The Grill and BBQ thread

#377
#377
kiddiedoc said:
Coug, do you use wood chips with your NG grill? You can actually get some decent smoke with a handful of chips and some aluminum foil.
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Any tips? I would try this technique.

governmentmule said:
a friend of mine uses Liquid Smoke quite often,he bakes a ham for Thanksgiving and Christmas for his family gatherings,he use a linoleum glue injector and injects the Liquid Smoke into it,I'm not sure how much he uses,but it tastes really great

you probably would want to start with way less than you think you need the first time or two,just experiment a little and see how it comes out


try adding some Lea & Perrins Worcestershire Sauce, with some chopped onions in the burger along with your seasoning,let it set over night for the seasoning to set good,I think my friend lets his sit over night before cooking,but I don't really remember,so go light the first couple of times
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vols72 said:
Coug I would start with a teaspoon per pound then adjust to your taste...
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Awesome! Thanks for everyone's input!
 
#378
#378
Coug said:
Any tips? I would try this technique.
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Just put some chips in foil and wrap it up. Poke a few holes in the top of your packet and place on your grill. You'll get a decent amount of smoke and afterwards just toss the foil pack in the garbage. No mess.

If you've never cooked with wood chips before, use less than you think (a small handful). Hickory is pretty common but apple, cherry, & pecan are great choices as well.
 
#379
#379
Boca Vol said:
Just put some chips in foil and wrap it up. Poke a few holes in the top of your packet and place on your grill. You'll get a decent amount of smoke and afterwards just toss the foil pack in the garbage. No mess.

If you've never cooked with wood chips before, use less than you think (a small handful). Hickory is pretty common but apple, cherry, & pecan are great choices as well.
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I used to do this a lot before I got my smoker. It's actually amazingly effective at delivering good smoke flavor and super simple. You'll never get that beautiful smoke ring (I couldn't), but you'll get a lot of flavor.
 
#380
#380
Boca Vol said:
Just put some chips in foil and wrap it up. Poke a few holes in the top of your packet and place on your grill. You'll get a decent amount of smoke and afterwards just toss the foil pack in the garbage. No mess.

If you've never cooked with wood chips before, use less than you think (a small handful). Hickory is pretty common but apple, cherry, & pecan are great choices as well.
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Would you recommend this technique with burgers? What wood?
 
#382
#382
vols72 said:
I would use a mix of oak and mesquite for burgers
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I'll be honest, I've never really used wood chips/chunks for burgers. What temp are you cooking them?

I usually have my grill about 600 for burgers and the chips simply burn up. I use lump so there is some smoke flavor but not a ton.
 
#383
#383
Boca Vol said:
I'll be honest, I've never really used wood chips/chunks for burgers. What temp are you cooking them?

I usually have my grill about 600 for burgers and the chips simply burn up. I use lump so there is some smoke flavor but not a ton.
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Why do you cook them at such a high temp? I cook steak that way but why burgers? I would think the outside would Just burn.
 
#384
#384
Just getting into smoking. Trying to decide what kind of smoker to buy. Really like the electric smokers, but do they do a comparable job of cooking compared to the charcoal smokers?
 
#386
#386
BearCat204 said:
Just getting into smoking. Trying to decide what kind of smoker to buy. Really like the electric smokers, but do they do a comparable job of cooking compared to the charcoal smokers?
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It's not even close. Electric smokers are easy and convenient,but charcoal you need to know a thing or two about maintaining a fire. You can pull great meat off electric don't get me wrong, but if all other factors were equal a charcoal pit will dominate it every time. It has everything to do with the type of heat given off. Charcoal has much more radiation heat given off. Electric rely more on convection heat transfer, which also leads to humidity control issues at times. In the end the mallard reaction (which is responsible for forming "bark") seems to work better in charcoal setups. Could be why pros usually use charcoal or full wood setups.

IMO:
Full wood > charcoal>>> gas >>>>> electric

Bear in mind all can still make tasty meat
 
#387
#387
MSME Vol said:
It's not even close. Electric smokers are easy and convenient,but charcoal you need to know a thing or two about maintaining a fire. You can pull great meat off electric don't get me wrong, but if all other factors were equal a charcoal pit will dominate it every time. It has everything to do with the type of heat given off. Charcoal has much more radiation heat given off. Electric rely more on convection heat transfer, which also leads to humidity control issues at times. In the end the mallard reaction (which is responsible for forming "bark") seems to work better in charcoal setups. Could be why pros usually use charcoal or full wood setups.

IMO:
Full wood > charcoal>>> gas >>>>> electric

Bear in mind all can still make tasty meat
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I get that......pretty obvious that wood, charcoal are better, my questions was if it was comparable.....actually should have asked is it worth spending the 200 on an electric, will I still be making great smoked ribs and other meat with it?
 
#388
#388
Boca Vol said:
I'll be honest, I've never really used wood chips/chunks for burgers. What temp are you cooking them?

I usually have my grill about 600 for burgers and the chips simply burn up. I use lump so there is some smoke flavor but not a ton.
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That's really hot for burgers,how do you keep from burning up. I just throw some chips on the coals and let er roll.

Boca you ever do a reverse sear on a steak or burger
 
#389
#389
BearCat204 said:
I get that......pretty obvious that wood, charcoal are better, my questions was if it was comparable.....actually should have asked is it worth spending the 200 on an electric, will I still be making great smoked ribs and other meat with it?
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Really depends on how involved you want to get with it at that point to be honest. Electrics are easy. Pretty much set and leave alone. Charcoal you'll be tending to every hour or so.

To further complicate it comes into the issue of quality on each. There are cheap and expensive varieties of each. You can often modify cheap ones to work a bit better, but I just chose to bite the bullet and get one that was high quality (thick steel, fully welded, large enough, enough/well designed dampers, etc.) And will last 30 years if kept out of the elements. I also went with a charcoal offset BTW.

The best answer I guess I can give is that on any setup you can make "good" ribs and smoked meat. What you want to consider is if you think you'll end up wishing for a higher quality grill that held heat or didn't leak as much later. And also the difference in "good" ribs and "spectacular" ribs could very easily be determined by your fuel source and ability to maintain a consistent temperature.
 
#390
#390
MSME Vol said:
Really depends on how involved you want to get with it at that point to be honest. Electrics are easy. Pretty much set and leave alone. Charcoal you'll be tending to every hour or so.

To further complicate it comes into the issue of quality on each. There are cheap and expensive varieties of each. You can often modify cheap ones to work a bit better, but I just chose to bite the bullet and get one that was high quality (thick steel, fully welded, large enough, enough/well designed dampers, etc.) And will last 30 years if kept out of the elements. I also went with a charcoal offset BTW.

The best answer I guess I can give is that on any setup you can make "good" ribs and smoked meat. What you want to consider is if you think you'll end up wishing for a higher quality grill that held heat or didn't leak as much later. And also the difference in "good" ribs and "spectacular" ribs could very easily be determined by your fuel source and ability to maintain a consistent temperature.
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Really appreciate this answer. Helps me make a decision
 
#391
#391
vols72 said:
That's really hot for burgers,how do you keep from burning up. I just throw some chips on the coals and let er roll.

Boca you ever do a reverse sear on a steak or burger
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Yes, I do reverse sears on steaks.

For burgers I cook them around 600 but the grid is raised considerably. I like them on the medium rare side. A little crust on the outside.

The best burgers I've made were vacuum sealed and put in a crockpot of water at 125 for about an hour or 2....then seared on the grill. Sounds strange but it's great.
 
#393
#393
Boca Vol said:
Yes, I do reverse sears on steaks.

For burgers I cook them around 600 but the grid is raised considerably. I like them on the medium rare side. A little crust on the outside.

The best burgers I've made were vacuum sealed and put in a crockpot of water at 125 for about an hour or 2....then seared on the grill. Sounds strange but it's great.
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Wow, have never heard of hot tubbing burgers.
 
#394
#394
MSME Vol said:
Really depends on how involved you want to get with it at that point to be honest. Electrics are easy. Pretty much set and leave alone. Charcoal you'll be tending to every hour or so.

To further complicate it comes into the issue of quality on each. There are cheap and expensive varieties of each. You can often modify cheap ones to work a bit better, but I just chose to bite the bullet and get one that was high quality (thick steel, fully welded, large enough, enough/well designed dampers, etc.) And will last 30 years if kept out of the elements. I also went with a charcoal offset BTW.

The best answer I guess I can give is that on any setup you can make "good" ribs and smoked meat. What you want to consider is if you think you'll end up wishing for a higher quality grill that held heat or didn't leak as much later. And also the difference in "good" ribs and "spectacular" ribs could very easily be determined by your fuel source and ability to maintain a consistent temperature.
Click to expand...


Went ahead and bought the Weber Smokey Mountain Smoker. Had great reviews everywhere and I may or may not have researched and nerded up on a Smokers forum lol. Ribs and Boston Butt get done this weekend
 
#395
#395
BearCat204 said:
Went ahead and bought the Weber Smokey Mountain Smoker. Had great reviews everywhere and I may or may not have researched and nerded up on a Smokers forum lol. Ribs and Boston Butt get done this weekend
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Congratulations! You will now be hooked for life. Bullet smokers are among the elite if built well and the webers notoriously are.

I hate to ask you to cool your jets, but all smokers typically need a break in smoke or two. Ribs and butt wouldn't be what I start off with. Sacrificial dark meat chicken or super fatty bacon are after used to help get a base layer of smoke on the interior. I would try and look it up and get at least a small few hour smoke on it before the ribs.

For what it's worth as your smoker becomes more seasoned, the product coming off it only gets better.
 
#396
#396
You won't be sorry you bought the WSM. It's a very versatile cooker, and pretty easy to control.
 
#399
#399
BearCat204 said:
Went ahead and bought the Weber Smokey Mountain Smoker. Had great reviews everywhere and I may or may not have researched and nerded up on a Smokers forum lol. Ribs and Boston Butt get done this weekend
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I was going to go off on the name they chose to use on that smoker. What does someone from Illinois know about the Smoky Mountains?! Then I looked again and realized they even spelled "Smokey" wrong. It's "Smoky".
 
#400
#400
Coug said:
I was going to go off on the name they chose to use on that smoker. What does someone from Illinois know about the Smoky Mountains?! Then I looked again and realized they even spelled "Smokey" wrong. It's "Smoky".
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I etched out the "e"
 
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