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***Official Grilling and Smoking Thread*** (4 Viewers)

Brony said:
nice job @TheFanatic.  Though things got a little emotional when watching - I cried when you poured Bells Oberon into the burnt ends mix instead of drinking it. 
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Don't sweat that. I had a case of that on hand. Every year I fill a cooler full of Bud and Bud Light on the back deck where most of the party is. The outdoor mini fridge out there and the cooler next to the pit is filled with stuff I want to drink like the Bell's, the new ale by New Belgium and the Dogfish Head Nameste. I don't tell anyone they can't drink out of the cooler or the min fridge. In fact, I don't say a word about them. The guys that know me well know where to find the good stuff and the guys that like the Bud and Bud Light no where their beer is too. That way I don't get crushed too bad on the beer for everyone in terms of cost. 

 
TheFanatic said:
The problem is that these are shot for Instagram Live and have to be vertical. Also, since it's done for Instagram Live, they have to be done on a phone and I'm not sure I can get a wireless mike for a phone. But I will be googling that shortly!
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What kind of stupidity is that! Give me horizontal or give me death! Regardless really nice job :thumbup:

 
[icon] said:
Tuned in on step 2 via instagram. Fun watch. Nice work! Great product placement as well. :thumbup:
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This year the non stop Instagram Live sessions were an added bonus to my clients. Next year, it's going to be an event that I have specific sponsors for. Luckily I was able to download all of the sessions (normally, I get to download about half and there is no rhyme or reason as to why). I've got a trial run I can show to current and future clients and hopefully, my Memorial Weekend BBQ turns into a money maker. Although next year, I might drop the number of products I feature. 

 
man i hate my propane grill...gonna get a pellet....do i have to go traeger or is there a comprable unit......my buddy has a pit boss and is super happy...

 
ydoc said:
man i hate my propane grill...gonna get a pellet....do i have to go traeger or is there a comprable unit......my buddy has a pit boss and is super happy...
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i think @TheFanatic just reviewed one that looked pretty slick.  I have heard that the pellets can be hard to get enough smoke on the meat though.  Im curious to hear from those who have one. 

 
PinkydaPimp said:
i think @TheFanatic just reviewed one that looked pretty slick.  I have heard that the pellets can be hard to get enough smoke on the meat though.  Im curious to hear from those who have one. 
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Here's my review of the Timberline. Also, in some of those links above, I have video of me using it making pork belly burnt ends. It's an outstanding cooker.

As for the low smoke problem, that was an issue with the pellet grills in the past, but the Timberline has a Super Smoke setting that allows you to kick it up, although I'm perfectly content not using the super smoke setting because you can only use it up to 225 degrees in the grill and I tend to go 275 to 300 when I smoke. 

 
Anybody grilling this weekend? I'm thinking I need to redo the pork belly burnt ends I did last weekend but document the process for the website. 

 
proninja said:
I made salmon yesterday. Smoked to 120 in the traeger with Tom Douglas's salmon rub, pulled, cooled while a pan heated up, and crisp the skin in the pan. :thumbup:
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I have not done salmon on the Traeger yet. I need to rectify that soon. This summer when we go to Michigan, we usually bring back a boatload of salmon. I'm going to knock out a bunch of salmon on the grill then if not sooner. 

 
proninja said:
If I were you I'd do it on a charcoal smoker. It's on there such a small amount of time that the milder smoke of the pellets don't impart a ton of smoke and the convection benefits ain't putting any bark on in that amount of time anyway. I've been much happier with the salmon that comes out of my egg than my Traeger. Unless that super smoke setting on the Timberline is all that. :)

But damn, is the Traeger easy. 
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I've used it on ribs and was really happy with the results. Worst case scenario, I spend another day out by the grill testing some theory and perfecting recipes  :banned:

 
I'm just going to do sausages (and carrot hot dogs). My sister is very fond of grilled sausages and other than my kids she'll be the only one there.

So it'll be prety boring, but it counts...

 
TheFanatic said:
Anybody grilling this weekend? I'm thinking I need to redo the pork belly burnt ends I did last weekend but document the process for the website. 
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Doing steaks, "baked" potatoes and asparagus on the grill tonight.  Not sure about Sat or Sun yet.

 
BTW, if you have the time and patience I highly recommend the reverse sear method for steaks.  Took me a couple of tries to get it down because I was used to the sear-first method.  But once you nail it, the interior is far better than before.  You get more of the cook you want on the inside, with just a thin crust of sear.

 
ydoc said:
is the timberline worth the extra money over the pro series 34...
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I moved my 34 and the Timberline around on my deck last weekend. The weight difference has to be 50%. The build quality is much better on the Timberline. Also, the build in WiFi capability is sweet if you are into that. Being able to go all the way up to 500 if need be is nice as well as the "Super Smoke" setting. 

 
Going to be grilling some fish kabobs for a group in a couple weeks. I was thinking something firm like tuna / mahi / swordfish? I have an old standby asian glaze and cilantro pesto that is pretty good, but always looking for new ideas.

Anyone have any recommendations on techniques or marinades/sauces, etc? :popcorn:

 
I want to get more into smoking versus grilling but do not want to drop a mint on a unit (at least until I get the hang of things).

I have made a couple of things like ribs, fatties, and Joes' Chicken on my Weber kettle but want to expand.

My current equipment is a Weber 26" (yeah, I like to make a ton of wings, etc).  For the life of me I could swear someone posted a link to Amazon for a Char-Griller Akron kamodo style unit - has anyone used this and what are your thoughts?   Lowes has these for $249 through June 5.

And which is preferred - the kamodo style or an upright like WSM?  Is cook different? I can get an 18" or 22" WSM for a slight discount (15% off retail).

Okay - GO!

 
msommer said:
I'm just going to do sausages (and carrot hot dogs). My sister is very fond of grilled sausages and other than my kids she'll be the only one there.

So it'll be prety boring, but it counts...
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smoked sausage is delicious!

 
DaBeers said:
I want to get more into smoking versus grilling but do not want to drop a mint on a unit (at least until I get the hang of things).

I have made a couple of things like ribs, fatties, and Joes' Chicken on my Weber kettle but want to expand.

My current equipment is a Weber 26" (yeah, I like to make a ton of wings, etc).  For the life of me I could swear someone posted a link to Amazon for a Char-Griller Akron kamodo style unit - has anyone used this and what are your thoughts?   Lowes has these for $249 through June 5.

And which is preferred - the kamodo style or an upright like WSM?  Is cook different? I can get an 18" or 22" WSM for a slight discount (15% off retail).

Okay - GO!
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WSM is a great smoker to learn on.  its not perfect.  However, if you want to learn, its a great one to learn how to keep temp and all that stuff on.  Ive had one for a year(my first) and i love it. maybe in 5 years i will look at one of these traegers or something. 

ETA:  the 18.5 is more than enough unless your smoking for huge groups regularly. 

 
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PinkydaPimp said:
WSM is a great smoker to learn on.  its not perfect.  However, if you want to learn, its a great one to learn how to keep temp and all that stuff on.  Ive had one for a year(my first) and i love it. maybe in 5 years i will look at one of these traegers or something. 

ETA:  the 18.5 is more than enough unless your smoking for huge groups regularly. 
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I'm doing my first brisket flat (7lb) on my 18" WSM. Got the smoker all ready last night and seasoned the meat.  Woke up around 6 this morning to rain but no big deal, I move my deck umbrella next to the smoker.  Got the meat on by 7:30 and holding fairly steady 230-250.  IT is currently at 156 - planning to foil wrap around 165 with some broth and worcestershire. 

There's a KCBS competition (Q For the Troops) this weekend just over the Delaware from me. Me and a buddy from work went last night and walked around checking out the all the set ups.  Saw lots of WSMs (18s & 22s) as well as the trailer-size smokers. Amazing how elaborate some the comp teams are.  What I took notice of was the all of the Royal Oak lump.  Seemed to be the most common coals being used.

 
Amused to Death said:
I'm doing my first brisket flat (7lb) on my 18" WSM. Got the smoker all ready last night and seasoned the meat.  Woke up around 6 this morning to rain but no big deal, I move my deck umbrella next to the smoker.  Got the meat on by 7:30 and holding fairly steady 230-250.  IT is currently at 156 - planning to foil wrap around 165 with some broth and worcestershire. 
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Nice.  Share some pics of that brisket when its done!

 
PinkydaPimp said:
so got a 4.5lb boneless leg of lamb..... any tips?  Never cooked lamb before. 
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Low and slow

Garlic is your friend (insert cloves cut in half in pockets you make with a knife, just stab and stuff)

Rub with chopped fresh rosemary, salt and pepper

You can put rosemary in some of the pockets as well.

Enjoy

 
msommer said:
Low and slow

Garlic is your friend (insert cloves cut in half in pockets you make with a knife, just stab and stuff)

Rub with chopped fresh rosemary, salt and pepper

You can put rosemary in some of the pockets as well.

Enjoy
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Thanks.  i found this recipe which seems simple enough:  https://grillinfools.com/blog/2015/04/03/grill-that-leg-of-lamb-this-easter/

Im still not sure if im going to do it hot and fast and smoke around 325-350 or low and slow.  Maybe ill split the difference?

Also will i lose juciyness cutting slits into it and stuffing with garlic?

 
proninja said:
If I were you I'd do it on a charcoal smoker. It's on there such a small amount of time that the milder smoke of the pellets don't impart a ton of smoke and the convection benefits ain't putting any bark on in that amount of time anyway. I've been much happier with the salmon that comes out of my egg than my Traeger. Unless that super smoke setting on the Timberline is all that. :)

But damn, is the Traeger easy. 
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I Just got a traeger because it is easier than my egg.  I first got the PTG model but wasnt impressed with it.  Too difficult to control temp for smokes.  I called treager support and the lady who was helping me flat out said she doesnt know why they came out with the PTG.  It doesnt smoke well.  So I took it back and got the tailgater model and plan to use it camping. Have only used it for burgers and steak so far but can second the ease of use compared to my egg.  Smoked a rib eye to 30 min then cooked it on high for 4 min a side.  Was fantastic.

I'd love if @TheFanatic posted instructions for  pork belly burnt ends.  Sounds awesome.

 
PinkydaPimp said:
Amused to Death said:
I'm doing my first brisket flat (7lb) on my 18" WSM. Got the smoker all ready last night and seasoned the meat.  Woke up around 6 this morning to rain but no big deal, I move my deck umbrella next to the smoker.  Got the meat on by 7:30 and holding fairly steady 230-250.  IT is currently at 156 - planning to foil wrap around 165 with some broth and worcestershire. 
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Nice.  Share some pics of that brisket when its done!
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Not much to show, but overall I'm pretty happy for a first attempt.  My wife didn't put ketchup on it, so that's saying something.  :unsure:

 
boots11234 said:
I Just got a traeger because it is easier than my egg.  I first got the PTG model but wasnt impressed with it.  Too difficult to control temp for smokes.  I called treager support and the lady who was helping me flat out said she doesnt know why they came out with the PTG.  It doesnt smoke well.  So I took it back and got the tailgater model and plan to use it camping. Have only used it for burgers and steak so far but can second the ease of use compared to my egg.  Smoked a rib eye to 30 min then cooked it on high for 4 min a side.  Was fantastic.

I'd love if @TheFanatic posted instructions for  pork belly burnt ends.  Sounds awesome.
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I planned on doing those today, but something came up. Going to try to do them tomorrow and document the whole process. I'll put the link in here when I finish the post. 

 
Cut up some top round last night and put in marinade. Going to make jerky this afternoon in the treager. Will post some pics.  

 
For my next shoulder, maybe next weekend not 100% yet, I'm going with a spicy blackened smoked shoulder. Putting in probably 3 halved jalapenos into deep slices after rubbing with some blackened spices (using Zataran's brand) and letting it sit overnight. Likely serve with a nice Citrus Slaw for topping on the Hawaiian rolls. Also, I will be doing my regular Kalua style pork. That's brining in a pineapple juice, brown sugar and garlic brine over night and then rubbed with Red Alaea salt, and then sprayed with pineapple juice throughout the cook.

 
proninja said:
If you live in a cold climate and cook in the winter, absolutely. Timberline corrects what imo is the traeger's only big flaw in that it's hard to get it to high temp if it's cold outside. It's double walled. I had a turkey, stuffing, and green bean casserole in a 34 last Thanksgiving and did the whole cook at 275 because it was windy and that's all I could get. 

Also the WiFire looks really cool for BBQ because we're cooking for such long periods of time. I have a pro 22 at home and a pro 34 at work and I'll often haul brisket between home and work to serve for dinner after work. With WiFire, I wouldn't have to do that. I could monitor from anywhere. 
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I'm done with propane.  I was originally thinking of just getting a weber kettle and being content until I ran into a friend with one of these Traegers....he's had his for several years and is wishing it would die so he could buy one of the new ones.  I am officially intrigued by these things now.  So, right now I have about 500 square inches of cooking space and it's just the right size for the groups I cook for.  I saw this Timberline monster and then the 34 series as well.  I'll be in Florida, so I'm not sure getting to temp will ever be an issue.  That pricetag for the Timberline is steep, but I already had in my mind a couple hundred bucks for my propane replacement.  Now I'm wondering :oldunsure:  

 
Sliced and plated with some veggies i smoked.  Also a fatty and make a Gyro from some of it :thumbup:

Came out great.  Im not really even a lamb person either.  Not tri tip tender but still tender enough. 

Link1

Link 2

Link3

 
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The Commish said:
I'm done with propane.  I was originally thinking of just getting a weber kettle and being content until I ran into a friend with one of these Traegers....he's had his for several years and is wishing it would die so he could buy one of the new ones.  I am officially intrigued by these things now.  So, right now I have about 500 square inches of cooking space and it's just the right size for the groups I cook for.  I saw this Timberline monster and then the 34 series as well.  I'll be in Florida, so I'm not sure getting to temp will ever be an issue.  That pricetag for the Timberline is steep, but I already had in my mind a couple hundred bucks for my propane replacement.  Now I'm wondering :oldunsure:  
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The 34 does the job. It's a great cooker. The Timberline just takes it to another level. You would be good to go on either front.

 
TheFanatic said:
The Commish said:
I'm done with propane.  I was originally thinking of just getting a weber kettle and being content until I ran into a friend with one of these Traegers....he's had his for several years and is wishing it would die so he could buy one of the new ones.  I am officially intrigued by these things now.  So, right now I have about 500 square inches of cooking space and it's just the right size for the groups I cook for.  I saw this Timberline monster and then the 34 series as well.  I'll be in Florida, so I'm not sure getting to temp will ever be an issue.  That pricetag for the Timberline is steep, but I already had in my mind a couple hundred bucks for my propane replacement.  Now I'm wondering :oldunsure:  
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The 34 does the job. It's a great cooker. The Timberline just takes it to another level. You would be good to go on either front.
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So, what are the significant differences between the two that cause the price gap AND where's the best place to shop for something like this?  Online?  Local?  Is there a discount place these can be had or are they like the BGE where they are essentially the same price regardless of where they are sold?  TIA.

 
The Commish said:
So, what are the significant differences between the two that cause the price gap AND where's the best place to shop for something like this?  Online?  Local?  Is there a discount place these can be had or are they like the BGE where they are essentially the same price regardless of where they are sold?  TIA.
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The Timberline is a complete redesign from the ground up with a double walled design which doubles the steel involved in the unit and it also uses the non magnetic steel (304 or 403, can't remember which is the good stuff). It has a much broader temp range going up to 500 degrees which makes reverse searing possible with one unit. The Timberline has the WiFire feature which allows you to monitor and adjust your grill from your phone. It also has a ton of space with the three removable racks.

Not entirely sure where you can get one other than online. Not all states have Traeger dealers. 

I don't know of any discount places or pricing guidelines, but I do know it just came out so it's going to be standard pricing for a while I would assume. 

 
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