Deansocial
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I picked up the her for pulled pork too, wanna star cooking more on mine
Any BBQ'ers here ?
- Thread starter joiner1970
- Start date
Deansocial said:
I use both, depending on what I'm cooking.
I think good lump charcoal definitely gives off a better smoke and resulting flavor, since it's pure wood. Briquettes contain fillers such as limestone, sand, coal, borax, cornstarch and other "secret" ingredients. I use briquettes for any quick grilling, because I find them to be easier to get started and easier to control.
My favorite lump charcoal is Royal Oak, which can be found at Walmart (at least around here) for $10.00 a bag. Royal Oak sells charcoal from several countries, but I only buy the bags marked made in USA on the back (bags look alike otherwise). It is made from pure southern oak, plus I have found it much cleaner and debris-free than the stuff shipped in from other countries.
redbirdone said:
I couldn't agree more on numbers 1 and 2. They say you should never start your cooking fire with anything you don't like the taste of. So if you must use a chemical, be sure to try a sip of it first. [big grin]
I use a chimney and run a small hand-held, self-starting propane torch to get it going. About a minute of running the flame around under the bottom is all it takes.
After seeing this review at SmokingPit.com a while back, I ordered a couple of tube smokers. These things work great in any type of cooker, and they are so easy to use.
So far I've tried the oak, maple, and hickory pellets, and the results have been fantastic. Ever hickory smoked your own thick-sliced bacon?
A-maze-N Tube Smoker
So far I've tried the oak, maple, and hickory pellets, and the results have been fantastic. Ever hickory smoked your own thick-sliced bacon?
A-maze-N Tube Smoker
Harvey said:
hobbes said:
A good thermometer is not just helpful, I think it's absolutely necessary. It's really tough to cook any meat properly when you don't know what's going on inside.
I also agree on the ThermaPen. A top quality, very accurate, instant read thermometer that turns on when you open it and shuts off when you close it. And best of all, just like me, they're made in England. [smile]
I now have two ThermaPens, the standard one that is now just for the kitchen, and their newly released backlit model that's great for cooking outdoors, especially in the evening.
ThermoWorks
Paul G said:
Paul, I bought two of the smaller (6") tubes. I felt they would serve my purpose better, my barbecues aren't that big. I have a Weber Genesis gas grill (25 years old) and a Weber 22.5" kettle (15 years old), and the tubes work great in both.
I think the maximum smoking time from the 6" tubes has been about two hours. Five hours with the 12" seems possible.
Richard/RMW said:
Richard, I sure do get the picture. Visiting BBQ based sites is at least as dangerous as woodworking sites, maybe more so. [smile]
Seeing Rob Green's (SmokingPit.com) new Yoder got me looking at them (very nicely made cooker), then a few months back he got the first Scottsdale Cooker made by Arizona BBQ Outfitters in Tucson, AZ, and I fell in love.
I am in the process of ordering my own Scottsdale. AZ BBQ owner, David Gonzales, will build a cooker just about any way you want. I'm working on some drawings right now, I'm taking my time because this will likely be my last BBQ and I don't want to forget anything. [smile]
Being in SoCal, I am a long time fan of Santa Maria style BBQ and I've always wanted my own cooker. More recently I've become a fan of the Argentine variation as well. The Scottsdale will do both.
The Scottsdale Cooker
joiner1970
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joiner1970 said:Not having much luck with mine. I got home tonight and it's here but when I unpacked it the lid has a couple if big scratches on it.
I've emailed the seller but won't know until tomorrow what's gonna happen. Annoying as I wanted to use it tonight.
Hopefully they can just get a new lid sent out from weber then I can get on and put the rest of it together.
Thanks for the info Dean , I picked up a 5kg bag of lumpwood from tesco on my way home.
Good news they can get a new lid sent out so I can get on with putting the bbq together and get on with using it. ;D
joiner1970
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Used the weber for the first time tonight. Nothing special just bbq ribs, kebabs and burgers. An absolute breeze nothing burnt and all perfectly cooked. Love the chimney starter it makes things so easy to set up. Might try roasting next.
Deansocial
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I did pulled pork first time at the week end
Wonderwino
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I've got two Traegers - the Texas and the Lil' Tex Elite. I prefer the fruit woods for most of my smoking. As for "beer can chicken," Traeger makes a ceramic cone-cup that holds your favorite steaming brew and lets you mount a chicken on it. The have them for sale on their website under accessories.
I have used my Traegers in BBQ contests, but I still have an old homemade iron smoker-trailer that was welded up out of an old pressure tank and steel plate. It weighs about 2,500#s and does a great job, but a real wood fire takes quite a bit of tending. Adding fuel and controlling the temperature with the dampers and air vents. How long does it take to smoke a brisket? "About a fifth and a half." [eek] [cool]
I have used my Traegers in BBQ contests, but I still have an old homemade iron smoker-trailer that was welded up out of an old pressure tank and steel plate. It weighs about 2,500#s and does a great job, but a real wood fire takes quite a bit of tending. Adding fuel and controlling the temperature with the dampers and air vents. How long does it take to smoke a brisket? "About a fifth and a half." [eek] [cool]
Dane
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This being a Festool forum and all, I'm surprised that no one has brought this guy up: http://www.komodokamado.com/
Been working on the wife for years on that one.
I have a poor man's version of this that actually does great- I can go low and slow for 18 hours or blast is up to 900 degrees for pizza.
Been working on the wife for years on that one.
I have a poor man's version of this that actually does great- I can go low and slow for 18 hours or blast is up to 900 degrees for pizza.
jtparrothead
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good gracious that's an expensive grill/smoker, for that kind of money the thing should hunt the animal, kill it, skin it, and cook it all before you get home for dinner [eek] [eek]Dane said:
