snellman
Footballguy
You actually need 3 because you don't take the spare in to get filled after you swapped out last time so it helps to have a back up to the back up.
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***Official Grilling and Smoking Thread*** (5 Viewers)
- Thread starter bryhamm
- Start date
sho nuff
Footballguy
Haha...I do have 3...but not for that reason. We bought a propane fire pit for the covered patio...and my in laws were clearing out their house after my FIL passed away and MIL was moving. They had a spare tank so it became ours for that purpose. We don't use the fire pit that often so its now my back up to the back up.
(and yeah, thanks for the reminder that I need to get my other tank refilled)
This is my setup exactly - one tank for the firepit, one for the grill and a spare - and of course I am in the one tank is empty, grill one is running low, so debating if I just wait for it to go out, swap to the firepit and refill the 2 tanks, or go get the backup refilled now.
Now I think I need a backup to the backup for the firepit.
snellman
Footballguy
We also have 1 for the fire pit, one for the grill and a back up. The grill usually runs out, but when I grab the spare, that is empty also so I take the one off the fire pit. Then the Mrs chews me out when she wants to set out on the deck with the fire pit on but I don't have a tank under it because I still haven't filled the empty ones.
Last edited by a moderator:
Ron Swanson
Footballguy
Good grief. Don't any of you people have natural gas? What's up with filling all these bottles? Seems like a major PITA.
Cowboysfan8
Footballguy
Not an option where I liveRon Swanson said:
2Young2BBald
Footbaldguy
I am going to try smoking beef ribs for the first time this weekend. Like anything else, there are a million and one ways to go about these. Sharing what I am thinking about doing and hoping to get some advice on any pitfalls.
I want to do half with some kick, so I bought a 2-pack of killer hogs, one spicy and the other traditional (got the idea for spicy here ). I didn't get the AP rub, instead I am just going to use some sea salt and pepper. I will split the rack in half, using olive oil and the spicy on one half, regular the other. I want to do a longer smoke, so I am going to use a 250 temp versus the 275-300 I have seen on some recipes. Guessing this'll take about 6-hours if I don't do the "dino" ribs.
I am thinking of using the beef broth spritz as I don't want something like vinegar to take away from the taste of the rub. Around hour 5, I want to wrap them in foil and add more broth and get them to right on 200. Then, I want to do the cooler thing for around 1.5-2 hours.
Last question, is today too early to buy the ribs for a smoke on Sunday? I'll be running an errand later today that'll take me past a old school meat market.
Thanks in advance for any advice!
I want to do half with some kick, so I bought a 2-pack of killer hogs, one spicy and the other traditional (got the idea for spicy here ). I didn't get the AP rub, instead I am just going to use some sea salt and pepper. I will split the rack in half, using olive oil and the spicy on one half, regular the other. I want to do a longer smoke, so I am going to use a 250 temp versus the 275-300 I have seen on some recipes. Guessing this'll take about 6-hours if I don't do the "dino" ribs.
I am thinking of using the beef broth spritz as I don't want something like vinegar to take away from the taste of the rub. Around hour 5, I want to wrap them in foil and add more broth and get them to right on 200. Then, I want to do the cooler thing for around 1.5-2 hours.
Last question, is today too early to buy the ribs for a smoke on Sunday? I'll be running an errand later today that'll take me past a old school meat market.
Thanks in advance for any advice!
PinkydaPimp
Footballguy
Since you are experimenting consider Doing one half not wrapping at all. Once i did this i don’t even wrap anymore.
think it’s fine buying them today.
Post up the pics and which methods you preferred.
Ron Swanson
Footballguy
I think the rub and method will have a lot to do with what kind of ribs you get. Beef doesn't need much seasoning. Getting the ribs today as long as they aren't frozen is fine.
Eggs
Footballguy
Thinking about making rack of lamb on my pellet smoker for Mother's Day dinner (8 people)...anybody have any advice for me? Everything from buying to serving would be appreciated.
I know they cook too fast for a traditional smoking and my pellet grill can get up 500 so it's more of a grilling type cook, but that's all I got.
I know they cook too fast for a traditional smoking and my pellet grill can get up 500 so it's more of a grilling type cook, but that's all I got.
CletiusMaximus
Footballguy
Ron Swanson said:
I was thinking the same, but with wood. I only burn gas when I'm brewing beer or frying a turkey. We'll have the firepit and grill going out back later today, powered by charcoal and the cherry tree we took down last year.
Cowboysfan8
Footballguy
Put a almost 12 lb pork butt on the pitboss around 9 pm tonight.
Bunch of family coming over tomorrow.
Forecast - Sunny and 70
Bunch of family coming over tomorrow.
Forecast - Sunny and 70
Ron Swanson
Footballguy
Fixed it for you.Put a almost 12 lb pork butt on the pitboss around 9 pm tonight.
Bunch of family coming over tomorrow.
Forecast - Delicious, Sunny and 70
2Young2BBald
Footbaldguy
So far, so good on the beef rib smoke. Three hours in, sprayed with beef broth and wrapped in foil. Current temp is 189. I am going to put both halves i a cooler once they get to 203. I suspect they'll rest in there for an hour and a half or so. A Mac & Cheese will get the smoke once the ribs are off. More pics when all done!
The Noid
Avoid me!
So, after being a regular 4-burner propane griller my whole life, where the fanciest thing my grill ever had was a side burner, I'm upgrading to a Pit Boss combo pellet smoker/grill and propane griddle/grill.
Advice on brand/flavor of pellets? What oil should I use to season the griddle vs. to cook on it?
What else do I need to know, as a newb?
Advice on brand/flavor of pellets? What oil should I use to season the griddle vs. to cook on it?
What else do I need to know, as a newb?
PinkydaPimp
Footballguy
Lumberjack, bear mountain, cookin pellets are all solid and 100% wood. Just make sure they don’t get wet. You may want a bin that seals to store them if you are in a super humid location.
also not sure about your smoker but if it had a shutdown mode that clears the pot for you use it. Just powering straight off may leave a ton of pellets in the pot which isn’t ideal.
as for the cook alot of folks with pellets tend to cook on a lower temp early in the smoke to get more smoke on the meat. Depends on how good your smoker is with smoke output.
not sure about the griddle as i don’t have one but i really want one. Enjoy though!
The Noid
Avoid me!
For doing burgers on the pellet grill side, I have seen recipes for smoking them at low temp for 2 hours. I have also seen going high at 450 for 20 minutes, but that's also indirect, too, right? Not really grilling (maybe more like baking?)The Noid said:
What about opening the broiler plate and "flame" grilling them, is that a thing?
PinkydaPimp
Footballguy
I think this depends on your smoker. my pellet has direct flame as an option. If yours doesn’t i would check with others if smoking with that plate off is a good idea or end in a potential fire.
PinkydaPimp
Footballguy
I go right in the rack for all of those things. But some things if i want to keep the liquid for gravy i will put foil below it. Or if too small for racks.
Ron Swanson
Footballguy
I'd stick with hot and fast for burgers.
Fish is great if you can get it whole or skin on. Natural barrier.
The Noid
Avoid me!
It has a lever on the side to expose slots in the plate for "flame searing" at the end of cooks, but wondering if I can just open it to do flame grilling, too.
PinkydaPimp
Footballguy
What type of smoker do you have again? I would assume if it has functionality for it then it wouldn’t be an issue.
The Noid
Avoid me!
Pit Boss KC Combo
Assembled it on Sunday, but haven't rolled it onto the deck yet. Plan to do the burn off and seasoning this weekend and then cook a thing or two. Maybe some sausages on the griddle and pork tenderloin in the smoker. Get some practice in before the Memorial Day weekend gatherings!
Spent the last few days ordering accessories and supplies and every time another Amazon package shows up my wife rolls her eyes and my excuse is "I'm a grill guy now!"
heckmanm
Footballguy
After doing just burgers/brats/chicken up to now, I am finally running my first pork butt on the RecTeq. Coming up on 16 hours in, and the probe is reading 195. Temp has been dead steady at 225F, never more than +/- 5 degrees.
Regarding the above discussion, I don't have the open-flame capability, so I picked up a set of GrillGrates and they've worked great for hot/fast cooking. They absorb heat and run about 150F above the set temp, so I can easily get to about 600F..
Regarding the above discussion, I don't have the open-flame capability, so I picked up a set of GrillGrates and they've worked great for hot/fast cooking. They absorb heat and run about 150F above the set temp, so I can easily get to about 600F..
PinkydaPimp
Footballguy
Got some country style pork ribs going. About to toss some fatties and chicken in the smoker as well. some hot dogs later.
cheers!
cheers!
parasaurolophus
Footballguy
PinkydaPimp
Footballguy
Breakfast sausage (Jimmy dean for example) then you can really do anything. Stuff with veggies cheese wrap with bacon add rub whatever really. Smoke them until 165 internal. They are delicious. Want to make an app out of it bake some biscuits and put slices on to biscuits. Will be the hit of the party!
jb1020
Footballguy
I'm sure its been discussed 100 times here, but there's not much difference in the Kamado Joe and the BGE is there?
Long story short...10+ years ago I was a pretty avid BGE guy. Loved it. Somewhere along the way we turned into mainly plant based eaters. We moved shortly after and I gave the BGE to my neighbor.
Back in the market for a grill! Wife finally declared plant based is too much work.
BGE is insanely expensive, as I'm sure yall know. Costco has the Kamado Joe Class 2 (with a ton of accessories) for $1000. Thats a pretty good buy right? Seems like its probably $700-800 cheaper once you factor in the accessories you need. We'll smoke to meats, do some pizzas and burgers and steaks mostly. It helps that I have about $600 in Costco credit. Google tells me its a great cooker, but I trust you guys more.
Long story short...10+ years ago I was a pretty avid BGE guy. Loved it. Somewhere along the way we turned into mainly plant based eaters. We moved shortly after and I gave the BGE to my neighbor.
Back in the market for a grill! Wife finally declared plant based is too much work.
BGE is insanely expensive, as I'm sure yall know. Costco has the Kamado Joe Class 2 (with a ton of accessories) for $1000. Thats a pretty good buy right? Seems like its probably $700-800 cheaper once you factor in the accessories you need. We'll smoke to meats, do some pizzas and burgers and steaks mostly. It helps that I have about $600 in Costco credit. Google tells me its a great cooker, but I trust you guys more.
jb1020
Footballguy
Yeah, I kept seeing your posts. Seems like a no brainer, just wanted a little confirmation.
One thing I did notice was that stainless steel gasket it has. That was my one real complaint about the BGE. I kept having to replace the gasket on it.
sho nuff
Footballguy
I have the original classic with the felt…need to actually replace mine…good reminder for me to order it. No real way around that with the combo of heat and weight those things take.
Grahamburn
Footballguy
Outdoor kitchen build starting in a week or so! 
Instinctive
Footballguy
Order your stuff now if it's higher end. I'm STILL waiting on all our stainless steel stuff to be delivered. 8+ weeks past the original 10 week estimate...Outdoor kitchen build starting in a week or so!
Grahamburn
Footballguy
Oh yeah. Ordered in February. Just got it all so getting started. Delta Heat.
Wife told me I have to sell my Weber Genesis and two Smokey mountains now though.
Is it weird to want to keep the Weber(s) and just never cook on the new stuff?
Divorce is also an option.
I'm going to dig back through the thread as I believe it's been discussed before, but does anyone have Meater thermometers, and if so, how do you like them? They are running a 20% off sale right now for Father's Day so I'm tempted to order something.
I've got a Thermapen already and a regular probe thermometer, so I am sure this can be considered overkill.
https://store-us.meater.com/
I've got a Thermapen already and a regular probe thermometer, so I am sure this can be considered overkill.
https://store-us.meater.com/
Ron Swanson
Footballguy
I recall @TheFanaticposting that he liked it. I've had a couple of these devices but not Meater. Whichever you get I would recommend Wifi connection. The BT versions always seem to be flaky. For what it's worth, I really like Fireboard. The wireless probes on the Meater always seemed a bit gadgety to me with no real use case unless you do a lot of rotisserie. Fireboard has lots of probe options (OEM and aftermarket) and they can easily be replaced when they fail. And they make a much smaller hole in the meat if that matters to you.
PlayaHata
Footballguy
I got one of the Meater+ ones about a year ago and absolutely love it. I came from a Thermapen and wired probes in my smoker and the Wi-Fi that works all over the house where you can check the temp at a glance on your phone is a game changer. I still use the Thermapen at times but for long smokes you can't beat the Meater stuff. Then it really just boils down to how many probes you want/need.
Given the current sale, I'd probably just pony up for the 4 probe block so I have no regrets by getting less and wanting more.
Desert_Power
Footballguy
Desert_Power
Footballguy
Ordered it. Guess I'll get it as my a self present for my first father's day.
The cheaper probes I have are not giving consistent results (resulting in too much opening of the lid), so these have been on my radar.
PlayaHata
Footballguy
If you're looking for a super easy side for your next grill/smoke, I picked up these Member's Mark BBQ Baked Beans with Brisket at Sam's Club a week ago on a whim and they are sooooo good. They are definitely on the sweeter side though, so if you don't like that style, these may not be for you.
1st, congrats on fatherhood, it’s a great adventure.Desert_Power said:Ordered it. Guess I'll get it as my a self present for my first father's day.
The cheaper probes I have are not giving consistent results (resulting in too much opening of the lid), so these have been on my radar.
And I did the same, ordered it as a Fathers Day gift for myself - debating how it will go over if I give it to my wife (it got delivered this morning) and tell her she can wrap it up and give it to me next week from the kids. Either relief so she doesn’t have to get anything or an eye roll.
facook
Footballguy
Desert_Power said:Ordered it. Guess I'll get it as my a self present for my first father's day.
The cheaper probes I have are not giving consistent results (resulting in too much opening of the lid), so these have been on my radar.
Congrats man! I'm on my 18th....I'd give just about anything to back to 1.
facook
Footballguy
I am probably way late to the party, but I followed this dry brine/dry cure process to make smoked salmon for a breakfast for a small group of men recently. Smoked right on the rack. Served with cream cheese and toasted bagels, the guys just kept going back for the salmon by itself. And then when the breakfast was over asked if they could take leftovers home. My wife was NOT happy I came home empty handed.
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