BBQ low & slow

In rec.food.cooking said:

I have one of those cheap ball shaped BBQ's with the black
bottom & red dome lid with the little vent. Cheapo BBQ.
Works great with charcoal briquettes.

Quoted message said:

Does anybody know if I can use Hickory chips and do a
low & slow dry rub ribs with a bbq-er like the one
described above?

Quoted message said:

I have been trying to research this & I come up with
sites that say to purchase a special smoker or make your
own type.

Quoted message said:

Thanks!

Sure. You can make good Q using a hole in the ground and a
cardboard box too.

But it is easier to use good equipment.

--
...I'm an air-conditioned gypsy...

- The Who

Denise~* said:

I have one of those cheap ball shaped BBQ's with the black
bottom & red dome lid with the little vent. Cheapo BBQ.
Works great with charcoal briquettes.

Does anybody know if I can use Hickory chips and do a low
& slow dry rub ribs

(snip) Absolutely! I prefer dry, slow roasted ribs and use
hickory chips all the time. The key is to soak the chips
well (I recommend overnight). Also, for dry ribs on the
grill you describe, make sure you can shove the coals over
to one side so as to use "indirect" heat when required. Then
just keep checking on them, turning as necessary. Depending
on the size and thickness of the ribs, shouldn't take more
than a couple of hours.

Jill

"Denise~*" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I have one of those cheap ball shaped BBQ's with the black
bottom & red dome lid with the little vent. Cheapo BBQ.
Works great with charcoal briquettes.

Does anybody know if I can use Hickory chips and do a
low & slow dry rub ribs with a bbq-er like the one
described above?

I have been trying to research this & I come up with
sites that say to purchase a special smoker or make your
own type.

Thanks!

Yes you can but it is a bother. You'll build a slow fire
with a few briquettes on each side - none under the food.
You'll need to add more charcoal as the cooking progresses,
and add wood chips to get the smoke flavor.

--
Peter Aitken

Remove the [censored] from my email address before using.

Quoted message said:

Denise~* [email hidden]
Date: 5/11/2004 3:06 AM Eastern Daylight Time
Message-id: <[email hidden]>

I have one of those cheap ball shaped BBQ's with the black
bottom & red dome lid with the little vent. Cheapo BBQ.
Works great with charcoal briquettes.

Does anybody know if I can use Hickory chips and do a
low & slow dry rub ribs with a bbq-er like the one
described above?

I have been trying to research this & I come up with
sites that say to purchase a special smoker or make your
own type.

Thanks!

Like Peter said keep the coals to the sides of the kettle
and put the food on the middle of the grill. But the secret
for low and slow is not to use hickory chips, use large
chunks if you can find 'em. They won't ignite and they smoke
like hell.

My next door neighbor's got hickory trees, mostly in poor
repair so they drop branches (into my yard) all the time. I
cut them into 3" sections and stack 'em for future use.

Best,

Marc

In rec.food.cooking said:

Absolutely! I prefer dry, slow roasted ribs and use
hickory chips all the time. The key is to soak the chips
well (I recommend overnight).

If you soak the wood, it will smoulder for a while, forming
creosote, which will condense onto the meat, giving it a
bitter taste. You need a small hot fire, not a big cold
smouldering fire.

Your best bet is to use small pieces of wood, and to get
them burning brightly in a seperate container. Once they are
completely covered with hot embers, you can safely put them
in with the meat. You DON'T want smouldering wood giving off
thick white smoke, heavy with particulate matter and and
other products of incomplete combustion.

As an alternative, you can use "lump" charcoal, which is
pure hardwood which has had all the nasties burned out of
it. It can be added cold to the fire, without risk of
creosote formation.

--
...I'm an air-conditioned gypsy...

- The Who

All of your replies have really helped & thanks!

Denise~* said:

I have one of those cheap ball shaped BBQ's with the black
bottom & red dome lid with the little vent. Cheapo BBQ.
Works great with charcoal briquettes.

Does anybody know if I can use Hickory chips and do a
low & slow dry rub ribs with a bbq-er like the one
described above?

I have been trying to research this & I come up with
sites that say to purchase a special smoker or make your
own type.

Thanks!

Denise, Brian & Wyatt (May 31, 02)

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