The Grill and BBQ thread

#1,001
#1,001
vols72 said:
Same as pork take to about 200-205 and pull. I like to use a combo of cherry and oak chips on beef

I like the onion rolls/buns for beef
Make u some garlic butter and smear on the inside of the rolls/buns and grill off then pile on the meat.
I like a to make a horseradish sauce with sour cream and chives to spread or pour over the top of the meat
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Never done a chuck. Might try this next weekend. Been a couple weeks since I've smoked.
 
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#1,002
#1,002
Will be in the market in the next 6 months or so since leaving ours with the house we're selling. Would like something where it's primarily a grill but have the option to smoke. Is something like that even available. I have zero experience with this stuff. Have just used a standard Weber gas grill for the last seven years
 
#1,003
#1,003
CanadianVol said:
Will be in the market in the next 6 months or so since leaving ours with the house we're selling. Would like something where it's primarily a grill but have the option to smoke. Is something like that even available. I have zero experience with this stuff. Have just used a standard Weber gas grill for the last seven years
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Weber Kettle works great for both,also look into BGE or the Acorns they are pretty awesome and can be set up for both too
 
#1,004
#1,004
CanadianVol said:
Will be in the market in the next 6 months or so since leaving ours with the house we're selling. Would like something where it's primarily a grill but have the option to smoke. Is something like that even available. I have zero experience with this stuff. Have just used a standard Weber gas grill for the last seven years
Click to expand...

I used an old Weber gas with some success. Temp control wasn't perfect but it was tolerable. I used foil smoke packs and used terracotta flower pot trays to ensure indirect heat and provide some ceramic heat retention.
 
#1,005
#1,005
volinbham said:
I used an old Weber gas with some success. Temp control wasn't perfect but it was tolerable. I used foil smoke packs and used terracotta flower pot trays to ensure indirect heat and provide some ceramic heat retention.
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Did you buy these foil smoke packs or make them yourself?
 
#1,007
#1,007
Coug said:
Did you buy these foil smoke packs or make them yourself?
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vols72 said:
You can buy a smoke box at Wally world for 5 bucks.
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I make 'em but buying a smoker box would work too.

Basically I have an old Weber gas (2 burner) since the burners run side to side I take the grate off one side so I can swap out smoke packs if needed. I put the terracotta plates (or an old pizza stone) between the burners and the other grate (to keep it indirect) and use one burner on low. Get's a little hot but I can run it around 225 or so that way.
 
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#1,008
#1,008
volinbham said:
I make 'em but buying a smoker box would work too.

Basically I have an old Weber gas (2 burner) since the burners run side to side I take the grate off one side so I can swap out smoke packs if needed. I put the terracotta plates (or an old pizza stone) between the burners and the other grate (to keep it indirect) and use one burner on low. Get's a little hot but I can run it around 225 or so that way.
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Nice! :good!:
 
#1,009
#1,009
It's been a really difficult choice. I want to thank my coaches, my family, and my friends. After a lot of thought and prayer, I'm committing to Chuckies and Wings on the Traeger for Super Bowl Sunday!

GBO!
 
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#1,012
#1,012
VolMax said:
It's been a really difficult choice. I want to thank my coaches, my family, and my friends. After a lot of thought and prayer, I'm committing to Chuckies and Wings on the Trager for Super Bowl Sunday!

GBO!
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Lol! :)
 
#1,020
#1,020
vols72 said:
Yeah that works

What temp did u cook the brisket to?
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well that was before I had a Dual Probe Thermometer,I used the crappy one that was on top of the barrel and timing the cook,of course I was burning a lot of stuff then :)

and thanks to you and others on here,I have gotten a lot better at smoking :hi:

I will try the chuck roast and see how it comes out,if it is good I will give a brisket a try again,I've figured out that I can't just live on ham and turkey from the smoker :)
 
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