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2
Posted on 6/3/22 at 9:57 am to andouille
Only grill I’ve had for the last 20 years are 2 Weber kettles
Posted on 6/3/22 at 10:08 am to andouille
I've got a custom made 1/4 inch steel cabinet smoker with a charcoal/wood firebox from Boathouse Smokers
This post was edited on 6/3/22 at 10:33 am
Posted on 6/3/22 at 10:09 am to Dire Wolf
Going to have to try that.
Posted on 6/3/22 at 10:51 am to Dire Wolf
quote:
pretty much follow this recipe for the water temps and time
that looks great-- guess I'll finally be getting a sous vide thingy!
Posted on 6/3/22 at 10:52 am to Slagathor
quote:When you do, do one of these.
that looks great-- guess I'll finally be getting a sous vide thingy!
Posted on 6/3/22 at 10:56 am to AlxTgr
quote:
When you do, do one of these.
most definitely!
Posted on 6/3/22 at 11:07 am to andouille
Propane gas grill and Masterbuilt electric smoker.
I like the convenience of the electric plus it can do long smokes with just a little babysitting. We'll do a quick smoke on steaks before searing or smoke veggies if the main protein isn't being smoked probably more often than brisket, ribs or shoulders. Have also used the smoker to reheat roasts & leftovers from the oven to bring them back to life as smoked instead of just baked/roasted.
I like the convenience of the electric plus it can do long smokes with just a little babysitting. We'll do a quick smoke on steaks before searing or smoke veggies if the main protein isn't being smoked probably more often than brisket, ribs or shoulders. Have also used the smoker to reheat roasts & leftovers from the oven to bring them back to life as smoked instead of just baked/roasted.
Posted on 6/3/22 at 12:09 pm to andouille
I'm an extremely basic bitch when it comes to grilling.
I have a standard black Webber grill, and I don't do anything elaborate. Just burgers, steak, sausage, chicken, hot dogs.
I have a standard black Webber grill, and I don't do anything elaborate. Just burgers, steak, sausage, chicken, hot dogs.
Posted on 6/3/22 at 12:16 pm to AlxTgr
Yes, a pre-seasoned tri-tip or one of the pre-seasoned pork loins is great to throw in the sous vide then grill finish.
Posted on 6/3/22 at 12:18 pm to andouille
My family is just meh on smoked meat. So, I dont do it much, and when I do I like to work at it as little as possible. Most of the time our schedule is tight as hell on weekends so just setting and forgetting works best for me. Brisket isnt loved around here except by me, so I like to do ribs, sausages, chickens and pork butts that dont require the time.
Posted on 6/3/22 at 12:36 pm to andouille
I have a Weber kettle 26 and a 22; nothing else. I use the 26 about 90% of the time.
Snake method on a kettle is pretty damn close to set it n forget it.
Snake method on a kettle is pretty damn close to set it n forget it.
Posted on 6/3/22 at 12:42 pm to andouille
I have a 22" Webber Kettle. That's it. I'd like a gravity fed smoker but I'm a single dad and I don't entertain often.
I can smoke chickens and butts and such like any of the expensive stuff. Brisket is the only thing I don't bother with. I'm in Texas often enough to get my brisket and beef rib fix.
I can smoke chickens and butts and such like any of the expensive stuff. Brisket is the only thing I don't bother with. I'm in Texas often enough to get my brisket and beef rib fix.
Posted on 6/3/22 at 12:47 pm to andouille
quote:
bare basics guys, lump charcoal, wood chunks and a steel drum,
present
Posted on 6/3/22 at 12:50 pm to Soul Gleaux
quote:
Offset, spilt logs only
This is the only way for true BBQ. I couldn't live with myself if I just pushed a couple buttons and sat inside all day. A man has to bond with his fire.
Posted on 6/3/22 at 1:39 pm to RonFNSwanson
quote:No, he really doesn't.
A man has to bond with his fire.
Posted on 6/3/22 at 1:42 pm to andouille
OK Joe's Bandera, and I like to cook with different woods, and only wood fires. I'm weird.
Posted on 6/3/22 at 2:03 pm to LSUballs
quote:
The drunk kind.
Is there another kind?
Posted on 6/3/22 at 2:10 pm to Soul Gleaux
I've had a Primo for about 20 years, but the fanciest gadget is a quick read thermometer that my wife bought me last year. I'm in the basics group.
A couple of days ago, I cooked a brisket on a friend's Weber. Never used a Weber before, but it turned out fine. It was a small brisket and I wrapped the point after about 4.5 hours. It powered through the stall on its own. The flat was at 180 at that point and I wanted some au jus, so I put it in a disposable tin pan filled with rough cut chunks of onion and beef stock (up to the level of the flat). Cooked it another two hours in a 250 degree oven. Heat is heat.
Normally, I would have slow cooked it on my Primo for 6+ hours, and it might have been a little more tender, but it turned out fine.
A couple of days ago, I cooked a brisket on a friend's Weber. Never used a Weber before, but it turned out fine. It was a small brisket and I wrapped the point after about 4.5 hours. It powered through the stall on its own. The flat was at 180 at that point and I wanted some au jus, so I put it in a disposable tin pan filled with rough cut chunks of onion and beef stock (up to the level of the flat). Cooked it another two hours in a 250 degree oven. Heat is heat.
Normally, I would have slow cooked it on my Primo for 6+ hours, and it might have been a little more tender, but it turned out fine.
Posted on 6/3/22 at 2:59 pm to andouille
I own a Weber gas grill, a 2 shelf bullet type smoker, a Masterbuilt electric smoker and a big homemade smoker. Each has a particular use that I prefer to use them for.
Grilling fish, oysters, kebabs, chicken, steaks, burgers, vegetables etc. is where I use the Weber.
Cold smoking salmon and other products where I want to keep the temperature under 90 degrees and making beef jerky where I keep it around 160 degrees is where I prefer to use my homemade smoker.
The bullet smoker is the one I use for whole turkeys, pastrami, pork butts and beef briskets.
The Masterbuilt I like to use for smoking leg quarters and whole chickens. I tried to smoke some beef jerky on it a few weeks ago and didn't like how it turned out, so I'll not use it for that again.
Grilling fish, oysters, kebabs, chicken, steaks, burgers, vegetables etc. is where I use the Weber.
Cold smoking salmon and other products where I want to keep the temperature under 90 degrees and making beef jerky where I keep it around 160 degrees is where I prefer to use my homemade smoker.
The bullet smoker is the one I use for whole turkeys, pastrami, pork butts and beef briskets.
The Masterbuilt I like to use for smoking leg quarters and whole chickens. I tried to smoke some beef jerky on it a few weeks ago and didn't like how it turned out, so I'll not use it for that again.
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