BBQ Thread

[Cotton]

[MENTION=21]Iamtdg[/MENTION]

Your thoughts on this combo charcoal/smoker? Or are there better ones for that ~$150 range

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.

 

[data]

Props. I'm debating on a smoker/charcoal combo or just a straight-up round Weber charcoal grill

 

[Cotton]

Props. I'm debating on a smoker/charcoal combo or just a straight-up round Weber charcoal grill

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.

 

[NoDak]

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.

 

[Cotton]

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.

 

[hstour]

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.

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.

That's what I like about the Master forge ones I linked. Lots of heat control with being able to move the fire grates up and down.

Since smoking is low and slow anyway, a small fire and some properly placed foil will allow you to cook indirect easily.

If the 2nd one has a removable firebox separator like this:



Then I don't need the foil.

 

[mcnuttz]

Props. I'm debating on a smoker/charcoal combo or just a straight-up round Weber charcoal grill

The round Weber is all you need.

I will teach you.

 

[Cotton]

The round Weber is all you need.

I will teach you.

Okay you teach Phil, and I will mentor Smitty. Indirect heat powers activate!

 

[Smitty]

The round Weber is all you need.

I will teach you.

But with a round one there is no where to set plates..... your comments please.

 

[mcnuttz]

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.

Next question....yes, you in the back!

 

[Cotton]

As a rule, I do not place plates on my grill.

Next question....yes, you in the back!

Yes, thank you for taking my question. As a rule, what temp do you use when smoking a chicken?

 

[mcnuttz]

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.

But to answer your question, I like to smoke chicken with apple or hickory at a temp of at least 200 but no more than 225.

 

[Cotton]

I was calling on the pretty blonde behind you.

But to answer your question, I like to smoke chicken with apple or hickory at a temp of at least 200 but no more than 225.

Thank you for answering my question and shattering my self-esteem all at the same time! ~throws down mic and runs out~

 

[NoDak]

Almost 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.

 

[jsmith6919]

Almost 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.

They look delicious NoDak, will have to try this now

 

[Cotton]

Could you have possibly taken a more blurry picture?

 

[NoDak]

Could you have possibly taken a more blurry picture?

I took it last minute with a shitty phone camera.

So basically, GFY.

 

[Smitty]

So my girlfriend went out and bought me a charcoal grill. From like a thrift store. Because she knew I wanted one.

It was like $23.

She's funny. But I guess now I have to use it.

 

[Rev]

My wife tried to get me to use a propane grill she got for free. Its still unused on the patio. They are funny getting us grills but I guess the same could be said about us when they send us to the store for their stuff....

 

[Cotton]

I took it last minute with a shitty phone camera.

So basically, GFY.

Just giving you shit. So, did the smoke flavor translate to the lobster meat well?