What are you grilling/smoking with?

[gim]

7 minutes ago, TnRiver46 said:

Duck, deer, catfish, a tomahawk steak, short ribs, and lots of veggies

I saw some fish filets, corn cobs, potatoes, and tomahawk steaks on there.

[TnRiver46]

We caught the catfish throwing jug lines off the dock and swimming out to get them when a fish bit haha

[slonezp]

Camp Chef DLX 24 with a sear box on the side. Gets used almost daily, year round. Made salmon fillets tonight ?

I use it for grilling, smoking, dehydrating. I have a smoke tube for smoking as the pellet grill doesn't generate enough smoke on it's own.

 

Had it maybe 3 years now. Absolutely love it. I've replaced the guts of the sear box minus the burner on my own dime and the control board under warranty. Just bought a new cover for it as the hot sun and cold winters dry rotted the first cover. Wouldn't call it a deal breaker at all. When I spoke with their customer service people about parts, (fantastic customer service BTW) I got the feeling most people who use their pellet grills aren't using them daily. 

[CountryboyinDC]

5 hours ago, TnRiver46 said:

You can make a smoker out of almost anything.

Fuel oil tanks seem to be a favorite around me.  You and your buddies seem to have a setup wherever you go.  

 

@Catt, the offset I had was left here along with a pretty well worn put gas grill when I moved in this house.  The gas grill I never even fired up - it looked like it was ready to burn the rest of the way up at any minute.  The offset looked relatively new.  I probably should have taken the time to tighten it up a bit and put some thermometers where there weren't any.  Do you have to keep moving the meat if it's a big piece?

 

3 hours ago, Deephaven said:

The over runs on your smoker are how you load it and start it.

When I say 'overbite', I mean that the dome and the lower part of the vessel don't align.  I read on some forums that it's pretty common, and over time, they get out of line again, just because the kids weigh so much.  This video goes into fixing it, if you ever run into that trouble.  

I've found exactly the same thing about maintaining the temperature of a kamado as you have through experience, but I use paraffin/cardboard starters rather than paper towels with olive oil.  For pork butts, I don't even wait for the cooker to get to 190, I put the butts on when the acrid smoke burns off.  I wish I could help you more with the pizza thing, but mine are nothing to write home about.

[TnRiver46]

1 minute ago, CountryboyinDC said:

Fuel oil tanks seem to be a favorite around me.  You and your buddies seem to have a setup wherever you go.  

 

 

Good friends are good to have! 

[Deephaven]

10 minutes ago, CountryboyinDC said:

wish I could help you more with the pizza thing, but mine are nothing to write home about.

No worries, my problem is I want a 90 second cook on them.  I can get the bottom that hot, but fundamentally need another pizza stone that is at the same temp as the bottom a couple of inches or so off the top.  Hoping the ooni has enough control I can bake bread in it as well.  If so, it is a no brainer.

 

Give the paper towels a try.  I think they work way better than the egg starter devices and I never run out then either.

[CountryboyinDC]

@slonezp, what is a smoke tube and how does that work?

[Catt]

29 minutes ago, CountryboyinDC said:

Do you have to keep moving the meat if it's a big piece?

 

No sir it's all about temperature control. Larger pieces of meat are placed farther away from the heat source.

[slonezp]

20 minutes ago, CountryboyinDC said:

@slonezp, what is a smoke tube and how does that work?

https://www.amazon.com/TINMIX-Stainless-Hexagonal-Electric-Charcoal/dp/B08C2N3LWW/ref=asc_df_B08C2N3LWW/?tag=hyprod-20&linkCode=df0&hvadid=507696663523&hvpos=&hvnetw=g&hvrand=15643936767472747199&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9021508&hvtargid=pla-951508833986&psc=1

 

Fill it up with pellets and light them them up.

[Biglittle8]

Masterbuilt...it's been great so far!

[Mobasser]

Now that I'm semi retired, I plan on getting a nice smoker. I've been using a large Weber round grill. I use the old indirect heat method. I put coals on one side, with hickory chips. Then put the meat over to the other side. It works out good most times.                      For thicker cuts, I sometimes have to add coals to keep it going.

[flatcreek]

20 hours ago, TnRiver46 said:

You can make a smoker out of almost anything. 
 

*this is Not a smoker but a fun way we cooked at my bachelor party last weekend. now if you put a lid on it and stack the blocks a little higher, you’ve got a smoker 

I bet it took a lot of beer to cook all that

[J Francho]

23 minutes ago, Mobasser said:

Now that I'm semi retired, I plan on getting a nice smoker. I've been using a large Weber round grill. I use the old indirect heat method. I put coals on one side, with hickory chips. Then put the meat over to the other side. It works out good most times.                      For thicker cuts, I sometimes have to add coals to keep it going.

You should try the snake with a pan of water in the middle. You get a longer, lower heat time. Works awesome in a Weber. 

[BassNJake]

20 hours ago, TnRiver46 said:

You can make a smoker out of almost anything. 
 

*this is Not a smoker but a fun way we cooked at my bachelor party last weekend. now if you put a lid on it and stack the blocks a little higher, you’ve got a smoker 

Congrats!!

Did the strippers dress in camo, cuz I cant see them?

[TnRiver46]

31 minutes ago, BassNJake said:

Congrats!!

Did the strippers dress in camo, cuz I cant see them?

Hahah! There’s dancing ladies all over Monroe county , only problem is they don’t charge admission and it ain’t worth watching 

[roadwarrior]

4 hours ago, Mobasser said:

Now that I'm semi retired, I plan on getting a nice smoker. 

 

Weber Smokey Mountain Cooker Smoker

[CountryboyinDC]

5 hours ago, J Francho said:

You should try the snake with a pan of water in the middle. You get a longer, lower heat time. Works awesome in a Weber. 

Exactly what I was going to say, I think.  Put something between the fire and what you're cooking and you'll get a bit more even but still indirect heat.  I have what amounts to a pizza stone, but it definitely doesn't have to be so heavy, a pie pan can work.

1 hour ago, roadwarrior said:

Weber Smokey Mountain Cooker Smoker

Heed the advice of the champion walleye smoker always.

[Mobasser]

A little off topic of smokers, but do you guys sauce the meat while in the smoker, or not at all. I've had good results with ribs or roast by putting just a thin sauce on them. Other guys I know wait, and serve sauce on the side. What's you opinion?

[Mobasser]

I guess if your cooking for folks, not everyone likes sauce on the meat first. Most KC barbecue joints do put a little sauce on, just for flavor. I like the sauce a little hotter, with a vinegar taste. Lately I've been using Gates and Sons original sauce, but am looking into making my own also. But, there's hundreds of good bar- b que sauces out there.                     A pit master told me once to brush on a very light coat, and leave it untill it has a shiny, sheen to it. Auteur Bryant's is a famous KC place, and they use a 2" paint brush. They've been in business for over 50yrs. Last time I was down there, I told the guy" oh, you guys are still using that same old paintbrush". He said, " no, we got a new one last year". " that old one finally gave out".?

[slonezp]

Have to be careful when adding sauce as to not scorch it.

[jbsoonerfan]

Weber Spirit for grilling. Usually chicken breasts, burgers, hot dogs, steaks, pork chops, etc.

 

Blackstone 36" griddle. Mainly breakfast stuff (pancakes, hash browns, bacon, sausage, eggs) but also fajitas, and also searing steaks after a good smoke.

 

Traeger smoker. As already mentioned I might smoke some steaks on low temp and sear them on the BS, also ribs, pork butt, pork loin, and my wifes favorite - jalepeno poppers.

 

I also use all 3 for different things, especially when it comes to my vegetables, just depends on how and what I am cooking.

[flyfisher]

On 8/30/2021 at 5:35 PM, Deephaven said:

Curious why you don't want the same tool for both?  Functionally I only overlap on the small one as my larger one I use nearly exclusively for smoking.  Kamado grills are the best smokers you can buy if you are going for taste.  The only possible knock is they are too efficient if you like your smoke gnarly.

A few reasons really.  One is that a lot of times I am also using my grill simultaneously as my smoker for appetizers and sometimes just burgers and dogs etc.  Second, it seems like after you use the grill as a smoker that the smoke flavor is still there, a lot more than I like for most grilled meats.  Totally a preference thing.  My WSM I set the vents once and let it go but I have also been using it for close to a decade now probably and know based on weather temps and what I am smoking what I need.  

All this smoker talk is gonna make me go pick up some chuck roasts and do shredded beef this weekend I believe.

[TnRiver46]

4 hours ago, Mobasser said:

A little off topic of smokers, but do you guys sauce the meat while in the smoker, or not at all. I've had good results with ribs or roast by putting just a thin sauce on them. Other guys I know wait, and serve sauce on the side. What's you opinion?

What is this sauce you speak of???

 

good meat requires no sauce……….

13 minutes ago, flyfisher said:

All this smoker talk is gonna make me go pick up some chuck roasts and do shredded beef this weekend I believe.

What time should I get there??

[flyfisher]

9 minutes ago, TnRiver46 said:

What is this sauce you speak of???

 

good meat requires no sauce……….

What time should I get there??

Completely agree....dry rub and I am good.  why ruin all that meat flavor with sauce?  

I'll let you know...its not to bad of a drive from Knoxville lol.  I have been in that area a lot in years past climbing in the obed river area.

[TnRiver46]

24 minutes ago, flyfisher said:

Completely agree....dry rub and I am good.  why ruin all that meat flavor with sauce?  

I'll let you know...its not to bad of a drive from Knoxville lol.  I have been in that area a lot in years past climbing in the obed river area.

Whaaaaa???!!  Well the obed and it’s tribs are loaded with smallies and muskie that like flies, why would you go clinging to cliffs above the water??