On Fri, 15 Jun 2012 13:10:14 -0700, Oren wrote:

Experiences, hints, caveats, do-overs, facts, etc. appreciated.

Steve


BBQ is often confused with "grilling" on a grill. Real BBQ is a slow
process, usually long hours at low heat as low as 170° F. BBQ is
using indirect heat - the fire box is offset and not directly under
the food being cooked. "Low-N-Slow" sometimes up to 14 hours or so.

Indirect heat prevents the meat from drying out, so it stays tender
and moist.

See the fire box on the bottom right of this unit.

http://assets.smokingmeatforums.com/9/97/97b5f9ae_BrickSmoker.jpeg

The heat is indirect so the low heat and smoke travels over the meat.

http://en.wikipedia.org/wiki/Smoking_(cooking)#Offset_smokers

"...To cook the meat, a small fire is lit in the firebox, where
airflow is tightly controlled. The heat and smoke from the fire is
drawn through a connecting pipe or opening into the cooking chamber.
The heat and smoke cook and flavor the meat before escaping through an
exhaust vent at the opposite end of the cooking chamber. Most
manufacturers' models are based on this simple but effective design,
and this is what most people picture when they think of a "BBQ
smoker."

They are also built to be portable as a trailer unit for large events.

This gives an idea of heat and smoke as it travels through the unit.

http://www.amazingribs.com/images/smokers/meadow_creek_reverse_flow.jpg

One trailer unit.

http://outdoorchefgrills.com/thumbs/lrg-35-2005_0502image0017.JPG