***Official Grilling and Smoking Thread*** (2 Viewers)

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Got the BBQfest team together last weekend to smoke some brisket.... and beef ribs... and pork shoulder.... and baby back ribs... and pork loin.... and..... 

good times. Only a few weeks till Memphis in May! 

https://www.facebook.com/usualsaucepects/videos/1753269604694758/

Oh, and we are having an entire 12-15lb ribeye roast of A5 Kobe overnighted from Japan for Memphis in May (by way of some hookup from a Michelin starred chef on the west coast). 

It will be our beef entry, as well as team and sponsor snacks.  

 

[TheFanatic]

Got the BBQfest team together last weekend to smoke some brisket.... and beef ribs... and pork shoulder.... and baby back ribs... and pork loin.... and..... 

good times. Only a few weeks till Memphis in May! 

https://www.facebook.com/usualsaucepects/videos/1753269604694758/

Oh, and we are having an entire 12-15lb ribeye roast of A5 Kobe overnighted from Japan for Memphis in May (by way of some hookup from a Michelin starred chef on the west coast). 

It will be our beef entry, as well as team and sponsor snacks.  

Save me about 16 ounces of that. TIA

 

 

[TheFanatic]

I grilled up some U6-8 shrimp, massive scallops and some deviled crab in the shell last night. Had six of those deviled crabs only to find out nobody in my family but me likes them. I ate two.

 

[The Ref]

I grilled up some U6-8 shrimp, massive scallops and some deviled crab in the shell last night. Had six of those deviled crabs only to find out nobody in my family but me likes them. I ate two.

Unfortunate but I'm sure you can find SOMEONE to finish them

 

[TheFanatic]

Unfortunate but I'm sure you can find SOMEONE to finish them

Not on my deck last night where we had dinner. Had to pitch them. Not sure they reheat all that well. 

 

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Save me about 16 ounces of that. TIA

 

We will have ya in the back when the tasting is going down, bet 

 

[Ron Swanson]

I believe that I have finally perfected my TX "Hot Guts" sausage recipe (all beef).  Have a batch cased and in the fridge waiting to smoke tonight.  I'll try and remember to grab some pics.

 

[TheFanatic]

We will have ya in the back when the tasting is going down, bet 

I was kidding about the 16 ounces, but yes, a taste would be phenomenal. 

I might be coming down on Wed now. Depends on the schedule of the spokesman of a company I'm negotiating with. 

 

[TheFanatic]

I believe that I have finally perfected my TX "Hot Guts" sausage recipe (all beef).  Have a batch cased and in the fridge waiting to smoke tonight.  I'll try and remember to grab some pics.

If you ever want to market these, you might want to go with a different name. Just sayin' 

 

[Ron Swanson]

If you ever want to market these, you might want to go with a different name. Just sayin' 

Haha...I didn't name them...old TX tradition.

 

[Ron Swanson]

Guts, Cased and Ready for Smoker

Uncased Mixture

Ground Chuck Steak and Short Rib

Garlic

Salt

Pepper

Red Pepper Flakes

Cayenne

 

[ydoc]

I find myself fully attracted to Gateway Drum Smoker options; just love the look.  Reviews of that kind of smoker vary, as with most smokers.  Anyone have experience with drum smokers?

i love this smoker....

https://www.pitbarrelcooker.com/

 

[Ron Swanson]

Small Fire, Live Oak

Courtesy of this tree and Hurricane Matthew

Close enough

Let's Smoke!

 

[ydoc]

not sure it qualifies for the thread but i'm making some chili with leftover pulled pork and rib meat.....

 

[Ron Swanson]

Finito

Sliced

Uncased Sliced

 

[heckmanm]

:homerdrool:

 

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I was kidding about the 16 ounces, but yes, a taste would be phenomenal. 

I might be coming down on Wed now. Depends on the schedule of the spokesman of a company I'm negotiating with. 

Goood! May get a taste of Tipsy’s Crawfish & NOLA style Barbecue Shrump ????

 

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Guts, Cased and Ready for Smoker

Uncased Mixture

Ground Chuck Steak and Short Rib

Garlic

Salt

Pepper

Red Pepper Flakes

Cayenne

I am very intrigued.... these look phenomenal! 

 

[Fishboy]

Picked this up today:  Char-Griller

While not the BGE, for $139 I couldn't resist. Have multiple cheaper charcoal and an electric. First venture into the Kamado style.  

Hope I made the right choice.  

 

[JaxBill]

Finito

Sliced

Uncased Sliced

Color looks phenomenal 

 

[Brony]

Finito

Barely SFW

 

[Ron Swanson]

Picked this up today:  Char-Griller

While not the BGE, for $139 I couldn't resist. Have multiple cheaper charcoal and an electric. First venture into the Kamado style.  

Hope I made the right choice.  

That's a great deal. I haven't used the Akorn but I've heard good things about it.  

 

[snore]

Costco has the traeger 34 on sale for $799. About to pull the trigger. 3 year warranty plus free grill cover. Wife is onboard ?

Ok, after reading way too many reviews decided on the camp chef woodwind with sear station. Arrives Thursday. Super pumped to break this bad boy in over the weekend. Thinking ribs and a few fatties to get er started. 

 

[TheFanatic]

Picked this up today:  Char-Griller

While not the BGE, for $139 I couldn't resist. Have multiple cheaper charcoal and an electric. First venture into the Kamado style.  

Hope I made the right choice.  

You will not be disappointed. I just put two of them on my deck. Full disclosure, I'm also the Char-Griller Brand Ambassador. That being said, I haven't paid for a grill in more than six years. The last grill I spent my own money on was a Char-Griller Akorn. What I like to say is that it does 85% of what any ceramic kamado can for 25-30% of the cost. That's some amazing ROI. 

 

[TheFanatic]

Goood! May get a taste of Tipsy’s Crawfish & NOLA style Barbecue Shrump ????

 

[Fishboy]

You will not be disappointed. I just put two of them on my deck. Full disclosure, I'm also the Char-Griller Brand Ambassador. That being said, I haven't paid for a grill in more than six years. The last grill I spent my own money on was a Char-Griller Akorn. What I like to say is that it does 85% of what any ceramic kamado can for 25-30% of the cost. That's some amazing ROI. 

Exactly the feedback I was hoping to get - THANKS!  Was getting the weird look when I went to pick it up Sunday.  Of course they have it 20 feet up in the air and we were in the middle of yet another snow storm here in WI.  But for the price, I had to as I've never seen it for that price. 

Any mod's I should do during assembly?

 

[heckmanm]

You will not be disappointed. I just put two of them on my deck. Full disclosure, I'm also the Char-Griller Brand Ambassador. That being said, I haven't paid for a grill in more than six years. The last grill I spent my own money on was a Char-Griller Akorn. What I like to say is that it does 85% of what any ceramic kamado can for 25-30% of the cost. That's some amazing ROI. 

Just curious - what's the other 15%? Does it not hold temp quite as well? Use a bit more charcoal?  Or are there actual functions that it doesn't perform?

 

[TheFanatic]

Just curious - what's the other 15%? Does it not hold temp quite as well? Use a bit more charcoal?  Or are there actual functions that it doesn't perform?

Traditional kamados can hold heat from a single load of charcoal for 20 hours or more. This one might do 12 hours before you have to add more coals. Because it's not ceramic (double walled aluminum with insulation in between) it doesn't hold heat as statically consistent as a ceramic cooker. It fluctuates a bit more but not much. That's about it. 

 

[TheFanatic]

Exactly the feedback I was hoping to get - THANKS!  Was getting the weird look when I went to pick it up Sunday.  Of course they have it 20 feet up in the air and we were in the middle of yet another snow storm here in WI.  But for the price, I had to as I've never seen it for that price. 

Any mod's I should do during assembly?

The only mod I did to my old one was put some fire place sealer behind the little vent holes on the right side of the bottom vent. I did not do that this time with the two new ones. I've only used one of them twice, so I'll get back to you on whether I need to get back in there and seal that off. I reverse seared a massive tomahawk the first cook and seafood the second, so haven't done a long, low and slow yet. I might rectify that this weekend if I get a chance. I'll report back as I use it more.  

 

[heckmanm]

Traditional kamados can hold heat from a single load of charcoal for 20 hours or more. This one might do 12 hours before you have to add more coals. Because it's not ceramic (double walled aluminum with insulation in between) it doesn't hold heat as statically consistent as a ceramic cooker. It fluctuates a bit more but not much. That's about it. 

Ah, ok.  I never looked at them closely and didn't realize they're not ceramic.

 

[joker]

Ok, after reading way too many reviews decided on the camp chef woodwind with sear station. Arrives Thursday. Super pumped to break this bad boy in over the weekend. Thinking ribs and a few fatties to get er started. 

I'm doing the same thing - Just waiting for the snow to (hopefully) disappear from this winter hellhole we call MN before I place the order. Big props to TheFanatic for his help on this as well while I was going through the decision process 

 

[TheFanatic]

I'm doing the same thing - Just waiting for the snow to (hopefully) disappear from this winter hellhole we call MN before I place the order. Big props to TheFanatic for his help on this as well while I was going through the decision process 

That sear station is a game changer. 

 

[snore]

I'm doing the same thing - Just waiting for the snow to (hopefully) disappear from this winter hellhole we call MN before I place the order. Big props to TheFanatic for his help on this as well while I was going through the decision process 

I am also in minny however I am not waiting even if it means rolling the smoker into the garage. My wife can park in the driveway. Lol. 

Should be close to 60 by sunday. 

 

[joker]

Sounds like I can proceed, then - I can't wait to get started 

 

[TheFanatic]

I am also in minny however I am not waiting even if it means rolling the smoker into the garage. My wife can park in the driveway. Lol. 

Should be close to 60 by sunday. 

If you plan on going the garage route, make sure you get the thing going before you put it in the garage. When they start up, the smoke comes rolling out so hard that when I broke mine in on the driveway, one guy driving pulled over and a neighbor from two doors down came to see if they needed to call the fire department. Once that initial puff is gone, you can roll it in. The smoke is pretty minimal but at the same time, plenty. 

 

[snore]

If you plan on going the garage route, make sure you get the thing going before you put it in the garage. When they start up, the smoke comes rolling out so hard that when I broke mine in on the driveway, one guy driving pulled over and a neighbor from two doors down came to see if they needed to call the fire department. Once that initial puff is gone, you can roll it in. The smoke is pretty minimal but at the same time, plenty. 

Lol. Thanks for the warning. Looks like the weekend will be nice enough where I can keep the operation outside where it belongs! 

One more day until it arrives. Already went to Costco and got a three pack of ribs and some bacon for the fatties. Almost bought a slab of pork belly and a brisket but figured my wife would kill me if I smoked 30 pounds of meat this weekend (I still may go back and get the pork belly though). 

 

[TheFanatic]

Going to be a test run of doing a dual Instagram Live and Facebook Live tonight from my house. Going to also being doing a bunch of grilling on my new Ofyr and getting a ton of content. Got some prime steaks, salmon, scallops, burgers, asparagus and pineapple going on the grill at various times. 

 

[snore]

Wifi meat probes that I can check temps on my iphone?

Looking at the fireboard and it looks sweet but a little spendy (like $100 mote than I want to spendy spendy).

https://www.fireboard.com/shop/fireboard-fbx11-thermometer/

Other options folks here would endorse?

 

[Ron Swanson]

Wifi meat probes that I can check temps on my iphone?

Looking at the fireboard and it looks sweet but a little spendy (like $100 mote than I want to spendy spendy).

https://www.fireboard.com/shop/fireboard-fbx11-thermometer/

Other options folks here would endorse?

www.lokiproducts.com

www.meater.com

 

[snore]

www.lokiproducts.com

www.meater.com

Looked at the loki and liked that as well.  You use either of these?

 

[PinkydaPimp]

Looked at the loki and liked that as well.  You use either of these?

I bought a meater and hated it.  dont even use it.  The range on it is awful.  Cant track it from in the house.  The ambient temp monitoring was also not great.  Their customer service was less than steller as well.  I really wanted it to work but it just didnt. 

 

[Hawks64]

Looked at the loki and liked that as well.  You use either of these?

I bought a meater and hated it.  dont even use it.  The range on it is awful.  Cant track it from in the house.  The ambient temp monitoring was also not great.  Their customer service was less than steller as well.  I really wanted it to work but it just didnt. 

@TheFanatic loved his. I'm likely going to get the meater with the wifi station. I have one of the original iGrills prior to them selling it to Weber. Weber f'd the app all up and I am not a big fan any longer.

 

[PinkydaPimp]

@TheFanatic loved his. I'm likely going to get the meater with the wifi station. I have one of the original iGrills prior to them selling it to Weber. Weber f'd the app all up and I am not a big fan any longer.

Yea thats why i bought one.  you MUST get the wifi station because otherwise you need to be right next to the thing.  But still for me, the ambient temp was always off.  tested numerous times with multiple probes to confirm.  sigh. 

 

[Hawks64]

@TheFanatic loved his. I'm likely going to get the meater with the wifi station. I have one of the original iGrills prior to them selling it to Weber. Weber f'd the app all up and I am not a big fan any longer.

Yea thats why i bought one.  you MUST get the wifi station because otherwise you need to be right next to the thing.  But still for me, the ambient temp was always off.  tested numerous times with multiple probes to confirm.  sigh. 

Ugh...that blows man. And I could see how the range would suck since they are wireless probes, which I would love to have. The Loki looks good as well. I'm just tired of the iGrill, it was awesome but Weber f'd the app up sooo bad and you can only pair it with one device which blows too.

 

[TheFanatic]

Yea thats why i bought one.  you MUST get the wifi station because otherwise you need to be right next to the thing.  But still for me, the ambient temp was always off.  tested numerous times with multiple probes to confirm.  sigh. 

If you have an old phone of any sort you can turn that into a WiFi station. Just download the app and pair it with the meater and leave it next to the grill. Then pair the app on your phone with the one on the old phone and voila, instant wifi station

 

[TheFanatic]

Ugh...that blows man. And I could see how the range would suck since they are wireless probes, which I would love to have. The Loki looks good as well. I'm just tired of the iGrill, it was awesome but Weber f'd the app up sooo bad and you can only pair it with one device which blows too.

Glad I got mine before Weber bought them out. Wuck Feber. 

I also have a Thermopen Smoke which is pretty nice. It has a remote you can carry with you to check the temps and comes with two probes (one for ambient and one for meat, or two for meat). 

 

[PinkydaPimp]

If you have an old phone of any sort you can turn that into a WiFi station. Just download the app and pair it with the meater and leave it next to the grill. Then pair the app on your phone with the one on the old phone and voila, instant wifi station

Thats actually what i ended up doing.  Would keep the phone in my car near the smoker and connected to wifi and that did work although when it is really cold that might get hairy. I think if i could have gotten the ambient temp working then i might use it.  Maybe ill give it a few more tries.  Sadly i asked them if this was an issue, they said no and i asked them to simply replace it then and they wouldnt.  I wonder if i just have a faulty one. 

 

[TheFanatic]

Had an epic cooking sesh last night on the Ofyr. Salmon, scallops, steak, asparagus and pineapple. It's like having a three foot cast iron griddle with smoke wafting over it the entire time. The flavor crust it puts on steaks, burgers and seafood is ridonkulous. Got a TON of pics and video so I will be filling my social channels with them as soon as I get them edited. 

 

[TheFanatic]

Thats actually what i ended up doing.  Would keep the phone in my car near the smoker and connected to wifi and that did work although when it is really cold that might get hairy. I think if i could have gotten the ambient temp working then i might use it.  Maybe ill give it a few more tries.  Sadly i asked them if this was an issue, they said no and i asked them to simply replace it then and they wouldnt.  I wonder if i just have a faulty one. 

Give it another try and if it doesn't work DM me and I'll reach out to the owner and get not only your issue straightened out but let them know what's happening with customer service. I'll actually see the guy at Memphis in May in a month. 

 

[PinkydaPimp]

Give it another try and if it doesn't work DM me and I'll reach out to the owner and get not only your issue straightened out but let them know what's happening with customer service. I'll actually see the guy at Memphis in May in a month. 

I will do that thanks!