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bird with big dick posted:Is there not a grilling thread? This is also kinda the grilling thread. We mainly talk about smoking meats but there's the occasional sidebar about grilling too.
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Sep 11, 2019 01:47
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| # ? May 17, 2024 17:34 |
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That's what I thought I remembered but I wasn't sure, since there's so little of it relatively.
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Sep 11, 2019 02:07
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I replaced my relatively low end 13 year old gas grill with a new relatively high end gas grill and was mostly excited about trying out the sear burner. This is a ~2" thick bone in ribeye that had been in the oven at 275, taken out at 110 internal and rested (peaked at 121 or 122 IIRC). The grate on the sear burner has an upper and lower position and supposedly the upper (further from the heat) is for steaks and the lower is just for pots and pans that you put on there, so I did it in the "wrong" position. I'll try the other position next time.   
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Sep 11, 2019 02:23
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That looks bad rear end, nice.
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Sep 11, 2019 03:35
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hello smokethread, i recently built a table for my XL big green egg big thanks to all the goons in DIY woodworking who answered my dumb questions 
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Sep 11, 2019 20:38
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That looks great, good job.
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Sep 11, 2019 20:48
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Was it as fun to put the egg in there as I imagine?
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Sep 11, 2019 21:55
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Subjunctive posted:Was it as fun to put the egg in there as I imagine? Heh, that was my question. "Hey Bob, you uhhhh, wanna come over for a cookout tonight? Yeah? Cool. Oh BTW, just need you to help lift up something." Nice work though. You should be proud.
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Sep 11, 2019 22:11
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C-Bangin' it 
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That looks fantastic. Well done
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Sep 11, 2019 22:29
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BraveUlysses posted:hello smokethread, i recently built a table for my XL big green egg This looks great. Do you have any plans for it? I need something like this for mine and I have a lot of free time in the winter.
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Sep 11, 2019 22:45
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Errant Gin Monks posted:That looks fantastic. Well done Seriously, it looks real good.
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Sep 11, 2019 23:04
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I want to do something like that for my weber kettle. The only problem is keeping the kettle away from the wood. I've seen people use concrete rings, and one person on Reddit used metal angle brackets. My only concern with the brackets is sometimes you really want to put some oomph into cleaning the grills and I'd be worried that they wouldn't hold. I'm considering an all stainless steel service table. Knock a hole in the top and away you go. Easier to clean/sanitize as well. https://ifoodequipment.ca/collectio...ksplash-30-deep Canuckistan fucked around with this message at 00:48 on Sep 12, 2019 |
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Sep 12, 2019 00:46
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I’m pretty sure you can buy brackets that are strong enough to withstand even very vigorous grill scrubbing.
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Sep 12, 2019 01:01
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Thought I'd share with the thread: Western brand smoking wood chips are on sale on Amazon for $3/bag
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Sep 12, 2019 03:08
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Canuckistan posted:I want to do something like that for my weber kettle. The only problem is keeping the kettle away from the wood. I've seen people use concrete rings, and one person on Reddit used metal angle brackets. My only concern with the brackets is sometimes you really want to put some oomph into cleaning the grills and I'd be worried that they wouldn't hold. Concrete rings sound like a real pain in the rear end, but a mix of perlite with portland cement (perlcrete) would be light and actually insulate it. Vermiculite also works although it insulates a little bit less.
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Sep 12, 2019 04:11
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Dango Bango posted:Thought I'd share with the thread: Awesome find, not on sale, but has any one used peach wood? How's it rank on the subtlety scale.
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Sep 12, 2019 05:57
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thanks for all the compliments! i put a lot of time and too much money into it but i've wanted a proper table since i got my first BGE in may 2009Subjunctive posted:Was it as fun to put the egg in there as I imagine? hahahaha, i had a friend come over and help me move the completed table from the garage to the backyard and forgot to ask him help me lift the egg into the table before he left so i had to disassemble it all and go beast mode solo and get it in there Canuckistan posted:I want to do something like that for my weber kettle. The only problem is keeping the kettle away from the wood. I've seen people use concrete rings, and one person on Reddit used metal angle brackets. My only concern with the brackets is sometimes you really want to put some oomph into cleaning the grills and I'd be worried that they wouldn't hold. you might look into something like this setup: https://imgur.com/gallery/H8NiZlW as for cutting up the stainless table...not a bad idea but you'll find that cutting stainless steel accurately and cleanly is a loving nightmare. before i chose to use cedar, i was quoted over 1k for a professionally made and finished stainless top surface with an opening for the egg and 1" turned down along the edges. wandler20 posted:This looks great. Do you have any plans for it? I need something like this for mine and I have a lot of free time in the winter. I used the Official plans from the BGE company as a baseline for dimensions but most of it was influenced by this imgur gallery that i found when i was looking for ideas. i used knotty red cedar from lowes. https://imgur.com/gallery/v9Sfk
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Sep 12, 2019 20:56
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BraveUlysses posted:hello smokethread, i recently built a table for my XL big green egg That looks great. I would do this if I weren't so lazy.
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Sep 13, 2019 01:17
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I've got a whole turkey to smoke today. I've got conflicting information on time/temp and would need to start cooking soon depending on the actual cook time. 14# bird, not spatchcocked @ 275-325. I've gotten answers varying from 2 hours to 5. Especially since we need closer to three hundred for crisp skin (I can do a boiling oil pour over just before service) Edit: so what have your birds been like time wise? Any suggestions, is really not prefer to start now and then have to hold the bird for hours. Service time is around seven tonight, so it's a debate if starting the smoker now or like 1ish? toplitzin fucked around with this message at 15:43 on Sep 14, 2019 |
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Sep 14, 2019 15:37
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Is it brined? I find brined birds cook faster for some reason. If it were me, I would guess around 3 hours if you keep it at 325. Canuckistan fucked around with this message at 18:14 on Sep 14, 2019 |
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Sep 14, 2019 18:07
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Dry brine/rub + baking soda for crispy skin for 36h.
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Sep 14, 2019 18:16
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I did a similar sized turkey around 300 that took around 3.5 hours.
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Sep 14, 2019 19:46
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toplitzin posted:Dry brine/rub + baking soda for crispy skin for 36h. Please post the results
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Sep 14, 2019 20:33
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This loving smoker won't hold 325 for the life of me. I'm going to jump it over to the oven in fifteen minutes to finish for another hour. Im in a bit of a bind using a new/untested probe thermometer. It's holding at about a hundred now, but I know my placement is off and inn not looking how this grill is holding temp.
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Sep 14, 2019 22:14
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no shame in moving it over to the oven to finish. She's got as much smoke as she's going to take so for the rest just do what's easiest. What kind of smoker are you using? If I'm going for 300+ in my WSM I won't use water in my pan, otherwise she can be hard to dial in at the higher temps.
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Sep 14, 2019 22:18
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There's nothing wrong with letting a pork butt just hang out in the stall, correct? Wondering if it might dry out too much. But I'm not going to eat for another 3 1/2 hours and if I wrap it now it'll be done too soon.
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Sep 14, 2019 22:24
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Problem is stall times are so random. Murpheys law....
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Sep 14, 2019 22:48
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Colostomy Bag posted:Problem is stall times are so random. Murpheys law.... I'm still going to wrap it, just not now because it will finish too soon once I do.
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Sep 14, 2019 22:54
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Canuckistan posted:no shame in moving it over to the oven to finish. She's got as much smoke as she's going to take so for the rest just do what's easiest. It's a chargrill. More a grill than a bespoke smoker. I've moved the turkey once soon as the grill dropped below 300. We're at about 132 now and chilling in the oven.  Skin looks good, I'm still debating an oil pour just before service for super duper crisp skin.
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Sep 14, 2019 23:42
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Double post:   
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Sep 15, 2019 01:46
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toplitzin posted:Double post: that skin! 
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Sep 15, 2019 01:56
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Today's pork butt results:  It was loving amazing. That turkey looks unbelievable too 
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Sep 15, 2019 03:00
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toplitzin posted:It's a chargrill. I have an offset smoker made by char-griller and it’s complete dogshit at holding temperature. For a long cook, I might use 10 lbs of charcoal to stay between 250 and 300. Just eats fuel like there’s no tomorrow.
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Sep 15, 2019 11:54
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I left my BBQ guru temp probe outside by mistake and now it's gone.  Either the kids took it and forgot that they took it or a raccoon took off with it. Those probes are stupid expensive directly from BBQ guru, like 50+ USD including shipping to Canada.I've found a small company in the States that makes and sells custom probes. Hopefully they ship to Canada as their prices are much more reasonable.
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Sep 15, 2019 12:13
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Lawnie posted:I have an offset smoker made by char-griller and it’s complete dogshit at holding temperature. For a long cook, I might use 10 lbs of charcoal to stay between 250 and 300. Just eats fuel like there’s no tomorrow. This thing is reasonably easy to hold two fifty, but any higher is an exercise in frustration
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Sep 15, 2019 12:50
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Lawnie posted:I have an offset smoker made by char-griller and it’s complete dogshit at holding temperature. For a long cook, I might use 10 lbs of charcoal to stay between 250 and 300. Just eats fuel like there’s no tomorrow. Was my first smoker. Glad I stuck with the hobby after that thing.
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Sep 15, 2019 14:25
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Colostomy Bag posted:Was my first smoker. Glad I stuck with the hobby after that thing. I’m hoping to get a PBC soon-ish although I might as well just wait until next season at this point in the year, probably.
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Sep 15, 2019 14:35
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Thinking of smoking some salmon. Anyone have a go to method/recipe they use?
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Sep 15, 2019 19:38
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Colostomy Bag posted:Thinking of smoking some salmon. Anyone have a go to method/recipe they use? The Alton Brown version is stupid simple and comes out really good. https://www.foodnetwork.com/recipes/alton-brown/smoked-salmon-recipe-1938429
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Sep 15, 2019 20:26
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| # ? May 17, 2024 17:34 |
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I threw a salmon filet in my first smoker on a whim when I was test-firing it, and it came out awesome with just salt and pepper. Don’t overthink it.
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Sep 15, 2019 21:40
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