The Grill and BBQ thread

#928
#928
Freak said:
I've used mine alot more than I ever thought I would. Love it.
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I don't use it for steaks, chicken breasts, etc, but it's invaluable for smoking and big hunks like a tenderloin/rib roast/leg of lamb/turkey. Nothing worse than overcooking a $100 cut.
 
#929
#929
I need to get one of those kiddiedoc but i love a dual probe one too,i use it in the smoker and the oven,i did figure out that my oven was 25 degrees off with with it

here is a picture just for visual effect :)
 

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#930
#930
kiddiedoc said:
Did this 10.5# one Christmas Day. Reverse sear method: @240-250 x about 3.5 hours until 118, removed and wrapped for 10 minutes while I got the Kamado hot, then seared over direct flame for about 2 minutes/side. Served with horseradish sauce and au jus made from pan drippings. It was fantastic (and still is).
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Nice!

More often than not people make the mistake of searing a prime rib roast 1st, then going low and slow. Yours is proof that the reverse sear is the way to go. Perfect color from top to bottom.
 
#931
#931
Boca Vol said:
Nice!

More often than not people make the mistake of searing a prime rib roast 1st, then going low and slow. Yours is proof that the reverse sear is the way to go. Perfect color from top to bottom.
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I cooked my first one the other way (sear first), and it got overdone around the outer 1". This one turned out so good that I'll never go back.
 
#932
#932
kiddiedoc said:
Did this 10.5# one Christmas Day. Reverse sear method: @240-250 x about 3.5 hours until 118, removed and wrapped for 10 minutes while I got the Kamado hot, then seared over direct flame for about 2 minutes/side. Served with horseradish sauce and au jus made from pan drippings. It was fantastic (and still is).
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Do you use a smoking stone? I have the chargriller acorn and love it for grilling, but not so much for smoking. I tried using a metal pizza pan to create indirect heat when smoking a prime rib and it came out awful.

When I had a barrel smoker, I smoked a few prime ribs to near perfection. No such luck with the acorn tho. And it really sucks to screw up a $100 piece of meat.
 
#933
#933
kiddiedoc said:
I cooked my first one the other way (sear first), and it got overdone around the outer 1". This one turned out so good that I'll never go back.
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Exactly. The outer part (the best part, IMO) gets over done and you only get a small part of the desired temp when you sear 1st.

The one you cooked was perfect.
 
#937
#937
Lamb chop surf and turf :)
 

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#938
#938
NWGVol said:
Do you use a smoking stone? I have the chargriller acorn and love it for grilling, but not so much for smoking. I tried using a metal pizza pan to create indirect heat when smoking a prime rib and it came out awful.

When I had a barrel smoker, I smoked a few prime ribs to near perfection. No such luck with the acorn tho. And it really sucks to screw up a $100 piece of meat.
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Yes, I use the thick Char-griller stone. Your metal pan is too thin, even a thin pizza stone didn't work as well for me.

With much trial and error, here's my method: arrange a nice layer of quality lump about 2-3" deep over the coal rack. Light the center with a starter brick or newspaper, leave grill open for about 6-7 minutes. Then, close the lid, both vents open until desired temp (225ish for smoking). Once there, I throw in a couple hunks of wood, drop in the stone, put a drip pan on it, then the top rack with meat in the middle. Close both vents to just a peephole. Watch temp the first 30 minutes or so, you may need to open the vents a tad if it starts to drop. DON'T OPEN THE GRILL.

It's a good idea to check your grill temperature with a separate quality probe. I discovered that my grill cooks about 25 degrees hotter than the temp indicator shows (which is huge when smoking).
 
#941
#941
kiddiedoc said:
Yes, I use the thick Char-griller stone. Your metal pan is too thin, even a thin pizza stone didn't work as well for me.

With much trial and error, here's my method: arrange a nice layer of quality lump about 2-3" deep over the coal rack. Light the center with a starter brick or newspaper, leave grill open for about 6-7 minutes. Then, close the lid, both vents open until desired temp (225ish for smoking). Once there, I throw in a couple hunks of wood, drop in the stone, put a drip pan on it, then the top rack with meat in the middle. Close both vents to just a peephole. Watch temp the first 30 minutes or so, you may need to open the vents a tad if it starts to drop. DON'T OPEN THE GRILL.

It's a good idea to check your grill temperature with a separate quality probe. I discovered that my grill cooks about 25 degrees hotter than the temp indicator shows (which is huge when smoking).
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Thanks for the response. Looks like I need to get the stone. Need to get quality probe as well for the grill temp. What brand do you use?
 
#942
#942
NWGVol said:
Thanks for the response. Looks like I need to get the stone. Need to get quality probe as well for the grill temp. What brand do you use?
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I've had three that all broke after a couple of uses. They don't see seem to handle the sustained heat very well. Now that I know to add 25 to the reading, I don't use one. I have stuck the thermapen down in through the top vent to double check.
 
#943
#943
NWGVol said:
Thanks for the response. Looks like I need to get the stone. Need to get quality probe as well for the grill temp. What brand do you use?
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For stand alone probes go with maverick dual probe thermometers. Usually ~$60 on amazon. You can put put some heat shrink over the part where the metal meets the braided wire on the actual probes and that seems to prevent any issues from cropping up. I've had mine near three years now, used it at least 20 times a year and still works like a champ.

For instant reads, you can't beat a thermapen, though thermoworks also makes a model that guarantees temp within 5 seconds for only ~$25. Honestly it probably works good enough for most. I find that it gets within five degrees in two seconds and spends the last 3 honing in.

Having the ability to monitor and control temp reliably is 75% of the battle to creating good BBQ. It is where all the effort is required. Everything else is mostly secrets, experimentation, and a bit of logical technique.
 
#944
#944
NWGVol said:
Thanks for the response. Looks like I need to get the stone. Need to get quality probe as well for the grill temp. What brand do you use?
Click to expand...

I've been using a Maverick dual probe thermometer for a couple of years and it works fine,I never use the remote probe that comes with it,so i don't know if that works right or not and it is reasonably priced

I use it in the house all the time too

I have a question about should I be using a drip pan or not ? i haven't been,I thought that it would smoke better with out a pan under it,mine is a off set barrel smoker,I've been just letting the excessive juice drain out into a can on it and chunking it
 
#945
#945
I also use a Maverick dual probe but have had various brands over the years. The key for me is that you get one where you can buy replacement probes and has a metal wire that can take high temperatures. The rubber ones are fine for smoking or when used at lower temps. However, they can overheat and burn out at higher temps making it difficult to use when grilling.
 
#946
#946
MSME Vol said:
For stand alone probes go with maverick dual probe thermometers. Usually ~$60 on amazon. You can put put some heat shrink over the part where the metal meets the braided wire on the actual probes and that seems to prevent any issues from cropping up. I've had mine near three years now, used it at least 20 times a year and still works like a champ.

For instant reads, you can't beat a thermapen, though thermoworks also makes a model that guarantees temp within 5 seconds for only ~$25. Honestly it probably works good enough for most. I find that it gets within five degrees in two seconds and spends the last 3 honing in.

Having the ability to monitor and control temp reliably is 75% of the battle to creating good BBQ. It is where all the effort is required. Everything else is mostly secrets, experimentation, and a bit of logical technique.
Click to expand...

Thanks for that intel. I am going to look at the Maverick. My cheapies from big box stores have all sucked and I refuse to pay the BGE price.
 
#947
#947
get one kiddedoc mine works great

Char-griller stone is this the same as me putting bricks in my off set smoker ? supposedly it helps to control the temp better,I'm not sure if they help any or not,but there not hurting anything either :)

I'm thinking about adding a few more bricks actually and see if that will help cut down on the amount of charcoal I've been using,it takes a big sack for a ham or turkey

I've been using Kingsford Charcoal ,I haven't tried any lump charcoal yet,is it better that the regular charcoal ? and does it last the same amount of time ? I would like something that last a little longer instead of having to keep an eye on it and having to add some all the time,of course it is probably just my off set barrel smoker :)

and on the next time i smoke a ham or turkey,I'm going to definitely try the crutch method too ,I've ate so much Ham and Turkey lately that,that will have to wait a while :)
 
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#948
#948
governmentmule said:
get one kiddedoc mine works great

Char-griller stone is this the same as me putting bricks in my off set smoker ? supposedly it helps to control the temp better,I'm not sure if they help any or not,but there not hurting anything either :)

I'm thinking about adding a few more bricks actually and see if that will help cut down on the amount of charcoal I've been using,it takes a big sack for a ham or turkey

I've been using Kingsford Charcoal ,I haven't tried any lump charcoal yet,is it better that the regular charcoal ? and does it last the same amount of time ? I would like something that last a little longer instead of having to keep an eye on it and having to add some all the time,of course it is probably just my off set barrel smoker :)

and on the next time i smoke a ham or turkey,I'm going to definitely try the crutch method too ,I've ate so much Ham and Turkey lately that,that will have to wait a while :)
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Never used bricks, so can't speak to them. My offset is 1/4" steel fully welded all the way around. No leaks to speak of. Hence no need for thermal masses such as bricks. Just bear in mind that while they may aid in keeping thermal energy in the smoker once hot, it will take energy to get them there. Energy that could lower your temp you want early on.

I have seen and used welding blankets in the dead middle of winter to stall heat loss. They are insulated and more than fireproof enough to not catch fire. Just bungy cord it around your smoker and boom you cut you heat leakage down substantially.

Lump charcoal is a love/hate relationship. It burns down cleaner, and the big pieces can last longer. However, I find that at least 1/4 of every bag is unuseable small pulverized chips. Also temp control can be a bit more tricky unless you really understand how air will flow around each piece as each piece is now a different shape and size. I would love to use lump exclusively, but usually use Kingsford nowadays just to eliminate unknowns. I like Kingsford's consistency.
 
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