Posted on 05/30/2026 8:39:05 AM PDT by PJ-Comix
The reason "Rain Day" is in quotes is that despite the weather website absolutely predicting a 100% chance of rain for the day that I did the BBQ, not a drop fell. However, despite the fact that I wanted to demonstrate that you could BBQ in the rain as long as you had overhead protection, this video does reveal what a terrific method the snake chain is for providing steady heat for your BBQ. For most of the 3 1/2 hours of BBQing in my Weber with the barrel extension the temperature remained locked in at the sweet spot of between 240 and 250 degrees.
This video also helps illustrate why I am convinced that hanging meat over indirect heat is the best way for smoking in contrast to placing it directly on the grill. The one exception could be chicken wings which I plan to smoke today using my VORTEX attachment. However, tomorrow I will be hanging picanhas from the hooks again and then reverse searing them with the aid of the VORTEX.
BTW, I used no BBQ sauce for the chicken although I did dip the meat on my plate in Polynesian Thai sweet chili sauce.
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PING!
Awesome!
Hanging the meats is definitely a better way than smoking them while they are sitting on the grill. Also the barrel allows for vastly more meat to be smoked.
Gotcha. I had a little electric smoker but I used it so much it finally fell apart. Loved that thing. I’m going to build a smoker from scratch soon.
If you had gotten the red, white, and blue 22" Weber kettle grills when they were on sale last year, they were clearing them out at Walmart for just $60. I bought one for my sister-in-law's birthday. And then you could have got the barrel extension like I did and had a very flexible smoker capable of smoking large quantities of food. In my case at least a dozen chickens, 10 picanhas, and 22 racks of ribs at the same time. In a couple of weeks I plan to smoke 4 racks of ribs NOT using the 3-2-1 method which isn't consistent and instead using the pork lard and butcher paper paper method which is completely consistent. In all the time I used the latter method the results were perfect every time. The only difference in two weeks will be that for the first time I will be hanging the ribs for most of the cook before wrapping them in butcher paper after slathering them with smoke infused liquified lard.
Here is a pic of the red, white, and blue 22" Weber grill. These were originally priced at $140 but Walmart cleared them out at $60 each. Easily the BBQ deal of the year. A barrel extension can also fit on it.
Yeah I would have bought one of those.
It was the best deal in BBQ I have seen in a long time. My only regret is that I bought just one of them.
Looks Tasty!
But the best chicken I’ve ever had was from a tiny rotissasado (or rotisserie) in Mazatlan.
They were small free range birds - one or 2 whole chicken’s was enough for 1 person. Salted and slow roasted over a hardwood (IIRC ironwood). So delicious but sometimes hard to get. Usually there was a line of Mexican women waiting to buy for their families. Sometimes by the time you got up to buy there were none left - so you had to come back and try your luck an hour or so later.
I use the method recommended by Mad Scientist BBQ. Essentially put pork lard in the smoker separately from the ribs. Allow a few hours for the smoke to be absorbed by the lard and then rub it into the ribs and cover them with butcher paper. Total smoking time about 6 hours. Works EVERY TIME. You know that when you cut into the ribs and see that distinct smoke ring plus the fact that the meat is pulled back from the edges of the bones. I'll be doing it again in two weeks with the difference being that prior to wrapping the ribs in butcher paper I will be hanging them from the top of the barrel extension. The advantage is that instead of being limited to a couple of racks I can do up to 22 rib racks by hanging them vertically.
10 CHICKEN THIGHS IN CROCKPOT ALREADY.
USE SOME—FREEZE SOME-—GIVE SOME TO NEIGHBOR. MMMMM GOOD REALLY EASY
I need a good picanha recipe. Smoked, roasted or grilled.
We buy a side of beef from a local Colorado ranch each year. We’ve got several picanha roasts stacking up. I understand it’s a really nice cut, but I’m afraid to even try.
(we haven’t bought any store-bought beef in at least ten years. We’re spoiled by the grass-fed local stuff. It averages to about $7/lb including everything from filet mignon, steaks, roasts, and ground. It’s enough to feed us for a year, and give away lots of meat to the kids. Highly recommend if you have you have freezer space.)
Remove from the meat side some of the fat. Score the fat cap criss cross diamond shape. Then coat the entire whole picanhas with kosher salt and ground pepper. Let it sit in the fridge overnight. The next day on the smoker let it heat to internal temp of about 115 degrees using the snake method. I will be hanging the picanhas inside the barrel for this. Once it hits 115 degrees reverse sear the picanhas on both sides. For this I will be using my VORTEX and the coals still heating. Internal temp of picanhas at this point should be just over 130 degrees. Let picanhas sit for 5-10 minutes and cut them with the grain in sections about an inch and a half to two inches wide. Then cut slice razor thin against the grain.
Thank you! I will try this.
I can’t do the snake method as I have an electric cabinet smoker and a charcoal horizontal barrel-grill smoker.
Give me 2-3 weeks and I will report the results via FReepmail.
Luv ya, PJ!
Holy crap... deal of the year is an understatement. Had I known, I would have bought two and given them to the boys when they finally get their own places. I’ve had mine for over twenty years.
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