Here's a pic of my dog from last month....
And a big ass ham!
And a big ass ham!
Enjoy the benefits of a premium membership!
Upgrade Account
-
TalkBass has been independent since 1998. Add your voice.
Create a free account to reply to discussions, view embedded media, and browse with fewer display ads.
Join free Log in
Want zero display ads or expanded classifieds tools? Compare plans.
Barbecue/Smoker
- Thread starter ThudThudThud
- Start date
I looked up a review from one of my goto sources.
Char-Broil The Big Easy Gas TRU Infrared Smoker and Roaster Review
It may not be able to get the job done holding at the ideal 225 F.
I looked up a review from one of my goto sources.
Char-Broil The Big Easy Gas TRU Infrared Smoker and Roaster Review
It may not be able to get the job done holding at the ideal 225 F.
Got it brand new for $100. Not a big loss. It works ok for certain things.
I see the OP bought a Kamado. Good choice.
There are a lot of great suggestions in this thread. FWIW, I’m a retired chef. I once worked with Steven Raichlen’s nephew, a restaurant chef. And, by extension, learned a lot from him.
Although I really like the homemade steel barrel idea, if buying a commercial one I would use this guide.
Recommended Grills and Smokers - Barbecuebible.com
There are a lot of great suggestions in this thread. FWIW, I’m a retired chef. I once worked with Steven Raichlen’s nephew, a restaurant chef. And, by extension, learned a lot from him.
Although I really like the homemade steel barrel idea, if buying a commercial one I would use this guide.
Recommended Grills and Smokers - Barbecuebible.com
D
You can order Pecan from BBQr's Delight. The price for unit 1 (two 40 lb bags) is $54, shipping included. I used to order from them a 1/2 pallet (20 bags) at a time, with whatever combination of flavor woods I needed. I used to use Apple for pork and Hickory for chicken, and some Mesquite for beef, but I eventually settled on a 50/50 blend of Pecan and Cherry for everything. Good flavor, without overpowering anything (like Mesquite can) and good color. Now that they offer the Contest Mix, I no longer need to buy the Cherry and Pecan separately. I let them mix it for me!
At the risk of repeating myself (I repeat myself when under stress. I repeat myself when under stress), I'll reiterate that oak-based pellets are superior to alder-based pellets in a couple of ways. One, they burn at higher BTUs, which reduces pellet consumption. Two, they leave much less ash behind, no more than 1-2%.
I started out with a Traeger grill (I was the Arizona state manager for them when they first went national, but didn't last long; they weren't a well-run company) and Traeger pellets, which are alder-based. I cycled through several different brands of pellets, but once I found BBQr's Delight, I stopped looking for alternatives. Can't do better, IMO.
D
That website is a good place to start, but you still need to do due diligence once you've narrowed down your choices.
For example, in the pellet grills section, it mentions that the Memphis grills can do direct grilling, but fails to mention that Yoder's can, too. When I bought mine 6+ years ago, you had to remove the full-size deflector under the lower grill to get direct access to the flames in the pellet box. For many years now, Yoder has offered a deflector with a removable "door" over the flame box and Grill Grates that fit perfectly over the left half of a YS640, allowing direct grilling at up to 600°F, with lower, indirect heat on the right side.
The Yoder distributor in Europe offers a 640 already in that configuration. I always had a couple of Weber kettles, but the Yoder does such a good job on steaks, that I rarely used them.
If you don't know about Grill Grates, check them out. A superb product made with aircraft-grade aluminum in Georgia. They come in different sizes for different grills, Weber kettle, gas and pellet.
Home - GrillGrate
I’m sorry, I should have been more clear… I was referring to actual Pecan wood for my stickburner and my Green Egg.
I have a Pit Boss and an Ooni pizza oven that use pellets though. I’ll definitely order some of the BBQr’s Delight, as I’m fairly unimpressed so far with anything I’ve gotten from Lowes/HD/Ace. Thanks for the recommendation!
Last edited:
D
Ah. Well, there's Gourment Wood Products. They have 16" and 11" pecan split logs.
Pecan
Looks like you can order it online from Academy Sports & Outdoors.
Gourmet Wood Southern Pecan Cooking Wood | Academy
I did not know about GrillGrates. Thanks. They look useful. Raichlen’s website is a rabbit hole of a starting point.
I’m looking at a wide range of options, both indoor and out, for a new cabin we’re building.
A reflector oven will be one appliance for indoor use.
D
If electricity outside will be an issue, Yoder's stick burners are pretty darn good. They do a good job of engineering and testing air flow.
D
@gln1955 referenced Meathead's AmazingRibs.com website. It's not perfect, but I think it's a heck of a good resource.
The Ultimate Destination For BBQ Recipes, Science, And Reviews
The Ultimate Destination For BBQ Recipes, Science, And Reviews
Power will be available. Yoder or Lang in any case, but as of now I have no plans for a full-sized stick burner. I’m usually only cooking for two.
The full battery will consist of 2 wood stoves, a reflector oven, 3 outdoor grills including a tabletop hibachi, one likely a Weber, another possibly an Argentine parilla. I use a cold smoker box indoor in our apartment under an exhaust hood for fast foods like salmon or trout fillets and duck or chicken breasts. Apple or alder chips for that. I’ll need an alternative for outdoor use because indoor there will be only electric appliances. Induction cooktop and smart oven, microwave, etc.
A toy I like for a crowd is a La Caja China. La Caja China roasting Box
Last edited:
I made ribs on Saturday. A rack of pork, and a rack of beef. The Kamado Joe held 250ºF for hours.
When I cleaned out to make burgers last night I'd used about 1/4-1/3 of the lump I'd put in (possibly too much as I'm a noob). There was even an unburned piece of pecan (for smoking).
Cleaned out, lit the coals again, added the griddle flat top and cooked the bacon, then the burgers to perfection.
I can't believe (a) how clean this thing is, (b) how good EVERYTHING tastes on it, (c) how well it regulates heat.
No regrets on buying it.
Beat me up for it...but I use a two sided gas grill. Wood chips in an large tin can on the "fire" side...cooking meat on the "off" side.
Nobody has complained in our house...
I could buy a smoker...but nah...
Nobody has complained in our house...
I could buy a smoker...but nah...
Used one for years. Never had a complaint.
Kamado is just new/next step for me.
Well this thread wasn’t the main reason but there’s a KJ classic 3 in route… Been years since using charcoal and I can’t wait to get back into it and up my game….
Last edited:
Nice. There's some good videos online about set up, with some fun tips (like using balled up toilet paper to hold the firebox plates in place while assembling the ring. It works.). I'm sure you'll have a lot of fun with it.
Post recipes/successes. You'll love the 'Sloroller' for pork butts.
I made a beef Tritip (bottom end of sirloin. A Southern California specialty) yesterday in the style of brisket. Pulled apart beautifully, and was very juicy. Tritip has a tendency toward being tough if you don't get it right.
The foil/towel/cooler method for resting meats is unbeatable.
