[weazletoe]

I want to pick up some Poblanos and probably some corn.
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I just grabbed me a few pablanos today. Gonna roast them, and stuff the with chirizo and bacon.  (oh, and top them with cheese, of course)

[bluesman]

I want to pick up some Poblanos and probably some corn.

I just grabbed me a few pablanos today. Gonna roast them, and stuff the with chirizo and bacon.   (oh, and top them with cheese, of course)

I know you've probably seen or tried pepper poppers. How about a Poblano pepper popper with sharp cheddar and bacon and then smoked over Hickory.

bbqlicious!  

[euge]

Who sez I don't eat my vegetables? Mustard greens with smoked turkey, sausage and chile from the neighbor. Simmered until tender- 2 hours.

EUGE. you sure those ain't collards?

It's mustard greens alright. Water, chicken stock, sugar, vinegar and a chile. Smoked turkey and sausage. I could have went with collards but prefer mustard greens

[weazletoe]

[
I know you've probably seen or tried pepper poppers. How about a Poblano pepper popper with sharp cheddar and bacon and then smoked over Hickory.

bbqlicious!  

  THat sounds really great! I make buffalo turds quite often. I think it was here I saw them. Jalapino halved, stuffed with cream cheese, a little smokie, then put back together, wrapped in bacon and grilled. They are a huge hit up in the mountains, camping.

[tschmidlin]

I'm hoping to get some input on an idea I have.

I use my grill as a smoker, because that's what I have.  I also have a cold smoker I use to make cheese.  The smoke level on my hot smoked food is never as high as I want it to be, mostly because the grill just doesn't seal well.  I've tried using foil snakes to seal the edges and all that, but this time I'm thinking of trying something different.

Normally I'll let a pork roast stand at room temp for a while before putting it on, so what if instead of just leaving it covered on the counter I use the cold smoker to start giving it a nice smokiness?  Then after an hour or so, move it to the grill for the next 10 or 12 hours to finish.

Any concerns with this?  Any suggestions to give me a more intense smoke flavor with the equipment I have?

[ryang]

Tom,
That works pretty well.  I've done it a few times now because my smoker doesn't seal to well either.  Hammer two birds with one stone... put the meat and cheese on there, then hot smoke the meat and presto, smoked meat and cheese.

I've been on a sassafrass kick lately, so that's been my wood of choice lately.  Very smooth, subtle spice smoke.  Quite good with brisket and havarti.

[bluesman]

I'm hoping to get some input on an idea I have.

I use my grill as a smoker, because that's what I have.  I also have a cold smoker I use to make cheese.  The smoke level on my hot smoked food is never as high as I want it to be, mostly because the grill just doesn't seal well.  I've tried using foil snakes to seal the edges and all that, but this time I'm thinking of trying something different.

Normally I'll let a pork roast stand at room temp for a while before putting it on, so what if instead of just leaving it covered on the counter I use the cold smoker to start giving it a nice smokiness?  Then after an hour or so, move it to the grill for the next 10 or 12 hours to finish.

Any concerns with this?  Any suggestions to give me a more intense smoke flavor with the equipment I have?

This may sound like the obvious but it's the key to smoke flavor intensity...time and temperature.

The key to smoke flavor intensity is low heat and longer smoking time. Knowing your equipment is half the battle just like brewing. Adjusting the grill/smoker temp can be a daunting task but is imperative to producing a desired result. I recommend getting a remote temp sensor if you don't already have one, try to get a handle on your grill temps, specifically understanding how to adjust them by tweaking the vents and heat intensity to achieve the desired result.

I've never tried cold and hot smoking in conjunction but I think if one can harness the temp control of their smoker/grill they will ultimately win the battle of smoke flavor intensity.

One of the biggest challenges for me has been temp control and once I was able to harness the temp control on my smoker I was able to produce much better BBQ.  

[weazletoe]

I did some ribs last weekend. They were the best I've done to date. Tried my rub a little different, and it was great. I went about 50/50 brown sugar to paprika. Tossed in some kosher salt, fresh cracked pepper, garlic powder, onion powder, chili poweder, cumin, and oregano (just a bit) it was great!

[euge]

Tom, often to get an increased "smoke flavor" I'll put the meat in before it comes to temp in the smoker. I've found that below 200 the flavor is smokier- especially when I put wood chunks in there. However, one runs the risk of creosote which to me is similar to fusels in that I can taste it. It actually burns in the tissues of the mouth and I'm none too fond of what it imparts. I think this is what professionals refer to as "backyard smoke". Having done it a bunch of times both ways my Q is better without backyard smoke.

I'd just try to lower your temps to 200-225 and keep it there. Don't think smoke escaping is your culprit. Though that would lead to a draughty smoker which would cause temp fluctuations.

[brewmichigan]

Just bought my first Weber one-touch gold this last weekend. I did some brats, fish, and green beans in tin-foil the first day. What should be my first smoking project? I was thinking some ribs. Here's to many great years of grilling and smoking on my new weber.

Also, any good tips for smoking on the weber grills. I bought the 22.5 grate version.

[weazletoe]

That is what I use also. I have a water smoker, but tend to use my Webber more often. If you are doing ribs, heat them indirect. Keep your heat on one side, and ribs on the other. I did two racks, so one had to be right over the heat. It was crispy fried on the bottom, but the rack set off to the side was perfect. I also cut the top off a pop can and put water in it, and set it on the grate. That help keeps the smoke from drying your meat out.
  A pork roast is always a cool thing to smoke. Nothing better than pulled pork!

[corkybstewart]

I did some ribs last weekend. They were the best I've done to date. Tried my rub a little different, and it was great. I went about 50/50 brown sugar to paprika. Tossed in some kosher salt, fresh cracked pepper, garlic powder, onion powder, chili poweder, cumin, and oregano (just a bit) it was great!

I keep a bunch of dry rub handy-it's got pretty much the same stuff as yours, but no sugar.  The night before I cook my ribs I dissolve some dark brown sugar in water to make a fairly heavy syrup and baste that onto the ribs.  Then I coat the ribs with my dry rub and let it sit overnight in the fridge.

[brewmichigan]

Has anyone ever used any of those weber rib racks or indirect charcoal holders? Just wondering if their worth the money.

[bluesman]

Has anyone ever used any of those weber rib racks or indirect charcoal holders? Just wondering if their worth the money.

Haven't tried them but I understand they work well. They allow for the smoke to come across both sides of the meat as it circulates in the smoker/grill and more importantly allow you to load more racks on the grill. 

[nicneufeld]

In the Weber 22.5 I'd recommend just sticking to the stock stuff, except for the Smokenator which is a nifty accessory:
http://www.smokenator.com/

For your first project though, just do indirect grilled/smoked ribs and you don't have to worry about hyper low and slow.  Personally I think low and slow is often overrated.

Most Steve Raichlen recipes can be done on a Weber kettle.  Congratulations on snagging a VERY versatile cooking device.  I have the more expensive Weber Smokey Mountain but the vast majority of my outdoor cooking happens on my One-Touch Gold kettle grill, they are fantastically versatile.