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That sounds like my dream day
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Jun 25, 2023 18:53
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Dango Bango posted:^^^ That looks amazing. Depends on location and your available storage, but if you're able to use full splits I'd keep an eye on nextdoor for people trying to get rid of the logs left over from having trees taken down. Our neighbor took down a maple a while back and now we're set for years. Learning to split the logs with an axe was also incredibly satisfying, not to mention far cheaper than buying those bags of wood at hardware stores.
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Jun 25, 2023 19:44
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I'm a 6'1" transwoman who loves splitting logs and smoking meat. You can take that however you want. Plan for the 4th is to smoke a meat I plan on getting from the local butcher shop. Not sure what yet, probably a brisket.
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Jun 25, 2023 21:14
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How well does the hot smoked meat freeze? I ask because my wife is vegetarian so I'm the only one that eats the products. So far I've only done a small amount at a time for that reason, but if I can be more efficient and smoke more at a time to then freeze then I'd love to have it on hand.
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Jun 26, 2023 18:57
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Sir Sidney Poitier posted:How well does the hot smoked meat freeze? I ask because my wife is vegetarian so I'm the only one that eats the products. So far I've only done a small amount at a time for that reason, but if I can be more efficient and smoke more at a time to then freeze then I'd love to have it on hand. I'd look at a vacuum sealer which will greatly increase its freezer life.
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Jun 26, 2023 19:02
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With a vacuum sealer, smoked meat freezes very well and reheats great especially if you have something like a sous vide where you can bring the meat back up to temp slowly. I do this all the time.
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Jun 26, 2023 19:10
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Yeah even when I'm entertaining we're not eating multiple pork shoulders. I seal 4-6 oz. in separate vacuum bags and then re-animate it with sous vide (or you could use a hot pot of water)... food needs to be re-heated to about 130 degF to not feel cold in the mouth.
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Jun 26, 2023 19:11
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Hed posted:Yeah even when I'm entertaining we're not eating multiple pork shoulders. I seal 4-6 oz. in separate vacuum bags and then re-animate it with sous vide (or you could use a hot pot of water)... food needs to be re-heated to about 130 degF to not feel cold in the mouth. Sous vide is a necromancers best friend
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Jun 26, 2023 19:47
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Thanks, that is perfect. I'm already a vacuum sealing nut with a dozen chicken breasts individually frozen ready to sous vide. The brisket I did the other day was cooked sous vide then finished off in the smoker - for my first proper try I figured there was less to go wrong. And I just trust anything from Serious Eats.
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Jun 26, 2023 20:00
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Hed posted:re-animate it ZombieCrew posted:Sous vide is a necromancers best friend  Reheating pulled pork at 130 and then crisping it in a pan with a little oil makes for some great carnitas-like meat for tacos, rice bowls, nachos, etc.
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Jun 26, 2023 21:05
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So I have a traeger pellet grill for smoking things and I love it because its easy to use and I am not good at things. However I am thinking about trying my hand at doing some lump charcoal BBQing. Is the standard Weber original charcoal grill a solid choice for a beginner who doesn't need a ton of grill space?
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Jun 30, 2023 11:40
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Kwolok posted:So I have a traeger pellet grill for smoking things and I love it because its easy to use and I am not good at things. Yup. it's the standard charcoal grill that remains unchanged for ages because it's good and it works. Get a charcoal Chimney too or struggle forever to start your charcoal. I'm all in with pellets (ditched my backup propane grill) but still have a small one in the garage in case I ever wanna ride the charcoal train again.
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Jun 30, 2023 12:13
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The great thing about the kettle is that you can do just about anything on it at a small scale, allowing you to try everything before investing in specialized gear. It may not be ideal for all of those things, but it can be made to work with a bit of extra effort. And because it is so ubiquitous, mods and accessories are everywhere. I just added a rotisserie kit to mine. Also, they're basically indestructible, so it's easy to score a deal on one from FB or Craigslist and clean it up.
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Jun 30, 2023 14:57
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Weber kettles are the S H I T. Basically, if you're going to own only 1 grill, it should be that. If you're going to own 2, it should be 2 of them. I got one at a friend's suggestion a while back and within a week my 2 propane grills were on the curb. Anyway, I'm using mine to smoke a pork shoulder tomorrow for the first time; we'll see how that goes. Wife got me a Meater thermometer for dad's day and I'll be breaking that in as well.
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Jun 30, 2023 18:14
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EdsTeioh posted:Weber kettles are the S H I T. Basically, if you're going to own only 1 grill, it should be that. If you're going to own 2, it should be 2 of them. I got one at a friend's suggestion a while back and within a week my 2 propane grills were on the curb. Bottom vents barely cracked and top about half. Water pan under the butt.
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Jun 30, 2023 18:20
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Appreciate that! That'll help out a lot as I usually just open all of them wide rear end open and sear steaks, burgers, wings, etc. edit: Do you see much of a difference using beer or apple juice in the drip pan instead of water? I hear arguments both ways.
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Jun 30, 2023 18:38
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EdsTeioh posted:Appreciate that! That'll help out a lot as I usually just open all of them wide rear end open and sear steaks, burgers, wings, etc. In my experience, you won't gain anything by changing those liquids in the pan. You're going for some extra moisture and humidity, not flavor.
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Jun 30, 2023 18:52
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EdsTeioh posted:Appreciate that! That'll help out a lot as I usually just open all of them wide rear end open and sear steaks, burgers, wings, etc. Oh yeah no the kettle is still primarily a grill so wide open will be WAY too much air for low and slow. Also, use the minion method for your charcoal/fire. On the water pan - I've never tried anything but water. Kind of don't see the point to be honest. The water/liquid is there to act as a heat sink and keep a more humid environment. Not to impart any flavor. e: ah just barely beaten but glad we're on the same page! 
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Jun 30, 2023 18:53
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Rad; thanks guys! I was gonna use the snake instead of the minion though.
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Jun 30, 2023 19:07
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Yeah you can just try out all sorts of poo poo with Weber kettles for a relatively cheap buy-in Snake or minion method and a foil pan with water and you basically have a wee charcoal smoker which is really only limited by increased fuel consumption/decreased capacity and cooking area compared to a dedicated one And that's before you get into accessories like a Slow N Sear which expand its capabilities if you want to play around more On top of that it's one of the best charcoal grills and easy to move around since it's way lighter than a horizontal barrel-style grill As other people have said look around for a used example and it'll probably be drat near good as new unless you need to buy new grates
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Jun 30, 2023 19:17
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And if you do, you can - Weber has been making that same grill for forever so you can get either Weber parts or third party compatibles with no trouble whatsoever.
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Jun 30, 2023 19:41
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Also definitely worth trying to get a MasterTouch if you can find one. The shape and everything is the same, but the MT has a few little doodads that you'll probably want to get eventually anyway.
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Jun 30, 2023 20:08
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I am curious how you all feel about lump charcoal vs brickettes?
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Jun 30, 2023 20:11
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Kwolok posted:I am curious how you all feel about lump charcoal vs brickettes? I kinda hate lump after buying Royal Oak from Costco and most of the pieces being too small for my chimney.
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Jun 30, 2023 20:18
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Kingsford Competition all day. I don't know who I'm competing against, but I'm generally winning with it.
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Jun 30, 2023 20:38
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Lump tends to burn hotter and always with way less ash than briquettes but you definitely get inconsistent sizes especially if you're buying a cheaper bag of it Also sometimes you get a free dirty old pen or bottlecap or something in a bag of lump so like uh suck on that briquailures
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Jun 30, 2023 20:45
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My favorite was a piece of very sooty but otherwise completely normal piece of wood. Like a literal 1/4 split piece from a round. My wife bought beef cheeks the other day (thinking they were small and would cook up fast). I figured I'd put them on the pellet grill for a few hours to cook them up. After one hour I realize my grill has shut down due to a stuck auger. So I fired up offset and did a sorta hot and fast (ie didn't fuss much about temp swings) and these things came out mint. 
sinburger fucked around with this message at 21:55 on Jun 30, 2023 |
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Jun 30, 2023 21:51
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Flagrant double post to ask a question. Anyone ever make pulled pork from a coppa cut?
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Jun 30, 2023 21:58
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Kwolok posted:I am curious how you all feel about lump charcoal vs brickettes? I use both. Lump for searing, briquettes for low and slow or super casual hot dogs/burgs type grilling. Partly because they're more consistent, but mostly because they're cheaper. Academy sells a big bag of B&B briquettes for $10 and you can't beat that with a stick. e: but if you're just getting started or don't want to be extra like me, get some good quality briquettes and call it a day Discussion Quorum fucked around with this message at 01:52 on Jul 1, 2023 |
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Jul 1, 2023 01:32
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What’s the good / best price for pellets?
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Jul 1, 2023 01:41
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MarcusSA posted:What’s the good / best price for pellets? I’ve tried a bunch of different brands and have settled on Costco.
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Jul 1, 2023 01:49
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I've been using the bear mtn from Lowes.
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Jul 1, 2023 11:21
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MarcusSA posted:What’s the good / best price for pellets? I really like Lumberjack if you have a Rural King somewhere near by.
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Jul 1, 2023 22:55
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When browsing Craigslist for baby's first Weber charcoal grill, is there anything I should look for when choosing?
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Jul 2, 2023 04:23
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That Old Ganon posted:When browsing Craigslist for baby's first Weber charcoal grill, is there anything I should look for when choosing? They really are basically indestructible. Check for any serious rust in the kettle body, and then around the top and bottom vents (they may just need to be oiled, but they should turn fairly easily). Make sure the body and lid didn't get bent, so they fit well together and it isn't hard to get the lid on or off. My friend has one where the bottom sweeper for the vents is bent up slightly so it doesn't get at the ash all the way to the wall. It'd irritate the poo poo out of me, but he doesn't care (and it doesn't affect cooking). Grates are easy and cheap to come by, if they're not in very good shape. Really, it'd be pretty hard to break one. They're iconic for a reason. e: I'm already looking forward to getting a bigger one - my family went from 1 son to 3, so the one that I have already isn't big enough and they're barely older than toddlers. Have to wait until next summer when I move, though. Don't need a 37" Ranch Kettle just yet (maybe when they're teens), but for a charcoal grill I don't think I'd ever getting anything but a Weber. ABen fucked around with this message at 07:50 on Jul 2, 2023 |
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Jul 2, 2023 07:45
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Double post, but I'm planning on a cookout for my university chair for next weekend. I have 18ish people who want pulled pork (I'm thinking 2x skin on pork shoulder), 3 people who want chicken (can be added later, nearer to the firebox) and then 4 vegans/vegetarians. I asked, and people were ok with sharing a smoker with meat, but I was thinking I'd drag out the Weber and just keep the veggie stuff completely separate with its own tools so I don't have to worry too much about it. I was thinking smoked cauliflower (https://makeitdairyfree.com/vegan-smoked-whole-roasted-cauliflower/) and I also have some seitan sitting around that I can make some skewers out of and marinate the hell out of it so that it actually tastes like something. This may be the wrong thread, but does anyone have any other veggie/vegan go-tos for grilling and/or smoking? For the first time, I'm regretting only having the 2-channel Thermoworks thermometer instead of the 4...
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Jul 2, 2023 10:14
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I'm trying something new, got this hunk of pork cheaply, I decided to dry brine it with a nitrate salt mix. It's not pork belly but somewhere near the back I think. I think it might be called Sirloin in english, though we don't butcher the meat in the same way as in america. Anyway curing the meat, not sure if I will cold or hot smoke it later. Cold smoking would probably give me something akin to bacon, though a lot cheaper than store bought for once. Last time I made bacon it ended up costing more than storebought which to me kinda killed my interest in doing more. Weird that whole pork belly can be an expensive cut of meat (15 euros / kg at local butchers, can't find it in super markets), but pre-sliced uncured pork belly is cheap and found in every market. Of course this meat here was 5€/kg on sale, hard to beat! 
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Jul 2, 2023 10:54
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ABen posted:
This is happening on my Performer but only one of the sweeper arms somehow. It's annoying and I want to replace it someday. I work around it by pressing down while turning but poo poo still gets underneath it. Hasn't caused any problems though it is indeed irritating and I don't know exactly how it ever happened. Anyone here have a Pit Boss Pro Series 1150? I'm thinking about picking one up this week for a big gathering next weekend. It would be my first pellet grill.
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Jul 2, 2023 12:39
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I don't have that spesific one. I have the Austin xl and it's been a good grill and smoker.
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Jul 2, 2023 12:42
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Re: Weber They're very simple grills, just a well shaped metal egg with vents. The only way to hurt them is rust and hammer. The only moving parts are the vents and the lid so it's pretty hard to render it inoperable.
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Jul 2, 2023 12:55
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