Grilling

[ACamp1900]

Thoughts on the smoker… there is no reason whatsoever to go charcoal with a smoker… electric or gas will maintain the even temps over longer periods much better and you get the smoke regardless. Highly recommend any electric or gas that locks, not just closes… also look for something that time releases extra wood chips so you can just leave it all day... cheaper the better from there imo.

In regards to meat in general… I have found that as I get older I can’t eat meat like I used to. Looking at the pics that II posted… that’s too much meat. I used to love double and triple burgers… now I have to get a single patty or it makes me sick. Happens I suppose.

 

[koonja]

Thoughts on the smoker… there is no reason whatsoever to go charcoal with a smoker… electric or gas will maintain the even temps over longer periods much better and you get the smoke regardless. Highly recommend any electric or gas that locks, not just closes… also look for something that time releases extra wood chips so you can just leave it all day... cheaper the better from there imo.

In regards to meat in general… I have found that as I get older I can’t eat meat like I used to. Looking at the pics that II posted… that’s too much meat. I used to love double and triple burgers… now I have to get a single patty or it makes me sick. Happens I suppose.

That's too bad. Does your husband grill?

 

[Veritate Duce Progredi]

First smoker suggestions? This thread has ignited a fire in me (yep, intended) and I'm wondering the best way to start down this path?

I've seen people suggest Weber Smokey Mountain Cooker, Pit Barrel Cooker and Big Green Egg.

What say you IE'ers?

 

[Irish Insanity]

I'm in agreement with the gas and electric. Also with the ability to latch the doors. Also a big thing is ability to control the heat output. I have the cheap electric Brinkman. I've added a few mods that allow me to use it decently. But it does not have a controller for the the electric element. It makes it difficult to reach and maintain a certain temp depending upon the weather. And basically you plug it in and it gets as hot as it does and you deal with it

 

[ACamp1900]

hmmm... interesting, I don't think I ever have come across an electric or gas smoker without a temp control... THAT would be a must have also no doubt.

Smoking some brikset this weekend... I'll take tri tip every time myself, but a buddy gave me a recipe he said is a homerun with brisket so i'll try it out.

Also hitting up the county fair tonight,... they have some GREAT BBQ there... looking forward to it.

 

[peoriairish]

First smoker suggestions? This thread has ignited a fire in me (yep, intended) and I'm wondering the best way to start down this path?

I've seen people suggest Weber Smokey Mountain Cooker, Pit Barrel Cooker and Big Green Egg.

What say you IE'ers?

The egg is pretty awesome, but it's very immobile (very heavy) and expensive I have personally never used a wsm but that would be my next purchase for a smoker. Commenting on the electric part, I like having to work it. It's part of the process for me and the electric takes that away. I dont think I'll ever go away from charcoal.

 

[ACamp1900]

The egg is pretty awesome, but it's very immobile (very heavy) and expensive I have personally never used a wsm but that would be my next purchase for a smoker. Commenting on the electric part, I like having to work it. It's part of the process for me and the electric takes that away. I dont think I'll ever go away from charcoal.

Do you smoke things for hours on end (6,8 even 12 hours)... and if so how do you manage the temperature fluctuations?? I'm assuming you have to be 'on it' pretty much all day then right??

 

[Irish Insanity]

Do you smoke things for hours on end (6,8 even 12 hours)... and if so how do you manage the temperature fluctuations?? I'm assuming you have to be 'on it' pretty much all day then right??

I've never used a charcoal but plan on building one soon and have read a lot on them. Most have to be worked where you get the temp steady and to your liking and from that point forward require little adjustment. Just adding more fuel or wood.

 

[ACamp1900]

I have a charcoal smoker (My first of two) but it's requires a ton of work to really smoke anything more than a few hours, then it requires a move to the oven... I don't really use it anymore.

A buddy of mine has a top end charcoal smoker and he can smoke stuff for many hours, but I have seen him with it, it takes constant attention. Not my thing.

I want to be able to rub the meat, get it in the smoker, and come back 10 hours later not having worried about it... hence my rec. of an electric with a lock, temp control and a wood chip relase... easy money.

 

[ACamp1900]

On another note, what is the meat of choice for everyone in the smoker??

I smoke a lil of just about everything from summer to summer (game hen, chicken, turkey, sausage, various cuts of beef, bacon wrapped peppers, mac n cheese, ribs) but my two meals of choice are hot links (which only really require a couple hours or so) and tri tip (Which can go all day, longer the better)...

Love me some Smoked Santa Maria Tri Tip

 

[Cackalacky]

I prefer smoking a whole hog in an in-ground pit for 24 hours. If I can't do that, then I am in a tossup on gator tail or brisket in a smoker.

 

[ACamp1900]

I have HAD whole hog... but never done it.... it's not really done out here at all that I know of... in fact unless you go to a Filipino market it's hard to find whole hog. I am assuming that is quite labor intensive??

Gator Tail?? Like, REAL Gator Tail?? didn't know there was such a thing, food wise... how is it?

 

[ACamp1900]

ALso what's the wood of choice?? I have tried a variation but I suppose my go to is Mesquite... though I have yet to have a wood I didn't like other than one time when a friend just used regular old wood, like fire wood, and the food came out tasting like, well, it was in a fire.

 

[Cackalacky]

I have HAD whole hog... but never done it.... it's not really done out here at all that I know of... in fact unless you go to a Filipino market it's hard to find whole hog.

Gator Tail?? Like, REAL Gator Tail?? didn't know there was such a thing, food wise... how is it?

RE: the hog

An in-ground pit is relatively common here. I will not miss a bbq if they have a whole hog. I just don't think there is a comparison as far as the cooking process goes. We can get our coals to about 200 degrees before setting the pig in and covering it up for 24 hours.


Re: the gator
Its actually super good and a much better choice of meat health wise. It has double the protein of beef and over half the saturated fat. Its very lean so you can dry it out real quick though.

Fun Fact: it also has a bunch of B-12 so when you eat a lot of gator meat it is pretty noticeable. LOL.

It is easy to get here, probably not so much outside the Gulf Coast.

Making sausages with gator meat is ridiculously good. Particularly with the Creole spices.

 

[ACamp1900]

I've had gator meat before... tail is new to me though... nice.

thanks for the info.

 

[Irish Insanity]

Wood choice, I've only used oak and mesquite. I enjoy both. I'd like to give apple and maybe peach a shot. I've been told they have a sweeter flavor.

Meat, I'm not a ribs fan. Never have been. Even when I can order them somewhere. I've never tried brisket, mainly because I fear it won't come out right and it'll be a big waste. Usually it's a pork but. But I've tried bacon wrapped pork loin and a fatty. Both were good.

What I really would like to try and eventually do regularly is jerky. But I honestly have no clue how or where to start. Any thoughts?

 

[ACamp1900]

I do pulled pork in the crock pot for some reason... just me.

 

[Irish Insanity]

I do pulled pork in the crock pot for some reason... just me.

I'm sorry. Really, really sorry.

 

[ACamp1900]

I'm sorry. Really, really sorry.

Ha... It comes out really good... And I had that down before I ever started smoking so...

 

[irish o'phile]

I prefer smoking a whole hog in an in-ground pit for 24 hours. If I can't do that, then I am in a tossup on gator tail or brisket in a smoker.

I feel like things just got awfully SEC in here.

 

[Cackalacky]

I feel like things just got awfully SEC in here.

In order to survive, one must adapt to his surroundings. I still have better cholesterol and English skills than those around me, so there is that.

 

[Monk]

I do pulled pork in the crock pot for some reason... just me.

I know a lot of people who cook it that way, but they don't have a smoker. Once you smoke a pork butt for pulled pork you will never go back to the crock pot.

 

[koonja]

I prefer smoking a whole hog in an in-ground pit for 24 hours. If I can't do that, then I am in a tossup on gator tail or brisket in a smoker.

I have HAD whole hog... but never done it.... it's not really done out here at all that I know of... in fact unless you go to a Filipino market it's hard to find whole hog. I am assuming that is quite labor intensive??

Gator Tail?? Like, REAL Gator Tail?? didn't know there was such a thing, food wise... how is it?

Wood choice, I've only used oak and mesquite. I enjoy both. I'd like to give apple and maybe peach a shot. I've been told they have a sweeter flavor.

Meat, I'm not a ribs fan. Never have been. Even when I can order them somewhere. I've never tried brisket, mainly because I fear it won't come out right and it'll be a big waste. Usually it's a pork but. But I've tried bacon wrapped pork loin and a fatty. Both were good.

What I really would like to try and eventually do regularly is jerky. But I honestly have no clue how or where to start. Any thoughts?

I know a lot of people who cook it that way, but they don't have a smoker. Once you smoke a pork butt for pulled pork you will never go back to the crock pot.

Just wondering what someone with no knowledge of grilling or meats would think if they saw this thread, lol.

 

[Cackalacky]

Burners. You're all a bunch of burners. Where's SoCal?

 

[Irish Insanity]

Just wondering what someone with no knowledge of grilling or meats would think if they saw this thread, lol.

Cmon now. We are ND fans, and some Alumns, we would never use or even try an illegal narcotic.

I would probably wonder when and where the restaurant is opening.

 

[ACamp1900]

I know a lot of people who cook it that way, but they don't have a smoker. Once you smoke a pork butt for pulled pork you will never go back to the crock pot.

Haha... I've done it in my smokers before... I just perfected it in the crock pot... it comes out crazy juicy... I can even get that good char on it...

 

[Whiskeyjack]

Haha... I've done it in my smokers before... I just perfected it in the crock pot... it comes out crazy juicy... I can even get that good char on it...

What sort of crock pot is capable of searing meat?

 

[ACamp1900]

What sort of crock pot is capable of searing meat?

??

Mine?

 

[Monk]

Haha... I've done it in my smokers before... I just perfected it in the crock pot... it comes out crazy juicy... I can even get that good char on it...

Interesting...I've never seen char from a crock pot before. I just enjoy the smoke flavor that comes from the smoker. It seems like your crock pot does everything though...try putting some wood chips in it and see if you get a smoke ring in your meat.

 

[wizards8507]

What sort of crock pot is capable of searing meat?

To be fair, the bark on smoked meat isn't really a sear either.

My go to recipes on the Weber Smokey Mountain are "Best Ribs in the Universe" and beer can chicken. Sometimes I'll do multiple birds on a weekend and have leftovers for lunches all week. I don't have any trouble maintaining temps for long cooks like ACamp's friend. The trick is the "Minion Method," which requires lighting only a handful of briquettes with the rest of the chamber unlit. They'll ignite slowly over time. This requires good charcoal and a chimney starter. Match-lit coals and lighter fluid are a good way to give yourself cancer.

My wood of choice is either apple or almond. I find that hickory and mesquite are too strong for multi-hour cooks.

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