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***Official Grilling and Smoking Thread*** (3 Viewers)

Teddy Stickles said:
Hi Mad Cow.  I was previously looking at the Davy Crockett but after reading reviews on the A-Maze-N smoke tube, I am leaning towards going with this semi-hack addition to my Weber Summit LP grill before any all-in commitment to a pellet smoker.  Have you used the smoke tube on a traditional grill and compared your results with the pellet smoker?  Cheers in advance.
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I've only used it in conjunction with my pellet smoker so can't help.   You can do pretty well with the GMG smokers though. 

 
Do these pellet tubes produce as much smoke as the old wood chips in a foil pouch method?  Or are they less smoke but for a longer time?

 
I also have the WW w/sear box like Snore said and absolutely love it. I only have the standard grill cover for it but will get the heat blanket for next winter, though the WW made it through this year's horrible MN winter just fine. I definitely want to add the chicken wing trays, and as Snore said I have a lot of aluminum foil for the drip tray. So far, so good *knocksonwood* as I haven't had any issues with parts, pellets, or cooks.

I think the only issue I've had so far have been the times where I let the internal temp get too high before searing, as it doesn't take much on the sear box to shoot the temp up pretty quickly. For any other WW (or pellet grills in general), what temp do you usually pull and sear at, or just pull off the grill in general? For example, my family likes med-rare to medium steak, but it seems like if I pull the steaks off around 125 they shoot right past where I want them to be while they're resting. Also, any tips for getting steaks to achieve that top-to-bottom pink versus just centered around the middle? Even when I get the temp just right, the steaks are rarely pink from top to bottom. 

 
Just dropped some lamb racks in a basil pesto marinade bath for the next few hours. Can't friggin wait. And this is for Char-Griller, so grilling lamb is my job tonight! I love my job!

 
joker said:
I also have the WW w/sear box like Snore said and absolutely love it. I only have the standard grill cover for it but will get the heat blanket for next winter, though the WW made it through this year's horrible MN winter just fine. I definitely want to add the chicken wing trays, and as Snore said I have a lot of aluminum foil for the drip tray. So far, so good *knocksonwood* as I haven't had any issues with parts, pellets, or cooks.

I think the only issue I've had so far have been the times where I let the internal temp get too high before searing, as it doesn't take much on the sear box to shoot the temp up pretty quickly. For any other WW (or pellet grills in general), what temp do you usually pull and sear at, or just pull off the grill in general? For example, my family likes med-rare to medium steak, but it seems like if I pull the steaks off around 125 they shoot right past where I want them to be while they're resting. Also, any tips for getting steaks to achieve that top-to-bottom pink versus just centered around the middle? Even when I get the temp just right, the steaks are rarely pink from top to bottom. 
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Sous-vide.

 
Ron Swanson said:
Sous-vide.
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joker said:
I also have the WW w/sear box like Snore said and absolutely love it. I only have the standard grill cover for it but will get the heat blanket for next winter, though the WW made it through this year's horrible MN winter just fine. I definitely want to add the chicken wing trays, and as Snore said I have a lot of aluminum foil for the drip tray. So far, so good *knocksonwood* as I haven't had any issues with parts, pellets, or cooks.

I think the only issue I've had so far have been the times where I let the internal temp get too high before searing, as it doesn't take much on the sear box to shoot the temp up pretty quickly. For any other WW (or pellet grills in general), what temp do you usually pull and sear at, or just pull off the grill in general? For example, my family likes med-rare to medium steak, but it seems like if I pull the steaks off around 125 they shoot right past where I want them to be while they're resting. Also, any tips for getting steaks to achieve that top-to-bottom pink versus just centered around the middle? Even when I get the temp just right, the steaks are rarely pink from top to bottom. 
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Like ron said, sous vide for top to bottom. I usually pull the steaks off the smoker around 95 (use low smoke) and cook to 125-130. 

 
Ron Swanson said:
Do these pellet tubes produce as much smoke as the old wood chips in a foil pouch method?  Or are they less smoke but for a longer time?
Click to expand...
I use the A-maze-n tube to supplement smoke when I cook on my Traeger. Fantastic grill, but it doesn't get enough smoke for most meats. 

It's been a long time since I've used the wood chips in foil method, but I'd say it's pretty comparable. My only complaint with the tube is that you have to torch it for a good 3-5 minutes to get it smoking good. Not a terrible inconvenience, but a slight annoyance.  

 
TheFanatic said:
Just dropped some lamb racks in a basil pesto marinade bath for the next few hours. Can't friggin wait. And this is for Char-Griller, so grilling lamb is my job tonight! I love my job!
Click to expand...
Would you mind imparting your grilling details for these?  I would like to try this. 

 
Hawks64 said:
You finally move over to this as your FT gig??
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Not yet. But soon. My wife's company shuttered out of no where and we opted for her to be a stay at home mom. So that delayed things. I have to pay her bills and the health insurance is mine too. That's the real kicker. To take Cobra benefits will cost me $1900 a month. Eventually, a company I started that trains people how to crush social media as well as manages accounts for brands will become the "day job" and this stuff will be my extra cash. So if you know any brands that need help with social media and digital marketing, let me know. I currently have 4 clients, and am negotiating with 3 more right now. When I get to 10 I can quit. 

 
Hello old friend.

Got the grill fired up today for the first time this year. Pork Tenderloin in a honey, garlic, citrus marinade. Potatoes and onions in foil packs on the side. 

 
JaxBill said:
Hasselback potatoes

I added some shredded parmesan to the top of them a few minutes before they were done
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Potatoes on the grill are amazing. Just started doing this. Some onions, some oil, onion powder. I pretty much cook these anytime I fire up the grill and just throw them in the fridge if I don't eat them.

 
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The General said:
Potatoes on the grill are amazing. Just started doing this. Some onions, some oil, onion powder. I pretty much cook these anytime I fire up the grill and just throw them in the fridge if I don't eat them.
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I like to get some peppers in there too. Bells, cubanelles, poblanos..

 
The General said:
Potatoes on the grill are amazing. Just started doing this. Some onions, some oil, onion powder. I pretty much cook these anytime I fire up the grill and just throw them in the fridge if I don't eat them.
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I do sliced red potatoes all the time in a grill pan with minced garlic, parsley, and chives.  But I feel like I have to use too much oil to keep them from sticking. 

 
shuke said:
I do sliced red potatoes all the time in a grill pan with minced garlic, parsley, and chives.  But I feel like I have to use too much oil to keep them from sticking. 
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I use a piece of barbaque foil that I kind of crinkle up and turn into a big pouch the potatoes have less surface area touching the heat so that may help vs a grill pan. 

 
I grill potatoes all the time. I leave them whole, slather them with olive oil, then dust with salt, black pepper and granulated garlic. I place them on the grill indirect at 300 for about 45 minutes, then I flip them over and pour all the excess oil and seasoning from the plate/platter I seasoned them on over the top. That's it. Cook until they soften up. My wife, who doesn't like much from the grill (ironic I know), requests these all the time. Go with potatoes with a thicker skin than say a yukon gold because the skin is magic when these are done. 

 
Joe Bryant said:
You don't have to be homeless. Come help me break down all these shoulders some time. It's a good time. We set up big tables and I have about 15 folks help pull these and get them ready to serve. 
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Sounds great.  Let me know next time you're doing it, and I will try to make it happen.  

Seriously.

 
Joe Bryant said:
Cool. Our "normal" date is the last Wednesday of each month. We sometimes juggle if my schedule has me out of town that day. 

Next month is 4/24. 
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I can't do that, but can do 5/29 or any surrounding dates.  I've been meaning to take a road trip, this will actually get me moving.

 
I am shopping for a new grill. Ideally I would like an all stainless steel barrel shaped grill with a side smoker compartment or green egg with all stainless steel metal parts. I would like to spend under 800 dollars.

I am not having any such luck.

 
MTskibum said:
I am shopping for a new grill. Ideally I would like an all stainless steel barrel shaped grill with a side smoker compartment or green egg with all stainless steel metal parts. I would like to spend under 800 dollars.

I am not having any such luck.
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All stainless with any kind of thickness is going to run you well north of that price. The only truly ceramic grill you will find for less than that is the Char-Griller Ceramic Akorn. An actual BGE will be well above a grand without any of the needed accessories. 

 
TheFanatic said:
All stainless with any kind of thickness is going to run you well north of that price. The only truly ceramic grill you will find for less than that is the Char-Griller Ceramic Akorn. An actual BGE will be well above a grand without any of the needed accessories.  
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I would prefer a ripoff to a BGE, however that chargriller looks to have many non-stainless parts. 

The problem is i do not have any room to store a grill except out in the elements, and grills rust fast down here when exposed. 

 
TheFanatic said:
I grill potatoes all the time. I leave them whole, slather them with olive oil, then dust with salt, black pepper and granulated garlic. I place them on the grill indirect at 300 for about 45 minutes, then I flip them over and pour all the excess oil and seasoning from the plate/platter I seasoned them on over the top. That's it. Cook until they soften up. My wife, who doesn't like much from the grill (ironic I know), requests these all the time. Go with potatoes with a thicker skin than say a yukon gold because the skin is magic when these are done. 
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Unwrapped?

 
MTskibum said:
I appreciate the help, I would think a simple barrel could be made for that price given that a complex gas grill can be sold for 600.

I want the grill to double as a smoker, and I am a charcoal snob.
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Gas grills for 600 that look stainless have mostly non-stainless parts. 

 
Cowboysfan8 said:
Never used one

Cooking spray or a misto won't work?
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I'll try.  I usually put them in a tupperware bowl with the oil and spices and shake them.  When they are on the grill, as I flip them I will spoon out the leftover spices (that are soaked in oil) and dollop some on the potatoes.  So I know I'm putting a lot of oil on them, just looking for something different.

 
Cut Russets lengthwise before grilling

Cliffs of how I use above recipe

- rinse whole russets

-cover damp russets in regular table salt

- microwave a couple minutes at half power to reduce cook time

- cool and slice lengthwise. Cross hatch cut sides with shallow cuts  for butter

- grill indirect until IT 185. Flip cut side onto direct heat and paint skin with butter. Flip skin down after a minute and paint cut side. After a minute pull back to indirect and repaint cut side. Pull at IT 200 or so.

ETA - that last minute when the potatoes are pulled back indirect is a good time to throw the steaks on the hot side

 
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MTskibum said:
I would prefer a ripoff to a BGE, however that chargriller looks to have many non-stainless parts. 

The problem is i do not have any room to store a grill except out in the elements, and grills rust fast down here when exposed. 
Click to expand...
Might I suggest a cover? Either you cover the Char-Griller or you add a whole lot to your budget, like double it.

That budget is just not realistic with what you want. Real, heavy (durable) stainless cookers cost thousands. I have one on my deck right now, that if you just bought the grill and dropped it into an outdoor kitchen, it's $6,000. The base and the side drawers are another $2k each if you want it free standing. It weighs in at 750 pounds and yet I can roll it around with one hand. That kind of quality comes at a premium. 

 
Went to turn on the Camp Chef for some good grilling and found it wouldn't turn on. Tested the outlet on the deck and found that it doesn't appear to be working, as nothing I plugged into it would turn on. Checked the circuit box and didn't find any breakers tripped.

I did just have an episode where my garage fridge tripped my GFI and keeps tripping it whenever I plug it in - could that somehow be related? The garage is a tuck under, and directly above it is the deck I have the Camp Chef on. Is it possible that both outlets are on the same circuit and something damaged one or both of the outlets? If there are any FBG grillers and smokers who also know electrical work, please chime in...

 
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