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  • Originally posted by MaxPower View Post
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    Here is some home cured, applewood smoked maple bacon that I did on my propane smoker. 3-5 day wet cure, then smoked, then cooked in the oven or on the stovetop. We can’t eat store bought bacon ever again. I, too, am one of the smokers who obsesses over his cooks, spends all day doing it, and then posts/sends pictures.
    ha ha I am stuffed after dinner and yet my mouth is still watering!

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    • Costco sells Flame King or some equivalent 20-pound propane tank with build in gauge for about $26 around spring time. I think U Haul also sells similar product year round. It is convenient to have build in gauge to see how much propane is left; it is easier to have the build in gauge compared with after market add on. The propane tanks last about 10 years; there should be a stamped date on each tank, so get the most recent manufacturing date. After said time, a pressure testing needs to be done and it is good for another 5 years; the cost of pressure testing is about $20, so it might be a good alternative to just get a new one from Costco.

      Another fun cooker is a "barrel" smoker; some call it an ugly drum smoker. Here are some of my cooks. I swear the kamado-cooker ribs are much more moist compared to my friend's off set smoker. I can even see the juice oozing.
      Last edited by CalMD; 08-31-2020, 09:52 PM.

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        • Originally posted by G View Post

          my costco sells the cannisters (two packs--of course). need a backup for when you run out. the local grocery/hardware stores sell them and also cylinder exchanges. there is a local place that does fills, so do the propane companies, for about half the price of an exchange.
          oh backup makes sense.

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          • Originally posted by childay View Post

            I take it to the propane place not gas station etc. You definitely want a backup tank don't want to run out. Probably cheaper to buy your tank/s rather than exchange.
            Steaks for dinner tonight...
            tyty. ill look around my area.

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            • A backup is essential. I have a propane grill (Weber Genesis) and a propane smoker and sometimes have to “borrow” a tank from one to go to the other to finish a cook. Way less hassle than having to drive somewhere to get it filled.

              I also agree with buying your own and then getting it refilled rather than exchanging. I can get a propane tank refilled for $14-15, but the biggest benefit is knowing that the tank is in good shape and fits well. Back in med school and residency I had to take an exchange tank back a few times because it leaked. If there’s anything worse than having to exchange a propane tank during a cook, it’s having to exchange two propane tanks.

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              • Tangler I cannot believe you are planning to become a smoker! Every smoker I know is obsessed and crazy. Spending all day cooking something and showing everyone pictures of their meat. [/QUOTE]

                I can attest to this claim. Started smoking meats a few months ago and am hooked. Started with a Weber Smokey mountain which was nice but moved to the real deal with an offset. Takes some time but really is an art to master. And yes, I have posted a picture or two [/QUOTE]

                I got into the hobby a few years ago. DW bought me an intro electric smoker on a whim. I got hooked, got my friends hooked, and the thing just broke on me. Luckily I've stockpiled pulled pork and brisket in my freezer so I can eat off that while spending some time researching a replacement smoker.

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                • Originally posted by childay View Post

                  Tangler I cannot believe you are planning to become a smoker! Every smoker I know is obsessed and crazy. Spending all day cooking something and showing everyone pictures of their meat.
                  I can attest to this claim. Started smoking meats a few months ago and am hooked. Started with a Weber Smokey mountain which was nice but moved to the real deal with an offset. Takes some time but really is an art to master. And yes, I have posted a picture or two [/QUOTE]

                  Lets see![/QUOTE]

                  Beef ribs are my favorite. Incredibly tender and rich. Need to gather the courage (and 12-15 hours of time) to do a brisket. I think I’m ready for it.

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                  • Originally posted by CK36 View Post

                    I can attest to this claim. Started smoking meats a few months ago and am hooked. Started with a Weber Smokey mountain which was nice but moved to the real deal with an offset. Takes some time but really is an art to master. And yes, I have posted a picture or two
                    Lets see![/QUOTE]

                    Beef ribs are my favorite. Incredibly tender and rich. Need to gather the courage (and 12-15 hours of time) to do a brisket. I think I’m ready for it.

                    [/QUOTE]

                    Beef ribs seem to be all the rage lately. Maybe that’s why I can’t ever find any at Costco. How long do they take to smoke?

                    There’s almost nothing like a good smoked brisket, but it takes some serious dedication. It took me 4+ years to figure out starting it at night (9 or 10 pm) and letting it smoke all night, getting up every few hours to refill the wood chunks and the water pan. I also just figured out putting a temperature probe in the smoker from my iGrill and setting an alarm for a low and high temp, so it hovers between 225-250 the whole time (parameters usually set at 210 and 275). I only do it a few times a year, but each one seems to be better than the last as I perfect the technique.

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                    • Originally posted by MaxPower View Post

                      Lets see!
                      Beef ribs are my favorite. Incredibly tender and rich. Need to gather the courage (and 12-15 hours of time) to do a brisket. I think I’m ready for it.

                      [/QUOTE]

                      Beef ribs seem to be all the rage lately. Maybe that’s why I can’t ever find any at Costco. How long do they take to smoke?

                      There’s almost nothing like a good smoked brisket, but it takes some serious dedication. It took me 4+ years to figure out starting it at night (9 or 10 pm) and letting it smoke all night, getting up every few hours to refill the wood chunks and the water pan. I also just figured out putting a temperature probe in the smoker from my iGrill and setting an alarm for a low and high temp, so it hovers between 225-250 the whole time (parameters usually set at 210 and 275). I only do it a few times a year, but each one seems to be better than the last as I perfect the technique. [/QUOTE]


                      Beef ribs may be a regional thing. I have friends in other areas than really don’t have access to good ones if any at all. They take 7 hours or so on average at 250 degrees for good thick ones. Smoke til internal temp 190, then wrap til 203. Work best as an appetizer bc too rich to really eat as an entree

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                      • Originally posted by CK36 View Post

                        I can attest to this claim. Started smoking meats a few months ago and am hooked. Started with a Weber Smokey mountain which was nice but moved to the real deal with an offset. Takes some time but really is an art to master. And yes, I have posted a picture or two
                        Lets see![/QUOTE]

                        Beef ribs are my favorite. Incredibly tender and rich. Need to gather the courage (and 12-15 hours of time) to do a brisket. I think I’m ready for it.

                        [/QUOTE]

                        Nice pink smoke ring and bark!

                        Comment


                        • Traeger Pellet Grills TFB78GZE Pro Series 780 Pellet Bronze Grill, Smoker

                          Traeger Pro series 780! Took me a few days to pull the trigger (probably spent more time on this than on picking out my house!)

                          Traeger invented the Pellet Grill. I watched the video of this thing and it was worse than porn.

                          Yes, I know, it is one big critter, but I will make room for it in my garage and I will enjoy putting it together (oddly, I like stuff like that) and I will use it to smoke like crazy.

                          During covid I will smoke for the family, after covid I will host some BBQs and you only live once. I think this will be an experience generator and I will die with money so may as well enjoy a little of it.

                          The gas grill has a place for me (searing steaks, quick amazing burgers, very easy) but low and slow needs wood and smoke (IMO).

                          Cannot wait to smoke some bluefish on this thing. Cannot wait to smoke chicken, ribs, pulled pork, perhaps other fish.

                          Thanks for all the input! Thanks for the pics!

                          Stay smokey out there!

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                          • Tangler I love my traeger grill (have smaller version). Smoked turkey last year for thanksgiving (cut up drumsticks separately) and it was a huge hit. Smoke bbq ribs after sous vide pork ribs. I grill burgers and pork chops and lamb chops. Kids love lamb chops (marinade olive oil, maple syrup and lemon juice).

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