The Grill and BBQ thread

[Boca Vol]

Grilled Oysters Rockefeller with bacon + baby spinach fondue (Guy Fieri recipe). Seriously, one of the best dishes I've ever prepared.

Damn!:rock:

 

[volsandpirates]

Where did you get the oysters? I live in Hermitage, and Publix has oysters in the Shell here.

Good looking recipe. One of my favorite foods.

Have gotten some pretty good oysters at Publix, but if you are really looking for some good oysters in the Nashville area would check out Little's fish market

 

[Go aeiou]

Have gotten some pretty good oysters at Publix, but if you are really looking for some good oysters in the Nashville area would check out Little's fish market

Thanks, i just returned from publix, and their oysters are Bluepoint from New Jersey. $1.19 ea.

I have been wanting to go to Little's.

 

[InVOLuntary]

I gain 5lbs Everytime I open this thread.

 

[LIvol]

Anyone have any opinions of z grills. I posted it in another thread and want to find out of anyone has feedback before I purchased one. They have a money back thing, that can reimburse someone the full price if you keep it 5 years.

Free Grill - ZGrills

 

[Nash_Vol97]

Welp. We will see how it turns out but my brisket is almost done 3-4 hours early. It’s probing 190-195 currently but toothpick test still says no. Komado is at 275 so I’m dropping the temp a bit and wrapping in butcher paper to finish then set aside for a couple hours. Way ahead of schedule.

 

[MSME Vol]

Wrap it in foil, then a towel, and put in beer cooler. It will hold and rest itself properly for hours.

 

[Nash_Vol97]

Wrap it in foil, then a towel, and put in beer cooler. It will hold and rest itself properly for hours.

That’s the plan. We will see how it ends up.

 

[Boca Vol]

Anyone have any opinions of z grills. I posted it in another thread and want to find out of anyone has feedback before I purchased one. They have a money back thing, that can reimburse someone the full price if you keep it 5 years.

Free Grill - ZGrills

I was going to post the same question. I'd probably be willing to give it a try to get your money back. It's a pellet grill. Do you have to buy their pellets, etc.?

 

[Nash_Vol97]

Brisket still turned out great. End of the flat was still a little dry but for the most part the rest was very tender. Needed to get some better smoke flavor though.

With that, question for komado style grill/smoker owners. I don’t seem to get consistent smoke, not even thin smoke. I usually put some chunks mixed in and buried with the lump. I’ve also seen some people just throw it right on top once it’s burning. What’s the best way to arrange the lump charcoal with the wood chunks to get consistent smoke?

 

[Nash_Vol97]

.

 

[Boca Vol]

Brisket still turned out great. End of the flat was still a little dry but for the most part the rest was very tender. Needed to get some better smoke flavor though.

With that, question for komado style grill/smoker owners. I don’t seem to get consistent smoke, not even thin smoke. I usually put some chunks mixed in and buried with the lump. I’ve also seen some people just throw it right on top once it’s burning. What’s the best way to arrange the lump charcoal with the wood chunks to get consistent smoke?

I usually toss a couple of chunks or chips on after the lump is going. Once the smoke loses that acrid smell, I put the meat on. You don't need 8,10, or 12 hours of smoke. The smoke will penetrate early in the cooking.

For brisket, what wood did you use? If you don't like mesquite (which is very strong) try oak. It works really well with beef.

 

[Boca Vol]

Today is USDA Prime Day at The Fresh Market.

https://www.thefreshmarket.com/prim...edium=email&utm_campaign=usda_prime_beef_sale

 

[Nash_Vol97]

I usually toss a couple of chunks or chips on after the lump is going. Once the smoke loses that acrid smell, I put the meat on. You don't need 8,10, or 12 hours of smoke. The smoke will penetrate early in the cooking.

For brisket, what wood did you use? If you don't like mesquite (which is very strong) try oak. It works really well with beef.

Thanks for the info. I’ll try adding the wood after it’s started next time to see how that does.

I used hickory yesterday because all I could get at Lowe’s at the moment was that or Apple. Everything else was sold out and I didn’t have time to try other places. I have oak chips but not chunks and wanted to use oak yesterday but ill have to find a store around here that has it in chunks or order online.

 

[UT_Dutchman]

Thanks for the info. I’ll try adding the wood after it’s started next time to see how that does.

I used hickory yesterday because all I could get at Lowe’s at the moment was that or Apple. Everything else was sold out and I didn’t have time to try other places. I have oak chips but not chunks and wanted to use oak yesterday but ill have to find a store around here that has it in chunks or order online.

Are you presoaking them before you use them?

 

[bignewt]

Thanks for the info. I’ll try adding the wood after it’s started next time to see how that does.

I used hickory yesterday because all I could get at Lowe’s at the moment was that or Apple. Everything else was sold out and I didn’t have time to try other places. I have oak chips but not chunks and wanted to use oak yesterday but ill have to find a store around here that has it in chunks or order online.

I use soaked hickory chips that i spread around on top of the lit coals. Also I do my brisket at about 225-230 on the green egg.

 

[Guest]

 

[Nash_Vol97]

Are you presoaking them before you use them?

I use soaked hickory chips that i spread around on top of the lit coals. Also I do my brisket at about 225-230 on the green egg.

Thanks guys. I don’t soak mine but maybe I’ll try soaking next time and see if that helps.

 

[Guest]

 

[MSME Vol]

Agreed all soaked wood does for me is throw off the temperature balance of my coals.

 

[golfballs]

Brisket still turned out great. End of the flat was still a little dry but for the most part the rest was very tender. Needed to get some better smoke flavor though.

With that, question for komado style grill/smoker owners. I don’t seem to get consistent smoke, not even thin smoke. I usually put some chunks mixed in and buried with the lump. I’ve also seen some people just throw it right on top once it’s burning. What’s the best way to arrange the lump charcoal with the wood chunks to get consistent smoke?

I’ve never had a problem at all w getting smoke on my Komodo. I normally get the charcoal to temperature and then put the wood chunks on the sides. Go w a couple big chunks.

 

[RavinDave]

Does pre-soaking the wood really do anything? I don’t think so. What is soaking supposed to do? Change the flavor of the smoke, slow down the wood burning process? It doesn’t do either. I started out soaking because someone said I needed to & I wanted this to work because I was told to do it this way.
So after doing it a while & watching the process, I found it’s a complete waste of time. I knew from the start that if the wood wasn’t getting under the water then the water was not getting in the wood. Tried several different things to try & get the wood to sink. None of em worked. Wood naturally floats. You can soak it for 5 minutes, 5 days or 5 months & it’s still gonna float. That means the amount of water getting inside the wood is very minimal. Throw that however long soaked wood on the fire & what little water is in it evaporates quickly & it’s flaming up just like a non-soaked piece.
This is my opinion from my experience. If you do it & think it does something…..keep doing it.

Myth: Soak Your Wood First

I came to a similar conclusion, years ago, about soaking the wood not really doing much towards generating more smoke. Nowadays I'm using a pellet grill but have not tried any of the smoke enhancing gadgets with it. But your post got me wondering. What if one used a pressure cooker to force more moisture into the wood chips/chunks?

 

[ruger1234]

Does pre-soaking the wood really do anything? I don’t think so. What is soaking supposed to do? Change the flavor of the smoke, slow down the wood burning process? It doesn’t do either. I started out soaking because someone said I needed to & I wanted this to work because I was told to do it this way.
So after doing it a while & watching the process, I found it’s a complete waste of time. I knew from the start that if the wood wasn’t getting under the water then the water was not getting in the wood. Tried several different things to try & get the wood to sink. None of em worked. Wood naturally floats. You can soak it for 5 minutes, 5 days or 5 months & it’s still gonna float. That means the amount of water getting inside the wood is very minimal. Throw that however long soaked wood on the fire & what little water is in it evaporates quickly & it’s flaming up just like a non-soaked piece.
This is my opinion from my experience. If you do it & think it does something…..keep doing it.

Myth: Soak Your Wood First

For chunks soaking doesn’t work. Chips and shavings are a different story. Next time you build a campfire get it really hot and then throw some damp twigs on top.

 

[Nash_Vol97]

I’ve never had a problem at all w getting smoke on my Komodo. I normally get the charcoal to temperature and then put the wood chunks on the sides. Go w a couple big chunks.

I think my issue was placing chunks throughout the lump charcoal buried. Everyone mentions just throwing them on after the its started. I’m gonna try it next time and see if that’s it.

 

[PotS]

I found that soaking the wood added unwanted moisture into my smoker.