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re: What type of outdoor cook are you?
Posted on 6/3/22 at 3:03 pm to andouille
Posted on 6/3/22 at 3:03 pm to andouille
I'm both of those guys.
I have a RecTeq Pellet Grill, as well as an offset, as well as a Large Kamado Joe, and a Blackstone Griddle. I use all of them pretty regularly. The offset 100% gives the best BBQ flavor but obviously requires the most effort, which I'm not in the mood to provide a lot of the time so I have the pellet grill or Kamado to fall back on. Both put out great BBQ and can grill burgers/dogs, do rotisserie chicken or whatever else.
Cooking outside is a great excuse to be outside drinking, so I like to have all my basis covered.
I have a RecTeq Pellet Grill, as well as an offset, as well as a Large Kamado Joe, and a Blackstone Griddle. I use all of them pretty regularly. The offset 100% gives the best BBQ flavor but obviously requires the most effort, which I'm not in the mood to provide a lot of the time so I have the pellet grill or Kamado to fall back on. Both put out great BBQ and can grill burgers/dogs, do rotisserie chicken or whatever else.
Cooking outside is a great excuse to be outside drinking, so I like to have all my basis covered.
0
Posted on 6/3/22 at 3:11 pm to andouille
quote:
What type of outdoor cook are you?
I have a Kamado Joe and will never use anything but this. It's not quite as "set it and forget it" as a traeger, but it's pretty close. Light the coals, add the wood, get your heat to the right temp, throw on the meat, insert the wireless thermometer, and let it ride and make sure to tell the wife "sorry i can't, i'm smoking meat out here" while i drink beer.
This post was edited on 6/3/22 at 3:13 pm
Posted on 6/3/22 at 3:16 pm to andouille
I have a gas grill and a smoke tube, turns out pretty pork roast and brisket. Set my temp at 225, light the smoke tube and let it rip for 12 hours. May have to refill the smoke tube once.
I also have a Weber kettle. I can set up a snake and it will hold 225-275 for 10 hours or so not problem.
I also have a Weber kettle. I can set up a snake and it will hold 225-275 for 10 hours or so not problem.
Posted on 6/3/22 at 3:23 pm to andouille
quote:
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.
Is it though? I’ve never had a brisket done on a traeger but based on posts here, that doesn’t seem to be the case. Otherwise, all the best bbq joints would have automated pellet smokers.
Posted on 6/3/22 at 3:36 pm to SUB
Traeger definitely seems to have made a name for themselves in the pellet smoking world.
I don't know if they make anything else.
I don't know if they make anything else.
Posted on 6/3/22 at 5:25 pm to LSUballs
quote:
The drunk kind.
Posted on 6/3/22 at 5:43 pm to andouille
Coals and wood for me when BBQing. No gas grills.
I have propane burners for boiling, frying, or just cooking gravies and gumbos outside.
I have propane burners for boiling, frying, or just cooking gravies and gumbos outside.
Posted on 6/3/22 at 8:59 pm to Alyosha
quote:
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.
Worth repeating.
Posted on 6/4/22 at 6:40 am to Rohan Gravy
I have a weber kettle I like for steak and split chickens, a gas grill with rotisserie we like to use a lot for whole rotisserie chicken and hamburgers, an electric smoker I use for smoking sausage as I can keep lower temps pretty steady , and an offset stick burner I use for pulled pork, brisket and ribs. I'm considering getting a blackstone, not sure if upkeep is gonna be a PITA.
This post was edited on 6/4/22 at 6:49 am
Posted on 6/4/22 at 8:15 am to EastCoastCajun
quote:
I'm considering getting a blackstone, not sure if upkeep is gonna be a PITA.
It's not worse than any other grill/smoker, just takes a little time and care to keep it clean. Great tool in the cooking arsenal as well.
Posted on 6/4/22 at 8:59 am to andouille
Main rig is an Old Country stick burner. Also use a couple of water smokers for holiday turkeys. I’m happy playing with charcoal and wood.
Posted on 6/4/22 at 11:35 am to andouille
quote:
What type of outdoor cook are you?
Caveman
Posted on 6/4/22 at 6:38 pm to andouille
Ugly drum smoker for long cooks and a 22" Weber kettle for grilling. Have others but these are the two I use.
Also have a partially built cabinet smoker i will finish one day.
Also have a partially built cabinet smoker i will finish one day.
Posted on 6/4/22 at 7:57 pm to andouille
I do both.
Depending on if I feel like going old school or pellet.
Depending on if I feel like going old school or pellet.
Posted on 6/5/22 at 10:13 am to andouille
Depends on how much time I have. If I got nothing going on for the day or I'm gonna be quick about it, then I'm hanging by the Weber with an ice chest of beverages and music. If I have shite to do or I have a large crowd to cook for them I use a vertical pellet smoker. To date, no one has made a single complaint about food from either method used.
Posted on 6/5/22 at 11:33 am to Pettifogger
quote:
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
Same.. with the addition of lacking patience too!
I also live in Chicago with a modest deck, so a small Weber gas grill is what I have... works fine for the basics!
This post was edited on 6/5/22 at 11:34 am
Posted on 6/5/22 at 5:38 pm to andouille
-Primo XL for Smoking and Searing. Lump Charcoal & Wood I Split
- Gas grill hooked up to Natural Gas line……w Flat Top for Smashburgers & large amounts of bacon…..that we rarely do.
Use Primo several times a week, gas grill/flat top several times a year.
- Gas grill hooked up to Natural Gas line……w Flat Top for Smashburgers & large amounts of bacon…..that we rarely do.
Use Primo several times a week, gas grill/flat top several times a year.
Posted on 6/5/22 at 6:31 pm to andouille
quote:
Traeger is the most popular brand, they put the pellets in, then the meat, and in a few hours they have perfect brisket.
That’s a very low standard for perfect
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