***Official Grilling and Smoking Thread*** (5 Viewers)

[Cowboysfan8]

I am smoking cheese today.

Horseradish
Pepper jack
Black pepper cooper
Edam
Mozzarella

I’ve never done Edam or mozzarella before

 

[Cowboysfan8]

I am smoking cheese today.

Horseradish
Pepper jack
Black pepper cooper
Edam
Mozzarella

I’ve never done Edam or mozzarella before

mmmmm smoked cheese

 

[Wingnut]

Picked up a Vortex for my kamado grill, its pretty bad ***. Ive done chicken wings, huge chicken thighs, steaks, lamb chops, pork chops...

It's awesome for both indirect and high heat searing. I turn it upside down for searing (more surface are).

The chicken wings get as crispy as frying them, and the steaks/chops I've made had the best sear I've been able to get with my grill.

It's pricey for being a flat piece of metal made into a cone, but it does what they claim it does and I wouldn't hesitate to order another if this one gets worn out.

 

[PinkydaPimp]

I am smoking cheese today.

Horseradish
Pepper jack
Black pepper cooper
Edam
Mozzarella

I’ve never done Edam or mozzarella before

I need to try this. Is 180 degrees too high a temp to smoke cheese?

 

[Cowboysfan8]

I am smoking cheese today.

Horseradish
Pepper jack
Black pepper cooper
Edam
Mozzarella

I’ve never done Edam or mozzarella before

I need to try this. Is 180 degrees too high a temp to smoke cheese?

Yeah. They say anything over 90

Get yourself one of these

 

[Dan Lambskin]

Picked up a Vortex for my kamado grill, its pretty bad ***. Ive done chicken wings, huge chicken thighs, steaks, lamb chops, pork chops...

It's awesome for both indirect and high heat searing. I turn it upside down for searing (more surface are).

The chicken wings get as crispy as frying them, and the steaks/chops I've made had the best sear I've been able to get with my grill.

It's pricey for being a flat piece of metal made into a cone, but it does what they claim it does and I wouldn't hesitate to order another if this one gets worn out.

Looks interesting

 

[PinkydaPimp]

I am smoking cheese today.

Horseradish
Pepper jack
Black pepper cooper
Edam
Mozzarella

I’ve never done Edam or mozzarella before

I need to try this. Is 180 degrees too high a temp to smoke cheese?

Yeah. They say anything over 90

Get yourself one of these

I actually have one of these collecting dust. Do you fill it with pellets or chips or chunks?

 

[Cowboysfan8]

I am smoking cheese today.

Horseradish
Pepper jack
Black pepper cooper
Edam
Mozzarella

I’ve never done Edam or mozzarella before

I need to try this. Is 180 degrees too high a temp to smoke cheese?

Yeah. They say anything over 90

Get yourself one of these

I actually have one of these collecting dust. Do you fill it with pellets or chips or chunks?

Pack it with pellets, stand it up and light the open end with a torch, let it burn for 5 minutes. Blow it out and put the end cap on, lay it down and it will smoke for 4-5 hours

 

[shuke]

Picked up a Vortex for my kamado grill, its pretty bad ***. Ive done chicken wings, huge chicken thighs, steaks, lamb chops, pork chops...

It's awesome for both indirect and high heat searing. I turn it upside down for searing (more surface are).

The chicken wings get as crispy as frying them, and the steaks/chops I've made had the best sear I've been able to get with my grill.

It's pricey for being a flat piece of metal made into a cone, but it does what they claim it does and I wouldn't hesitate to order another if this one gets worn out.

For indirect, how is this different than just putting the charcoal to one side and cooking on the other? I have these but hardly use them any more, just put the charcoal in a pile on one side.

 

[Wingnut]

Picked up a Vortex for my kamado grill, its pretty bad ***. Ive done chicken wings, huge chicken thighs, steaks, lamb chops, pork chops...

It's awesome for both indirect and high heat searing. I turn it upside down for searing (more surface are).

The chicken wings get as crispy as frying them, and the steaks/chops I've made had the best sear I've been able to get with my grill.

It's pricey for being a flat piece of metal made into a cone, but it does what they claim it does and I wouldn't hesitate to order another if this one gets worn out.

For indirect, how is this different than just putting the charcoal to one side and cooking on the other? I have these but hardly use them any more, just put the charcoal in a pile on one side.

It creates a crazy updraft from the center of the cone essentially turning the grill into a convection oven.

Since I've had my kamado grill, i've always done the half pile method like you, but this levels it up IMO, especially for chicken. I didn't even need to flip or turn the wings I did the other day, they cooked even all around the outside and were super crispy.

It doesn't do anything I couldnt do without it, it just makes it easier IMO.

 

[Instinctive]

Did a smoked chili "over the top style" - good Lord did it turn out delicious.

Dutch oven with all the ingredients, right under the center of my upper rack, where I made a giant meatball of mixed chuck and pork and smoked for a few hours, then broke up the giant meatball into the pot, stirred, and smoked a while more. So freaking good.

 

[beer 30]

There's 172 pages in this thread and I know I've seen it in here but don't think there is a good way to search for "salt" so asking, what you got for smoked salt?

Where I'm going with this is I'd like to try to make some hot salt and think smoked salt as a base would be a good start. What ya got?

 

[Wingnut]

There's 172 pages in this thread and I know I've seen it in here but don't think there is a good way to search for "salt"

Cant help you with the salt, but can help with the search. Click the search thingy at the top of the page. Look to the right of where you type your search term, you'll see "Everywhere". Click that, it's a drop down menu. Scroll down to "this thread", select it, and click search.

 

[beer 30]

There's 172 pages in this thread and I know I've seen it in here but don't think there is a good way to search for "salt"

Cant help you with the salt, but can help with the search. Click the search thingy at the top of the page. Look to the right of where you type your search term, you'll see "Everywhere". Click that, it's a drop down menu. Scroll down to "this thread", select it, and click search.

I know how this is going to come off and it's not intended that way, I do appreciate the help

Now, in a grilling & smoking thread, if you searched on smoked salt, what's the over/under on number of pages it would return?

Spoiler

For those keeping score at home, the answer is 7 pages

 

[rogwadd]

are we searching for "smoked salt"? That should narrow results , correct?

 

[Cowboysfan8]

There's 172 pages in this thread and I know I've seen it in here but don't think there is a good way to search for "salt"

Cant help you with the salt, but can help with the search. Click the search thingy at the top of the page. Look to the right of where you type your search term, you'll see "Everywhere". Click that, it's a drop down menu. Scroll down to "this thread", select it, and click search.

I know how this is going to come off and it's not intended that way, I do appreciate the help

Now, in a grilling & smoking thread, if you searched on smoked salt, what's the over/under on number of pages it would return?

Spoiler

For those keeping score at home, the answer is 7 pages

I think smoked +salt will help

 

[beer 30]

I think we're all overthinking it

So I used a grease splatter screen to set the salt on then set that on top of a pan. Set the Traeger to 180, spread the salt out and threw it on for 3 1/2 hours. About every 45 minutes would turn the salt. In the end, it has a weak smoke flavor to it, thought it would turn out different. Below link was what I was using as a guide. Haven't actually ground any up to use it so I suppose it could still come out ok.

How To Make Amazing Smoked Salt At Home | crave the good

Use your smoker to smoke salt today! Learn my tips and tricks to help your homemade smoked salt take on the most flavour possible.

www.cravethegood.com

 

[Instinctive]

Did burgers from scratch tonight. After much research, did my own mix of short rib, top sirloin, and point brisket. Smoked for about 90 minutes at 225, then like 3 minutes at 400.

Turned out amazing. First time grinding all my own meat from scratch, making the patties the exact size and shape I want...so good. I will say my tried and true method of a thumbprint in the middle and filling it with a little Worcestershire sauce on the grill did not work nearly as well when smoking. I guess it never gets hot enough to evaporate.

I did no seasoning in the meat at all, just a salt pepper garlic rub sprinkled on right before grill placement. They were delicious, but I wonder if tossing the meat with a little Worcestershire and minced onion before making patties would be worth working the meat a little.

 

[berndog]

Putting a 4 lb chuck roast on today and doing poor man’s burnt ends for the first time.
Still undecided on recipe so wondering if anyone has a favorite?

 

[Cowboysfan8]

Putting a 4 lb chuck roast on today and doing poor man’s burnt ends for the first time.
Still undecided on recipe so wondering if anyone has a favorite?

Good stuff

 

[snellman]

Did burgers from scratch tonight. After much research, did my own mix of short rib, top sirloin, and point brisket. Smoked for about 90 minutes at 225, then like 3 minutes at 400.

Turned out amazing. First time grinding all my own meat from scratch, making the patties the exact size and shape I want...so good. I will say my tried and true method of a thumbprint in the middle and filling it with a little Worcestershire sauce on the grill did not work nearly as well when smoking. I guess it never gets hot enough to evaporate.

I did no seasoning in the meat at all, just a salt pepper garlic rub sprinkled on right before grill placement. They were delicious, but I wonder if tossing the meat with a little Worcestershire and minced onion before making patties would be worth working the meat a little.

Definitely do it when making the patties. When we do homemade burgers the wife mixes in her seasoning before making the patties and it makes a big difference with flavor all the way through. Just be careful with Worcestershire sauce because too much and the patties may not stay together very well.

 

[berndog]

Putting a 4 lb chuck roast on today and doing poor man’s burnt ends for the first time.
Still undecided on recipe so wondering if anyone has a favorite?

Good stuff

This was one of the rare times my effort came up short. It was a combination of my recipe and lack of attention. I spent 3+ hours on a work call on what should have been a vacation day.

I’ll give this recipe a shot next time. I cubed the meat when it hit 165 and think that was a mistake.

On the positive side my beans kicked ***.

 

[The Longtime Lurker]

I've been lurking around here since the very early days and other than the shark pool some of the earliest threads that caught my attention were those about smoking food. We never did this when i was a kid, though BBQ has always been my favorite whenever we were out.

My first attempt at smoking was with a weber kettle grill and @Joe Bryant had a "how to smoke chicken" thread, or something along those lines and i followed that recipe to a T and wowed my family. Been addicted ever since and probably stole every recipe ever posted on this site, so big thanks for that.

Weather is finally decent in my neck of the woods and the old man's been pulling steelhead out of the rivers and it'll be the perfect time to get some on the smoker. Nothing fancy, a quick marinade of soy sauce, brown sugar, and sesame oil for a couple hours, then some Lowrey's and brown sugar to season. One hour on the smoker and its done. Quick, easy, and painless way to make my favorite fish.

Can't wait for grilling season to get into full swing. There's nothing like the backyard on a nice summer day smelling something cooking low and slow knowing how jealous the neighbors are.

 

[Sullie]

I've been lurking around here since the very early days and other than the shark pool some of the earliest threads that caught my attention were those about smoking food. We never did this when i was a kid, though BBQ has always been my favorite whenever we were out.

My first attempt at smoking was with a weber kettle grill and @Joe Bryant had a "how to smoke chicken" thread, or something along those lines and i followed that recipe to a T and wowed my family. Been addicted ever since and probably stole every recipe ever posted on this site, so big thanks for that.

Weather is finally decent in my neck of the woods and the old man's been pulling steelhead out of the rivers and it'll be the perfect time to get some on the smoker. Nothing fancy, a quick marinade of soy sauce, brown sugar, and sesame oil for a couple hours, then some Lowrey's and brown sugar to season. One hour on the smoker and its done. Quick, easy, and painless way to make my favorite fish.

Can't wait for grilling season to get into full swing. There's nothing like the backyard on a nice summer day smelling something cooking low and slow knowing how jealous the neighbors are.

I don't know if it's better or equal to this feeling but when I hop out onto my snow-covered deck in the middle of December/January/February, fire up the grill and grill up a couple of burgers, steaks, chops or brats and I see my neighbor's peek out from behind their blinds and shake their heads in disgust, it makes me feel all warm and cozy inside!

 

[bryhamm]

I've been lurking around here since the very early days and other than the shark pool some of the earliest threads that caught my attention were those about smoking food. We never did this when i was a kid, though BBQ has always been my favorite whenever we were out.

My first attempt at smoking was with a weber kettle grill and @Joe Bryant had a "how to smoke chicken" thread, or something along those lines and i followed that recipe to a T and wowed my family. Been addicted ever since and probably stole every recipe ever posted on this site, so big thanks for that.

Weather is finally decent in my neck of the woods and the old man's been pulling steelhead out of the rivers and it'll be the perfect time to get some on the smoker. Nothing fancy, a quick marinade of soy sauce, brown sugar, and sesame oil for a couple hours, then some Lowrey's and brown sugar to season. One hour on the smoker and its done. Quick, easy, and painless way to make my favorite fish.

Can't wait for grilling season to get into full swing. There's nothing like the backyard on a nice summer day smelling something cooking low and slow knowing how jealous the neighbors are.

Be careful with smoking fish if you've never done it before. It absorbs a lot of the smoke flavor and can be overwhelming. That's one of the main reasons people use a lighter (ie fruit) wood on fish.

 

[Softballguy]

My first attempt at smoking was with a weber kettle grill and @Joe Bryant had a "how to smoke chicken" thread, or something along those lines and i followed that recipe to a T and wowed my family. Been addicted ever since and probably stole every recipe ever posted on this site, so big thanks for that.

Funny... that thread by Joe inspired me to smoke meat for the first time. Now I have three smokers, moneyed in a BBQ contest, catered for group gatherings...

 

[The Longtime Lurker]

I've been lurking around here since the very early days and other than the shark pool some of the earliest threads that caught my attention were those about smoking food. We never did this when i was a kid, though BBQ has always been my favorite whenever we were out.

My first attempt at smoking was with a weber kettle grill and @Joe Bryant had a "how to smoke chicken" thread, or something along those lines and i followed that recipe to a T and wowed my family. Been addicted ever since and probably stole every recipe ever posted on this site, so big thanks for that.

Weather is finally decent in my neck of the woods and the old man's been pulling steelhead out of the rivers and it'll be the perfect time to get some on the smoker. Nothing fancy, a quick marinade of soy sauce, brown sugar, and sesame oil for a couple hours, then some Lowrey's and brown sugar to season. One hour on the smoker and its done. Quick, easy, and painless way to make my favorite fish.

Can't wait for grilling season to get into full swing. There's nothing like the backyard on a nice summer day smelling something cooking low and slow knowing how jealous the neighbors are.

Be careful with smoking fish if you've never done it before. It absorbs a lot of the smoke flavor and can be overwhelming. That's one of the main reasons people use a lighter (ie fruit) wood on fish.

I use apple primarily for fish and keep it on the lighter side and let it burn off for a bit before putting it on. I've used heavier smoke wood and definitely turned it bitter. Once the outside temps get above 60 fish doesn't see the stove top or oven. Love the way it tastes, but hate the way it smells indoors.

 

[The Longtime Lurker]

My first attempt at smoking was with a weber kettle grill and @Joe Bryant had a "how to smoke chicken" thread, or something along those lines and i followed that recipe to a T and wowed my family. Been addicted ever since and probably stole every recipe ever posted on this site, so big thanks for that.

Funny... that thread by Joe inspired me to smoke meat for the first time. Now I have three smokers, moneyed in a BBQ contest, catered for group gatherings...

Same, minus the winning anything. Congrats on that.

 

[The Longtime Lurker]

Gonna do smoked whitefish tacos tonight. The freezer is overflowing with fish from friends and family out hitting the fishing holes hard this spring and I've been lucky enough to be gifted quite a bit.

Never made these smoked, but have done them pan fried on the stove many times. Thinking bread, season, and into a cast iron pan on the smoker 5 mins per side. Soft shell tortilla, fresh slaw, peach habanero salsa and that's it. I think the addition of a little smoke will kick these up a notch.

 

[Joe Bryant]

Tray today at Jon G's near Charlotte.

Jalapeno Grits, Brown Sugar Beans, Brisket Fried Rice, “White Brisket” (Pork Belly), Pulled Pork, Candied Bacon Burnt Ends and Brisket. Off the hook good.

https://x.com/Football_Guys/status/1921236684395385247