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Doing skin-on salmon on a cedar plank tonight. Should I take it off and sear to get a good crispy skin after?
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Mar 3, 2018 01:50
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Colostomy Bag posted:What did you do gasket wise on the Akorn? Easy. Buy a roll of nomex tape off Amazon for $15, pull off your stock gaskets from the lid and ash tray, replace with this stuff.
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Mar 3, 2018 01:59
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I love how such a high-end grill has such lovely gaskets
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Mar 3, 2018 02:58
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VERTiG0 posted:Kingsford is a fine charcoal. Briquettes and lump both have their place. Right tool for the job. What job are briquettes the right tool for?
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Mar 3, 2018 05:15
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They're cheap and consistent, I prefer them for things like burgers in my small grill.
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Mar 3, 2018 05:23
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Bottom Liner posted:They're cheap and consistent, I prefer them for things like burgers in my small grill. This, at my GF's apartment we've got a small grill to do burgers an chicken n poo poo in teh summer. I use briquettes because they are cheap (usually buy the 40lbs for cheap at lowes) and easy to use to do a quick grill in the evening after work.
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Mar 3, 2018 07:18
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VERTiG0 posted:Kingsford is a fine charcoal. Briquettes and lump both have their place. Right tool for the job. Agreed on all counts
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Mar 3, 2018 08:46
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Submarine Sandpaper posted:why would you ever imply the user of kingsford is good. It says specifically in the BGE manual to not use anything but lump, right above the initial cooking temp part he didn’t read. I was being mean. VERTiG0 posted:I love how such a high-end grill has such lovely gaskets Mine are 5 years old or more at this point and are fine so idk
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Mar 3, 2018 09:56
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Hasselblad posted:What job are briquettes the right tool for? Anything you need rock solid consistency for. I only ever use briquettes in my PBC.
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Mar 3, 2018 16:13
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The lump I get here is prone to not lighting when you're doing a long cook with minion method or whatever. So I only use lump for grilling now, briquettes for long smokes.
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Mar 4, 2018 00:26
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In a regular Weber style charcoal grill lump always gets super hot but burns out quickly for me, even with the vents 90% sealed (any more and it goes out completely), so briquettes just work better. Lump is great for smokers or ceramic style though. Also cheap lump is much worse than cheap briquettes.
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Mar 4, 2018 00:36
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Stringent posted:The lump I get here is prone to not lighting when you're doing a long cook with minion method or whatever. So I only use lump for grilling now, briquettes for long smokes. Where is "here"? I get my Fogu from Amazon, ships free.
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Mar 4, 2018 03:03
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Tokyo
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Mar 4, 2018 03:54
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I started the Egg again about 2 and a half hours ago. Checked it after an hour and it was at 250°. Now it’s at 262°. Hooray. 
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Mar 4, 2018 04:32
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Stringent posted:The lump I get here is prone to not lighting when you're doing a long cook with minion method or whatever. So I only use lump for grilling now, briquettes for long smokes. That’s specifically not recommended with his BGE
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Mar 4, 2018 08:52
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Yeah, I've got a Weber.
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Mar 4, 2018 12:55
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Dr. Gitmo Moneyson posted:I started the Egg again about 2 and a half hours ago. Checked it after an hour and it was at 250°. Now it’s at 262°. What are you setting it at and what position are your vents?
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Mar 4, 2018 16:39
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Stringent posted:Tokyo Odd. I wonder why you have lump issues. I thought my elevation (near 7k) would effect mine. Maybe I am just so used to how to light them here. When (if) I move to a lower elevation, my typical light technique will probably melt my smoker. Wait, you are in Tokyo and do not have a Kamado?  You should track down the oldest and most traditional one and post it. Hasselblad fucked around with this message at 16:45 on Mar 4, 2018 |
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Mar 4, 2018 16:42
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https://myflameboss.com/cooks/201809 Getting ready to do a corned beef brisket. I'm seeing a lot of recipes that smoke it for three hours or so and then either wrap it, or put it in a sealed foil pan with water/barbecue sauce/mustard/whatever. Anyone have any recommendations? I've done a lot of brisket but never corned beef.
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Mar 4, 2018 17:05
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veiled boner fuel posted:https://myflameboss.com/cooks/201809 It's basically a pickled brisket, no? Thinking it would cook the same way as a common brisket. I'd wrap it when it hits stall and then crisp it at the very end.
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Mar 4, 2018 17:36
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It's a good thing I don't live in Tokyo, I'd probably bankrupt myself buying kilos of binchotan.
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Mar 4, 2018 22:25
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Hasselblad posted:It's basically a pickled brisket, no? Thinking it would cook the same way as a common brisket. I'd wrap it when it hits stall and then crisp it at the very end. Yeah I’m just doing it like any other brisket. But nobody ever says to put a regular brisket in a foil pan with water so I thought maybe there was some secret corned beef thing to make it extra corned beefy or something.
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Mar 4, 2018 23:43
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Hasselblad posted:Wait, you are in Tokyo and do not have a Kamado? I actually have a photo of one somewhere from years ago I'll try to find it. I thought the same as you about getting a kamado, but unfortunately in Japan they are fantastically expensive, very archaic installations (think brick oven rather than grill) and by design only work for cooking rice. 
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Mar 5, 2018 01:12
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Hasselblad posted:I thought my elevation (near 7k) would effect mine. Sup high elevation smoker. I am a little below 10k and I can only keep my AMPNS going in my MES with a computer fan rigged and blowing through the chip loader.
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Mar 5, 2018 02:22
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I made ribs for the first time. Did the 3-2-1 method of smoking, wrapping in foil meat side down, then finishing for the last hour. Did a basic rub beforehand then finished with BBQ sauce the last 30 minutes. Used mesquite chips in my masterbuilt electric smoker at 225 degrees the whole time. They turned out pretty good, very smoky, but might spray with apple cider for my next batch. Ok if image isn't showing up here is the link https://m.imgur.com/kPQVxMe Whooping Crabs fucked around with this message at 03:52 on Mar 5, 2018 |
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Mar 5, 2018 03:48
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The cast iron grate we got with the Egg won’t fit in our oven. The oven door won’t shut or hold heat with the grate in there at all. I just found that out the hard way. This means I have to season the grate on the Egg instead. Which is annoying. The good news is I’ve been running the Egg at 225° all afternoon, and the gaskets should have finished curing by now. So hopefully when I have to run it at 450° to season the grate they won’t be affected too much.
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Mar 5, 2018 06:42
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If it's any of the first party BGE cast iron grates I'm seeing on Google they come preseasoned and you don't have to do anything. If you read the thread I already told you this.
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Mar 5, 2018 07:04
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Bottom Liner posted:If it's any of the first party BGE cast iron grates I'm seeing on Google they come preseasoned and you don't have to do anything. If you read the thread I already told you this. I know, but isn’t it always a good idea to add several layers of seasoning to whatever layer the factory put on?
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Mar 5, 2018 08:50
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^^^ Preseasoned doesn't mean they prepped it for you to season. You can put more layers on if you want, sure, but it isn't necessary. Just put two costco butts on the WSM. Lunch will be delicious. El Jebus fucked around with this message at 08:54 on Mar 5, 2018 |
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Mar 5, 2018 08:51
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Dr. Gitmo Moneyson posted:I know, but isn’t it always a good idea to add several layers of seasoning to whatever layer the factory put on? Mate, stop overthinking and just bbq. All I've seen you do in the past few pages is ask questions and then ignore the advice given to you. Your old man should've just bought something cheap so that it won't be such a bitter pill to swallow when you gently caress it up.
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Mar 5, 2018 13:11
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The seasoning will burn off as soon as you do a high temp cook. Don't overthink it.
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Mar 5, 2018 14:03
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My issue with kingsford specifically is the bindings they use which make it non compostable and generates so much loving ash. Stuff from restaurant supply is generally better.
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Mar 5, 2018 15:39
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what is the biggest difference smoking a pork butt vs a brisket. i use an electric smoker box.
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Mar 5, 2018 17:09
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CoolHandMat posted:what is the biggest difference smoking a pork butt vs a brisket. i use an electric smoker box. Pork butt is cheap and almost impossible to gently caress up. Brisket is not cheap, and is easy to dry out. Butts forever.
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Mar 5, 2018 17:12
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Dr. Gitmo Moneyson posted:I know, but isn’t it always a good idea to add several layers of seasoning to whatever layer the factory put on? The next 5 posts from you in this thread should be of finished bbq that you cooked. You’ve asked enough questions.
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Mar 5, 2018 18:06
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CoolHandMat posted:what is the biggest difference smoking a pork butt vs a brisket. i use an electric smoker box. For me, not a ton except brisket always comes out fantastic. I don't really do much different between the two. Salt 24h in advance, dry rub and immediately throw it on at 225. Then pull it around 203 with no crutch and that bark is so drat good. I sometimes rest them but usually they take way longer than I expect and it's like <1 hour.
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Mar 5, 2018 18:28
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Dr. Gitmo Moneyson posted:I know, but isn’t it always a good idea to add several layers of seasoning to whatever layer the factory put on? no this is dumb. stop being dumb.
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Mar 5, 2018 19:10
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F posted:Mate, stop overthinking and just bbq. sellouts posted:The next 5 posts from you in this thread should be of finished bbq that you cooked. You’ve asked enough questions. Bottom Liner posted:no this is dumb. stop being dumb. Ugh, FINE I’ll worry about seasoning the grate later. It’s gonna be a little bit before I get to do any smoking on this thing, but I am gonna grill some burgers on it tonight and maybe tomorrow, followed by steaks at some point in the next few days or so.
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Mar 5, 2018 22:23
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Can we get a mod challenge in this forum: gitmo moneyson can only post pics of 5 different grilled or smoked meats in his next 5 posts, must include at least 1 pork butt
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Mar 5, 2018 23:20
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Dr. Gitmo Moneyson posted:Ugh, FINE I’ll worry about seasoning the grate later. It’s gonna be a little bit before I get to do any smoking on this thing, but I am gonna grill some burgers on it tonight and maybe tomorrow, followed by steaks at some point in the next few days or so. It’s already seasoned you dense mother fucker
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Mar 5, 2018 23:26
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