2021 Official Gratuitous Grilling/BBQ/Cooking Thread

[Jaybird1980]

I dont soak chips or wood anymore. I just throw it on. If using chips, sprinkle them so they are scattered throughout the charcoal. If using chunks, place 3-4 mixed in with the charcoal. I've actually tried sprinkling some wood pellets on top of and around the charcoal with decent results.

Yep this is what I do as well. I use chunks because they last longer than the chips.

 

[nra4ever]

what are you using for the Skewer/rod and the base

I used this one from Amazon.
Amazon product ASIN B08Y95FP7Di had to use a pan underneath to catch the drippings so I could baste every 30 mins. They sell one called the trompo king but that one is $100. I’ll just use a pan and save $75 to buy more crypto. Lol

 

[Hatin Since 87]

And now we wait.

 

[BehindBlueI's]

View attachment 157052
And now we wait.

For some reason I couldn't edit in words on my phone. Anyway, I didn't wrap these so they'll have a little more bite than wrapped ribs. Just a salt/pepper/garlic rub then once they hit about 160 start spritzing with a mix of water/apple juice/apple cider vinegar. Mulberry wood for flavor wood, which smokes like apple. Get them to about 200-203 and then pull and rest. The bone will come clean but the meat still has a decent chew to it. Just a bit of sweetness from the apple flavors. No need for a sauce.

I'll sometimes do a wrap and glaze, but kept these simpler.

 

[Bill2905]

I spent most of the day working outside so I decided to cook indoors. I had some italian sausage in the freezer because when I purchased it a few months ago, I asked for a 3 foot rope but wasn't paying attention and when I got home, I discovered the guy had given me 6 feet. That's a lot of sausage.

 

[tim87tr]

Happy Labor day. Smoked some ribs on 160 low smoke an hour, 300 for 20/30 min a side. Camp chef grill always with black cherry pellets.

Flank steak (dry pink salt brine overnight) also an hour 160 low smoke for Mexican style Ranchero beef with potatoes. Used this recipe and extra ingredients were some wild mushrooms, yellow banana pepper and bit of kale. Used a cup of homemade beef broth instead of 2 cups water in recipe, plenty of water from tomotoes.

Both will be better tomorrow! Opened a 2004 Jeff Gordon Napa Merlot if anyone enjoys reds!

 

[Bill2905]

Opinions wanted from the INGO Grilling Crew .
I am wanting to use some wood chips to my low and slow cooking of my Ribs this time.
What have you found is the Best Method
Soaked and put in a Foil packet Or put in dry ?
and when and where do i put them for best results?

Last time I did ribs in my Weber kettle, I used wood chunks that were soaked in water for about 30 minutes prior. I thought it worked well and will use that method again. I don't know that soaking them makes much difference however.

 

[BehindBlueI's]

Opinions wanted from the INGO Grilling Crew .
I am wanting to use some wood chips to my low and slow cooking of my Ribs this time.
What have you found is the Best Method
Soaked and put in a Foil packet Or put in dry ?
and when and where do i put them for best results?

What sort of grill? Chips and foil packets are more for electric smokers. Soaking them will prolong the smoke. If you're using charcoal, you'll want bigger chunks of flavor wood. Soaking it just results in dirty smoke.

 

[mike4sigs]

What sort of grill? Chips and foil packets are more for electric smokers. Soaking them will prolong the smoke. If you're using charcoal, you'll want bigger chunks of flavor wood. Soaking it just results in dirty smoke.

weber kettle .
I used wood chip's dry and added them right after i put in the Charcoal . Enough smoke flavor for us .
INGO
thanks for all the help

 

[BehindBlueI's]

weber kettle .
I used wood chip's dry and added them right after i put in the Charcoal . Enough smoke flavor for us .
INGO
thanks for all the help

If you've never used anything but chips, try this just for a comparison: https://www.lowes.com/pd/Weber-Apple-Wood-Chunks/5001935543?

Wait until the fire is ready then add a chunk near the hot coals and one further out on the perimeter (or along the snake if using that method). I bet you'll smell the difference almost immediately. If you don't like it, you're out $7, so it's not a pricey test.

 

[NKBJ]

Smoking seven pounds of buckboard bacon before vac packing into the freezer.
Easy way; used Morton's Tenderquick, brown sugar, red, white and black pepper corns in the grinder. A week of cure in the frig, wash off, four hours in fresh water soak out and into the smoke. It's simple and we like it better than the pricey stuff in the stores.

 

[NKBJ]

 

[ghuns]

When you have friends coming for dinner but it's storming outside...

Took a bunch of s**t on the RecTec Facebook page about this being horribly dangerous. I guess they were referring to how high those coolers are stacked.

I have been grilling, smoking, even frying turkeys in that garage for the past 25 years without incident. I open the 16' garage door on the south side about 6" and prop open the man doors on the north and west sides. As long as there's a good breeze, or like yesterday, 25MPH wind, the smoke is immediately blow out. I also keep the grills a good 3-4' away from cars, workbenches, etc. and have a fire extinguishers in each corner of the garage.

 

[Hatin Since 87]

When you have friends coming for dinner but it's storming outside...

Took a bunch of s**t on the RecTec Facebook page about this being horribly dangerous. I guess they were referring to how high those coolers are stacked.

I have been grilling, smoking, even frying turkeys in that garage for the past 25 years without incident. I open the 16' garage door on the south side about 6" and prop open the man doors on the north and west sides. As long as there's a good breeze, or like yesterday, 25MPH wind, the smoke is immediately blow out. I also keep the grills a good 3-4' away from cars, workbenches, etc. and have a fire extinguishers in each corner of the garage.

I don’t see a problem with it? High ceilings, good ventilation, extinguisher in case. Only time there might be a problem would be a grease fire, but in a pellet smoker I’ve never had an issue with grease fires.

So what was in the cooker?

 

[ghuns]

I don’t see a problem with it? High ceilings, good ventilation, extinguisher in case. Only time there might be a problem would be a grease fire, but in a pellet smoker I’ve never had an issue with grease fires.

So what was in the cooker?

Hamburgers/lamb burgers on the big one smoking for about an hour to 120 degrees, then seared on the little one to desired doneness. Smashed potatoes with butter, garlic, parmesan on the little one while the burgers smoked.

 

[hoosierdaddy1976]

Cheese steaks tonight.

 

[Hatin Since 87]

Doing a whole chicken on the smoker tomorrow, gonna use half of the chicken in chicken noodle soup and use the other half for chicken salad sandwiches for work.

 

[chezuki]

Prepping for BLT’s.

 

[Hatin Since 87]

Cheese steaks tonight.
View attachment 157870

I really want a griddle. That looks great. What did you use for the steak?

 

[nra4ever]

When you have friends coming for dinner but it's storming outside...

Took a bunch of s**t on the RecTec Facebook page about this being horribly dangerous. I guess they were referring to how high those coolers are stacked.

I have been grilling, smoking, even frying turkeys in that garage for the past 25 years without incident. I open the 16' garage door on the south side about 6" and prop open the man doors on the north and west sides. As long as there's a good breeze, or like yesterday, 25MPH wind, the smoke is immediately blow out. I also keep the grills a good 3-4' away from cars, workbenches, etc. and have a fire extinguishers in each corner of the garage.

The camp chef Facebook page isn’t any better. They flip out if you are near any structure or under any type of shelter. I smoke under my gazebo all the time without incident. Knock on wood. I guess a few people have had bad luck smoking. Hope you continue to have safe cooks.