Not a bad little smoker grill, but the issue is that firebox isn't very big, so tending it will mean not being able to do much of anything else but stand over it waiting to feed it charcoal. You can add a little bit of money and still get a Charbroil cooker (a good brand) and gain quite a bit of firebox and grate space. Something like this.
The combos are much better if you ever plan on smoking anything. Don't end up like me with 3 cookers on your back porch.
I have a gas grill, 2 charcoal grills, a small little green egg, and an electric smoker.
I just have a horizontal smoker, a grill that was built from a hot water heater, and an electric smoker.I have a gas grill, 2 charcoal grills, a small little green egg, and an electric smoker.
I hate the round one's for grilling. The fire source tends to be toward the middle and far down from the grates. I don't get the control needed to grill well.
Okay you teach Phil, and I will mentor Smitty. Indirect heat powers activate!
But with a round one there is no where to set plates..... your comments please.
As a rule, I do not place plates on my grill.
Yes, thank you for taking my question. As a rule, what temp do you use when smoking a chicken?
I was calling on the pretty blonde behind you.
Thank you for answering my question and shattering my self-esteem all at the same time! ~throws down mic and runs out~
They look delicious NoDak, will have to try this nowAlmost forgot to post...
The smoked lobster turned out great. Smoker temp of 225 for a little over 2 hrs, until internal temp was 140. Split the top of the shells and separated the meat from the shells, then halfway thru smoke time, put about a TBS of spiced butter on the meat. Wood skewer thru the lobster so it wouldn't curl while cooking. I used apple wood for smoke. I was really nervous smoking the lobster. The only mistake I made was I should have had my smoker a lot hotter when I initially put them in. In hindsight, I tried to make too many at once, and it really drained the heat, and took a while to get back up where it needed to be, even though they were room temp at the time. I was getting really worried for a while.
Boiled the king crab, then put in 350 degree oven for 10 minutes to crisp the shell and help separate the meat.
Grilled the 1 1/2" T-bones to medium rare.
I took it last minute with a shitty phone camera.Could you have possibly taken a more blurry picture?
Just giving you shit. So, did the smoke flavor translate to the lobster meat well?
