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re: Teach me how to barbecue in my backyard
Posted on 1/8/25 at 11:44 am to AwesomeSauce
Posted on 1/8/25 at 11:44 am to AwesomeSauce
quote:
B&B briquets for all my smokes on the kettle.
Excellent point.
1
Posted on 1/8/25 at 11:55 am to Jax-Tiger
OP no one can teach u to bbq on a forum. Look at you tube for suggestions and info.
I would begin with a PK 360 or 300AF. can grill and smoke in small quantities. Move up once you find what you like and features you need.
LINK
I would begin with a PK 360 or 300AF. can grill and smoke in small quantities. Move up once you find what you like and features you need.
LINK
This post was edited on 1/8/25 at 11:58 am
Posted on 1/8/25 at 12:48 pm to Breesus
quote:
The Big Green egg is phenomenal for everything from a 700+ degree pizza oven to a 24 hour smoke at 200.
If you’re ruining steaks or burgers on the egg you’re doing something wrong. I don’t even understand your post.
Coming to post something similar. The egg does everything and it's always damn good.
If your ruining stuff on the egg, it's you, not the egg.
Posted on 1/8/25 at 2:24 pm to slacker130
quote:
If your ruining stuff on the egg, it's you, not the egg.
The Kamados are great, but it there is a learning curve and they are expensive.
I think the point of getting a kettle is that it is a relatively inexpensive way to dip your toe in the water of both grilling and BBQing.
After you buy a kettle, you can determine whether it meets your needs, or if you want to go up a level and invest in more equipment. A Kamado is one of those next level investments, IMO.
I currently have a kettle and nothing else. Not by choice, but because we are renting a house, and if we buy something in the future, patio space may be a determining factor
Posted on 1/8/25 at 7:07 pm to Breesus
quote:
The Big Green egg is phenomenal for everything from a 700+ degree pizza oven to a 24 hour smoke at 200. If you’re ruining steaks or burgers on the egg you’re doing something wrong. I don’t even understand your post.
I have tried steaks, burgers, and ribs on the egg. I simply do not like the way they cook on it. I prefer to cook them on the PK Grill, or secondly, the Weber.
I could maybe spend hours trying to adjust my method, or stick to the grills that I feel give me a better result.
By the way, a former coworker was a BGE fanatic and he once took a half a day so he could cook ribs at home on his BGE for the office and bring them in at Lunch. They had the same characteristic I did not like when I cooked them on the BGE. I just don't like the results, and I am not the only one. I am not "ruining" the things I cook. The results are OK, but I can get much better results, the way I like them, on other grills.
For a Boston Butt or Brisket it is great, and that's what I use mine for. I don't like the way it does chicken either.
Posted on 1/8/25 at 7:12 pm to mmmmmbeeer
quote:
This is why I gave up on buying Weber kettles. That stupid "upgraded" ash catcher/canister thing is awful.
I agree. Their whole mechanism sucks, but the actual quality of the coating on the kettle is excellent and they do hold up better than a lot of other steel grills.
Posted on 1/8/25 at 10:47 pm to CharlesUFarley
Sorry you suck at grilling cause BGE is as simple and as good as it gets. Obviously you just don’t know how to use it correctly.
Posted on 1/9/25 at 10:37 pm to Breesus
quote:
What does this mean? I
For most things I cook I use a combination of direct and indirect heat. I cook a steak or a burger by cooking over direct heat for one minute each side then indirect heat for one minute each side. So, a four minute cook.
In the kettle, I don't get the same dynamic. The grate is further away from the coals than I'd like, so you have to use more charcoal to get that effect. The shape of the grill naturally moves the coals more towards the center which doesn't give me the effect I find optimal for steaks, burgers, or pork chops.
There are charcoal baskets that mitigate this, but then you need one for ribs (I have one, helps a lot) and another for steak, maybe. That Slow n Seer (I think) mentioned in other threads looks like a good one, there's another I think called the Vortex that looks interesting.
Anyway, I do cook both steaks and burgers on the kettle occasionally and I can get good results, but I greatly prefer another grill for that which is shallower and lets you really concentrate the coals but you can cook in small or large batches the way I described.
Posted on 1/9/25 at 10:42 pm to rodnreel
That's my favorite.
Posted on 1/10/25 at 6:49 am to CharlesUFarley
quote:
I cook a steak or a burger by cooking over direct heat for one minute each side then indirect heat for one minute each side. So, a four minute cook.
Holy shite...
OP don't listen to this ^^^^ clown. My advice: you can't go wrong with a Weber Kettle. Bang for the buck for a beginner, it's hard to beat. But I'd recommend the 22" Weber Smoky Mountain. It will do everything the Kettle will but smoke meat better.
I think I'm up to 8 pits/grills/smokers now and my Smoky Mountain maintains its place very well. Whichever you decide on, get on YouTube. There are tons of videos to learn from before you drop the first piece of meat on it.
Posted on 1/10/25 at 7:57 pm to Thundercles
I have a built in propane grill, a Big Green Egg, and a Traeger pellet. It depends on what you want to cook. If I’m looking for a quick sear and cook it hard to eat the propane grill. If I want a smokey flavored burger etc I go with the egg. If I’m doing a long smoke it’s the Traeger pellet.
To truly master smoking meats you have to learn temperatures. As soon as Iinvested in a quality thermometer my smoking game changed. I have a Thermoworks Smoke and it is very good. I find I can put a brisket on my pellet grill at 225-250 around 9pm go to bed and around 8-9am it is hitting the “stall”. At that point I wrap and bump the temperature up to 275 a few hours later it’s sitting at 200 internal. At 203 I pull and let rest in an old cooler. A few hours later you’ll have a moist tender chunk of meat.
As a novice get Aaron Franklin’s Meat Manifesto book. It will help you understand the process.
Hope this helps and good luck. Mastering the ability to smoke delicious meats is a craft.
To truly master smoking meats you have to learn temperatures. As soon as Iinvested in a quality thermometer my smoking game changed. I have a Thermoworks Smoke and it is very good. I find I can put a brisket on my pellet grill at 225-250 around 9pm go to bed and around 8-9am it is hitting the “stall”. At that point I wrap and bump the temperature up to 275 a few hours later it’s sitting at 200 internal. At 203 I pull and let rest in an old cooler. A few hours later you’ll have a moist tender chunk of meat.
As a novice get Aaron Franklin’s Meat Manifesto book. It will help you understand the process.
Hope this helps and good luck. Mastering the ability to smoke delicious meats is a craft.
Posted on 1/10/25 at 8:04 pm to Thundercles
Start with a $150 Weber Kettle. You can stay here indefinitely too unless you have a family of 6 or host a lot of people frequently.
Posted on 1/12/25 at 7:56 am to fallguy_1978
I learned on a basic Weber kettle for years. I then got a BGE and used it solely for years. . I’m back to a Premium Weber kettle with a Blackstone on the porch. I loved my BGE but I actually prefer grilling on the Weber. More space, easier to cook indirect, not heavy as frick with a platesetter that’ll no doubt break at some point. Easier to clean the Weber too.
Posted on 1/12/25 at 10:12 am to tilco
quote:
I learned on a basic Weber kettle for years. I then got a BGE and used it solely for years. . I’m back to a Premium Weber kettle with a Blackstone on the porch. I loved my BGE but I actually prefer grilling on the Weber. More space, easier to cook indirect, not heavy as frick with a platesetter that’ll no doubt break at some point. Easier to clean the Weber too.
You should look into the Weber Kamado. I love mine. All the ease of the kettle, but in a Kamado. I smoked salmon yesterday morning, then made some jalapeño poppers in the afternoon and then cranked it up for steaks last night. It ran from 8 am until 9 pm.
This post was edited on 1/12/25 at 10:15 am
Posted on 1/12/25 at 10:17 am to CharlesUFarley
quote:
Most of the food I cook is grilled. That is rapidly cooked over intense heat, like a burger, steak, or pork chop. The PK is great for that. The Weber can do it. The egg ruins it. For BBQ, which is technically between grilling and smoking (some of each) it's either Weber or PK depending on how much meat I have to cook. Egg is only for smoking, and there are definitely lower cost options that will get the job done just as well. Some others use their egg for everything and are happy with it, so YMMV.
This is ridiculous.
Posted on 1/12/25 at 12:43 pm to CharlesUFarley
quote:
It has moving parts exposed to the charcoal ash and it is just a matter of time before those parts don't move anymore.
Do PK’s even have an ash management system?
Posted on 1/12/25 at 2:57 pm to TDTOM
Yes , that is bad info. The Big Green Egg ( or kamodo style ) is one of the most versatile methods out there. I have had mine about 15 years and wish I had invested in one 30 years ago. We have done everything from brisket, ribs, Boston Butt , hamburgers, cedar planked salmon to pizza , peach cobbler , cornbread . My wife never wants to go out for steaks because she loves mine . The upfront cost is expensive but it will last forever . Use lump charcoal and can reuse leftover charcoal , just add a little lump each time. Plenty of YouTubes for whatever you are cooking. My son bought a pellet grill a few years back and is disappointed in it. Not the same flavor - lacking smokey flavor
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