The Grill and BBQ thread

[volmanbill]

Flipped it after 6 hrs and added some peppers. I need to get a pepper tray this week.

 

[InVOLuntary]

I like to use cedar planks for fish. It adds a nice smoked flavor and gives me something to cook on. That helps for flipping etc. If you don't have one just be sure to flip a little as possible. Grill it hot and turn once after about 3-5 minutes. As far as the fish itself...a good rub and some grilled lemon is really all you need. A sauce is great but not necessary. Simple is better.

:hi:

Didn't have the planks. My concern was sticking. I oiled up the grates really well before lighting and they didn't stick at all. Cooked on high heat after marinating in a basalmic vinegarette that i doctored up with a bit of soy sauce and some ginger. They were pretty thick so I turned them more than a couple of times. I used my thermopen and they didn't register as done enough so I put them back on. I probably over did them a bit but they weren't bad. A little dry.

 

[volmanbill]

Afternoon shower.

 

[Big Orange Jeff]

Poker night vittles: Korean Sloppy Joes with King's Hawaiian Buns, Sesame Slaw, and Asian Quickles.

 

[NWGVol]

Looks great NWG.

I had a freaky fast cook with the brisket Friday night. I put it on at 10pm and it was at 160 by 3. I wrapped in butcher paper and dropped smoker temp from 250 to 225. It was at 203 by about 7. Only 9 hours for 13 lbs. On my MBE I've used 225 the whole way through and it would typically take 15 or more. I think I'll drop back to 225 next time and try and determine if it was the temp, the smoker, or a combination of the 2.

The brisket was tasty, though I wasn't entirely happy with the difference in doneness between the flat and point. I've never done it, but I may separate them before the next smoke and start the point early in hopes they finish closer in temp.

In the meanwhile, I threw a small butt on @6:30 this morning.

The brisket looks outstanding.

Have you put a thermometer on the cooking surface to ensure the temp is accurate? I've not checked for accuracy on a pellet grill, but every other type of grill or smoker I've checked had huge variances. Some as much as 100 degrees difference from the grill thermometer and the actual cooking surface temp.

 

[Guest]

 

[Behr]

Genius!

 

[Boca Vol]

The Cadillac of all smokers.....without a doubt

best of craigslist: Cadillac DeVille SMOKER!

That would look great painted UT orange!

 

[golfballs]

I'd like to upgrade my setup. Currently I have a weber kettle and and smokey mountain smoker. I like my kettle, but I'd like something that can get hotter. And my smoker requires constant temp monitoring - and since I live in a colder climate, I feel like I'm constantly adding fuel. Preferably, I'd like something that can grill and smoke, but without sacrificing anything. Without having to spend a fortune on something like a memphis grill, it seems like the grill that can do both is a kamado - specifically was looking at the Primo Oval. Will it get hotter than my kettle? What difference is there in time it takes to heat up? How is it as a smoker? Am I better off sticking with a dedicated grill and smoker separately?

 

[golfballs]

My dad has an alfresco with a rotisserie and he’s done some amazing things w it. I like the idea of adding a rotisserie attachment to my kettle. The one thing misssing from any non-gas grill is the infrared which he’s used to cook some of the best steaks I’ve ever had. Is there a charcoal grill that can get hot enough to rival that? In addition to rotisserie attachments I’ve read about a smoke/sear attachment for the kettle too. So makes me wonder if I should just stick with what I have.

 

[Guest]

 

[Jxn Vol]

I am happy with my SmokeHollow hybrid. It has a gas side and a charcoal side. It also has a smoke box on the charcoal side. I use it a lot. Only complaint I have is the charcoal rack only made it 2 seasons. But that is all. For $350 you can’t beat it.

 

[Boca Vol]

I'd like to upgrade my setup. Currently I have a weber kettle and and smokey mountain smoker. I like my kettle, but I'd like something that can get hotter. And my smoker requires constant temp monitoring - and since I live in a colder climate, I feel like I'm constantly adding fuel. Preferably, I'd like something that can grill and smoke, but without sacrificing anything. Without having to spend a fortune on something like a memphis grill, it seems like the grill that can do both is a kamado - specifically was looking at the Primo Oval. Will it get hotter than my kettle? What difference is there in time it takes to heat up? How is it as a smoker? Am I better off sticking with a dedicated grill and smoker separately?

If price is a concern I'd check out the Grilla Kong:

Kamado Ceramic Charcoal Grill | Grilla Grills

It's between a Large and XL BGE in size for $800 delivered with the side shelves.

 

[Nash_Vol97]

I'd like to upgrade my setup. Currently I have a weber kettle and and smokey mountain smoker. I like my kettle, but I'd like something that can get hotter. And my smoker requires constant temp monitoring - and since I live in a colder climate, I feel like I'm constantly adding fuel. Preferably, I'd like something that can grill and smoke, but without sacrificing anything. Without having to spend a fortune on something like a memphis grill, it seems like the grill that can do both is a kamado - specifically was looking at the Primo Oval. Will it get hotter than my kettle? What difference is there in time it takes to heat up? How is it as a smoker? Am I better off sticking with a dedicated grill and smoker separately?

I’m about in the same boat as you. My fiancé finally gave me the okay to splurge on a Komado Big Joe this summer and I’m waiting to try and snag one at Costco. I looked for a while to decide on the one I wanted. From what it sounds like you are looking for I would get some sort of Komado. They can high heat grill, smoke, bake, etc. literally can do it all and does them well. There are a few of them at decent price points too. Primo, Pit Boss, Kong, etc are all good but not quite as much as a Komado Joe or BGE. You could even look at an Akorn for the first one for $200 and be able to really see if you like that style before buying a more expensive one. I decided on a Komado joe mainly for the attachments. The quality is as good as BGE but KJ comes with divide and conquer system, different types of grates you can buy and I’m also really wanting to get the Joetisserie as well. Good luck with whatever you choose though 👍🏼

 

[golfballs]

GB,
Battling the cold outdoor elements will always be an issue. Add more charcoal/wood to maintain the proper heat, work with the air intake/ exhaust & make mental notes of temps cooked in & what you've done to get the heat up. Make sure you have a T'stat.

Which do you do the most, cook or smoke & how much? There are a bunch of grills on the market that can do both and there are a bunch of combo's out there too. Any long (horizontal) grill can be used as a smoker by indirect cooking. Charcoal/wood on one end & food on the other. The Weber Kettle is not good for indirect cooking because all the heat is in the middle & there's no place to put the food off to the side.
A unit like the one pictured can be had for round $200 or less & they can do amazing things

View attachment 156161

I cook on my kettle at least 3 times a week, even in the winter. I typically smoke a pork butt once or twice a month.

 

[golfballs]

I’m about in the same boat as you. My fiancé finally gave me the okay to splurge on a Komado Big Joe this summer and I’m waiting to try and snag one at Costco. I looked for a while to decide on the one I wanted. From what it sounds like you are looking for I would get some sort of Komado. They can high heat grill, smoke, bake, etc. literally can do it all and does them well. There are a few of them at decent price points too. Primo, Pit Boss, Kong, etc are all good but not quite as much as a Komado Joe or BGE. You could even look at an Akorn for the first one for $200 and be able to really see if you like that style before buying a more expensive one. I decided on a Komado joe mainly for the attachments. The quality is as good as BGE but KJ comes with divide and conquer system, different types of grates you can buy and I’m also really wanting to get the Joetisserie as well. Good luck with whatever you choose though 👍🏼

Just looked up the joetisserie. That’s awesome! Of course they make rotisserie attachments for Weber kettles. So I still don’t know if by spending money on a Kamado that I’ll have anymore capabilities than I currently have. Except maybe more heat than the kettle?

 

[Guest]

 

[kiddiedoc]

GB: the Char-Griller Akorn is a great way to get into Kamado-style cooking. It will get MUCH hotter than your current kettle and will allow for smoking, roasting, pizzas, etc with the purchase of the smoking stone. I used mine for about four years before upgrading to a BGE. It doesn't hold temp as well as the ceramic Egg, but it does a fine job, esp for only $250-300.

 

[NWGVol]

GB: the Char-Griller Akorn is a great way to get into Kamado-style cooking. It will get MUCH hotter than your current kettle and will allow for smoking, roasting, pizzas, etc with the purchase of the smoking stone. I used mine for about four years before upgrading to a BGE. It doesn't hold temp as well as the ceramic Egg, but it does a fine job, esp for only $250-300.

I agree with everything you said. I had one myself for 5 years. However, They have a ceramic model now for 599 that I would lean towards for a first time Kamado purchase.

 

[NEVolFan]

Went to Costco today, picked up a pack of pork shoulders. Was going to start them in the morning... but after injecting them and letting them sit for 3 hrs, I decided to get them in the smoker tonight and let them cook all night. Total weight is 11 lbs.

So... the plan is to mop them every 2 hrs until 12:30AM (that would be 5 hrs at 230F) and then put them in a foil pan and cover them and dial back to 220F. Should be close to being ready by 9AM or so.

 

[kiddiedoc]

Went to Costco today, picked up a pack of pork shoulders. Was going to start them in the morning... but after injecting them and letting them sit for 3 hrs, I decided to get them in the smoker tonight and let them cook all night. Total weight is 11 lbs.

So... the plan is to mop them every 2 hrs until 12:30AM (that would be 5 hrs at 230F) and then put them in a foil pan and cover them and dial back to 220F. Should be close to being ready by 9AM or so.

Sounds good. I have to work in the a.m. so I'll stop by for breakfast!

 

[Guest]

 

[NEVolFan]

Here you go GB. Should hold heat good, won't rust & has built in drink cooler. Can use your Webber top to help hold in the flavor & regulate the temp. Cost should be in the budget as you can probably find a used one for a deal. As a bonus, if you get too tore up & burn everything & it tastes like #2, you can blame it on the grill

View attachment 156199

Does it come in pink?

 

[Behr]

Here you go GB. Should hold heat good, won't rust & has built in drink cooler. Can use your Webber top to help hold in the flavor & regulate the temp. Cost should be in the budget as you can probably find a used one for a deal. As a bonus, if you get too tore up & burn everything & it tastes like #2, you can blame it on the grill

View attachment 156199

That is a GREAT idea, and should stay one.

 

[Guest]