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What type of outdoor cook are you?
Posted on 6/3/22 at 8:01 am
Posted on 6/3/22 at 8:01 am
I know people who have thousands invested in automatic smokers, I guess Traeger is the most popular brand, they put the pellets in, then the meat, and in a few hours they have perfect brisket. Very little has to be done during the process.
Then they are the bare basics guys, lump charcoal, wood chunks and a steel drum, it takes a lot more skill and time, but they also turn out a great product.
I'm more of a bare basic guy, although my skills far well short of what others can do, I tend to fiddle with the damn thing too much.
I see the benefits of both, my nephew goes the automatic route and his brisket is perfect every time.
Then they are the bare basics guys, lump charcoal, wood chunks and a steel drum, it takes a lot more skill and time, but they also turn out a great product.
I'm more of a bare basic guy, although my skills far well short of what others can do, I tend to fiddle with the damn thing too much.
I see the benefits of both, my nephew goes the automatic route and his brisket is perfect every time.
36
Posted on 6/3/22 at 8:06 am to andouille
I’m in between. I have a KJ which can run fine without any bells and whistles and turn out a fine piece of meat, but I also have BBQ Guru controls for those times when I’m lazy.
Posted on 6/3/22 at 8:14 am to andouille
Have a propane smoker and a Weber kettle. I use it a handful of times a year, so it works for me. Keep getting tempted to get a flattop, but every time I think about it, I read reviews of rust and whatnot so it holds me back.
I’m overly cautious and mess with things too much. Last time I didn’t a pork shoulder, I smoked it at too low a temp and it took me 12 hours.
I’m overly cautious and mess with things too much. Last time I didn’t a pork shoulder, I smoked it at too low a temp and it took me 12 hours.
This post was edited on 6/3/22 at 8:16 am
Posted on 6/3/22 at 8:18 am to andouille
Charbroil electric smoker here due to cost and convenience. It won't turn out as good a product as either of the methods mentioned, especially brisket. But it's easy and keeps an exact temperature. It works well for meats that you don't want overpowering smoke flavor like turkey or chicken.
I know it's just an outdoor oven with a wood chip bin, but it works for me.
I know it's just an outdoor oven with a wood chip bin, but it works for me.
Posted on 6/3/22 at 8:23 am to andouille
I'm the kind who wants expensive high quality professional tools enabling me to do things the traditional, old world manner
But I'm also the kind that lacks any of the skill needed to competently accomplish said things
But I'm also the kind that lacks any of the skill needed to competently accomplish said things
Posted on 6/3/22 at 8:26 am to andouille
quote:
What type of outdoor cook are you?
The drunk kind.
Posted on 6/3/22 at 8:39 am to andouille
quote:
I know people who have thousands invested in automatic smokers, I guess Traeger is the most popular brand, they put the pellets in, then the meat, and in a few hours they have perfect brisket. Very little has to be done during the process.
Then they are the bare basics guys, lump charcoal, wood chunks and a steel drum, it takes a lot more skill and time, but they also turn out a great product
This is either a very biased or a very ignorant take. Either way, it's a shitty representation.
Posted on 6/3/22 at 8:39 am to KamaCausey_LSU
quote:
I know it's just an outdoor oven with a wood chip bin, but it works for me.
Same
Posted on 6/3/22 at 8:43 am to andouille
quote:
I tend to fiddle with the damn thing too much.
Sounds like you need to invest in a Recteq.
Posted on 6/3/22 at 8:44 am to LouisianaLady
quote:
Last time I didn’t a pork shoulder, I smoked it at too low a temp and it took me 12 hours.
i cheat with my shoulders now, ill sous vide them then finish them in the smoker
I have a cheap Okie Joe offset that is fine for 4/5 hour smokes but anything more is a pain in the arse
Posted on 6/3/22 at 8:53 am to andouille
quote:
I know people who have thousands invested in automatic smokers, I guess Traeger is the most popular brand, they put the pellets in
Pellet grills are cheaper than the 'basic guy' equipment you described who use lump or hardwood like ceramics and stick burners.
quote:
I'm more of a bare basic guy, although my skills far well short of what others can do
Maybe you need a cheaper pellet grill?
Posted on 6/3/22 at 9:09 am to andouille
Old school - charcoal Weber.
It’s a longer process, but I like the process. It’s not about getting the cooking done, it’s about hanging by the fire alone with my thoughts, and taking pride by my “hard work” rather than letting it be automatically completed.
It’s a longer process, but I like the process. It’s not about getting the cooking done, it’s about hanging by the fire alone with my thoughts, and taking pride by my “hard work” rather than letting it be automatically completed.
Posted on 6/3/22 at 9:13 am to andouille
I have a pellet grill/smoker, a stick burner, and an electric smoker. If I don't have anything planned other than watching football and day drinking I use the stick burner. When I'm busy it's really nice to be able to set the pellet/electric to temp and not have to worry with it.
Posted on 6/3/22 at 9:15 am to Alyosha
quote:
alone with my thoughts
This is why I have the electric.
I need less time in my own head. Haha!
This post was edited on 6/3/22 at 9:21 am
Posted on 6/3/22 at 9:18 am to andouille
Both because I have both, and sometimes my schedule allows me to baby sit a cook, and sometimes it does not. I love having the ability to go fishing or play golf on a weekend while a slow cook goes on without the need for me to add fuel.
Posted on 6/3/22 at 9:19 am to Dire Wolf
quote:Interesting. Do you do it in the original bag?
ill sous vide them then finish them in the smoker
Posted on 6/3/22 at 9:19 am to andouille
If it all taste the same I'm going the easier way and saving myself the time.
More time to drink and hang out
More time to drink and hang out
Posted on 6/3/22 at 9:36 am to Dire Wolf
quote:
i cheat with my shoulders now, ill sous vide them then finish them in the smoker
Same, then I will take them off the smoker and pull them on the blackstone. Only issue is the shoulders getting so tender that they want to fall apart on the smoker.
Posted on 6/3/22 at 9:44 am to andouille
large gas grill and a small BGE (that I've yet to use)
I wouldn't mind getting into the longer/more complicated stuff on weekends, but I seldom get home from work before 7 so the convenience of the gas for me is paramount
I wouldn't mind getting into the longer/more complicated stuff on weekends, but I seldom get home from work before 7 so the convenience of the gas for me is paramount
Posted on 6/3/22 at 9:45 am to andouille
Offset, spilt logs only
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