Andy M.
Certified Pretend Chef
I want to be able to smoke on my Weber kettle. I figured I should practice. So I thought I'd start on a small scale with a couple of thick cut pork sirloins (about 1.75 lbs.).
Earlier today I rubbed the two pieces with my dry rub mix and wrapped them to flavor up in the fridge.
I soaked some hickory chips in a SS smoker box and lighted a bunch of charcoal in a chimney for the grill. I piled the charcoal on one side and closed the lid to get the grill up to temp.
Then I added the smoker box and waited for the smoke. When I got smoke, I shut down the vents and added the to pieces of meat. I had two thermometers in there too.
I had a hard time regulating the temps. They fluctuated between 240º F and 350º F. There was plenty of smoke and while I was fiddling with the temps, the meat cooked. When I was almost at final temp, I removed the smoker box and moved the meats to direct heat over the coals for a final sear. I brushed on some BBQ sauce near the end to finish it off and away we went.
It tasted great. There was good smoke and the meat was juicy and delicious. SO liked it with and without BBQ suace. I liked it better without.
Just to prove it really did happen, some pics.
Earlier today I rubbed the two pieces with my dry rub mix and wrapped them to flavor up in the fridge.
I soaked some hickory chips in a SS smoker box and lighted a bunch of charcoal in a chimney for the grill. I piled the charcoal on one side and closed the lid to get the grill up to temp.
Then I added the smoker box and waited for the smoke. When I got smoke, I shut down the vents and added the to pieces of meat. I had two thermometers in there too.
I had a hard time regulating the temps. They fluctuated between 240º F and 350º F. There was plenty of smoke and while I was fiddling with the temps, the meat cooked. When I was almost at final temp, I removed the smoker box and moved the meats to direct heat over the coals for a final sear. I brushed on some BBQ sauce near the end to finish it off and away we went.
It tasted great. There was good smoke and the meat was juicy and delicious. SO liked it with and without BBQ suace. I liked it better without.
Just to prove it really did happen, some pics.