Big Green Egg or GTFO.
jk - whatever gets the job done!
Picked up one of these at our new place recently and I have to say they are freaking amazing:
REC TEC Wood Pellet Grill Bundle with Free Shipping
Built like a tank, 6 year warranty and the ease of use / cooking is just amazing. Friend of mine had one for about a year and that is a big reason why I even considered getting one. I never really thought much about getting a smoker / grill because I was under the assumption they were all a total pain in the balls to use. Constantly checking your heat, adjusting your fire etc. Not true with this baby. Set it and forget it. Works with the ease of an oven but you get amazing product without the hassle. Its so easy it almost feels like cheating. T
Tried to cook everything from large birds, to chicken wigs, breasts, thighs, roasts, steaks, corn, pizza, veggies etc.. Amazing how well everything comes out. The Searing kit works great for high temps. I could probably live without the front shelf and if I had to do it again I'd order as many sets of 200lbs bags of pellets they'd ship me as its a great deal.
Anyone, and I mean anyone that is interested in BBQ needs to check these out. Expensive, but amazing. Should easily last 10 or 15 years of heavy use.
Last edited by Kedwyn; 03-10-2015 at 11:49 PM.
Big Green Egg or GTFO.
jk - whatever gets the job done!
Green Egg - great smoker, great grill in general due to being able to get very high temperatures.
Traeger - amazing smoker, terrible to use as a "grill" as it does not get hot enough to sear a steak for instance. It does use Wood Pellets so your stash will not go to waste
Last edited by Lost Virtue; 03-11-2015 at 01:58 AM.
Marvel Heroes - LostVirtue
Playstation Network ID - LostVirtue
I have a big green egg and I love it for grilling, but I still think about getting an electric smoker all the time. It might offend the purists, but being able to set it and forget it is just so damn great. Every time I talk to one of my friends/relatives that have an electric smoker I get jealous.
Traeger and Green Eggs are FANTASTIC! Traeger for the ease and the Green Egg for the satisfaction of real heat. Both high high priced and somewhat takes the fun out of smoking on an old school built on grill smoker with real wood chips. For the weekend warrior I love pool parties, beers, cigars and the constant smoking on an old skool smoke box. Nothing beats it.
After doing some research I have decided that I want a Green Mountain Grill. I just trying to decide on the size and whether to get the WiFi option. The WiFi seems like it would be really cool in theory but in practice I like to physically check on my meat. Does anyone have a GMG with WiFi? Pros? Cons?
I don't have that particular one, but I will say that if you are cooking overnight it's pretty damn awesome to just set an alarm every couple hours, roll over and look at your laptop to see that all is well in the smoker, and go back to sleep.
I did some more reading and I even downloaded the app, I think I will get one with the WiFi. Now it just comes down to size, I am leaning toward the Daniel Boone as I think the Jim Bowie is just more than I need. I will reserve that final decision for next week though when the local dealer reloads his stock.
I did not mention this earlier but the reason I want a GMG is because it is both a Smoker and a Grill.
Long smoke you can just eye ball the temp and not worry about it. You can also get one of the many wireless thermometers which do the same thing.
Yeah I have done a fair amount of eyeballing over the years as well using battery powered Meat Thermometers. I have slaved over a wood heated homemade smoker my neighbor made and then moved on to a red electric (pictured below) for a little more ease of use. I think after 8 years I am ready to graduate to something nice with all the bells and whistles.
I would love something that does cold smoking consistently. 135F or thereabouts, for sausage and stuff like that.
So excited! I should be picking up my GMG tomorrow assuming the store gets their shipment in as expected.
Picked up my GMG today! I opted for the Daniel Boone (mid-size) with Wifi. Running it for an hour at a high temp for burn off factory chemicals etc. When that is done it is time for a burger, then tonight I will put on a pork shoulder to smoke overnight.
The burgers I made last night were awesome. I have been without a grill for the last year because of our relocation. It was so nice watching the burgers over that grill last night, I did not realize how much I missed it. I held off on doing the Pork Shoulder overnight because I just want to be a little more hands on for the 1st run.
The shoulder is about 8.5 lbs so I am aiming for 8-10 hours at 230
Here is the pork when I put it on at 8am
and here it is after 3.5 hours.
pork 3.5 hours.jpg
i might my lose my Texan card, but i prefer a port shoulder in the crockpot. toss in w/ some onions, canned tomatoes, green salsa, 8 hours and its the best pork tacos you'll ever have.
i'm not a fan of ribs so never tried to smoke those.
every thanksgiving/xmas i smoke a turkey. cut the breasts and legs off night before to brine, then smoke the 4 parts for a few hours. cooks a lot faster than a whole turkey in the oven and more moist. i'll cook the remaining bones and wings night before to make stock for gravy & stuffing.
steaks? get my large cast iron pan on the stove.
that leaves brisket which I haven't tried yet either but should.
my pit/smoker doesn't get as much attention as it should.
½ cup salt
½ cup turbinado sugar
¼ cup granulated brown sugar
1 tablespoon granulated garlic
1 tablespoon granulated onion
2 tablespoons paprika
2 tablespoon chili powder
2 tablespoon freshly ground black pepper
2 teaspoons cayenne
1 tablespoon thyme leaves
1 tablespoon ground cumin
1 teaspoon ground nutmeg
As this title said grill...
I was looking for a cheaper grill and could not find anything really worth a shot around 100-150... I was just going to save for a Weber when I build a deck and outdoor kitchen but I wanted something small to use until then.
I saw a CharBroid True InfaRed Pro Series at Lowes on clearance for 200 - its just a two burner- for now that's fine, less gas and only really grilling for me and the wife. The infared stuff does what it says, and it cooks really well and the pro series from lowes has cast iron plates on top of the wavy infared plates and does an awesome sear- things taste like restaurant cooked steaks, they do not taste like traditional grill cooked steaks...that sounds odd but is the best way I can describe it.
Pros: things really do remain jucy- even veggies etc.
Cons: those darn plates are a BIG pain to clean, and even with me cleaning them and coating them front and back in oil they are rusting @ 1.5 months in, kept in the garage... replacements if not "covered" will cost 50-100$ if I care to replace them and not just use the cast iron grates and run it as a traditional grill.
IMO Infared cooks great and does what it claims, but comes at a very high cleaning time cost and even monetary cost on upkeep/replacement - they need to just move to a different or better material for those infared grates that can withstand absorbing and redistributing high heat over and over again.
Xadion check out the Davy Crockett the smallest GMG. It is out of your price range at $349, but it might be worth it for you because it is a 2 in 1 (Smoker & Grill).
.: Davy Crockett Pellet Grill/Smoker BBQ :. Green Mountain Grills
When I build my little outdoor kitchen I will get something that's more substantial and has a long life - so I was just planning on a webber and building into the brick island a charcoal grill. I don't do much smoking, but I should... I love the product!
I have to put in a plug for the Weber Smokey Joe here. If you just want a charcoal grill to cook burgers or steaks on for yourself or just a couple people that thing is pretty fucking amazing. You will pay $150 for a gas grill that is absolute garbage but you can buy that thing for $30 and it will cook circles around a walmart gas grill. I have one that is 10+ years old and looks brand new and I still use it from time to time when I want to grill away from the house or I need the extra space. It's not on par with my big green egg, but when you consider the fact that the egg cost 30 times as much it is sort of hard to justify. Badass little grill.
Also, you can take the grill out and set a big wok in it for some stir fry action. No matter what other grilling equipment you have, everyone should have one of those things.
Is that one of your dead cows? It looks damn tasty.
No, just something I stole from the internet. I very well may cook a steak on my Smokey Joe tonight though, just because this thread reminded me of it and why in the hell wouldn't I?
Pellet smokers are awesome for the folks who do not like fire management. Electric smokers put out ok stuff, especially those who do not like fire management. But I will say I have not tasted anything better than the smoked meats off an offset smoker properly cooked. Nothing matches that flavor, including the much overhyped green egg, just my opinion.
My primary smoker:
Cooking Thread - Recipes in first post - Page 23
For anyone who's on the fence about a big green egg but don't want to have monitor it for long smokes there are temperature control/blowers you can buy that you can set a temperature and it'll control air flow to maintain it. I forgot which one I had but it had a web interface and could be controlled remotely, it had alarms you could set when the food hit a specific temperature or when the pit temperature fell below a certain range because it's running out of charcoal.
It was fucking awesome to just load in some charcoal and briskett on a friday night after work and have 5-6 lbs of beautiful meat cooked to perfection the next day without having to monitor shit. The one I had would even go into "warm" mode when the temperature was hit so if you weren't around when it finished the food wouldn't go cold on the grill.
I have one of these: Buyers Guide
It works well and the monitoring software is pretty sweet. It can even be used to control multiple smokers at the same time. I fucked up though and bought mine just before they came out with the wifi version so I have to drag a cord out in the yard to use the online part.
Last edited by BrutulTM; 04-10-2015 at 03:42 PM.
I hadn't looked into it for a while but I guess there are cheap wifi-ethernet adapters now.
Amazon.com: NETGEAR WNCE2001 Universal WiFi Internet Adapter - Manufacturer Refurbished: Computers Accessories
Alright bros, I think after using charcoal only for the last 8-10 years it's time for me to have a gas grill again. I love charcoal but I just never grill anymore when I have to spend an hour getting the grill up to temp and dealing with ashes and shit. If I'm going to have an actual barbecue then I'll use the Weber Kettle or the Big Green Egg, but for weeknights that's just not going to happen so I am giving in and getting a gas grill. I'm thinking a weber genesis with a set of GrillGrates. Anyone here ever used GrillGrates? The dude at amazingribs.com is nuts for them.
Infared works - I may have posted I forgot.. its only like 1 page back! ...anywho I got a charbroil tru-infared pro series with the cast iron slats that sit on top of the infared plates. Saw at home depot or whatever the newest generation of charbroil true infared and its basically a "bottom" of the grill that's over your heat sources to- re radiate the heat as infared heat rather than the standard convection that a normal grill would be.
Stuff does cook faster/better/juicyer but my infared plates are already rusted and I used prescribed care and oiling and it still got nasty fast...once they start getting holes and crap I most likely will not replace the infared plates and just use it with the cast iron grates and let it be a normal grill.
GrillGrates or ManGrates do a great job just $$ but so are replacing the stupid charbroil infared plates- I think once money is good a nice Weber + grill/man grates
I have a set of grill grates. I used them for the first or second year with my Weber Spirit E-320 while the "enameled" iron grates that came with it rusted to shit. The next year I replaced those with stainless steel grates and I haven't bothered with the grill grates again. They do help with controlling flare ups and when you flip them over you can sear a steak really well.
What do you cats think of the sear burner option on genesis? I haven't messed with it yet but sprang for it.
It's just another burner that's a little hotter than the other ones and right in between two other burners so it makes a spot that's really hot. I haven't actually cooked a steak on mine yet but I'm guessing it probably sears steaks better than if it wasn't there.
Got one of these from a Costco roadshow for 30% off retail. Love, love, love, love it. Ribs, steaks, fish, chicken, veggies, all amazing.
I also find it easier to use than standard charcoal grills due to the ability to fine-tune airflow. I can ramp it up to any temp I want between 150 and 900, close the lid and set the vents, and it will stay within +/- 5 degrees for hours.
Read about a smoker in Wired the other day. Figured y'all might give a shit.
Apparently the shape is important, and they plan to bring it to market eventually.
http://www.wired.com/2015/07/high-tech-bbq/Originally Posted by Wired
They make tasty food and they are set it and forget it. That said, a lot of BBQ snobs will tell you that the food that they produce is inferior to that of smokers that use actual fire.
Electric Smokers: Buying Guide, Reviews, Ratings, And Recommendations
That's a great article. I don't think I should be as impressed as I am about how that guy managed to write a fair article about something he admittedly doesn't like. I've been consuming too much media I guess.
Can we put meathead goldwyn in charge of the news?
I am totally into that website lately.
Also for those that disagree electric pellet smokers can't get the job done as well, Sterling Smith of Loot N' Booty took 1st in Chicken using a GMG and 2nd overall at the American Royal Open.
Interview With Pitmaster Sterling Smith - Green Mountain Grills BlogGreen Mountain Grills Blog
You cannot beat the entry level price of about $100 when you buy something like this and a small bag of wood chips.
Brinkmann Gourmet Electric Smoker-810-7090-S - The Home Depot $79.99
I smoked meat on this style of smoker for the better part of a decade before I stepped up and bought my GMG. Minimal dollars out of pocket and minimal cleanup after use.
Last edited by Oblio; 07-16-2015 at 07:59 PM.
Pellet smokers are amazing. End of story. Some people just need to justify the 20 hours of fucking with their fire while smoking a butt.
I might be confused. Is an electric smoker the same as a pellet smoker?
The Brinkmann I suggested for you is electric and has a metal bar/coil in the bottom with lava rocks. That bottom burner area is where you add the wood chips. Typically I would just add wood chips once at the very beginning of the cook, but sometimes for 10+ hour cooks I would add some at the halfway point. It also really helps if you soak your wood chips in water over night.
Pellet Smokers like my GMG (also electric) have a big holding bin on the side that you dump the pellets into. At the bottom of that holding bin is an auger that automatically feeds the pellets to the burner.
When I say manual smokers I mean any smoker that is not gas or electric that you manually feed wood and or charcoal to keep the temp going.
Last edited by Oblio; 07-16-2015 at 10:11 PM. Reason: fuck posting on a kindle
The pellet smokers have actual fire in them. Electric ones just heat the wood chips in a pan so they smoke. The pellet smokers work similar to the pellet stoves that people use to heat their houses I believe. Pellet smokers are probably the best combination of "real" wood smoke and "set it and forget it" convenience, but they are spendy. I think the GMGs are sort of the cheapest ones that are considered good quality and they start about $600.
Now I am desperately trying to resist the urge to go out and buy a Traeger. Then I could be the guy with the Traeger, the Weber gas grill, and the Big Green Egg lined up outside who never has a day off to barbecue.
Last edited by BrutulTM; 07-17-2015 at 01:42 AM.
I love shopping at Costco so I tried to find a reason to buy a Traegar over the GMG. In a head to head comparison my GMG smoked (pun intended) the equivalent Traegar in every way.
I wish I could take a whole day to BBQ but for me it's pretty much going to have to be done on it's own if it's going to happen. I do ribs and shit on my BGE sometimes but it usually has to happen from like 8-11 PM and then reheat them the next day.
Had a champeen BBQer tell me that's the way to get the best flavor from your meat anyway. Cook the night before, wrap in tin foil and freeze overnight, then just warm it up the next day. Someone explained the science behind it to me once, but I forgot. Had something to do with how fat freezes and it locking in the juices.
long cooks I don't stress and do it the night before. So things like Pork Butt which might take 12 hours or might take 20 don't get in the way of my enjoyment. I assume 24 hours and when its done its done and I don't crutch my butts. Brisket I'll do early and I can keep it on auto pilot for many hours in a cooler. Not a big deal especially if you crutch it. Ribs I do for 3 and 3 for the most part. 3 straight up smoke, 3 in double foil with a little bit of dark beer. I don't care about snap I like them falling off the bone. Everything else is pretty easy to time.
I've been skipping the high heat on my steaks now and doing them low and slow the whole time and I like that even better than sear or reverse sear.
this guys review on this masterbuilt smoker is pretty banging, holy shit did you see the wheels!
Amazon.com : Masterbuilt 20075315 Front Controller Smoker with Viewing Window and RF Remote Control, 40-Inch : Patio, Lawn Garden
30in is only 260, 40in is 340 seems to be the top of the line masterbuilt smoker, the entry level Traeger starts at 400
Amazon.com : Traeger BBQ155.01 Junior Tailgating Pellet Barbecue Grill w Digital Thermostat : Patio, Lawn Garden
this is a cool video on how pellet smokers work
I also have a Weber Genesis E-330 gas grill for the convenience factor. Low and Slow the big chunks of meat on the Joe, while I cook Corn on the Cobb and the basics like Burgers/Dogs on the Gas grill. Or if its rainy or I don't have a lot of time to mess with getting the fire going and stable I'll use the Weber.
Are you still using just Kamado Joe lump, or have you tried any other brands? I have tried the Kroger brand which is made by Royal Oak, but I found it to be way less dense. A full fire box burned to ash on a 10 hour Pork Butt on Monday, with Joe Brand I would still have >= 50% of the firebox unburnt.
Just bought the little griddle for a reasonable cost flat top. So far very impressed, very even cook and can easily cook the wife and kids eggs and bacon for breakfast in a relatively short time. Was leaning towards the green egg, but the pain in the ass that is charcoal made me go another direction.
I got one of those knock off green egg things from Amazon this summer and its been awesome, I think its called the akorn grill or some shit. $300 free shipping. Put the thing together and did a few butts, some ribs, etc. But the best thing about it is you can use the thing as an oven in the summer so you dont heat the shit out of your house. I did a couple of braises in there covered in aluminum foil and its amazing. Works pretty well to control the temp too. I have it pretty much nailed down. Longest smoke was a butt I did for 12 hours and it consistently kept it at 250Fish the whole time. This past sat, I did up a pork roast in wine at 350F for 4 hours and it was amazing.
They do have little controllers for it, aftermarket. You set up a little 10cfm fan in the lower air baffle and hook it up to a controller, its like $150. It has wi-fi so you can connect to the computer and shit, pretty nice. I think I will get this next year for it. Then it will truly be set it and forget it. just set the temp on the controller and it does the rest.
I also bought a pizza stone for it and did a few pizza nights for the kids on it. I got the thing scorching to 600F its like real fire oven pizza. 5 min and the thing is done.
Next step is to get me a real steel wok, about 20in in diameter. You put the thing right over the coals and cook up some real ass asian.
It does not replace my weber gas grill for the day to day grilling, but its nice to whip the thing out every once in a while and do up some special shit. Very versatile.
Last edited by mkopec; 08-18-2015 at 05:03 PM.
Bumping this to see if everyone is still satisfied with their choice of Grill / Smoker. Probably getting on for Christmas and am leaning toward the Green Mountain Grill as a combo Grill/Smoker, leaning towards the Davey Crockett since it is just the wife and I and we don't entertain.
Very happy with my rectec.
Just ordered 2k pounds of pellets actually.
That's a ton of pellets. Literally
I don't know if I posted here, but a lot of cooks/chefs make their own. You just buy a Chef's locker (any tall locker will do), and borrow an acetylene torch, and viola, pretty much a 1500-2500 smoker for a hundred bucks.
edit: I will post next week some sauce, I just need to ask a few friends. I know at least 10-15 people who have done this, and still use them at their restaurants. As for grills, my favorite is the douchebag who cut an oil barrel in half to roast whole pigs. I imagine that's a pretty everyday trick, but I still crack up when I see it.
Last edited by Jait; 11-18-2015 at 07:21 PM.
Last edited by Kedwyn; 11-18-2015 at 09:14 PM.
You know that is cool and all but not sure I'd want to take the chance that the paint and other stuff used to make that is safe at cooking temperatures.
My GMG Davy Crockett finally came in. Ordered it before Christmas and took until just today for the dealer to get it in stock. Good thing it is January and 70 degrees outside so I can use it.
Almost burned the house down... Started up the grill, let it go through the initialization, set the temp to 225. Watched it, watched it, 200, 225, 228, 231, 250, and so on. Went up to 500 and leveled off for a bit and waited to see if it'd drop. Nope, 512, 520, 530.
Stupidly hit the power button and then quickly realized that turned on the fan. Damn thing shot up to 700 degrees and I just yanked the power. Had the fire extinguisher ready and 911 queued up lol.
Going to call their support line tomorrow and see what might be going on and if I've broken anything.
I'm close to getting a Yoder YS480 this summer. My neighbor has a GMG another friend has a traeger - they put out some wonderful food.
I've been thinking about a GMG lately but that Yoder looks pretty badass. I like the electronic controls/smartphone app on the GMG but the Yoder seems to be built a lot heavier. There also seems to not be a Yoder dealership within 300 miles of me.
One thing though i've read about the Yoder is it's a bit of a pellet hog but because of this it pushes more smoke flavor. It also has pretty cool looking grill grates you can put on the left side over the flame to get some more traditional grilling done, watched a vid of a dude doing steaks. Pretty sure you can order grill grates for any pellet smokers though.
Had my komodo that high before when doing pizzas on a stone. Like 3 min pizzas.
My Weber gas grill can get almost that hot. I burned the shit out of some chicken on it the other day because I just cranked it and then put the chicken in for 5 minutes without checking it. The BGE can get that hot if everything is right also. Makes a great steak but you have to be careful not to BBQ your hands while you're turning them.
I am also disappointed to learn that the GMG app only works on the same wifi network or directly connected to a smartphone. I was imagining that you could keep an eye on your cook from anywhere with internet access. If it's just on your LAN then it's a lot less useful.
Last edited by BrutulTM; 05-20-2016 at 01:33 AM.
You can, it takes some setup in your router, but there's no reason you couldn't connect it to your home WiFi and give it a route to hit the GMG from your cell phone. That I can think of at least. Haven't tried it yet but seems like it shouldn't be that much of an issue.
I'm investing in one of the kamado style grills, my dependable propane grill is starting to be on it's last legs- but it IS 12 years old.
yes i am cheaping out-sort of-, getting one of the vision grills for 700 and the lava stone insert for another 50..and a rib rack. going to -attempt to - smoke some baby back ribs sunday.
picking it up today @homedepot.
main website-version that is at HD:
Kamado Grills, Smoker, Professional S-Series | Vision Grills
Last edited by Lenardo; 05-20-2016 at 07:12 PM.
They are great, but not so great for everyday type grilling, just too much pain in the ass. I just use mine for the long all day smoking or even roasting in the summer. IF I want some steaks or chicken breast, I grill those on my gas weber.
Dont get me wrong, you can still do quick BBQ type shit, its just too much pain to start the fire, stoke it and adjust the temp to just where you want it.
They are also great for wok stir frys. and pizza.
Last edited by mkopec; 05-20-2016 at 08:02 PM.
I still gotta take my bge in to be replaced. The green paint is peeling off on the dome.
Gas grill still works well, but I want to experiment with smoking/bbq...forgot to buy the electric starter, but every thing is bought and in the car, just have to get help getting it out of the car, thing weighs like 200 lbs.
I have a weber gas grill and a BGE but I'm still thinking about getting a pellet smoker. I have smoked some good shit in the BGE and if I had weekends off I would be all about sitting in the yard drinking beer and babysitting my smoker but I just don't have that kind of free time. I need to be able to set the thing and then check on it 3 hours later if I'm going to smoke stuff.
Shared album - Leonard Bouffard - Google Photos
Shared album - Leonard Bouffard - Google Photos
Grill set up, ribs on grill temp @ around 235-239, working on getting that down to 225, got the vents so closed any more and I think the fire will go out
Ribs after 2 hrs
Shared album - Leonard Bouffard - Google Photos
Last edited by Lenardo; 05-22-2016 at 08:32 PM.
Good God at the size of that egg...... perfect for the cannibal in the family, grill roast suckling child in 3 hrs.....
Are they going to call the rest of them little green eggs now?
the 2 knob dials at the bottom are the grill grate dials for airflow- can dial by number, the middle knob on the bottom is a handle to open the ash tray, the electric charcoal starter wand picture is a slot flap to insert said electric charcoal starter, once it is all lit, remove the starter & close the lid, then press in to seal opening, to prevent extra airflow. the vent on top has 3 "settings" as well, to keep the grill @~230-240 the top dial was on about 1/4 open between 0 and 1, and the bottom dials, the right one was closed, left one was at ~1/3rd from 0 to 1-having both dials at that number temp rose over 240.
after 3.5ish hrs i removed the ribs from the racks, brushed with butter, then rubbed a good coating of brown sugar on, wrapped in foil, poured in a bit of apple cider, put back on grill for 30 minutes, turned grill up to about 350-400, , unwrapped ribs, removed foil and let the brown sugar glaze caramelize for 10 minutes..
half rack (forgot to take picture of the whole thing)
half Rack of Ribs
family devoured the ribs, wife said that the ribs tasted better than the 3 local bbq places in the area that we have eaten at recently, i agreed with her
next smoking experiment will be pulled pork,,,
Last edited by Lenardo; 05-23-2016 at 02:38 AM.
I made many a of ribs in my komodo. Only thing is that I really don't like too much smoke flavor. First few I tried I only put like 2 chunks of applewood mixed with the lump and it was just too damned smokey. Even the wife didn't like them. So I just omit the smoking wood when I do them now. The lump alone gives it just enough kiss of smoke for us. I also use it to roast, se the temp to like 350-375 and put one of those aluminum baking dishes, with a shoulder roast, a bit of mirepoix and red wine. 3-3.5 hours. Last hour or so add some redskin potatoes on the upper shelf with garlic and oil and some spices. Perfect in the summer when its just too damned hot to bake inside.
Get yourself one of these to make the temp thing a breeze.
Ivation Extended Range Wireless Cooking Thermometer
Last edited by mkopec; 05-23-2016 at 04:06 AM.
shows how people's tastes are different, we all loved how the ribs came out, i used 2 chunks of mesquite and about 6 chunks of apple- i have not looked as of yet as to how much chunk is left. ( i have mesquite cherry and apple on hand currently, will pick up a bag of pecan sometime) brought the leftover ribs to work for lunch, letting my coworker have one or two.
as for temp gauge, i bought a maverick et732
Amazon.com : Maverick Et-732 Remote Bbq Smoker Thermometer : Grill Parts : Patio, Lawn Garden
not quite as versatile as that ivation or the maverick et733...
checked the grill- about half of the chunk charcoal is left from sunday's 4hr cooking session.
asked the wife- smoked wings, pulled pork or turkey next? she chose pulled pork-picked up the pork butt today for saturday.
found out something sorta neat. there is a 25k propane gas burner insert avail for the grill- just pull out the ash tray, insert the propane "tray", open grill, remove the ash grate, replace with the heat deflector, done- costs 250...
and for my birthday i think i am going to ask for a bbq guru & get the adaptor plate for 25 bucks (plate goes into the starter slot instead of the airflow grate area)
for anything looking to get into bbq amazon has a lot of "kindle" bbq books on sale for cheap money - bbq bible, bbq bible-sauces etc, how to grill, and several other books for 3 bucks or less. the bbq bible-sauces rubs marinates etc is on kindle unlimited.
Last edited by Lenardo; 05-25-2016 at 01:29 AM.
DigiQ Black Kit For Akorn/King Griller Cookers but there are others that do the same thing. I guess if you were good with electronics you could build one yourself using a small computer fan.
but honestly I only use the thing like 4-5 times a year, and make an all day affair out of it and its kind of fun just to putz around with it, while drinking some cold ones by the pool. So its down the list of necessities, really.
Last edited by mkopec; 05-26-2016 at 05:29 PM.
I have one of those and it's definitely better than nothing, but it's still not exactly set it and forget it. The one I have is the stoker. (Buyers Guide - Stoker Cooker Compatibility) My favorite thing I have used it for was when we cooked a pig for my Mom's wedding. The thing was cooking all night and I just had my laptop next to the bed plotting 4 temp probes and I could just wake up once an hour, look at the plots, and go back to sleep. Loved it. We did that on a propane grill so the stoker wasn't actually controlling the heat, just monitoring temps but that alone was worth the money to me.
Last edited by BrutulTM; 05-27-2016 at 04:48 AM.
damn sweet looking grill. those pigs look awesome.
bar near to my work is selling their older competition bbq trailer/hut (not that i am going to get into THAT..- too damn busy -but my wife says i cooked the ribs better than any of the local bbq places in the area.-that have won contests, of course contest cooking and mass market(ie restaurant) cooking would be different)
Last edited by Lenardo; 05-27-2016 at 02:45 PM.
The grill was a rental sadly, but yeah it was awesome. It was arguably a really stupid idea to do a pig on a grill we had never used before when we needed to feed 300 people but it turned out great.
Last edited by BrutulTM; 05-27-2016 at 03:26 PM.
Great that it turned out well.
Bbq guru came today, just in time for the pulled pork attempt tomorrow, and, Sunday my parents are having a cookout at 2 ish, so I am going to grab some ribs from the butcher tomorrow and bring 3 finished racks of ribs to the cookout wrapped in foil in a cooler.
Last edited by Lenardo; 05-28-2016 at 12:57 AM.
Hosting a birthday party tomorrow and got a 12 lbs pork shoulder on the BGE today. Picked up a big bag of hickory wood chunks as well.
I used to do these cooks the same day as the event but it's so much easier to do it the day before and reheat in the stove.
Damn what is 12 lbs going to run you? My 9 lb ones are like 12 - 13 hour smokes. I didn't foil the first couple, the last one I did and it cut a little time off the total cook.
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