i recently became really interested in smoking (meat, that is). over this last Sukkos, I smoked short ribs, spare ribs and a 3lb ribeye steak. It was such a huge success that I wanted to share it with you.
I set up a regular bbq grill that had the meat on one side over a water pan and the other side had the lit charcoal. I added apple wood to the charcoal to give it the fruity smoky flavor I was going for. Luckily I was using a grill with a built in thermometer to make sure I was maintaining the proper 200-225 degrees required for ideal cooking/smoking. I let the short ribs, (which only had a dry rub of herbs and spices on it) stay in the smoker for 12 hours. I put them on before shacharis and served them for dinner. It was the juiciest most flavorful piece of meat I have ever cooked and it needed no sauce or oven cooking.
Anyways, it kind of excited me and I would love to hear some thoughts.