The Grill and BBQ thread

#8,401
#8,401
joevol33 said:
Recently got my first pellet smoker, have a charcoal one. Did my first burn off last weekend, can't wait to try it. I love smoking and grilling
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I got mine about a year and half ago. Makes smoking really easy unless the power happens to blink by some chance. Everything I cook on it turns out great but my only complaint is you get a little ash on the food sometimes. Probably has a lot to do with the pellets you use and not dumping the dust in the bottom of the bag into the hopper.
 
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#8,402
#8,402
C-south said:
I got mine about a year and half ago. Makes smoking really easy unless the power happens to blink by some chance. Everything I cook on it turns out great but my only complaint is you get a little ash on the food sometimes. Probably has a lot to do with the pellets you use and not dumping the dust in the bottom of the bag into the hopper.
Click to expand...
Since you said that, I may just scoop mine out of the bag!
 
#8,404
#8,404
I store my pellets in a bucket with a food grade lid (Home Depot). I drilled a bunch of holes in the bottom of a Dickey's BBQ plastic cup as a scoop and shake it before I add.

Near the bottom of the bag, I throw it away. Same with lump charcoal.
 
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#8,408
#8,408
jp1 said:
Seeing your picture reminds me, I've been wanting to do a spiral ham on the Kamado Joe. Anybody done one, or have a recipe?
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Several. I do something along these lines. I found that shallow cross-hatched cuts help the ham take up more flavor.

thebbqbuddha.com

Double Smoked Maple Bourbon Glazed Ham on the Big Green Egg - The BBQ Buddha

Looking for the perfect glaze for your holiday ham? Then look no further than this recipe for Double Smoked Maple Bourbon Glazed Ham on the Big Green Egg. From setting up the Big Green Egg to glazing the ham, this recipe has it all.
thebbqbuddha.com thebbqbuddha.com
 
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#8,409
#8,409
kiddiedoc said:
Several. I do something along these lines. I found that shallow cross-hatched cuts help the ham take up more flavor.

thebbqbuddha.com

Double Smoked Maple Bourbon Glazed Ham on the Big Green Egg - The BBQ Buddha

Looking for the perfect glaze for your holiday ham? Then look no further than this recipe for Double Smoked Maple Bourbon Glazed Ham on the Big Green Egg. From setting up the Big Green Egg to glazing the ham, this recipe has it all.
thebbqbuddha.com thebbqbuddha.com
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I will give that one a shot. Thank you!
 
#8,414
#8,414
jp1 said:
Seeing your picture reminds me, I've been wanting to do a spiral ham on the Kamado Joe. Anybody done one, or have a recipe?
Click to expand...

Not on a Kamodo Joe, but here's an easy spiral ham recipe. Regardless of your smoker, this one is best with a hickory and cherry mix.

Get a spiral ham, preferably brown sugar flavored (even the Walmart ones in the purple package) and smoke it as is at 275 for 2.5 hours. Throw the glaze package away. You're gonna make your own glaze: 1/2 cup each of dark brown sugar, pure maple syrup, and orange juice. Brush it all on the ham, and sprinkle it with raw turbinado sugar (shouldn't need more than 1/4 cup). Smoke for another 45 minutes. Once you get it sliced it's fine hot, but I prefer it cold.
 
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#8,415
#8,415
YankeeVol said:
Gas grill needed to be replaced.

Went with the Char-Broil Performance Series 4-Burner.

Picked up a Pit Boss Pro Series 850 (after initially deciding on the Traeger Pro 575).

I basically got 2 grills for $90 more (than the Traeger alone).

​

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Review on the Pit boss? It's on sale now for $399 and I'm tempted
 
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#8,416
#8,416
utvolpj said:
Review on the Pit boss? It's on sale now for $399 and I'm tempted
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My BIL has one. They're convenient but can be problematic. The auger gets jammed with pellets that swell from moisture. And his main control board blew up recently. I wouldn't pay what they cost, but I've never been a fan of the whole pellet smoker concept in the first place.
 
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#8,418
#8,418
Wasn't sure where to put this but has anyone tried this BBQ joint inside of West Town Mall? I had their ribs a couple of days ago and they were great.

bigorangebbq.com

(865) 296 3097

Experience mouth watering BBQ at Big Orange BBQ. Enjoy our authentic flavors and top notch catering services for any event. Visit us today.
bigorangebbq.com bigorangebbq.com
 
#8,419
#8,419
Did my Thanksgiving Monday…I work tomorrow. Smoked two 4 lb turkey breast (bone) in, and removed the skin from one. Smoked a bone in Fricks ham and finished it wth a cherry bourbon glaze. The both turkey breast were good…the one with skin intact was excellent. Not a big holiday ham fan, but my wife is…and she says this is the best ham she’s had in her life! Whole family enjoyed it. Been using Dijon mustard as a binder for my smokes and it worked again. Killer Hogs rub and I forget the poultry rub for the turkeys. Had already sliced the skin intact turkey for the pics so this the remaining breast and the ham pre-slice. Had to Sanford & Son my Pitboss pellet smoker to get it cooking and it was taking time beforehand so no prep documentation.

IMG_2792.jpeg
IMG_2791.jpegIMG_2790.jpeg
 
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