Grilling

[Irish Insanity]

Must just be a lack of BBQ interest in cali then, because I have never seen, anywhere, lowes, bass pro shops, random community events... the type of smoker you are referring to... every barrel smoker available out here has a water tank in it... and a door... they vary in size, quality and price. More often than not, you see box or offset smokers out here though, barrels are pretty rare to begin with.

You can only order it directly from their website. It's American owned by a guy and his wife in Colorado I believe. If you have an issue, call for assistance, even if it's about food prep, they'll answer and walk you thru it.

http://pitbarrelcooker.com/

 

[ACamp1900]

I'm good with my "Ole Dirty Bastard"... bbq pownage

 

[ACamp1900]

I made it at home. Just a simple pico de gallo con avocado but sub serrano for roasted hatch chilis. Nothing too crazy. Roasted the hatch chilis on the grill.

1 roma tomato
1 small chopped onion
1 small avocado
cilantro
2 roasted hatch chilis
garlic powder
1 juice of lime
salt to taste

I am going hatch chili crazy right now though. lol

I'm going to try and make this this weekend... thanks again... btw, looking back through the thread, you can see one of my previous smokers in the background when I shared pics of my custom...

 

[GoldenDome]

Must just be a lack of BBQ interest in cali then, because I have never seen, anywhere, lowes, bass pro shops, random community events... the type of smoker you are referring to... every barrel smoker available out here has a water tank in it... and a door... they vary in size, quality and price. More often than not, you see box or offset smokers out here though, barrels are pretty rare to begin with.

Check this place out if you are in the area. I usually pick up my wood here but always buy other stuff. I like the Alder wood here for smoking fish and of course the other woods for meats like apple, hickory, etc.... But this is the only place I have seen a PBC in stores.

https://www.facebook.com/TheWoodshedOC/

 

[ACamp1900]

Thanks Dome,.... Orange is a bit out of my way but I do hit up Anaheim frequently enough so it's doable... I have this nice spot in Redlands where I get all my wood. Orange, Apple, Alder, Mesquite, anything within reason really...

 

[wizards8507]

Must just be a lack of BBQ interest in cali then, because I have never seen, anywhere, lowes, bass pro shops, random community events... the type of smoker you are referring to... every barrel smoker available out here has a water tank in it... and a door... they vary in size, quality and price. More often than not, you see box or offset smokers out here though, barrels are pretty rare to begin with.

I don't know that I've ever actually seen a WSM in a store, either. Maybe at Ace (The Helpful Place). That's also where I got my crimson one-touch gold and it's sexy as hell.

 

[Whiskeyjack]

If you don't own one yet, Thermapens are on sale through Serious Eats for $69 (usually $96). Strongly recommended, as it will vastly improve the consistent quality of all your grilled meats.

 

[wizards8507]

If you don't own one yet, Thermapens are on sale through Serious Eats for $69 (usually $96). Strongly recommended, as it will vastly improve the consistent quality of all your grilled meats.

Is it really better than a $20 thermometer that does the same thing? I usually barbecue to a range of 195 to 205 internal temp and I have my timing on steaks and chicken down pat, so I don't know that I need anything with fraction-of-a-degree precision.

Not being argumentative, honestly asking "is it worth it?"

 

[ACamp1900]

For x mas last year I got a ND set of bbq utensils and a meat fork with a internal temp gauge... It works fairly well but I find I don't use it that much, I still just go off look and 'feel'

 

[Whiskeyjack]

Is it really better than a $20 thermometer that does the same thing? I usually barbecue to a range of 195 to 205 internal temp and I have my timing on steaks and chicken down pat, so I don't know that I need anything with fraction-of-a-degree precision.

Not being argumentative, honestly asking "is it worth it?"

There is no single factor more important to grilling well than getting the internal temperature perfectly right. Thermapens are easily the best instant-read thermometers on the market; not simply due to their accuracy, but also due to their speed. A $20 thermometer might be "good enough", but if you do a lot of grilling and care about improving the consistent quality of your meat, then upgrading to a superior tool like a Thermapen is well worth the investment.

 

[ACamp1900]

Forgive me if it's already been posted...

Help me out with charcoal, long to short my wife's parents will be in for Thanksgiving, due to a number of circumstances we decided to scrap the traditional TG dinner and will go with a bbq, southern feast instead... I'm going to do a massive smoke with a number of different meats, For my smoker I'm thinking the snake method will work best for what I'm needing... can anyone help me out with safe charcoals?? Reg Kingsford isn't kosher for this method correct? Does it have to be competition Kingsford? Are there any basic, easy to find brands that would be okay to use for a low and slow method like this??? Thanks to those who can help.

 

[Irish Insanity]

The only thing I smoke or grill with is Kingsford Original.

 

[ACamp1900]

The only thing I smoke or grill with is Kingsford Original.

and you do snake and or minion methods correct? Or any method where the charcoal burns while the the food is in the smoker...

 

[Irish Insanity]

and you do snake and or minion methods correct? Or any method where the charcoal burns while the the food is in the smoker...

Grill: Fill chimney with charcoal and set on gas grill side burner. Lite burner and run for 3 mins. Shut burner off and let entire chimney smolder for 15 mins. Pour lit coals over approximately the same amount of unlit coals in the grill. So 50/50 lit and unlit.
Smoker: Fill the basket (drum style vertical smoker) 75% full of unlit charcoal. Start chimney of charcoal 75% full on gas grill side burner same as the grilling method. Pour lit coals of unlit coals in smoker basket. Usually my mix is 75/25 or 80/20 unlit to lit in the smoker.
The PBC smoker is actually made specifically, they say, for only the Kingsford Original. They claim it's set to run at consistent temps based on the burning temp of Kingsford Original. That's a big reason I use that specific one. They also warn again the use of most any kind with additives. Like quick light or where anything was added to enhance the burning, lighting, or flavor. I just figured it would be best if my food was going to cook for several hours on charcoal to use the simplest form.

 

[Cackalacky]

Forgive me if it's already been posted...

Help me out with charcoal, long to short my wife's parents will be in for Thanksgiving, due to a number of circumstances we decided to scrap the traditional TG dinner and will go with a bbq, southern feast instead... I'm going to do a massive smoke with a number of different meats, For my smoker I'm thinking the snake method will work best for what I'm needing... can anyone help me out with safe charcoals?? Reg Kingsford isn't kosher for this method correct? Does it have to be competition Kingsford? Are there any basic, easy to find brands that would be okay to use for a low and slow method like this??? Thanks to those who can help.

I have used both and the snake method works well for things that need to be cooked over 6 hours. Other wise, I use a chimney and just place the hot coals around he perimeter. Kingsford Original worked well for me though I prefer lump charcoal. Kingsford Competition and Lump both serve that purpose well.

BTW: You gonna give that she crab a shot?

 

[ACamp1900]

-The crab soup?? I did it, loved it and posted so saying thanks... somewhere, maybe the recipe thread? I guess you missed that... It's def something we will do again...

-When you say Lump you are talking just basic Kingsford correct? I want to make sure I'm not contaminating the food by letting it slow burn with the food in the smoker...

 

[Cackalacky]

Sorry,missed that ... It is a great soup.

Check out this link. There are definite advantages to lump. Regular charoal will be less maintenance.
Lesson 8: Lump vs. Briquette Charcoal - FineCooking.com

https://www.kingsford.com/products/100-natural-lump-briquets/ May not need wood chips with this one.

https://www.kingsford.com/products/competition-charcoal/Has good heat similar to lump

 

[ACamp1900]

Okay, that helps... thx.

 

[wizards8507]

Camp, the red flag you have in the back of your mind is about match-light. Definitely do NOT use match-light (or lighter fluid). Kingsford Original and Competition are the two most idiot-proof options. Natural lump is fun but it can be finicky and I wouldn't commit to it for a holiday cook with a high-stakes meal.

 

[Cackalacky]

Camp, the red flag you have in the back of your mind is about match-light. Definitely do NOT use match-light (or lighter fluid). Kingsford Original and Competition are the two most idiot-proof options. Natural lump is fun but it can be finicky and I wouldn't commit to it for a holiday cook with a high-stakes meal.

Agree. Lump can be tough to get right unless you are comfortable with the performance of you set up.

 

[ACamp1900]

Camp, the red flag you have in the back of your mind is about match-light. Definitely do NOT use match-light (or lighter fluid). Kingsford Original and Competition are the two most idiot-proof options. Natural lump is fun but it can be finicky and I wouldn't commit to it for a holiday cook with a high-stakes meal.

thanks, this def answered my question... also, don't think I didn't see what you did there....

 

[GoldenDome]

Dino rib life

 

[zelezo vlk]

Dino rib life

I was just shown some food just like this. Straight up Flintstones shit

Sent from my SAMSUNG-SM-G900A using Tapatalk

 

[GoldenDome]

I was just shown some food just like this. Straight up Flintstones shit

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Highly recommend if you love beef ribs. Personally, beef ribs are my favorite and these are pretty easy to smoke.

 

[peoriairish]

It's 70 degrees in St Louis. Of course I'm going to smoke some ribs.

after trimming, before seasoning

with Amazing Rib's Memphis Dust

after 1 hour on the WSM

 

[GoldenDome]

So who is thinking about getting the new Weber Summit Charcoal? Very tempting.

Summit® Charcoal | Weber.com

 

[Irish Insanity]

So who is thinking about getting the new Weber Summit Charcoal? Very tempting.

Summit® Charcoal | Weber.com

That thing looks amazing. It can't be reasonably priced.

Yesterday I grilled for the first time this season. Burgers. I wasn't prepared. They turned out shity. I'm extremely disappointed in myself.

 

[GoldenDome]

The price is obscene to the point where you will feel guilty you ever spent that much money on a charcoal grill. Like, you have to get permission to buy obscene.

And don't worry about that little set back. Pretty sure we all have had an off day. One time I was cooking fish without a fish basket the whole filet fell through the grates. hahaha, had to call Pizza Hut that night.

 

[NDdomer2]

That thing looks amazing. It can't be reasonably priced.

Yesterday I grilled for the first time this season. Burgers. I wasn't prepared. They turned out shity. I'm extremely disappointed in myself.

feel like this was you:

<iframe width="560" height="315" src="https://www.youtube.com/embed/SKbDJ8E8zyM" frameborder="0" allowfullscreen></iframe>

 

[GoldenDome]

#GrillPorn

Me want sooooo bad.

<iframe width="560" height="315" src="https://www.youtube.com/embed/wFf0sD3OUeo" frameborder="0" allowfullscreen></iframe>