I grill quite a bit. I'm doing to pork butt tomorrow.
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Yep, that’s why Good Eats used to be a favorite. You could actually learn food science and Alton made it fun.
I've got to say, I think the way I'm using the charcoal grill, I'm probably better off just going back to propane. But, I am getting better at applying everything, and I'm trying to try something somewhat new or different every time.
I'll probably try - after using up the bag of the brickettes - using the hardwood lumps to see if that's a better flavour. I'm also told that the steel chimneys you can get are better than using the "fire starter" that just smells like kerosene or something.
At any rate, though, I've enjoyed every time I've used this grill. I wish there was some way to prevent rust on some of the parts, but since it handles my food and gets really hot I'm not experimenting with stuff like fluid film or some kind of heat proof engine enamel.
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I'm not saying that any particular method is best, but I've gotten great results smoking on a propane grill as well. I've heard, "this is the best turkey I've ever had," on a gas grill with some pellets and a branch of apricot from my folks backyard.
Definitely grab a chimney starter - my dad picked up one a few years ago and it makes a big difference to getting things going. I never got one while I had my charcoal grill as during COVID it was not an expense I could make due to only being able to get my hands on a Weber branded one (~£50!) - they've dropped right down in cost now as lots of alternatives are available.
As for rust, storage is key, ideally stick the grill in a garage or shed when not in use, but alternatively give the grill a good brush with a steel wire brush dipped in a bucket of soapy water before kicking off your cook and the heat from the charcoal will get things sterilized.
Smoked some thick ol' pork loin chops for dinner. Sorry, no pics, just ate 'em. 
Sounds tasty! I'm doing burgers tonight. The kids got me a grill utensil set on Sunday. I'm going to break it with some burgers and roasted chilies.Smoked some thick ol' pork loin chops for dinner. Sorry, no pics, just ate 'em.
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This guy has been so good! Nearly as fast as gas, with the flavor of charcoal, and can smoke. Highly recommend
Us one, and buy the briquettes that do not have starter fluid on them either.
Nasty flavors, and with a starter chimney it is not needed.
Pour in the coal, put a bit of paper in the bottom air gap, light paper and walk away.
Ten or so minutes later you will have screaming red coals.
Pour into the grill and enjoy.
Want smoke, add soaked wood chips right onto the red coals.
Do not get a chimney starter that is painted black, it will come off on the first fire up.
Stainless steel.
I love the Weber around $25 with a second handle for easier pouring.
There are others out there, get a big one, you will fill it and the coal will shrink.
Did some beef back ribs and pork spares this weekend with some smoky mashed potatoes and a garlic loaf. Worked out pretty good
My SIL is making brisket AND pork butt for the whole family. Should be a good day.
A couple months ago he rescued a beat up Traeger pellet smoker someone left at the curb. He refurbed it to good as new.
Right on! I could eat pulled pork every day. Lol. Nothing like a pulled pork taco on a fresh tortilla.My SIL is making brisket AND pork butt for the whole family. Should be a good day.
A couple months ago he rescued a beat up Traeger pellet smoker someone left at the curb. He refurbed it to good as new.
Just put my brisket on. I don't go crazy with rubs. Salt and pepper and Goya Adobo seasoning is what we like.
Salt, pepper, garlic are my go-to for all beef smokes
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For me most of the time:
Beef - just salt and pepper
Pork - a homemade rub with about a dozen ingredients, including lots of brown sugar.
Poultry - Simon and Garfunkel rub (parsley, sage, rosemary and thyme, plus a few other ingredients)
Never smoked with propane, but I’ve been told since moisture is a byproduct of propane combustion it’s best to use it for wet smoking.
As for using lump charcoal? i really like it in a charcoal grill, not ao much for flavor but for heat and burn time. It gives you some more heat for the same amount as pressed briquettes and usually burns longer; and another + for the chimney.
