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***Official Grilling and Smoking Thread*** (1 Viewer)

Picked up a Vortex for my kamado grill, its pretty bad ***. Ive done chicken wings, huge chicken thighs, steaks, lamb chops, pork chops...

It's awesome for both indirect and high heat searing. I turn it upside down for searing (more surface are).

The chicken wings get as crispy as frying them, and the steaks/chops I've made had the best sear I've been able to get with my grill.

It's pricey for being a flat piece of metal made into a cone, but it does what they claim it does and I wouldn't hesitate to order another if this one gets worn out.
 
Picked up a Vortex for my kamado grill, its pretty bad ***. Ive done chicken wings, huge chicken thighs, steaks, lamb chops, pork chops...

It's awesome for both indirect and high heat searing. I turn it upside down for searing (more surface are).

The chicken wings get as crispy as frying them, and the steaks/chops I've made had the best sear I've been able to get with my grill.

It's pricey for being a flat piece of metal made into a cone, but it does what they claim it does and I wouldn't hesitate to order another if this one gets worn out.
Looks interesting
 
I am smoking cheese today.

Horseradish
Pepper jack
Black pepper cooper
Edam
Mozzarella

I’ve never done Edam or mozzarella before

😃
I need to try this. Is 180 degrees too high a temp to smoke cheese?
Yeah. They say anything over 90

Get yourself one of these
I actually have one of these collecting dust. Do you fill it with pellets or chips or chunks?
Pack it with pellets, stand it up and light the open end with a torch, let it burn for 5 minutes. Blow it out and put the end cap on, lay it down and it will smoke for 4-5 hours
 
Picked up a Vortex for my kamado grill, its pretty bad ***. Ive done chicken wings, huge chicken thighs, steaks, lamb chops, pork chops...

It's awesome for both indirect and high heat searing. I turn it upside down for searing (more surface are).

The chicken wings get as crispy as frying them, and the steaks/chops I've made had the best sear I've been able to get with my grill.

It's pricey for being a flat piece of metal made into a cone, but it does what they claim it does and I wouldn't hesitate to order another if this one gets worn out.

For indirect, how is this different than just putting the charcoal to one side and cooking on the other? I have these but hardly use them any more, just put the charcoal in a pile on one side.
 
Picked up a Vortex for my kamado grill, its pretty bad ***. Ive done chicken wings, huge chicken thighs, steaks, lamb chops, pork chops...

It's awesome for both indirect and high heat searing. I turn it upside down for searing (more surface are).

The chicken wings get as crispy as frying them, and the steaks/chops I've made had the best sear I've been able to get with my grill.

It's pricey for being a flat piece of metal made into a cone, but it does what they claim it does and I wouldn't hesitate to order another if this one gets worn out.

For indirect, how is this different than just putting the charcoal to one side and cooking on the other? I have these but hardly use them any more, just put the charcoal in a pile on one side.
It creates a crazy updraft from the center of the cone essentially turning the grill into a convection oven.

Since I've had my kamado grill, i've always done the half pile method like you, but this levels it up IMO, especially for chicken. I didn't even need to flip or turn the wings I did the other day, they cooked even all around the outside and were super crispy.

It doesn't do anything I couldnt do without it, it just makes it easier IMO.
 
Did a smoked chili "over the top style" - good Lord did it turn out delicious.

Dutch oven with all the ingredients, right under the center of my upper rack, where I made a giant meatball of mixed chuck and pork and smoked for a few hours, then broke up the giant meatball into the pot, stirred, and smoked a while more. So freaking good.
 
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There's 172 pages in this thread and I know I've seen it in here but don't think there is a good way to search for "salt" so asking, what you got for smoked salt?

Where I'm going with this is I'd like to try to make some hot salt and think smoked salt as a base would be a good start. What ya got?
 
There's 172 pages in this thread and I know I've seen it in here but don't think there is a good way to search for "salt"
Cant help you with the salt, but can help with the search. Click the search thingy at the top of the page. Look to the right of where you type your search term, you'll see "Everywhere". Click that, it's a drop down menu. Scroll down to "this thread", select it, and click search.
 
There's 172 pages in this thread and I know I've seen it in here but don't think there is a good way to search for "salt"
Cant help you with the salt, but can help with the search. Click the search thingy at the top of the page. Look to the right of where you type your search term, you'll see "Everywhere". Click that, it's a drop down menu. Scroll down to "this thread", select it, and click search.
I know how this is going to come off and it's not intended that way, I do appreciate the help :hifive:

Now, in a grilling & smoking thread, if you searched on smoked salt, what's the over/under on number of pages it would return?:D

For those keeping score at home, the answer is 7 pages
 
There's 172 pages in this thread and I know I've seen it in here but don't think there is a good way to search for "salt"
Cant help you with the salt, but can help with the search. Click the search thingy at the top of the page. Look to the right of where you type your search term, you'll see "Everywhere". Click that, it's a drop down menu. Scroll down to "this thread", select it, and click search.
I know how this is going to come off and it's not intended that way, I do appreciate the help :hifive:

Now, in a grilling & smoking thread, if you searched on smoked salt, what's the over/under on number of pages it would return?:D

For those keeping score at home, the answer is 7 pages
I think smoked +salt will help
 
I think we're all overthinking it :D

So I used a grease splatter screen to set the salt on then set that on top of a pan. Set the Traeger to 180, spread the salt out and threw it on for 3 1/2 hours. About every 45 minutes would turn the salt. In the end, it has a weak smoke flavor to it, thought it would turn out different. Below link was what I was using as a guide. Haven't actually ground any up to use it so I suppose it could still come out ok.

 

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