Barbecue/Smoker

[friskinator]

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!

What do you think of the Ooni? I've been considering one for awhile.

 

[jchrisk1]

 

[Turn Em Loose]

You know. The round Weber charcoal grill. It just….Works. Just like the trusty ol’ THDI.

Discuss.

 

[Gibsonchild]

What do you think of the Ooni? I've been considering one for awhile.

I’m a big fan. Once you get it properly warmed up, it cooks a pizza in about 90 seconds.

It took a couple cooks to wrap my head around it, because there’s only a few seconds difference between undercooked and charcoal pizza. The key things are to roll your dough out as thin as possible, and watch it like a hawk while it’s cooking. Anything thicker than 3/16”-1/4” is gonna end up with raw dough in the middle. And 1/4” is really pushing it, IMO.

That said, once you figure it out, it makes a great pizza.

 

[Alkali Ike]

The Weber round grill is design perfection for its intended purpose.

 

[marchone]

I thought this was about a new pedal.

 

[Oddly]

I've had a cheap copy before, which fell apart. You gets what you pays for, I guess.
Replaced that with a gas bbq which I rarely use and wasn't that impressed with the results.
I'm definitely planning on getting the real thing.

 

[fhm555]

I've had a cheap copy before, which fell apart. You gets what you pays for, I guess.
Replaced that with a gas bbq which I rarely use and wasn't that impressed with the results.
I'm definitely planning on getting the real thing.

The Webber is fine for dogs, burgers, and chicken cuts, basically anything you can cook on a single load of charcoal, but if you want to do low and slow you need a barrel grill with a side fire box and cast iron grates. You can still do the usual, but you can smoke/roast whole chickens, racks of ribs, briskets butts etc etc.

 

[Corigan]

I had a weber kettle for over a decade. Excellent grilli. I then got a weber smokey mountain barrel smoker for doing my smoking. I eventually upgraded to a kamado joe classic II and have been in love ever since. I gave my old weber to a friend and its still kicking.

Weber makes some of the best grills around. I am a huge fan of these kamado / big green egg ceramics. Once I got used to them it was on.

 

[ThudThudThud]

For the record, burgers are amazing on kamados.
I have the griddle, and the soapstone inserts. The griddle is great for cooking the bacon on too.
Need (well, want...) the pizza stone and I'll be set.

 

[gln1955]

The Webber is fine for dogs, burgers, and chicken cuts, basically anything you can cook on a single load of charcoal, but if you want to do low and slow you need a barrel grill with a side fire box and cast iron grates. You can still do the usual, but you can smoke/roast whole chickens, racks of ribs, briskets butts etc etc.

Nope. When my son first got into smoking, he entered a rib cook-off put on by a radio station in Cleveland. He went up against a bunch of guys with Pit Barrels and pellet smokers with his Weber kettle and got third place. He's done perfectly fine pork butt in it too. It ain't the equipment, it's knowing how to use it.

 

[ThudThudThud]

Nope. When my son first got into smoking, he entered a rib cook-off put on by a radio station in Cleveland. He went up against a bunch of guys with Pit Barrels and pellet smokers with his Weber kettle and got third place. He's done perfectly fine pork butt in it too. It ain't the equipment, it's knowing how to use it.

I once had a fridge break down on me, and to save the meat in the freezer we held a dead fridge barbecue.
This was just after the local supermarket had one of their free turkey with every purchase type offers, so I had a nice sized turkey in there. Some mesquite lump charcoal, and indirect cooking made one of the best turkeys I've ever tasted. Webers are cool pieces of kit. It just takes a bit more tending.

 

[fhm555]

Nope. When my son first got into smoking, he entered a rib cook-off put on by a radio station in Cleveland. He went up against a bunch of guys with Pit Barrels and pellet smokers with his Weber kettle and got third place. He's done perfectly fine pork butt in it too. It ain't the equipment, it's knowing how to use it.

If you don’t mind having to disturb your setup to add fuel you can do a lot with a kettle grill, as long as you are only cooking for a 3~4 people. My idea of slow cooking is set it and forget it, not having to pull my setup apart every 45 minutes to get the job done.

 

[jchrisk1]

For the record, burgers are amazing on kamados.
I have the griddle, and the soapstone inserts. The griddle is great for cooking the bacon on too.
Need (well, want...) the pizza stone and I'll be set.

I completely agree! When I "slowly bringing it up to temp" I cook everything in the house! It's amazing how long these stay up to temp!
I do have the pizza stone and heat deflector. I didn't get the deflector until after I made charred pizza. At least the toppings were good!

I don't have the griddle inserts, but I did just get a Blackstone 36". With the green egg, the blackstone, and the gas weber, I think I'm set. For now.

 

[MJ5150]

Nope. When my son first got into smoking, he entered a rib cook-off put on by a radio station in Cleveland. He went up against a bunch of guys with Pit Barrels and pellet smokers with his Weber kettle and got third place. He's done perfectly fine pork butt in it too. It ain't the equipment, it's knowing how to use it.

Yes, but that's why he only finished third. The Weber held him back from first.
Sorry, that's the competitive side of me. I grew up with the 'second place is the first loser' mentality for everything I competed in.
With that aside, wow that's great to finish third. That is quite impressive for a guy new to the game. Did you get a chance to taste his winning entry?

-Mike

 

[gln1955]

Yes, but that's why he only finished third. The Weber held him back from first.
Sorry, that's the competitive side of me. I grew up with the 'second place is the first loser' mentality for everything I competed in.
With that aside, wow that's great to finish third. That is quite impressive for a guy new to the game. Did you get a chance to taste his winning entry?

-Mike

I did not get to partake. Coming in third, he was automatically invited back the next year. He acquired a Pit Barrel smoker in the meantime, but ended up an also ran the second time around. Such is competitive BBQ.

If you don’t mind having to disturb your setup to add fuel you can do a lot with a kettle grill, as long as you are only cooking for a 3~4 people. My idea of slow cooking is set it and forget it, not having to pull my setup apart every 45 minutes to get the job done.

Yes, much babysitting for a long cook and you'll never do a full brisket or four slabs of ribs. The thing is though that BBQ is simply heat and smoke and how to control them. There are many ways to get the job done; some are easier than others.

 

[MJ5150]

I did not get to partake. Coming in third, he was automatically invited back the next year. He acquired a Pit Barrel smoker in the meantime, but ended up an also ran the second time around. Such is competitive BBQ.

You'll have to sit down with that boy and remind him where he came from, and pop deserves to be the first judge.

-Mike

 

[ThudThudThud]

I completely agree! When I "slowly bringing it up to temp" I cook everything in the house! It's amazing how long these stay up to temp!
I do have the pizza stone and heat deflector. I didn't get the deflector until after I made charred pizza. At least the toppings were good!

I don't have the griddle inserts, but I did just get a Blackstone 36". With the green egg, the blackstone, and the gas weber, I think I'm set. For now.

I have the deflector plates, but I need the pizza stone now. I won't be buying the special pizza insert. Can't justify that.

 

[gln1955]

You'll have to sit down with that boy and remind him where he came from, and pop deserves to be the first judge.

-Mike

This is the same son that moved to Cleveland and became a Browns fan.

 

[Corigan]

I use a grilling stone from pampered chef when I want pizza. I hardly make pizza though. I have a soapstone as well and love doing fish and turkey smashburgers on it. I dont have the griddle, but have so many inside its kinda hard for me to justify griddle pans.

If I was really into making alot of pizzas I would get this 3rd party attachment. Puts a big door and changes the way air circulates. Supposedly the bomb for making great pizzas.

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Edit:

link to the grilling stone I use.
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