TheFanatic
Footballguy
Bar-B-Skew. The Filipino BBQ Skewer feed. I've seen them before. I would love to try some of that. Street food, particularly Asian street food is the best.
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***Official Grilling and Smoking Thread*** (1 Viewer)
- Thread starter bryhamm
- Start date
PinkydaPimp
Footballguy
Its ridiculous good. He made a bunch for Xmas dinner. If you want i can link you guys up via IG. He will most definitely take care of you!
Side note. Have you seen the charcoal they use in australia? Its quite different from ours. Hollow in the middle and they are tubes.
Link
Rec-Tec really in serious use for the first time today. I've done a bit here and there before, but I have a 10 pound Boston butt and 2 racks of ribs in the main chamber, with a small Pyrex of cheese and a couple dozen stuffed jalapenos and habaneros in the cold smoker box. Just need the snow to hold off long enough for my friends to get here, party and eat, and get back on the road...
TheFanatic
Footballguy
A company called B and B does something similar but with thicker tubes.
And I just might take you up on that. Just got an email from the event organizers. I have to do a Visa to go to Australia. I've got to get everything squared away. Not going to lie. I'm not looking forward to the travel there and back. 3+ hours to LA then 13 hours to Melbourne.
PinkydaPimp
Footballguy
If you are talking about the ETA, thats pretty easy. You just fill out a form on the website. But maybe you need a more serious one since you are doing business out there?
Yea that flight is a beast. Mine was 17.5 from Houston to sydney. Rough! Especially with a toddler! But yea just say the word and ill link you up.
TheFanatic
Footballguy
They told me to do the simple Visa despite this being a business trip. I'm thinking I might do the more extensive one. Not sure I want to lie just to save on some paperwork.
That one guy
Footballguy
The Gateway Drum arrived this past Saturday. After having too many family obligations this past weekend, I can’t wait any longer and she’s currently got a fire started and gonna do a quick season as per manual then break in with some chicken quarters. Pray for this poor FL boy as I brave these sub 50 degree temps for the sake of smoke
Jedi Knight
Footballguy
http://carlsbadcravings.com/million-dollar-macaroni-cheese-casserole-recipe/
My go-to mac and cheese. I do three different things to it.
1- Add two tablespoons of Worcestershire sauce to the cheese mix
2- Replace two cups of cheddar with 2 cups of Boars Head smoked gouda cheese
3- Use crushed Bacon Ritz instead of breadcrumbs or Panko in the topping.
Other than that, I follow the recipe as written. By family request, it's got a permanent spot in the Thanksgiving menu now.
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A spinoff of ABBQ's recipe that I use for softball tournament concessions.
This is for 35 servings
Large tin
2 sticks butter, 5LBs shred Cheddar cheese
Place on smoker at 250-275 for 45 minutes, stirring occasionally
Add 24 ounces of cooked noodles ( I use large mac)
Smoke for another 30 minutes
Pull of and let cool a bit so eggs don't curdle
Add
32 ounce if Sour Cream
6 cans of Campbells Cheddar Cheese
6 eggs
1 4 oz heavy cream
stir well and place back on smoker for 1 hour
pull and add 1LB cubed pepper jack, Colby jack and gouda, stir and smoke another hour, occasionally stirring
Top with a mixture of Panco crumbs, Parm cheese and bacon ( I run it trough a food processor to get the right size)
back on smoker and crank up to 325-350 for 30 minutes
Pull and place in a hot box/cambro box and serve as needed
Lehigh98
Footballguy
Hey guys, cooking shoulders and brisket for superbowl sunday. I usually just cook right through the stall without wrapping but I'm going to try wrapping with butcher paper this time. When would you recommend wrapping and what would you add before wrapping? Would you recommend going with two smaller briskets or one larger brisket? Pros / cons?
This will be done in my new Camp Chef pellet smoker using a "competition blend" of pellets.
Any good sauce recipes to try?
TIA!
This will be done in my new Camp Chef pellet smoker using a "competition blend" of pellets.
Any good sauce recipes to try?
TIA!
Ron Swanson
Footballguy
Pink butcher paper for the brisket just after it's through the stall. Use beer for a spritz. I never wrap shoulders...assuming you are talking pork and not beef "clod".
I prefer larger briskets. Are you getting a whole packer?
Sauce shouldn't be needed for the brisket. Just S&P, smoke, and time. I do like a little thinned out sauce (spicy red thinned with a little red wine vinegar) on my pulled pork. Helps keep it from drying out once pulled. You can also sneak in a little butter to put it over the top.
TheFanatic
Footballguy
I wrap after 3-4 hours in the smoke. After that, the brisket isn't taking on much in terms of smoke flavor. And it will help it to power through the stall.
JaxBill
Footballguy
TheFanatic
Footballguy
JaxBill
Footballguy
JaxBill
Footballguy
Hey @TheFanatic
I saw in your IG feed you had a post about bread over fire. Is that a Dutch oven?
They have cookbooks with bricquet counts to use on top/bottom. When my son was in Scouts, they used them quite often. The recipes are almost idiot (and Scout) proof. Never did bread personally. I think some did biscuits but cobblers were frequently done in them.
I saw in your IG feed you had a post about bread over fire. Is that a Dutch oven?
They have cookbooks with bricquet counts to use on top/bottom. When my son was in Scouts, they used them quite often. The recipes are almost idiot (and Scout) proof. Never did bread personally. I think some did biscuits but cobblers were frequently done in them.
TheFanatic
Footballguy
It looks like a modified dutch oven. Rather than a regular lid on top, they used another pot as a lid to give more room for the bread to rise.
That one guy
Footballguy
Well, I was supposed to be at the Arnold Palmer Invitational today, but since my buddy with the tix backed out I decided to get my meat on. First brisket in the drum and first brisket ever:
https://www.instagram.com/p/BuzWmpXBDvd/?utm_source=ig_share_sheet&igshid=17nbzdcr1dmou
https://www.instagram.com/p/BuzWmpXBDvd/?utm_source=ig_share_sheet&igshid=17nbzdcr1dmou
Ted Stickles
Footballguy
Which CMG did you get?Need to get back into this thread. Have had the Smokey Mountain forever, but recently grabbed a Green Mountain Grill pellet smoker and my goodness, while the smoke is not as much, the ease of use and readiness to just go for it without minimal prep is outstanding. Have made pork butt, smoked wings, ribs and brisket in about 2 weeks.
I have been eyeing pellet smokers and the Davy Crockett is what I am leaning towards. It being able to collapse down to fit into the trunk of a car to take down to our vacation house for the weekend sounds tough to beat. I have seen them for $300/shipped on eBay.
FWIW, I have a Weber Summit on our deck at home and a Genesis at the vacation house.
Anybody else care to share their thoughts on smaller to medium sized pellet grills?
Thanks.
Mad Cow
Welshers and Dawdlers Beware!
I got the middle one, the one just down from the really big one. Plenty of room to smoke a lot, especially with the extra racks I got to double the space
That one guy
Footballguy
The flat was good, not great. But the burnt ends from the point, good lord yes! 5.5 hours on the drum smoker and barely touched the vents, it maintained temp so well. Still very happy with this investment
https://www.instagram.com/p/Buz83s4hDqk/?utm_source=ig_share_sheet&igshid=1hzlobntjefj9
CletiusMaximus
Footballguy
The short answer is "no", but only given your caveat to disregard cost. I don't think there is any other style of grill that can get super hot for grilling, and is also great at holding a low temp over a very long time.
I believe (not sure) the cheaper knock off ceramic grills are essentially just as good as the BGE for the most part. One great advantage of the BGE is the legendary lifetime warranty, which is honestly and truly in my experience a warranty of the grill and (most of) its component parts for life, with no cost to you and no questions asked.
Ron Swanson
Footballguy
TheFanatic
Footballguy
I've done a brisket on one of those on vacation. Whole brisket, point and flat. It worked like a champ!
TheFanatic
Footballguy
Well, there are two others issue with the BGE.
One is is that pretty much every accessory they sell is one they rebrand from another company and up charge quite a bit.
And the second is that nearly every other kamado maker spends a ton more on R&D than BGE and has something that sets them above the BGE. Heck a couple of years ago, the XL BGE still had that hinge with little to no counterbalance or counter tension which made an elaborate pulley system practically necessary to open it if you have any sort of shoulder issue.
I saw this all the time, but the last grill I spent my money on was an Akorn by Char-Griller and today I have two of them on my deck. It does 85% of what any ceramic kamado can do at 25% of the cost.
Yeah. It is not that cost doesn't matter, but I do not mind the incremental cost to get something solid that works for all my uses. This type of grill was a similar idea: https://www.homedepot.com/p/Camp-Chef-Woodwind-Pellet-Grill-in-Stainless-Steel-with-BBQ-Sear-Box-PG24WWSS/303877646
CletiusMaximus
Footballguy
I've had my large BGE over 10 years - left outdoor in Wisconsin, never covered, and it works as good as always. If I could do it over, I would probably look into other options, but hey, it was a father's day gift from my wife so I really never had a say. I will say that I don't think I've ever bought a single accessory from BGE. My wife got a plate setter (which I've replaced) and the ash tool (which I still have) with the original purchase. I've added a few third-party add-ons over the years, but don't believe I've ever bought anything from BGE.
TheFanatic
Footballguy
I get that. My cousin has two of them on his deck. He wound up replacing the hinge on his XL with the newer hinge as it was hard to open. They both work great. Don't get me wrong, they cook fantastic, but they should. They are kamado grills which means they are based on a design that has been around for more than 3,000 years.
I'm just saying there are other grills out there that have more bells and whistles for the same or less money. Heck, 10 years ago, there was BGE and nobody else, almost. The biggest problem these other brands have is not making a great product. All of them are great, even the BGE. It's letting consumers know that they are an option along with the BGE. Most people just haven't heard of Kamado Joe, Vision Grills, and Primo. Or that the $340 Akorn from Char-Griller is a sweet grill. BGE did such a phenomenal job of marketing they are almost synonymous with the kamado grill type. Sort of like people asking for a kleenex when they really just want a tissue, but kleenex is almost synonymous with the tissue that people often confuse the two names.
What I tell people is this. BGE is sort of like Harley. Harley makes a great bike, but is by no means best in breed. A Big Dog or Iron Horse will get you way more attention and admiration than a Harley for the same or less money. But Harley is a mastermind of branding and marketing. So is BGE. If you saw the vitriol of the BGE heads when their grill brand is questioned on social media and grilling forums you would cringe. It makes the Political Forum here look like a day care center.
@CletiusMaximus I will say, you are one of the, if not the most level headed BGE owner I have ever met. Even more than my cousin. You should've seen the pout pants he put on when I lifted the lid on my XL Kamado (the brand shall remain nameless) with 2 fingers due to the over engineered hinge and then you would've thought I shot his dog when I showed mine was 50% thicker and still easier to open. I'm pretty sure this prompted the new hinge on his XL.
Interesting stuff here, thanks. Are they all around the same in terms of lifespan/warranties? Part of the appeal is wanting something that is very durable. My gas grill rusted out (largely my fault) and it is a PITA to not have something to cook steaks on...
TheFanatic
Footballguy
For the most part, the only way to really hurt any one of the top brands kamado is to drop it. Everything else is a fairly simple fix if it goes wrong, but most don't. The felt seal on BGE's and other cookers wear out sometimes, but it's easy to fix. Other than that, there isn't much that consistently wears out like, say, gas burners on a gas grill. With that being said, I have no idea how long the warranties are.
JaxBill
Footballguy
PSA- if you have a brined brisket in your fridge for St. Patrick's Day corned beef, don't forget to desalinate for several hours or overnight.
More info
Yet more info
More info
Yet more info
I have the woodwind with the sear station and my buddy bought one as well. Works great. Customer service seems good too, I had an issue with one of the casters and they sent one right away. I guess the one complaint is that I had an issue with the caster to begin with but that was more user error
There are a few other posters in this thread that grabbed the WW too. @joker I think has one too?
I highly recommend it.
Thanks for the response. The whole wood pellet angle is one I hadn't heard of much before, but seems to have a pretty big following online.
Is the sear box large enough to work well for bigger steaks (say 2 1.5'' ribeyes)? Is it designed to be closed or always open? Hard to tell from pictures on the internet.
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Yes you could probably get 3 good sized ribeyes on it, maybe even 4. You can use it open or closed depending on what you want to do. Its supposed to get up to 900 degrees so it’s kicking out more heat than a typical gas grill (I have only gotten readings to abour 700 as my thermopen only goes that high).
For steaks I reverse sear - smoke on low to about 95 internal and sear the heck out of the steaks until internal is about 120. Turns out perfect with a nice light smokey flavor.
Ted Stickles
Footballguy
Omaha Omaha audible at the line...
I've been watching and reading up on these smoke tubes in lieu of purchasing a separate smoker.
Anybody with experience with these stainless steel smoker tubes?
Amazen, aka A-Maze-N, seems to get pretty solid reviews. $20 for a 12-inch tube that I can load with pellets for a 4-hour burn.
I am now leaning towards this route. Throwing this smoke tube on my Weber Summit on low heat seems like a no-brainer smoking supplement.
I saw some Traeger pellets at my parents Costco, maybe 40lbs for $25?
Collective FFA thoughts?
I've been watching and reading up on these smoke tubes in lieu of purchasing a separate smoker.
Anybody with experience with these stainless steel smoker tubes?
Amazen, aka A-Maze-N, seems to get pretty solid reviews. $20 for a 12-inch tube that I can load with pellets for a 4-hour burn.
I am now leaning towards this route. Throwing this smoke tube on my Weber Summit on low heat seems like a no-brainer smoking supplement.
I saw some Traeger pellets at my parents Costco, maybe 40lbs for $25?
Collective FFA thoughts?
JaxBill
Footballguy
I guess my general comment on these questions about one grill to rule them all is ... why? I can see if space is an issue but I like having separate things doing different specialties. It allows to put something on the smoker while grilling on other device. (Increases grill space).
As far as price, I have an 18.5 in WSM sitting next to a 24 in Weber kettle. Total retail price about 450.
(Not banging the drum specifically for Weber. My point is there are affordable smokers you can use and leave money for a kettle type grill for high heat.)
As far as price, I have an 18.5 in WSM sitting next to a 24 in Weber kettle. Total retail price about 450.
(Not banging the drum specifically for Weber. My point is there are affordable smokers you can use and leave money for a kettle type grill for high heat.)
Ted Stickles
Footballguy
Hi Mad Cow. I was previously looking at the Davy Crockett but after reading reviews on the A-Maze-N smoke tube, I am leaning towards going with this semi-hack addition to my Weber Summit LP grill before any all-in commitment to a pellet smoker. Have you used the smoke tube on a traditional grill and compared your results with the pellet smoker? Cheers in advance.
Hawks64
Footballguy
Costco is now selling a very good sized cabinet Louisiana Grill pellet smoker for 500 bucks in store.....pissed they didn't have this last year. 60lb hopper. Huge capacity.
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Hawks64
Footballguy
IMO the problem with these tubes as gas is getting to stay low without direct heat and without drying out. A Weber smokey mountain isn't a huge expense, hell that Louisiana at Costco is an amazing deal for a set it and forget it smoker, so not sure why'd you go the tube route unless you have zero space.
Ted Stickles
Footballguy
I appreciate the reply, For me, it's more of me being adverse to charcoal, the convenience of pellets, in addition to cluttering my deck with a second dedicated grill/smoker thing. I live in SF so deck space is at a premium.
Hawks64
Footballguy
Then I'd get that Costco cabinet, it's maybe 4 sq ft. Much easier than trying to use a tube on a gas grill and keep temps consistent and not run through a tank of propane for a 12+ hour cook.
I have the heat blanket for use in cold MN winters, not sure if it matters too much but mentally I feel better using it when its cold (supposed to reduce pellet usage). Note that the magnets in the blanket do not work well with high heat (I smoke pizzas on that bad boy).
I also have the jerky rack but haven’t used it yet.
Turkey cannon for turkeys as well.
I also have the biggest roll of aluminum foil. Make sure to apply to the drip tray for easier cleanup.
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