Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition
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@Filthy:
Can you guys recommend a good grill like that one that isn't 12 hundred dollars?
In short. No
The classic Weber Kettle Grill is about $150 and will serve you very well!
I was going back through this thread to look at BBQ porn and never saw any of this. Weber kettles are terrific and incredibly flexible for indirect and direct applications, and you can add a Smokenator Classicto convert them into a water smoker to make them even better at indirect applications. The picture is showing no tpo grate, but the Smokenator is designed to fit under the hinged wings on the sides of the top grates, which is how I ran mine. They work great! I used to smoke spare ribs, butts, and chicken all the time on there. Easy to do multi-zone and finish off smoked chicken wings, for example, on direct heat to give them some texture. @Filthy
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Looks great. how was it.
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For the first attempt, flavour was very good and the chicken was tender and moist. I pulled the chicken off the grill at 163 degree and let it set, but I wish I had pulled it off just a little sooner. 90% of it was perfect, but you can tell it was just starting to overcook when we ate it.
As a novice to the green egg and these style grills I can see why they are so popular. Very easy to use and they turn out exceptional products. The pulled pork last weekend was outstanding and the chicken is too. A few corrections and I think the next one will be perfect.
I'm heading out tomorrow in search of some different wood chips for smoking. I normally use hickory and mesquite, but want some pecan and apple (if I can find it here). My wife's family owns quite a large apple orchard, so maybe I will just make some of my own.
Very fun and a great new way to grill. Love the convenience of gas, but the flavour of charcoal can't be beat.
Now bring on the vegetables…
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Rotisserie bone in prime rib on the Breeo.
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Did two smaller butts to maximize bark ratio.
Pulled pork and fixins leftover hash the next morning.
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@mclaincausey I’m finishing a 4 hour stall and drooling…Good job and nice butts
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What the hell did I do wrong? Grill temp and the surface is 220-250. Indirect set up with a drip tray filled with water. Two butts on the grill almost touching but some space (~1-2 inches).
Sprayed 3 times throughout with apple spray.
This is taking forever…currently 13 hours. Butts are 4.5-6 pounds.
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I don’t think you did anything wrong. Might be the fact that you had 2 Butts in there. I don’t know if it’s the angle of the pictures but the look like they would weigh more than about 5lbs,in other words they look pretty big. I find pork to be the most forgiving of all meats on that it’s pretty hard to mess up,and believe me I’ve tried. I tend to cook between 250-275 and will refuel during the stall,and it will still take 2 hours. An 8lb bone in butt once took me 12 hours and I ended up wrapping it and putting it in the oven. I use a drip pan with cold water and bourbon,but I feel that it heats up pretty quick which would negate any cooling effect. Like Aaron Franklin says …”It takes as long as it’s gonna take”
