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That looks real nice even though it is weirdly dark.
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Oct 31, 2016 21:05
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my turn in the barrel posted:Does anyone have a smoking gun? I've seen them around but wasn't sure what I would actually do with one to justify the cost. On the smoking gun the most intriguing thing I heard was someone talking about smoking an ice cube tray then using the frozen cubes in their whisky or cocktails.
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Nov 1, 2016 02:48
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Hed posted:On the smoking gun the most intriguing thing I heard was someone talking about smoking an ice cube tray then using the frozen cubes in their whisky or cocktails. You can also do this with one of those disposable aluminum trays full of water, then freeze it. My new goal is to try the serious eats baked sugar (http://www.seriouseats.com/2016/05/how-to-make-caramel-without-melting-sugar.html) but smoking the sugar instead.
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Nov 1, 2016 05:08
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It's time to replace my old, dilapidated gear - does anyone have a good recommendation for a charcoal grill/smoker in the $100-$250 range? I'm looking for something that requires minimal (if any) modifications. I'd love a WSM, but it's slightly out of my budget at this point.
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Nov 1, 2016 14:59
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IT BURNS posted:It's time to replace my old, dilapidated gear - does anyone have a good recommendation for a charcoal grill/smoker in the $100-$250 range? I'm looking for something that requires minimal (if any) modifications. I'd love a WSM, but it's slightly out of my budget at this point. Just buy a 22" weber kettle, try to at least get the one with the ash catcher pan and if you look you might find the one with the lid holder bail on clearance. I posted a few weeks ago when my local walmart was clearing them out for cheap. You can use 2 bricks from the hardware store and some foil to make a ghetto smoker and use it as a grill. I also recommend shopping around I scored my 22" performer grill for $95 on craigslist and my 18" WSM for $199 on clearance at a walmart. Especially since BBQ season is over for most non hardcore grillers. If you look at my previous posts in the thread I gave rundowns on them. Edit: I know you are on a budget but Avoid the 22" Jumbo Joe thing that walmart sells. It's cheap because the bottom bowl is much smaller than a standard kettle and it's not going to do anything but flash sear things because the coals are so cloase to the grill and it won't take enough fuel to even do that for very long. my turn in the barrel fucked around with this message at 15:44 on Nov 1, 2016 |
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Nov 1, 2016 15:41
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I sold my WSM on CL for exactly in your range.
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Nov 1, 2016 16:41
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sellouts posted:I sold my WSM on CL for exactly in your range. Probably better to get a kettle first and worry about the WSM later as while you can grill on the WSM it's not a very stable setup and the kettle is an awesome grill and an OK smoker to get some experience on.
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Nov 1, 2016 16:48
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my turn in the barrel posted:Probably better to get a kettle first and worry about the WSM later as while you can grill on the WSM it's not a very stable setup and the kettle is an awesome grill and an OK smoker to get some experience on. I agree with this post. I was successfully smoking on my 22" Weber performer before my father in law bought me the 22" WSM for Christmas or something because he hadn't had really good ribs in many years and figured I was up to the task. I still use the grill more than the smoker unless I'm cooking for over 10 people.
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Nov 1, 2016 18:00
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Pulled the trigger on the 22' Weber Kettle. I scoured CL in my area for a WSM to no avail. Thanks for the recommendation!
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Nov 1, 2016 20:59
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Anybody ever use smoked chicken leftovers to make stock? I don't think the smoke would penetrate to the bone so it might be moot. I may also throw some onions in the smoker to see how they hold up.
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Nov 1, 2016 21:32
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lifts cats over head posted:Anybody ever use smoked chicken leftovers to make stock? I don't think the smoke would penetrate to the bone so it might be moot. I may also throw some onions in the smoker to see how they hold up. Just finished up a batch yesterday. Keep a bit of meat on the bones and toss a bit of skin in there, and you will love it. Making gravy out of smoked chicken stock is amazeballs.
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Nov 1, 2016 23:06
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IT BURNS posted:Pulled the trigger on the 22' Weber Kettle. I scoured CL in my area for a WSM to no avail. Thanks for the recommendation! if you don't want to go the ghetto route to turn it into a smoker, I really like the slow'n'sear insert. been pulling some great smoked meats off that thing and its super easy to dial in.
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Nov 1, 2016 23:11
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qutius posted:if you don't want to go the ghetto route to turn it into a smoker, I really like the slow'n'sear insert. been pulling some great smoked meats off that thing and its super easy to dial in. It's also a good option but it's a 1/3 of the cost of a WSM and the WSM is probably a better investment long term unless you can't have both a grill and a WSM due to space restrictions.
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Nov 1, 2016 23:37
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If you take the middle section off the wsm, the top grate fits directly on the charcoal chamber and will function just like a grill. Or Hibachi I guess since it's so short... but still. Get it even if space restrictions. Smoke the meats!
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Nov 1, 2016 23:47
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McSpankWich posted:If you take the middle section off the wsm, the top grate fits directly on the charcoal chamber and will function just like a grill. Or Hibachi I guess since it's so short... but still. Get it even if space restrictions. Smoke the meats! my turn in the barrel posted:while you can grill on the WSM it's not a very stable setup and the kettle is an awesome grill and an OK smoker to get some experience on. The kettle is better at doing both and makes a better first purchase.
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Nov 2, 2016 00:22
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I thought my WSM was a pretty ok grill given that I could set my meats and or veggies close to burning charcoal when I didn't want to smoke them
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Nov 2, 2016 14:35
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If I'm doing chicken on the WSM I like to move the grate down and finish them over the hot coals. Mine doesn't perfectly fit but as long as nobody bumps into it there's no issue.
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Nov 2, 2016 15:02
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Hey guys. Just a heads up, the Akorn Kamado Grill is on sale on Amazon for $235.00 right now. https://amzn.com/B00GJEPTJS This isn't the best deal but it's definitely worth it. I bought this on a Target clearance two months ago for $175, and I've heard Walmart's had it even lower, but if you ever wanted to get a Kamado style grill on the cheap then there's no beating this thing. It won't outdo an Egg or a Kamado Joe or anything, but it's extremely versitile and I've had it hold steady low temps as well as cranked up to 700+ degrees. If you do spring for it, I recommend you pick up the heat deflector stone insert as well: https://amzn.com/B009E8NATC Though I've heard people able to makeshift one with some grill grates and a pizza stone.
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Nov 3, 2016 05:19
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As I mentioned the christmas poo poo is rolling in and grilling/smoking stuff is on super clearance. Supplies will be limited but savings should be good. Local walmart had 14"wsm for $104 10qt propane fish fryers for $22 Kingsford charcoal/water smokers for $18 Brinkman smokengrills for $35 And a whole bunch of cheap walmart grills for ~75% off. The kingsford and brinkman are junkers compared to a wsm but for $18 the kingsford would make a cheap starter smoker to play with or a disposable camping setup. If you find any weber grills still in stock they will be stupid cheap.
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Nov 3, 2016 14:11
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arisu posted:Hey guys. I have this and it has served me well. I will probably doing a few mods to it before spring like a new gasket and my wife is getting me one of the bbq guru regulators as well.
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Nov 3, 2016 21:21
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I want a WSM. I have a vertical propane smoker. Is the 18.5" ok or should I seek out a 22"? I mainly do briskets, butts and turkeys. The WSM is a better bang/buck than an offset, right? Part of me wants an offset, but it seems like there's a huge quality difference between anything <$500 and the real expensive stuff.
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Nov 4, 2016 15:50
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PuTTY riot posted:I want a WSM. I have a vertical propane smoker. Is the 18.5" ok or should I seek out a 22"? I mainly do briskets, butts and turkeys. The WSM is a better bang/buck than an offset, right? Part of me wants an offset, but it seems like there's a huge quality difference between anything <$500 and the real expensive stuff. I've cooked full briskets on my 18.5". Some people swear by the 22.5, others say it uses up a ton of charcoal since it's so big. You need to spend a fair bit to get a really good offset. But you can cook a ton more food at any time. Though you could do what Aaron Franklin does and just find an empty propane tank and make one yourself.
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Nov 4, 2016 15:56
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HolyDukeNukem posted:Though you could do what Aaron Franklin does and just find an empty propane tank and make one yourself. I live an hour south of Memphis. The end-game is a propane tank on a trailer, purchased cheap from some competition-types who quit. Something big enough to do a whole hog on. Just to say I did it. But yeah, I have no welding skills or tools. Good to know the 18.5 will work. Leaning towards the 22.5 though after looking at this. Funny you mention Franklin-- started watching his PBS show 2 days ago after my brother suggested it and finished all of them last night.
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Nov 4, 2016 16:06
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I am one of those that swear by the 22.5. Get it. Beyond just being able to make more brisket/pork if you need to, you can actually do full racks of ribs. I can do 3 racks per level, actually laid flat. I have an irrational hatred of rolling ribs, or doing half racks though.
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Nov 4, 2016 16:35
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I know we have had this discussion before but I need to make some pulled pork overnight to serve tomorrow evening. What is the best way to go about this?
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Nov 6, 2016 22:59
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vulturesrow posted:I know we have had this discussion before but I need to make some pulled pork overnight to serve tomorrow evening. What is the best way to go about this? To be honest, it reheats really well. What is your setup?
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Nov 6, 2016 23:37
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Moey posted:To be honest, it reheats really well. WSM. Trying to decide if I should try to hold it at temp or just put it away and reheat later or some variation thereof.
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Nov 6, 2016 23:47
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Seconding the reheating suggestion. I usually pull the pork in a foil pan and cover the leftovers with foil. Throwing the whole tray in a 300° oven covered and stir once or twice and it's practically as good as fresh.
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Nov 7, 2016 00:08
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Are any of these sales from HD a steal/good deal/worth it? http://www.homedepot.com/SpecialBuy/SpecialBuyOfTheDay
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Nov 8, 2016 16:53
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 I started this at 7 last night. I am extremely sleepy but I had some decent naps since the temperature has been so steady. Can't wait to eat it then hibernate.
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Nov 8, 2016 17:02
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toplitzin posted:Are any of these sales from HD a steal/good deal/worth it? I have a Dyna-Glo gas smoker, it's the next size down with the inline smoke box rather than the offset. I have been happy with it so far through pork butts and turkey parts, as well as a lamb shoulder. It needed a roll of nomex gasket taping to seal up the really leaky door, but otherwise has been a decent investment for the money. (When I get around to it I'll make an  post about my experiences of it.)I'd be interested to see how their offset behaves, I have considered it since I'm a fan of brisket and would like to smoke whole guys...
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Nov 8, 2016 17:09
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Tezcatlipoca posted:
That looks gorgeous.
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Nov 9, 2016 00:42
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That meteorite is still molten in the middle.
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Nov 9, 2016 20:58
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Tezcatlipoca posted:
Any sliced pictures?
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Nov 9, 2016 23:36
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Unfortunately no, I had to serve it up immediately after cutting it and it basically disappeared.
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Nov 9, 2016 23:56
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What's the recommendation for an ambient in-grill thermometer? I have an instant read digital thermometer, but alas it doesn't have an adapter.
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Nov 14, 2016 18:40
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IT BURNS posted:What's the recommendation for an ambient in-grill thermometer? I have an instant read digital thermometer, but alas it doesn't have an adapter. I have a maverick et-73. It's pretty good. Not sure if the more expensive one is worth the price jump. Bought a 22" WSM. today. It'll be here Monday. I'm unreasonably excited. I have 2 turkeys. I will probably do one on Thursday in my propane smoker and one on the WSM. Doing a first cook on thanksgiving with no backup seems like a bad idea.
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Nov 17, 2016 04:33
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I found my first turkey to be incredibly easy. I wouldn't sweat it.
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Nov 17, 2016 06:10
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I did a 10# turkey in my 40" MBES a couple weeks ago and it was easy. 15 minutes or so in a 500 degree oven at the end to crisp the skin. Biggest pain was thawing it out and seasoning it before hand. I just did salt and pepper about 48 hours in advance and it was great. I am going to be doing a 25# turkey the same way for Thanksgiving. It will take longer to thaw and to cook but otherwise it isn't hard. I just hope my "beer can" stand will hold up the bigger bird or I might have to get creative.
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Nov 17, 2016 15:25
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(Good to hear your turkey came out well.) Be careful on the 25lb one - it might not fit in the MES width-wise. I find my limit is around 18lbs. Your turkeys might vary.
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Nov 17, 2016 15:48
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