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***Official Grilling and Smoking Thread*** (3 Viewers)
- Thread starter bryhamm
- Start date
MikeIke
Footballguy
Not gonna put it in my garage, as that's connected to the house. Don't want any chance at an explosion. Shed in the backyard is where it will go if I do disconnect it from the grill.
In The Zone
Footballguy
Did a rack of baby backs and a couple of chicken breast yesterday. Big mistake. I'm now sick as a dog. My voice is almost gone. It was cold and windy all day but I didn't let that stop me. However the food was amazing.
shuke
Black Ice Skeptic
TheFanatic
Footballguy
msommer
Footballguy
I just heard of some research on the radio this morning that claims that men actually do get hit worse by the flu than women.
#manflu - not that feeble lady-flu...
Poke_4_Life
Footballguy
Somehow I've never posted in this thread. 
I grill a few times a week on a Weber propane grill (just so fast and easy). Have GrillGrates, those things are $$$.
Also have a very cheap smoker, but haven't used it in a while. Looking to get a new smoker, maybe for Christmas. Looking at either the barrel one or the Weber Bullet.
I love to cook, but rarely entertain. Mostly just the wife and I for dinner, her cholesterol is borderline high so have to add more chicken to the mix and cut back on the red meat.
Do I have to perform some type of initiation?
I grill a few times a week on a Weber propane grill (just so fast and easy). Have GrillGrates, those things are $$$.
Also have a very cheap smoker, but haven't used it in a while. Looking to get a new smoker, maybe for Christmas. Looking at either the barrel one or the Weber Bullet.
I love to cook, but rarely entertain. Mostly just the wife and I for dinner, her cholesterol is borderline high so have to add more chicken to the mix and cut back on the red meat.
Do I have to perform some type of initiation?
TheFanatic
Footballguy
You just did. Welcome to the threadSomehow I've never posted in this thread.
I grill a few times a week on a Weber propane grill (just so fast and easy). Have GrillGrates, those things are $$$.
Also have a very cheap smoker, but haven't used it in a while. Looking to get a new smoker, maybe for Christmas. Looking at either the barrel one or the Weber Bullet.
I love to cook, but rarely entertain. Mostly just the wife and I for dinner, her cholesterol is borderline high so have to add more chicken to the mix and cut back on the red meat.
Do I have to perform some type of initiation?
In The Zone
Footballguy
I'm feeling a little better this morning but my voice is still scratchy at best. Not that this means anything but I had a flu shot a month ago.msommer said:
In The Zone
Footballguy
Yes, welcome. You sound similar to me as my wife is also borderline high cholesterol and just started a 13 week stretch of no red meat. Her only cheat days will be on our trip to Vegas. I have a Weber Smokey Mountain and love it. It's pretty easy to use and once you get it dialed in it can hold temperatures for hours. However, you can't beat the flavor of the food off of an offset but it is more work.Somehow I've never posted in this thread.
I grill a few times a week on a Weber propane grill (just so fast and easy). Have GrillGrates, those things are $$$.
Also have a very cheap smoker, but haven't used it in a while. Looking to get a new smoker, maybe for Christmas. Looking at either the barrel one or the Weber Bullet.
I love to cook, but rarely entertain. Mostly just the wife and I for dinner, her cholesterol is borderline high so have to add more chicken to the mix and cut back on the red meat.
Do I have to perform some type of initiation?
Poke_4_Life
Footballguy
This is what I'm considering.
Anyone use GrillGrates? I highly recommend them to take your cheap grill game up a level. No flare ups and very high heat for searing.
TheFanatic
Footballguy
Coeur de Lion
Footballguy
My Dad absolutely loves them, and from what I’ve seen they do make a big difference with searing stuff.
Coeur de Lion
Footballguy
I’ll have to check those out. I typically use apple (chicken / pork), hickory (pork), and oak or mesquite (beef), as those are what I can grab easily when I buy charcoal.
TheFanatic
Footballguy
heckmanm
Footballguy
Tony Jabroni
Footballguy
2 massive NY Strips, foil pouch of hobo potatoes, with fresh salad and bread.
Already drooling.
Come on dinner time!
Already drooling.
Come on dinner time!
TheFanatic
Footballguy
Not a fan of cherry for poultry. It can blacken the skin too much. Tastes great, but looks rough
TheFanatic
Footballguy
NewlyRetired
Footballguy
I have had great luck with plum myself. I had a plum tree get uprooted in a storm years ago so I chunked up the wood and have been using it for a long time. I am almost out though.
We had some work done on our red maples last week so I saved some of that wood. Has anyone tried maple when smoking?
We had some work done on our red maples last week so I saved some of that wood. Has anyone tried maple when smoking?
NewlyRetired
Footballguy
The other day I smoked a small piece of brisket and when it was done resting, I chopped it up.
I then shredded two baking potatoes and dried them out good.
In an oiled frying pan I put one layer of shredded potatoes, one layer of shredded colby jack cheese, then the chunked up brisket, and topped it with another layer of potatoes, and then cooked it all up like hash browns (about 15 minutes a side).
It came out great and a nice way to re-purpose meat and potatoes.
I then shredded two baking potatoes and dried them out good.
In an oiled frying pan I put one layer of shredded potatoes, one layer of shredded colby jack cheese, then the chunked up brisket, and topped it with another layer of potatoes, and then cooked it all up like hash browns (about 15 minutes a side).
It came out great and a nice way to re-purpose meat and potatoes.
TheFanatic
Footballguy
Love me some maple.
Time to share some smoke wood knowledge. The most extensive list of smoke woods (and what they pair well with) that I've been able to find (and write)
TheFanatic
Footballguy
Ornamental fruit trees are almost identical to the regular fruit bearing trees. Crabapple, Double Blossom Cherry, and even Bradford and Cleveland Pear trees produce wood and smoke almost the same as their apple, cherry and pear counterparts.
heckmanm
Footballguy
Nice. One more reason to get rid of it (in addition to it being a PITA to mow around/under).
NewlyRetired
Footballguy
Coeur de Lion
Footballguy
Check the big chain hardware stores or any outdoor recreation-type store where you can buy a grill — they probably won’t be carrying more exotic stuff like plum and pear, but they should have a nice variety of the typical stuff in both chunks and chips.
heckmanm
Footballguy
This, and you can sometimes get decent deals on Amazon. Prices can fluctuate, but you can find the bags of chunks for < $10. (Although not every type of wood all the time. Right now I saw cherry for about $8 but apple was $20.)
Cowboysfan8
Footballguy
TheFanatic
Footballguy
Check out this guy. Best smokewood I've ever seen or used. Put a chunk of anything he sells next to anything you get off the shelf and the difference is startling. Just do a side by side comparison. His stuff is so clean and perfect. And he studied for months exactly how long he should dry the stuff to get the perfect amount of smoke.shuke said:
shuke
Black Ice Skeptic
heckmanm
Footballguy
You may not. I have limited storage near my smoker, and these are watertight and let me keep wood & charcoal handy without getting my other gear all charcoal-dusty.
TheFanatic
Footballguy
My dad uses one of those.heckmanm said:
odin33
Footballguy
@TheFanatic
Picked up a 18" weber smokey mountain and just started poking around your website. Is there a smoking for dummies section or a few beginner articles you can point me towards. I think I kinda know what to do, but I'm guessing I'm at least half wrong. Love to cook (we use our propane grill at least once a week), but never smoked before.
TIA
Picked up a 18" weber smokey mountain and just started poking around your website. Is there a smoking for dummies section or a few beginner articles you can point me towards. I think I kinda know what to do, but I'm guessing I'm at least half wrong. Love to cook (we use our propane grill at least once a week), but never smoked before.
TIA
ChiefD
Footballguy
Welcome to the club!
Get your feet wet with a pork shoulder. Easy to smoke and almost impossible to screw up.
Nigel
Footballguy
Doing my first brisket (9 lb flat from Costco) on the Egg tomorrow. Pretty sure I did one years ago on my WSM and remember is kind of sucking, not sure though. Regardless, it may as well be my first one. I ordered some butcher paper via Amazon yesterday around 3pm, arrived at my house before noon. Lots to hate about this world but that's awesome. So butcher paper is part of the plan. And I think I'm just salt and peppering the heck out of it before it goes on. I need to read up on temps/time/when to wrap etc. and get the rest of the plan sorted.
odin33
Footballguy
Thanks, looking forward to it. Anyone with a WSM have any mods or add-ons they recommend? Thought I read the rib rack wasn't worth it.
I've been lurking for awhile and picked up pork shoulder was the first one up. Should go great with those fries.
(Side note, picked up a french fry maker (big cast iron one) on the cheap. Makes a HUGE difference. worth the investment). One neighbor is still raving about the ones from 4th of July when I tried your recipe for the first time.It's the whole, how much charcoal, lump or briquettes (I know it matters but how much), how much wood and when to add, open vents equals hotter and quicker burn, but dialing in how much each plays in. What about the top vent, when to add more fuel (temp drops 2 degrees, or 5 or 10).
All things I will learn, just looking for soem guide posts, and the your a dumb@$$ if you... lists.
Hawks64
Footballguy
TheFanatic
Footballguy
While the owner of that site is an ###, it does have a lot of great info. And I've never had a WSM so I don't have anything on my site using one.
That being said, every grill takes a bit to get used to whether my American Muscle Grill or an 18 inch WSM. Load it up with coals, cut the vent openings in half and come back in 30 minutes and check the temp. Cut them to a quarter and come back in 30 and check the temp. Open them up to all the way and check that. It will take a few cooks to get used to the vent controls. Stick to pork shoulders and ribs at first. Don't do a brisket until you can pin the temp at 250 for many hours.
Also keep in mind that outside weather can have an impact. Cold, blustery days will cause the cooker to act different than on hot, humid days.
In the end, the key here is practice. I think Arnold Palmer said, "Do you know how to become a great golfer? You hit thousands upon thousands of golf balls." And think about it. Practicing on the grill is better than just about anything you can do!
heckmanm
Footballguy
odin33
Footballguy
Thanks @Hawks64 , thumbing through the site now.
@TheFanatic the vents 50, 25, 100.Thanks for the tip- wouldn't have thought to run empty and get baseline results on temps and swings, then it's a matter of data points with amounts of meats and their effect on the swings. I like it.
After the dry run, could I try this over the first hour or so of a pork shoulder and not ruin the meat? Thought being getting temp swing info on a 5 lb. forgiving piece of meat early in the cooking process (for the data points) knowing it'll be on there for a good long time to hopefully save any transgressions.
Leave it to a FF forum to be the go to source. Time to check the Disney, yoga pants threads.
@TheFanatic the vents 50, 25, 100.Thanks for the tip- wouldn't have thought to run empty and get baseline results on temps and swings, then it's a matter of data points with amounts of meats and their effect on the swings. I like it.
After the dry run, could I try this over the first hour or so of a pork shoulder and not ruin the meat? Thought being getting temp swing info on a 5 lb. forgiving piece of meat early in the cooking process (for the data points) knowing it'll be on there for a good long time to hopefully save any transgressions.
Leave it to a FF forum to be the go to source. Time to check the Disney, yoga pants threads.
TheFanatic
Footballguy
The dry run is to find how open the vents need to be to stick 200, 225, 250, 275, 300, or whatever is your temp of choice. Once you get an idea of what that is and how to get there, drop your shoulder in the cooker and have a blast. If it drops more than a few degrees, play with the vents a little.Thanks @Hawks64 , thumbing through the site now.
@TheFanatic the vents 50, 25, 100.Thanks for the tip- wouldn't have thought to run empty and get baseline results on temps and swings, then it's a matter of data points with amounts of meats and their effect on the swings. I like it.
After the dry run, could I try this over the first hour or so of a pork shoulder and not ruin the meat? Thought being getting temp swing info on a 5 lb. forgiving piece of meat early in the cooking process (for the data points) knowing it'll be on there for a good long time to hopefully save any transgressions.
Leave it to a FF forum to be the go to source. Time to check the Disney, yoga pants threads.
Make sure you get a good probe thermometer. I would say that the probe thermometer is the most important piece of equipment beyond even the cooker. Doesn't matter what grill I use, I always use a thermometer.
Last edited by a moderator:
ChiefD
Footballguy
You really can't ruin a pork shoulder. It has so much fat running through it that the end product will be nice and juicy.
For a first smoke, especially with the pork shoulder, I would use something like apple wood. It's good and mild and will put a nice base layer of smoke in your smoker.
ChiefD
Footballguy
odin33
Footballguy
Hoping this will do at least for starters. Got this a few years back as a gift when I was toying with the idea of smoking back then.
odin33
Footballguy
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