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

[E-Z Glider]

IMO, stop putting water in the pan.  Still use it as a heat buffer though.

Mine runs too hot in the summertime without water in the pan. Should've taken @Megla 's recommendation of using sand instead of water. 

 

[Brony]

Yea i used water once for the first cook.  never again.  I just foil it. 

Took me a long time to stop doing water in there, but now I just cover in foil.  Biggest benefit is that clean-up is much easier.  Another pro is charcoal lasts longer.  Only con is that vents are barely open so it's a little tougher to hit target temps, but I'm much looser about sticking at a particular temp now and results are no worse off. 

 

[bryhamm]

Mine runs too hot in the summertime without water in the pan. Should've taken @Megla 's recommendation of using sand instead of water. 

Even when closing up most of the vents on the bottom?

 

[SWC]

hey everyone i hope that you have an amazing fall smoking and grilling stuff like it is going out of style and that you keep on keepin on smoker style and stay safe out there take that to the bank bromigos 

 

[shuke]

First time for everything, I suppose. Got the WSM all fired up and ready to go for some ribs yesterday. Had the ribs all prepped and on the grill when I decided to add some extra water to the pan. Got about half a pitcher in and noticed the pan was leaning to one side. Stopped immediately, but there really wasnt any easy way to fix the situation. Decided to just stop adding water and hope for the best. Put the lid on the top and a couple seconds later, I heard the unmistakable sound of the entire water pan dumping onto the red-hot coals.   Ended up cooking the ribs in the toaster oven. 

Why couldn’t you fix it?  Put two Ove gloves on and reach in there and adjust it. 

 

[E-Z Glider]

Why couldn’t you fix it?  Put two Ove gloves on and reach in there and adjust it. 

I dont have "Ove gloves" that go up to my elbows. No way I could take the middle section off without spilling, no way I could reach in from the top, and when you open the side-door its like reaching into a blast furnace. Half of me thought it was going to be OK since it didnt spill immediately and the other half was just being safe/lazy, I guess.

 

[RCon]

Been using a Pit Barrel for the last three years, and it's a great smoker for the money.  Finally decided to upgrade, and I ended up going with the Rec-Tec RT-700, with most of the bells and whistles.  Delivery next week!

Question for the pellet aficionados here: what brand of pellets do you recommend?  Links to order a good supply?  TIA, will answer yours.

 

[In The Zone]

Well it's gonna be some baby backs and sweet tea brined, thick, boneless pork chops. I was gonna use apple juice but didn't have any. Sweet tea is all I could come up with. 

I had a heck of a time getting my chimney started. I finally had to get newspaper lit on the bottom and on top of the chimney to get it going. I'm thinking the charcoal was the problem. It took nearly 2 hours to get the orange glow and white hot coals. 

 

[JaxBill]

High heat brisket

 

[cosjobs]

Took some beef ribs or of a week long brine/corning and braised them. It was really, really good. Took a brisket out and smoked it over very low heat for six hours and now will basically sous vide overnight in a very low (185) oven.

Hope the pastrami Sunday is as good as the corned beef ribs today.

I've always been kind of leary of using Prague salt (sodium nitrite) but very impressed with the results so far. 

 

[snore]

Been using a Pit Barrel for the last three years, and it's a great smoker for the money.  Finally decided to upgrade, and I ended up going with the Rec-Tec RT-700, with most of the bells and whistles.  Delivery next week!

Question for the pellet aficionados here: what brand of pellets do you recommend?  Links to order a good supply?  TIA, will answer yours.

I have a camp chef and order them off of amazon for ~$22 per 20 pound bag. However lately I have been getting traeger pellets at hyvee...~$14 per 20 pound bag. Super good deal. Can’t really tell the difference between the two based upon casual usage. I go through at least 40 pounds per month. 

 

[RCon]

I have a camp chef and order them off of amazon for ~$22 per 20 pound bag. However lately I have been getting traeger pellets at hyvee...~$14 per 20 pound bag. Super good deal. Can’t really tell the difference between the two based upon casual usage. I go through at least 40 pounds per month. 

Did some forum research on a few BBQ sites.  Highly recommended brands appear to be BBQers Delight, Cookin Pellets, and Lumber Jack.  Pacific Pellets got a few recommendations as well.

First two I named are pricey unless there's a dealer nearby.  Lumber Jack can be had for $15 for 20 pounds at ****'s Sporting Goods.

I bought 100 pounds of Pacific Pellets online for $50, with free shipping, at Sportsman's Warehouse.

Another one that got mediocre recommendations is Pit Boss, but it's available at Lowe's and Walmart for $15 for 40 pounds.

 

[RCon]

Been using a Pit Barrel for the last three years, and it's a great smoker for the money.  Finally decided to upgrade, and I ended up going with the Rec-Tec RT-700, with most of the bells and whistles.  Delivery next week!

Question for the pellet aficionados here: what brand of pellets do you recommend?  Links to order a good supply?  TIA, will answer yours.

Delivery confirmed for Friday.  Working from home to accept it and got a friend coming over to help put it together.  Ordered 100 pounds of assorted pellet mixtures.  Checked my supply of rubs and sauces yesterday while making some ribs.  All I need for next weekend is some meat and some nice weather!

 

[Ron Swanson]

Delivery confirmed for Friday.  Working from home to accept it and got a friend coming over to help put it together.  Ordered 100 pounds of assorted pellet mixtures.  Checked my supply of rubs and sauces yesterday while making some ribs.  All I need for next weekend is some meat and some nice weather!

Cool.  Please let us know how you like it. That one is top of my list if I get any more fed up with cutting my own wood.

 

[In The Zone]

Ribs and Boneless Chops

 

[PinkydaPimp]

Do those of you with pellet smokers find it harder to get more smoke on the meats?  Ive read in the past that people complained about being able to get enough smoke on the meat.  I know traegers have a super smoke mode.  Just curious if they have overcome these issues or if that is something noone really notices anymore. 

 

[PinkydaPimp]

Ribs and Boneless Chops

that looks delicious sir. 

 

[In The Zone]

that looks delicious sir. 

Thanks GB. Leftovers for tonight. 

 

[Ron Swanson]

Ribs and Boneless Chops

Nice.  Lexington, eh?  Ever go to Scott's?  I typically find whole hog underwhelming but their's is the best I've had.  Drove through there last fall after meeting Rodney at a BBQ event.

 

[In The Zone]

Nice.  Lexington, eh?  Ever go to Scott's?  I typically find whole hog underwhelming but their's is the best I've had.  Drove through there last fall after meeting Rodney at a BBQ event.

Sadly I have not. I'm roughly 2 hours away from the Original location in Hemingway and just under 2 hours from his Charleston restaurant. I've been wanting to try it out but have not as of yet. I guess I need to plan another trip to Charleston.

 

[Ron Swanson]

Ah, that's right...I somehow confused Lexington with Hemingway...

 

[cosjobs]

. I go through at least 40 pounds per month. 

I go through that much weed

 

[cosjobs]

Why couldn’t you fix it?  Put two Ove gloves on and reach in there and adjust it. 

Or prop it up on a couple of bricks. Or put a steel bowl of water on the grill

 

[In The Zone]

Ah, that's right...I somehow confused Lexington with Hemingway...

I wish he were in my hometown. I could sell my smoker.

 

[TheFanatic]

Remember me asking for regional ideas a few weeks ago? Well, what I thought would be a digital only campaign (social media), turned into something bigger. When we wrapped shooting for the day, I asked when the piece would go live on their social channels and they said, "The first teaser will air on the 14th, second on the 21st and the full spot will air on the 28th." I stopped. "What do you mean, 'air?," They explained that the piece will be airing on NBC during the Nascar race on 10/28 and will have a couple teaser spots (basically commercials) airing on the 14th and the 21st.

Here's the first clip. Sorry, it's me recording my TV with my phone. I don't have a better link to the clip. 

 

[cosjobs]

In my area, they've been runnin half bone-in pork loin for about 1.50/lb.  I get the butcher to slice them into 2" think bone in chops. I brine them a few day, then grill. They are spectacular

 

[TheFanatic]

In my area, they've been runnin half bone-in pork loin for about 1.50/lb.  I get the butcher to slice them into 2" think bone in chops. I brine them a few day, then grill. They are spectacular

Brine for a few days? I generally don't bring more than 12 hours as it can turn pork into ham (cures it). 

 

[cosjobs]

Brine for a few days? I generally don't bring more than 12 hours as it can turn pork into ham (cures it). 

Thick ones like that I've brined from one to seven days and they were still very good. Chicken I only do six hours or so, but pork doesn't seem to care.

eta, I do not add the nitrites/curing salt to the pork or chicken bringing.  Just Kosher salt, nothing else

 

[Sullie]

I usually just brine overnight (like whole chickens or a small turkey) but I have found most brine recipes to be way too salty for my taste.  I generally use a mixture of vegetable broth, fruits, spices and maybe 1/3 or so of the recommended salt.  I find the broth, generally, has enough salt in it plus whatever I put on top of the birds.

 

[Hawks64]

All I cooked this weekend was some brats. Was really wanting to fire up the Ofyr, but with games all weekend for the kids, I didn't have time. Instead I did some griddle grilling of some brats. Placed a cast iron griddle on my Char-Griller Akorn after I fired up the cooker. While the griddle was still coming up to temp, I placed all my brats down, slices of onion and dropped a chunk of pear wood on the coals. The brats smoked while it came up to temp and them the onions cooked along with the brats. Then I put the onions onto the brats after toasting some buns. They were outstanding. 

Brats not braised in beer first make me sad.

 

[Hawks64]

Do those of you with pellet smokers find it harder to get more smoke on the meats?  Ive read in the past that people complained about being able to get enough smoke on the meat.  I know traegers have a super smoke mode.  Just curious if they have overcome these issues or if that is something noone really notices anymore. 

Yep, but I've changed the wood makeup for pellets vs my WSM. With my WSM I use a mix of apple and cherry chunks, for my pellet it's a mix with at least 50% hickory or more and it's pretty comparable. Also the brand matters, Lumberjack has been the best so far for me.

 

[Hawks64]

Remember me asking for regional ideas a few weeks ago? Well, what I thought would be a digital only campaign (social media), turned into something bigger. When we wrapped shooting for the day, I asked when the piece would go live on their social channels and they said, "The first teaser will air on the 14th, second on the 21st and the full spot will air on the 28th." I stopped. "What do you mean, 'air?," They explained that the piece will be airing on NBC during the Nascar race on 10/28 and will have a couple teaser spots (basically commercials) airing on the 14th and the 21st.

Here's the first clip. Sorry, it's me recording my TV with my phone. I don't have a better link to the clip. 

Outstanding GB! That is so awesome!!

 

[acarey50]

I've been thinking about getting one of the Beef Tenderloins that Costco sells - already peeled so I don't have to butcher it too much.

What are some ideas on how to prepare that other than cutting it into steaks (can do filet mignon anytime)? I've thought about doing sous vide to medium rare than searing it and slicing thin, but curious as to options just on the grill. I've only got a gas Weber, but can set it up with the smoke box if that's one way to go.

 

[bryhamm]

Brats not braised in beer first make me sad.

Brats braised in beer first makes me even sadder.

 

[TheFanatic]

Brats braised in beer first makes me even sadder.

Yep... The beer is warm, adding all that brat flavor doesn't really improve the beer. 

 

[TheFanatic]

I've been thinking about getting one of the Beef Tenderloins that Costco sells - already peeled so I don't have to butcher it too much.

What are some ideas on how to prepare that other than cutting it into steaks (can do filet mignon anytime)? I've thought about doing sous vide to medium rare than searing it and slicing thin, but curious as to options just on the grill. I've only got a gas Weber, but can set it up with the smoke box if that's one way to go.

Bend the thin tail back down the length of the tenderloin and tie it off to make the whole thing a uniform thickness. Then smoke at 200-225 until it reaches 110-120 and then remove from the grill, crank up the fire and sear the bejesus out of it all the way around. Enjoy. 

 

[SWC]

as the end of the smoking and grillilng season comes to an end i wish you all the best and would like to remind you to be careful and safe and to remember that only you can prevent forest fires take that to the bank brochachos 

 

[TheFanatic]

as the end of the smoking and grillilng season comes to an end i wish you all the best and would like to remind you to be careful and safe and to remember that only you can prevent forest fires take that to the bank brochachos 

What is this you speak of? There is no end to the season. In fact, there is no season. 

 

[SWC]

as the end of the smoking and grillilng season comes to an end i wish you all the best and would like to remind you to be careful and safe and to remember that only you can prevent forest fires take that to the bank brochachos 

What is this you speak of? There is no end to the season. In fact, there is no season. 

yeah hey thats great mr nihlism nothing matters there is no season there is no reason to live whatever bromigo i am just saying to stay safe out there and perhaps if you do someday you will outgrow this whole nothing matters phase you seem stuck in take that to the bank bromigo 

 

[TheFanatic]

yeah hey thats great mr nihlism nothing matters there is no season there is no reason to live whatever bromigo i am just saying to stay safe out there and perhaps if you do someday you will outgrow this whole nothing matters phase you seem stuck in take that to the bank bromigo 

Plenty of things matter. There is just no grilling season. Grilling is to be enjoyed the year round. Take that to your investing institution. 

 

[msommer]

Yep... The beer is warm, adding all that brat flavor doesn't really improve the beer. 

If it is industrial beer, it might

 

[bryhamm]

What is this you speak of? There is no end to the season. In fact, there is no season. 

this.  you either wear a coat when you grill, or you don't wear a coat when you grill, but you ALWAYS grill

 

[Joe Bryant]

Brats braised in beer first makes me even sadder.

How do you like to cook yours?

 

[bryhamm]

How do you like to cook yours?

simply on the grill

 

[Joe Bryant]

simply on the grill

I can respect that. No braising or soak in beer at any point? Any other seasoning? Or anything other than straight up brat on grill?

 

[Joe Bryant]

I look at it differently. I'll give an example. My wife's minivan gets the job done. It gets me where I'm going, hauls a bunch of people, and has room for storage. As an Acura driver, I despise driving that van. That being said, ignorance is bliss. Once you use a high end knife for a while, there's know going back. My latest infatuation is my Nesmuk. What an amazing blade and impossibly light. 

Was thinking of knives again. Which Nesmuk knife do you have?

 

[bryhamm]

I can respect that. No braising or soak in beer at any point? Any other seasoning? Or anything other than straight up brat on grill?

the beer at any point is me drinking before, during and after I've grilled them.  but no, no braising or soaking.

no other seasoning.  I like to get different kinds of brats from one of the local butchers.  wife doesn't like them though.  she likes plain brats.  if I have plain brats, then spicy mustard and kraut go on it.  no other seasoning.

 

[Brony]

the beer at any point is me drinking before, during and after I've grilled them.  but no, no braising or soaking.

no other seasoning.  I like to get different kinds of brats from one of the local butchers.  wife doesn't like them though.  she likes plain brats.  if I have plain brats, then spicy mustard and kraut go on it.  no other seasoning.

I liked beer.  I still like beer

 

[ydoc]

Been using a Pit Barrel for the last three years, and it's a great smoker for the money.  Finally decided to upgrade, and I ended up going with the Rec-Tec RT-700, with most of the bells and whistles.  Delivery next week!

Question for the pellet aficionados here: what brand of pellets do you recommend?  Links to order a good supply?  TIA, will answer yours.

i went the exact same route....pbc to rec tec....both great....i'm not cool enuff to tell a big difference in pellets...i bought a bunch of the rec tec ones when i ordered the smoker but now just use stuff from lowes....

 

[TheFanatic]

Was thinking of knives again. Which Nesmuk knife do you have?

I have the Janus. I plan on adding a couple more to the collection, although the next one I will add to the collection is from this guy. He made something for me that is a bit on the ridiculous side, but will make for an epic pic or video of some brisket slicing.