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Bar-B-Q Smoker by Wayne Johnson
MARK 1 MOD 1 BBQ GRILL MODIFICATION
October 11, 2002
- AT A STEEL DISTRIBUTION CENTER OR WELDING SHOP, BUY ENOUGH 1/4 INCH COLD ROLLED STEEL RODS ( HOT ROLL WILL BEND WITH THE HEAT) THAT WILL GO LENGTH WISE IN THE GRILL TWICE.
- DRILL THE ENDS OF THE GRILL JUST ABOVE THE HEAT DEFLECTOR AND INSERT RODS. DRILL SMALL HOLE AT THE END OF THE RODS TO ATTACH COTTER PINS SO RODS WILL NOT SLIDE OUT.
- AT AN AC SHOP, HAVE THEM BUILD A PAN OUT OF 1/4 INCH ALUMINUM WITH 2 INCH SIDES THAT IS ABOUT 2/3 D’S THE LENGTH OF THE GRILL AND ALMOST THE SAME SIZE AS THE WIDTH. A CAKE SHEET TRAY OR 1/2 SIZE CAKE SHEET TRAY WILL WORK. IDEA IS FOR THE HEAT TO NOT HIT THE MEAT FROM THE BOTTOM TO BURN IT.
- ON EACH SIDE YOU CAN PLACES A SMOKER FULL OF CHIPS OR NOT AS DESIRED.
- A SMALL PAN OR TIN CANS WITH HOT WATER IN IT CAN BE PLACED IN GRILL FOR MOIST HEAT AS DESIRED. THIS KEEPS THE MEAT FROM DRYING OUT SUCH AS PORK, CHICKEN, OR TURKEY.
- LARGE ROASTS CAN BE PLACED OVER THE PAN; DRIPPINGS GO IN PAN WITH NO FLAME UPS TO BURN MEAT.
- HEAT GOES AROUND THE PAN TO TOP OF GRILL AND BAKES THE MEAT ON THREE SIDES. FLAME IS NEVER IN DIRECT CONTACT WITH THE MEAT.
- DRIPPINGS IN THE LARGE PAN SMOKE TO ADD TO THE FLAVOR OF THE MEET.
- WORKS GREAT ON BOSTON BUTS FOR SMOKED PORK AND BBQ. GREAT HAM SHOULDER MEAL RIGHT OFF THE GRILL
- PORK ROASTS, BEEF ROAST, WHAT EVER, WHEN ALMOST DONE, PAN MAY BE REMOVED TO GRILL MEAT ON ALL SIDES.
- WHOLE SMALL TURKEYS OR TURKEY BREASTS COOKED WITH WOOD CHIP SMOKER. MAKE SURE THAT WATER IS ALWAYS IN SMALL PAN SO MEAT DOESN’T DRY OUT. CHICKEN WORKS WELL THIS WAY ALSO AND THEY BOTH HAVE A GREAT SMOKE TASTE.
- 1 OR 2 MEAT THERMOMETERS IS A GREAT HELP, I USE 2, TAKES THE GUESS WORK OUT
- IF YOU COOK TO MUCH, MEAT CAN BE FROZEN AND SMOKE TASTE STILL LASTS
- WHEN SMOKING, INVITE THE DOWN WIND NEIGHBORS, AS YOU WILL LOOK LIKE 2 WW II DD’S LAYING SMOKE. GGGGGG
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