The Grill and BBQ thread

#951
#951
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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The Smokin' Stone is actually more of a heat deflector, so the coals can burn beneath it while providing only indirect heat delivered around the periphery.

As for charcoal, I love the BGE lump. Not cheap, but burns clean and for a long time. I've used some other brands with varying satisfaction, but the BGE is consistent enough for me to justify the $. I am usually able to reuse leftover coals in the grill, so that helps some.
 
#953
#953
the bricks supposedly helps with temp control,of course i usually start off the smoker on the hot side any way,so that isn't a problem,I put the meat in and get the temp settled down then
 
#954
#954
kiddiedoc said:
That looks like a grill for somebody with too much money and not enough sense. I could buy 30 of my grill for that, and it does the job real well.
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I installed outdoor kitchens using Alfresco appliances, to be honest, they're way over priced but very nice, I'd rather have a Bayou cooker (original big green egg style ceramic cooker) and a Evo griddle, it was rediculous what people spent on Alfresco, 30k$ and up!

You can have a nice outdoor kitchen for a few thousand, if you DIY , there's plenty of Pinterest post on that subject.
 
#955
#955
somebody needs to go thru this thread and make a Smokers guide of how to,all in one place :) and no,I'm not Volunteering,like one for the smokers and how to use them and one for recipes and such

I've learned a bunch from this thread and from all the good people in here and thanks for all the good information all :hi:
 
#957
#957
Biopsyman said:
You are wrong.. They are great grills
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I don't think anyone will argue they are great grills. Though great grills and great smokers are not necessarily the same thing. I think the argument being made is that the incremental increase in the betterment of the product coming off the grill is not worth the thousands of dollars increase of cost compared to what most around here use. Cheaper grills can still make wonderfully tasty meat.
 
#960
#960
kiddiedoc said:
The Smokin' Stone is actually more of a heat deflector, so the coals can burn beneath it while providing only indirect heat delivered around the periphery.

As for charcoal, I love the BGE lump. Not cheap, but burns clean and for a long time. I've used some other brands with varying satisfaction, but the BGE is consistent enough for me to justify the $. I am usually able to reuse leftover coals in the grill, so that helps some.
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BGE lump is really repackaged Royal Oak. You can get RO at Walmart & Home Depot....OR you can go to GFS and buy their lump which is...Royal Oak.
 
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#962
#962
I'm smoking a 2-lb hunk of bologna stuffed with pepper jack cheese tomorrow.

I've never smoked bologna before; hope it turns out.
 
#963
#963
PotS said:
I'm smoking a 2-lb hunk of bologna stuffed with pepper jack cheese tomorrow.

I've never smoked bologna before; hope it turns out.
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I've done it a couple of times. The second time, I sliced it down the middle longways, then smoked it...more smoke = more better!
 
#966
#966
Bologna and ribs went in at 11
 

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#970
#970
PotS said:
Yeah, the plug on one side popped. I really liked it.
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How do you usually eat it, like just straight up like a piece of ham, or on bread?

I worked at a hospital years back and during breakfast time they'd offer bologna. It was typically a giant, thick slice and they'd fry it up on the flat top. I got it every now and then, it was kind of a guilty pleasure. I haven't tried the jalapeno stuff. The kind they sell at the store does not look appetizing at all.

1420430628291
 
#971
#971
Coug said:
How do you usually eat it, like just straight up like a piece of ham, or on bread?

I worked at a hospital years back and during breakfast time they'd offer bologna. It was typically a giant, thick slice and they'd fry it up on the flat top. I got it every now and then, it was kind of a guilty pleasure. I haven't tried the jalapeno stuff. The kind they sell at the store does not look appetizing at all.

1420430628291
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To be honest, I haven't eaten bologna in any form since I was kid. I bought the big hunk from the deli counter, and it was all-beef kosher Bologna, so I felt a little better.

It tasted like a smoked, Hebrew national hot dog, spread out flat with cheese. We ate it on some crusty sliced sourdough
 
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#973
#973
ugh I need to take the time and take a powered wire brush to parts of my smoker and repaint them,while it is cold as a well diggers butt :)

I have some rust showing up,mainly in the fire box side of it,a good wire brushing and some paint would be great ,so i need to get off my ass and do it :)
 
#974
#974
governmentmule said:
ugh I need to take the time and take a powered wire brush to parts of my smoker and repaint them,while it is cold as a well diggers butt :)

I have some rust showing up,mainly in the fire box side of it,a good wire brushing and some paint would be great ,so i need to get off my ass and do it :)
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Me too man
 
#975
#975
governmentmule said:
ugh I need to take the time and take a powered wire brush to parts of my smoker and repaint them,while it is cold as a well diggers butt :)

I have some rust showing up,mainly in the fire box side of it,a good wire brushing and some paint would be great ,so i need to get off my ass and do it :)
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Probably best to paint over 45 degrees ambient temperature if it's oil based.
 
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