork. 60-90 min cooks, you can learn to dial in a temp but don’t have to sweat it for 8-12 hours.
I also agree with Malcolm Reed’s theory that if you learn to control and cook with a kettle you can manage any cooker.
Welcome to the pit. Good luck perfecting your skills!
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Welcome from Minnesota. Enjoy The Pit!Comment
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Welcome from Maryland. Great job on your brisket cook.Comment
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Welcome to the Pit from Dallas, Texas!Comment
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Welcome from the Land of Enchantment!Comment
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Hi Janet, welcome from central Texas. One way to get a smoker on the cheap is to watch Craigslist. Once in a while there is a real bargain to be had.Comment
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Welcome from the California Delta. Come on in the smoke is fineComment
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Welcome from Western Massachusetts.Comment
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Welcome to The Pit. My family is from Bath.Love southern Maine.
I agree about either the Weber or SnS Kettle. I love mt Weber Kettle with the SnS inside.Last edited by Purc; July 29, 2023, 05:16 AM.Comment
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Welcome Janet from the south,,,,of Boston,,,,
sounds like you have game on already
this is a great place to hone your skillsComment
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Welcome!
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Welcome!Comment
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Welcome to the Pit Janet P! I agree with others that a Weber Kettle (either 22" or 26") are great starting points for your world of barbecue. As Huskee said, tight vent control will help with fire management. I will add, make small changes to the vents and then give it 15 minutes or so to see how the temperature responds. This will keep you from either getting too hot too fast or choking off the fire.
You've got the right mindset, so you can do it. And if you need anything, we are always here to help.Comment
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