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

TheFanatic said:
I have my annual shindig this weekend. It's no where close to what @[icon] did last week. Holy balls, fellas. I cannot give it justice with mere words. All I will say is this. Half of MiM is just a big party. With booth after booth set up like a badass night club, and Icon's tops them all. And that's just the party side. The food side is wicked awesome too. Reminds me, I have one more post for you, GB. 

So my shindig is a whole hog for 100. Last year we had 100 and were worried we wouldn't have enough food with a hundred pound hog plus sides so we threw on two shoulders with the pig. We learned a lesson. Shoulders from a regular size hog (close to 300 hog), cook much slower than an entire 100 pound pig. Also, a 100 pounder will easily feed 100. 

The pig is a berkshire pig that once it gets big enough to not be taken by the vultures, is let loose in an oak forest to live out its days munching on acorns all day. Right before harvest they are fattened up a bit. It's absolutely amazing. 

We butterfly the pig out and cook him on his back, skin on. We cook it directly over the fire with about 8 layers of foil in between to act as a deflector just like the plate setter in kamado. 60 lbs of charcoal goes under the shoulders and 40 under the hams. Pear wood logs go in as well. 

5-6 hours later she is done. Gotta foil after about 3 hours or the skin will get too dark. This isn't for flavor. The skin doesn't burn, but it doesn't look great. 

The real star of the show though are these beans. I need to do a separate recipe card with serving sizes that are for less than 50. That will happen this summer. Every year I hear, "The pig is fantastic, but you could serve plain bologna sandwiches with yellow mustard with these beans and we will be here."

The bounce house is ordered, the keg is in my car right now (extra beer too), six 8 foot tables and 60 chairs are rented and behind my house, the grill will be at my place tomorrow, the pig is in a restaurant cooler right now, aaaannnnnnddddd it's expected to rain all friggin weekend. Wish me luck, say a prayer, whatever. I need the good vibes. 
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Whoa! That sounds like a badass time! Share some pics/videos please! 

Im intrigued by the beans! 

 
ChiefD said:
Kingsford seems to be laying a turd this holiday weekend. Checked Lowe's and Home Depot - 2 bags for like $23.00. 

WalMart doesn't even have it. This year they have the Royal Oak two pack for like $8.88 or something. That stuff any good?
Click to expand...
In the orange bags?  Yes. It's the most consistent lump i have ever used. Burns hot though. I use it for ribs and chicken

 
ChiefD said:
Kingsford seems to be laying a turd this holiday weekend. Checked Lowe's and Home Depot - 2 bags for like $23.00. 

WalMart doesn't even have it. This year they have the Royal Oak two pack for like $8.88 or something. That stuff any good?
Click to expand...
agreed.  Royal Oak is solid for if you want to go higher temp as it tends to burn hotter.  I use it for chicken and such.  Not as good for longer cooks as its not as steady.  But for hot and fast its my go to. 

 
Doing our neighborhood cook out tomorrow. Gonna do three slabs of babybacks, beans, and my world famous french fries.

I’ll have the beans cooking under the ribs the whole time to pick up those delicious juices. So dang good. Supposed to rain all day tomorrow, so I’ll set up the pop-up tent outside the garage door, listen to some tunes, and drink and cook all day.

 
ChiefD said:
Doing our neighborhood cook out tomorrow. Gonna do three slabs of babybacks, beans, and my world famous french fries.

I’ll have the beans cooking under the ribs the whole time to pick up those delicious juices. So dang good. Supposed to rain all day tomorrow, so I’ll set up the pop-up tent outside the garage door, listen to some tunes, and drink and cook all day.
Click to expand...
Nice!  I got backs on the WSM now for dinner tonight (forgot to do beans).  then tomorrow morning doing pork belly burnt ends for party tomorrow afternoon. :banned:

 
Ron Swanson said:
I assume "country backs" are country style ribs, and "spencers" are ribeyes, but what on earth are "long shorts"?
Click to expand...
Short ribs that aren't cut down. I have my butcher give me the whole plate. My favorite cut of meat and it makes for a great presentation. Looks like a fillet on a big bone plank. 

 
PinkydaPimp said:
Thanks @TheFanatic.   Was waiting your feedback since i know you have tested a bunch of these.  right now its between the camp chef, Mak 1 and rec tec bull.  Camp Chef would be the choice but no wifi or PID and not stainless steel however the price is right.  i hear Wifi is coming this summer.  Mak 1 looks perfect(im told it gets alot of smoke too) but is 3 times the price of the Camp Chef and the wifi sounds like its not great yet.  Rec Tec seems solid.  But not sure it can really be a grill like the CC Searbox/side kick or the Mak 1 FlameZone.

Decisions decisions.  How was the Camp Chef on getting enough smoke into the food? I tend to smoke hot and fast on my WSM but is that even possible on the CC?  I think smoke mode is around 225.
Click to expand...
Camp chef has a low smoke setting around 165 which is perfect if you wanna get smoke flavor on food to reverse sear on the sear station (burgers, steaks, wings, chops, etc).  High smoke is around 220-225. I reverse sear almost everything except for ribs, brisket, butt.

Sear station allowed me to get rid of my WSM and Weber genesis. Total game changer. 

I will say that the smoke isn’t overly strong but I have been using mainly more mild pellets - apple and cherry. You can always buy a cheap smoke tube if you want but I think it’s fine as is. You could probably use it with the higher temps (you still get smoke flavor at said higher temps it’s mild imo).  I smoke pizzas in the high setting and its like it came out of the wood burning pizza oven. And the customer service is good, my probe wire went out and they shipped me a new one no questions asked (outside of verifying a model number). 

I have two buddies that have the same model and they both love it.  

 
Burgers, dogs, brats, marinated shrimp going on the grill this afternoon.

Potato salad, pasta salad, deviled eggs, Mac n cheese, beans

Cakes , brownies. 

Family

Happy hour starts now.    😃

Have a great day FBGs!

 
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TheFanatic said:
I have my annual shindig this weekend. It's no where close to what @[icon] did last week. Holy balls, fellas. I cannot give it justice with mere words. All I will say is this. Half of MiM is just a big party. With booth after booth set up like a badass night club, and Icon's tops them all. And that's just the party side. The food side is wicked awesome too. Reminds me, I have one more post for you, GB. 

So my shindig is a whole hog for 100. Last year we had 100 and were worried we wouldn't have enough food with a hundred pound hog plus sides so we threw on two shoulders with the pig. We learned a lesson. Shoulders from a regular size hog (close to 300 hog), cook much slower than an entire 100 pound pig. Also, a 100 pounder will easily feed 100. 

The pig is a berkshire pig that once it gets big enough to not be taken by the vultures, is let loose in an oak forest to live out its days munching on acorns all day. Right before harvest they are fattened up a bit. It's absolutely amazing. 

We butterfly the pig out and cook him on his back, skin on. We cook it directly over the fire with about 8 layers of foil in between to act as a deflector just like the plate setter in kamado. 60 lbs of charcoal goes under the shoulders and 40 under the hams. Pear wood logs go in as well. 

5-6 hours later she is done. Gotta foil after about 3 hours or the skin will get too dark. This isn't for flavor. The skin doesn't burn, but it doesn't look great. 

The real star of the show though are these beans. I need to do a separate recipe card with serving sizes that are for less than 50. That will happen this summer. Every year I hear, "The pig is fantastic, but you could serve plain bologna sandwiches with yellow mustard with these beans and we will be here."

The bounce house is ordered, the keg is in my car right now (extra beer too), six 8 foot tables and 60 chairs are rented and behind my house, the grill will be at my place tomorrow, the pig is in a restaurant cooler right now, aaaannnnnnddddd it's expected to rain all friggin weekend. Wish me luck, say a prayer, whatever. I need the good vibes. 
Click to expand...
Ha, smoked a brisket yesterday and the damn beans were all anyone talked about. 

They were fabulous though.

 
shuke said:
Good smoke ring.  What's your method?
Click to expand...
They're 321 ribs but for babybacks more like 2.5/1.5/45 minutes. Instead of a rib rack I coil the full rack into an apostrophe and skewer them for the first segment. ( like This ). Apple and hickory chunks over regular Kingsford.  Basted a few times with apple juice (actually juicy juice) , beer and the rub.

 
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JaxBill said:
They're 321 ribs but for babybacks more like 2.5/1.5/45 minutes. Instead of a rib rack I coil the full rack into an apostrophe and skewer them for the first segment. ( like This ). Apple and hickory chunks over regular Kingsford.  Basted a few times with apple juice (actually juicy juice) , beer and the rub.
Click to expand...
Anyone else make a bbq sauce out of the drippings from the tinfoil stage? Skim the fat and then I just add ketchup, brown sugar and/or molasses (but just a little of each, not too sweet), liquid smoke, a few spices, and simmer it down until it thickens a bit. My family likes it way better than commercial sauces we’ve tried. 

 
Ended up pulling the trigger on the Mak one star.  So now i have my WSM and will have the Mak 1 for the days i am lazy and dont feel like dealing with setting up and maintaining the WSM. 
 

 
JaxBill said:
They're 321 ribs but for babybacks more like 2.5/1.5/45 minutes. Instead of a rib rack I coil the full rack into an apostrophe and skewer them for the first segment. ( like This ). Apple and hickory chunks over regular Kingsford.  Basted a few times with apple juice (actually juicy juice) , beer and the rub.
Click to expand...
That’s my method also but past couple times haven’t been so great.  You using foil  or butcher paper?

 
In The Zone said:
I just don't think I can get rid of my 22" WSM. I may add something else to the collection. I have plenty of room though so it would be an easy decision for me. 
Click to expand...
Built a new deck with a bit of a smaller footprint.  Also have a new Weber Genesis in the box in garage.  I'm currently without a grill.  :(   That will be fixed by 4pm on Saturday.

 
[icon] said:
@TheFanatic update! 🔥
Click to expand...
So there was a distinct chance for rain and as of 9 am that morning. It was supposed to rain right when my guests showed up. At about noon the future cast showed the rain dipping south and we dodged it completely.

It may have been my best pig ever. Once the pork is pulled, dusting the meat with more rub is an absolute must. 

The only downside was my fire started to die and we had to take the whole grill grate, pig and all, off the cooker and add more charcoal. The liquid that builds up in the rib cage (we butterflied it), poured over the side. I should've filled that back up with apple juice or something because with it only being a 100 pound hog, there isn't a ton of meat on those ribs and without the liquid that meat really pulled back from the bones because there wasn't much meat to begin with. But the shoulders, hams, belly and loins were outstanding. One ham didn't cook quite enough and had to be chopped rather than pulled, otherwise it was phenomenal. Check my Insta feed for lots of videos and a couple pics of the process. 

 
Traeger is running a BBQ class about a mile from my house next week. The instructor is Danielle Bennett from Diva Q. There are two days; first day is pork and chicken, second is brisket and salmon. Each day is $100 for 4hrs.

Anyone ever attend something like this? Is it worth it?

 
Softballguy said:
Traeger is running a BBQ class about a mile from my house next week. The instructor is Danielle Bennett from Diva Q. There are two days; first day is pork and chicken, second is brisket and salmon. Each day is $100 for 4hrs.

Anyone ever attend something like this? Is it worth it?
Click to expand...
DivaQ is a rock star at these events. She really knows here stuff and puts on a great show. That's cheap. Myron Mixon does a 2 day deal that's like $700. 

 
So I've been using the Cowboy hardwood lump charcoal this year.  I've liked it, and am near the of the bag, so need to make a decision if I'm going to buy more.  The problem with this stuff is that a lot of it is small enough to fall through the charcoal grate, even out of the bag.  

Thoughts?  Is all lump charcoal like this?

 
I bought a smoker late last season and had a difficult time getting the temp over 200 degrees for very long using charcoal. Someone on here suggested using a log along with my charcoal to bring  the temps up a bit. 

I would like to use a good smoking wood but am not sure where to get hickory or fruit wood in log forms. I am in the process of moving to northern VA. Who would I check with? Online sources??? Also, very open to types of wood to use! 

Thanks! 

Edit to add: I still would love any recommendations but I just found at least one firewood place that sells hickory and cherry. It’s about an hour from me, but probably a good option for me. 

 
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shuke said:
So I've been using the Cowboy hardwood lump charcoal this year.  I've liked it, and am near the of the bag, so need to make a decision if I'm going to buy more.  The problem with this stuff is that a lot of it is small enough to fall through the charcoal grate, even out of the bag.  

Thoughts?  Is all lump charcoal like this?
Click to expand...
Depends on the bag. Depends on how much it was tossed around. Depends on if it's from the end of the run. 

I use this thing called an Electro Torch from HomeRight. No need for a charcoal chimney. It's better than the looftlighter (even though it was modeled after the looft). 

 
Beef Ravioli said:
I bought a smoker late last season and had a difficult time getting the temp over 200 degrees for very long using charcoal. Someone on here suggested using a log along with my charcoal to bring  the temps up a bit. 

I would like to use a good smoking wood but am not sure where to get hickory or fruit wood in log forms. I am in the process of moving to northern VA. Who would I check with? Online sources??? Also, very open to types of wood to use! 

Thanks! 

Edit to add: I still would love any recommendations but I just found at least one firewood place that sells hickory and cherry. It’s about an hour from me, but probably a good option for me. 
Click to expand...
What kind of cooker?

Also, I get logs from Bob's Smokin' Hard Wood. I use logs in my annual pig roast every year as adding fuel and smoke wood is the suck once the pit is hot. Seriously the best smoke wood on the planet. 

 
SofaKings said:
Built a new deck with a bit of a smaller footprint.  Also have a new Weber Genesis in the box in garage.  I'm currently without a grill.  :(   That will be fixed by 4pm on Saturday.
Click to expand...
Genesis is up and running.  Will get new Weber mastertouch 22in kettle up on Friday.  So excited!

I know kettle has an ash catcher but i'd like to put something below it on my wood deck.  Suggestions?

 
TheFanatic said:
What kind of cooker?

Also, I get logs from Bob's Smokin' Hard Wood. I use logs in my annual pig roast every year as adding fuel and smoke wood is the suck once the pit is hot. Seriously the best smoke wood on the planet. 
Click to expand...
Some kind of montrosity from Home Depot. I asked about it here last season. A buddy bought it or got it somehow and was selling it in the unopened box for half of the cost as brand new. The general consensus in this thread was it was worth it for the price.

 
Beef Ravioli said:
Some kind of montrosity from Home Depot. I asked about it here last season. A buddy bought it or got it somehow and was selling it in the unopened box for half of the cost as brand new. The general consensus in this thread was it was worth it for the price.
Click to expand...
Could you go check the brand on the cooker and describe the shape?

 
Beef Ravioli said:
It’s in storage in OH at the moment. I hope to have it here in VA in about 40 days. I’ll look it up. You were one of the guys who convinced me it would be worth it because of the price. 
Click to expand...
Still, there may be some fixes to up the temps and I don't recall which grill you got. 

 
Ok boys. I need something to put me over the edge and win my annual neighborhood bbq competition. Pork shoulder only.

My standard is to rub 24 hours in advance and smoke with apple at 225. Wrap in foil, wrap in a towel, place in a cooler for a couple hours. Pull and serve. Have used a bunch of pre-made rubs.

It's always absolutely delicious but this competition is won by the pork that stands out. Whatcha got?

 
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Worm said:
Ok boys. I need something to put me over the edge and win my annual neighborhood bbq competition. Pork shoulder only.

My standard is to rub 24 hours in advance and smoke with apple at 225. Wrap in foil, wrap in a towel, place in a cooler for a couple hours. Pull and serve. Have used a bunch of pre-made rubs.

It's always absolutely delicious but this competition is won by the pork that stands out. Whatcha got?
Click to expand...
I love pulled pork, but outside of it being smoky and juicy - what has differentiated the winner in past contests?

 
Worm said:
I think probably just the rub? I don't know. I thought mine was the best last year. :lol:  
Click to expand...
I do a Cajun shoulder that is always really popular. I Rub with a cajun spice, then I put split serranos and jalapenos into slits I cut into the shoulder. I do about 4 serranos and 2 jalapenos. Once it's done I pull it, and take out any big chunks of peppers and then dust it with the cajun spice. Totally non-traditional but it's awesome.

 
Worm said:
Ok boys. I need something to put me over the edge and win my annual neighborhood bbq competition. Pork shoulder only.

My standard is to rub 24 hours in advance and smoke with apple at 225. Wrap in foil, wrap in a towel, place in a cooler for a couple hours. Pull and serve. Have used a bunch of pre-made rubs.

It's always absolutely delicious but this competition is won by the pork that stands out. Whatcha got?
Click to expand...
Use @TheFanaticadvice and hit it with a light dusting of rub after you pull it. Definitely makes a difference. 

 
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