The Grill and BBQ thread

#4,676
#4,676
Go aeiou said:
If you read the directions on the box it says wood chips can be added. I think any done type grill/smoker with a deflector to force the heat to the outside of the Interior and avoid direct heat should give similar results.?
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Read some reviews and you can add wood chips. Apparently the indirect heat is enough to make the chips smoke. The only down side I found is it burns quite a bit of charcoal. My pit barrel has that problem too, but slightly less so. From what I can tell the portability more than makes up for that. The more I read about the thing the cooler it seems. I've been trying to get my dad into bbq. This is probably his Christmas present.
 
#4,678
#4,678
JCHateSteve said:
Read some reviews and you can add wood chips. Apparently the indirect heat is enough to make the chips smoke. The only down side I found is it burns quite a bit of charcoal. My pit barrel has that problem too, but slightly less so. From what I can tell the portability more than makes up for that. The more I read about the thing the cooler it seems. I've been trying to get my dad into bbq. This is probably his Christmas present.
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I use wood pellets that I use for my pellet smoker. There’s a drip pan that sits in the bottom. Spread the wood pelllets around it. The amount of smoke it creates is ridiculous. The simplicity of it one of my favorite things about it. For$200, it’s hard to beat.
 
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#4,680
#4,680
NWGVol said:
I use wood pellets that I use for my pellet smoker. There’s a drip pan that sits in the bottom. Spread the wood pelllets around it. The amount of smoke it creates is ridiculous. The simplicity of it one of my favorite things about it. For$200, it’s hard to beat.
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Good to know. Yeah, I think dad is getting one of these. I was debating a pit barrel jr. for him. But I like the pure indirect heat of the Orion. These set and forget barrel smokers are starting to really become a thing.
 
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#4,681
#4,681
Went to Farm and Market (my new go to place for pork). Have 2 racks of St.Louis ribs on the smoker and a 1/2 pork shoulder.
 
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#4,683
#4,683
Grilled some filets and a prime ribeye, but the highlight was some monster seared scallops with a bacon-jalapeno cream sauce. Devoured before a pic opportunity...
 
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#4,684
#4,684
11 hours... Pork Butt (1/2 shoulder). Turned into pulled pork for sammiches. Excellent.

Also smoked 2 racks of ribs earlier today for the game and they hit the spot.
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#4,687
#4,687
Brand new to the smoking game. Any drawbacks to smoking with oak...flavor et al?
 
#4,690
#4,690
butchna said:
Brand new to the smoking game. Any drawbacks to smoking with oak...flavor et al?
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Oak and apple are my favorites for most meats. Fruit woods except cherry for fish.
It is personal taste. Most people in any area use what is plentiful there. I just returned from Iceland where there a very few trees. They use sheep dung to smoke food. It is dried and aged, and most people there will tell you they prefer it to wood. People who don't realize that dung is being used tend to enjoy the food.
 
#4,691
#4,691
Go aeiou said:
Oak and apple are my favorites for most meats. Fruit woods except cherry for fish.
It is personal taste. Most people in any area use what is plentiful there. I just returned from Iceland where there a very few trees. They use sheep dung to smoke food. It is dried and aged, and most people there will tell you they prefer it to wood. People who don't realize that dung is being used tend to enjoy the food.
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Scratches Iceland off his itinerary.
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#4,692
#4,692
Go aeiou said:
Oak and apple are my favorites for most meats. Fruit woods except cherry for fish.
It is personal taste. Most people in any area use what is plentiful there. I just returned from Iceland where there a very few trees. They use sheep dung to smoke food. It is dried and aged, and most people there will tell you they prefer it to wood. People who don't realize that dung is being used tend to enjoy the food.
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That’s a sh!tty idea IMO
 
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#4,694
#4,694
Go aeiou said:
Oak and apple are my favorites for most meats. Fruit woods except cherry for fish.
It is personal taste. Most people in any area use what is plentiful there. I just returned from Iceland where there a very few trees. They use sheep dung to smoke food. It is dried and aged, and most people there will tell you they prefer it to wood. People who don't realize that dung is being used tend to enjoy the food.
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So oak is good for ALL meats except for fish? What kind of flavor would you say it gives? When I bought the Oklahoma Joe, I picked the wood and I guessed oak would be neutral. Real excited to get started but freaking rain decided to camp out in the Metroplex this weekend and all next week! 🤬
 
#4,695
#4,695
butchna said:
So oak is good for ALL meats except for fish? What kind of flavor would you say it gives? When I bought the Oklahoma Joe, I picked the wood and I guessed oak would be neutral. Real excited to get started but freaking rain decided to camp out in the Metroplex this weekend and all next week! 🤬
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It gives the flavor of oak. Not overbearing.
I started out using hickory almost exclusively. My taste have matured/changed. What you use depends on what you what you like. Experiment , research.
 
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#4,696
#4,696
Go aeiou said:
It gives the flavor of oak. Not overbearing.
I started out using hickory almost exclusively. My taste have matured/changed. What you use depends on what you what you like. Experiment , research.
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Cool...thanks. Just didn’t want to ruin my first pork shoulder on a decent smoker. Had a cheap Chargrill box smoker which wouldn’t retain heat no matter how much I jerryrigged it. Always finished my projects on the grill.
 
#4,697
#4,697
butchna said:
Cool...thanks. Just didn’t want to ruin my first pork shoulder on a decent smoker. Had a cheap Chargrill box smoker which wouldn’t retain heat no matter how much I jerryrigged it. Always finished my projects on the grill.
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I'm a fan of oak but not for everything. It can be bitter. I've soaked it two buck chuck with great results.
 
#4,698
#4,698
butchna said:
Cool...thanks. Just didn’t want to ruin my first pork shoulder on a decent smoker. Had a cheap Chargrill box smoker which wouldn’t retain heat no matter how much I jerryrigged it. Always finished my projects on the grill.
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Super basic philosophy that won't really ever upset most people.

Mesquite - strong flavor to be used sparingly
Most nut woods (hickory, oak, pecan) - pair great with land animals like pork, beef, and lamb
Most fruit woods - a more mild flavor that makes it harder to overpower fish or poultry

Granted that is just a guide. Like others said, you'll need to learn what you like personally. I personally like nut woods on chicken or apple on lamb.
 
#4,699
#4,699
Big Orange Jeff said:
Very nice. I've used them before. Great flavor, but a little on the small side. Love them.
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That will be what I will be looking for... if I have to eat 2 racks to feel good then they are too small. The ribs I was getting from our local Farm and Market were great but just not enough meat.

Push come to shove I will go back to Costco and then do a good trim job... and size the ribs right.
 
#4,700
#4,700
cali_vol said:
I'm a fan of oak but not for everything. It can be bitter. I've soaked it two buck chuck with great results.
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Heard using a pan of beer with some chips in it helps also. Is that what the two buck chuck reference is? Sorry for all the questions guys but I feel like I’m learning about recruiting all over again.
 
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