The Grill and BBQ thread

#2,002
#2,002
anybody have any experience with one of these....
I think I can pick it up for about $400 bucks

GG Grill.jpg
 
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#2,003
#2,003
vol_in_ar said:
anybody have any experience with one of these....
I think I pick it up for about $400 bucks

View attachment 120364
Click to expand...

Yes...it's a kamodo grill (Big Green Egg, Primo, etc.)

To light, open the bottom vent, take top cap off, and open lid.

Put lump charcoal in it (not briquettes) AND NO LIGHTER FLUID!!!!!!! They sell little starters. Let the lump get going.

Once you see most of the lump lit, put grate on & close the lid. Now you'll need to adjust the top and bottom vents to get your temp where you want it.

Enjoy!
 
#2,004
#2,004
I passed out asleep last night around midnight after lighting the charcoal... Woke up at 4am w the pork butt still sitting out. I put it in the fridge, went to sleep, woke up this morning and got the smoker going and put it on. I figure it will be fine
 
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#2,006
#2,006
golfballs said:
I passed out asleep last night around midnight after lighting the charcoal... Woke up at 4am w the pork butt still sitting out. I put it in the fridge, went to sleep, woke up this morning and got the smoker going and put it on. I figure it will be fine
Click to expand...

should be fine,
 
#2,007
#2,007
golfballs said:
I passed out asleep last night around midnight after lighting the charcoal... Woke up at 4am w the pork butt still sitting out. I put it in the fridge, went to sleep, woke up this morning and got the smoker going and put it on. I figure it will be fine
Click to expand...

Sure it will. If you're short on time just crank the heat to 325 or so to blow through the stall.
 
#2,009
#2,009
OK...second time to cook brisket. First time was good enough to make me try again. This time, it was amazing! Several guests commented it was the best brisket they ever had...even my stepdaughter liked it - and she won't eat anything I cook - even filets (which I only concede to Ruth's Chris in 'Nooga).

First one I cooked was from Food City - certified Angus @ $6.99 per lbs. These were from Walmart and only $2.56 per lbs. Had to trim the hunk of fat between the point and the flat, but other than that, it had a very reasonably thin fat cap. I put yellow mustard and a little Butt Rub on it. Smoked them on racks over a pan of water (hickory pellets)...11 hours at 180 degreees, 3 hours at 225 and finished them for two hours wrapped in foil in the oven at 350. I simmered down the drippings and added some to serve.

Wow...I am amazed. For $2.56 per lbs, I may never cook a butt again!
 
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#2,010
#2,010
VolMax said:
OK...second time to cook brisket. First time was good enough to make me try again. This time, it was amazing! Several guests commented it was the best brisket they ever had...even my stepdaughter liked it - and she won't eat anything I cook - even filets (which I only concede to Ruth's Chris in 'Nooga).

First one I cooked was from Food City - certified Angus @ $6.99 per lbs. These were from Walmart and only $2.56 per lbs. Had to trim the hunk of fat between the point and the flat, but other than that, it had a very reasonably thin fat cap. I put yellow mustard and a little Butt Rub on it. Smoked them on racks over a pan of water (hickory pellets)...11 hours at 180 degreees, 3 hours at 225 and finished them for two hours wrapped in foil in the oven at 350. I simmered down the drippings and added some to serve.

Wow...I am amazed. For $2.56 per lbs, I may never cook a butt again!
Click to expand...

Good Lord $6.99 a LB is insanity.
 
#2,011
#2,011
Tried the bacon wrapped boneless chicken thighs. Came out good and easy to make. Bacon was soft and chewy on the chicken side - maybe need to spend a little more time on the grill to crisp it up. The outside of the bacon was awesome. Next time I may take the bacon off at the end and fry it a bit then reapply.
 
#2,012
#2,012
volinbham said:
Tried the bacon wrapped boneless chicken thighs. Came out good and easy to make. Bacon was soft and chewy on the chicken side - maybe need to spend a little more time on the grill to crisp it up. The outside of the bacon was awesome. Next time I may take the bacon off at the end and fry it a bit then reapply.
Click to expand...

What I've found that works when wrapping with bacon is no not use thick cut bacon. The thinner the better.
 
#2,020
#2,020
Fred_Jones said:
Not sure yet...still researching. Any suggestions?
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How many do you typically cook for?

I have a Lil Tex Elite (22" x 19" cooking area). It'll hold 6 racks of ribs, or 3 butts, or 2 briskets...so it's plenty big for me.

My dad has a Junior and it's fine for family get-togethers.
 
#2,021
#2,021
VolMax said:
How many do you typically cook for?

I have a Lil Tex Elite (22" x 19" cooking area). It'll hold 6 racks of ribs, or 3 butts, or 2 briskets...so it's plenty big for me.

My dad has a Junior and it's fine for family get-togethers.
Click to expand...

Usually just me and the wife. A small one is all I need.
 
#2,023
#2,023
vol_in_ar said:
got the red Komodo yesterday...Time to build a table and put it to use
Click to expand...

:good!:

Good luck. You'll need to mess with it (top/ bottom vents) a few times until you know where your temps are. I'd suggest starting with a boston butt (7 lbs/ish) because:

1) They're delicious
2) They're pretty forgiving if your temp bounces around. Just cook to about 195 to get it tender.

Also, invest in a good meat thermometer. Thermopens are really good. I use the Thermoworks DOT and it keeps very accurate temps.
 
#2,024
#2,024
does anyone know where I can get apple or cherry wood? Or does anyone on here have some for sale?
 
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