The Grill and BBQ thread

#226
#226
governmentmule said:
I will cook the next turkey at a higher temp and see how it comes out

I forget who said to use foil and put butter on top of it,did you also cover the bottom of the bird ? or leave it open on the grates ?

and on a smoked ham,do ya'll trim the skin off or leave it on? the skin that I have been leaving on,usually comes out like cinders and where there is no skin,has a thick great tasting bark on it

I've been using the smaller hams between 10 to 15 pounds and I guess it would be called a picnic cut ? since they are the lower part of the ham,I'm either going to a bigger weight or try to find something more in the middle of the ham
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I roast it indirect on the grate with a heat shield and drip pan. Yes, foil over the top will keep from drying out the breasts.
 
#227
#227
kiddiedoc said:
I roast it indirect on the grate with a heat shield and drip pan. Yes, foil over the top will keep from drying out the breasts.
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mine is an off set smoker,so it is indirect heat,i
will try the foil over the top and some butter on it and see how well that works


oh and if anybody is using an off set barrel smoker,like I'm using,i did lay some foil wrapped bricks in the bottom of the barrel,I think i will add a few more bricks this year and see if that helps on temperature control

and I did use some flashing to extend the chimney down into the barrel,so it would draw the heat from lower in the barrel ,instead of drawing it off the top,I need to make me a deflector shield going from the fire box to the barrel also
 
#228
#228
kiddiedoc said:
They were great. I prefer a rack, but Costco has an amazing price on those little t-bones. A whole leg is also a great grill, but requires work.
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I'll have to make a trip there.
 
#229
#229
governmentmule said:
I will cook the next turkey at a higher temp and see how it comes out

I forget who said to use foil and put butter on top of it,did you also cover the bottom of the bird ? or leave it open on the grates ?

and on a smoked ham,do ya'll trim the skin off or leave it on? the skin that I have been leaving on,usually comes out like cinders and where there is no skin,has a thick great tasting bark on it

I've been using the smaller hams between 10 to 15 pounds and I guess it would be called a picnic cut ? since they are the lower part of the ham,I'm either going to a bigger weight or try to find something more in the middle of the ham
Click to expand...

Put the bird in a disposable turkey pan.
 
#235
#235
Got a Boston Butt getting ready to go on in the morning
 

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#236
#236
Saturday morning smoke
 

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#237
#237
Ah got to love a well built bullet smoker. 72, what type wood you using? I prefer pecan myself but like most all of them on occasion.
 
#240
#240
Good gawd that looks yummy.

Just starting to get into grilling myself with the new house. My problem right now is that I can never get the damn stuff to light and stay lit.

Would anyone recommend using wood chips instead of charcoal? Is there anything I could be doing better? I have tried piling the charcoal like a mountain. I have tried using a chimney. I have tried using paper underneath the charcoal. Anything else I could try?
 
#241
#241
Sounds like u have an airflow issue. You should have no problems with the chimneys that's all I use
 
#242
#242
I just finished smoking and pulling a Boston Butt today. I used to have all the elegant smokers and such and take 12 hours and even more, and I found a Weber Kettle does just fine. I found the low and slow over rated and medium heat and speed tastes just the same. Took me 5 hours to do this one today. Our secret is a wonderful vinegar based sauce my wife cooks up. After I pull it I immediately mix it all in and then let it sit for a few hours. Very tender, very tasty.
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#244
#244
MSUDuo said:
Good gawd that looks yummy.

Just starting to get into grilling myself with the new house. My problem right now is that I can never get the damn stuff to light and stay lit.

Would anyone recommend using wood chips instead of charcoal? Is there anything I could be doing better? I have tried piling the charcoal like a mountain. I have tried using a chimney. I have tried using paper underneath the charcoal. Anything else I could try?
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what kinda of smoker are you using ? and could you post a picture of it ?

as far as lighting,I just use a chimney,around half full and pour it to the side of some unlit charcoal,I do need to be using less charcoal to get mine started ,and never have had a problem with it,I'm usually too hot to start with

it does sound like an air flow problem

I just noticed you said grilling instead of smoking,are you using a grill or a smoker ? like I said,let us know what kind you are using and a picture would be great :)


not that I am really good at it,but i am learning as I go along and stuff is coming out pretty good these days
 

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#246
#246
GovMule,
Yes, I just have a grill. Looking to just get started and then go from there. Hell, I would just like to grill some damn hot dogs and steaks this summer!

This is what I have

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#249
#249
I've had one like that,it was a small Weber and I had problems with it as far as a long grill went,usually in cold weather ,just make sure the bottom vent is wide open and then I would adjust the temp with closing the top vent,of course with some practice you should be able to adjust the temp better

I did have a lot of problems with trying to keep the temp down,but it was probably just me and mine was a really small one,if I tried to cut the temp down to much,it would basically put it out and then I would be trying to get it back up to temp

there are a lot of good videos on how to use one of them,of course I seen them after I had got rid of mine

here is a Weber link

Indirect and Direct Charcoal Grilling | Weber.com
 
#250
#250
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