Double-smoked ham is surprisingly good! I've done a few, too.This is the 3rd ham I’ve done on the pellet grill in 4 weeks...Just can’t get enough of it!
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Double-smoked ham is surprisingly good! I've done a few, too.This is the 3rd ham I’ve done on the pellet grill in 4 weeks...Just can’t get enough of it!
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3-2-1, that's the only way I have ever cooked my St. Louis Ribs.Ribs on the Weber Smokey Mountain today. 3-2-1 style with some homemade BBQ sauce.
sorry3-2-1, that's the only way I have ever cooked my St. Louis Ribs.
My 17 year old CharBroil 6 burner has bitten the dust and cost to much to replace parts.
Wish I had the money right now to buy a decent pellet stove.
As much as I hate to say it, to get my rib fix, I may need to go to Famous Dave's till I get one.
You can make some fine bbq on a Weber kettle for less than $100. I've smoked whole chickens, ribs, pork butt and pork loins on a Weber kettle, they've got some nice and inexpensive accessories which make it easier to get indirect heat. Put the coals on one side and the meat and exhaust vent on the lid on the other and add coals as needed.3-2-1, that's the only way I have ever cooked my St. Louis Ribs.
My 17 year old CharBroil 6 burner has bitten the dust and cost to much to replace parts.
Wish I had the money right now to buy a decent pellet stove.
As much as I hate to say it, to get my rib fix, I may need to go to Famous Dave's till I get one.
I'm not a charcoal fan, for some reason, Believe me I've tried a lot over the years. One of me and the late Mrs. IBM wedding presents in 87 was a Weber charcoal grill from my Uncle.You can make some fine bbq on a Weber kettle for less than $100. I've smoked whole chickens, ribs, pork butt and pork loins on a Weber kettle, they've got some nice and inexpensive accessories which make it easier to get indirect heat. Put the coals on one side and the meat and exhaust vent on the lid on the other and add coals as needed.
I got a ZGrills 450 on sale at Rural King for $210. Just keep an eye out and they run some sales every once in awhile. It's not big, but it gets the job doneI'm not a charcoal fan, for some reason, Believe me I've tried a lot over the years. One of me and the late Mrs. IBM wedding presents in 87 was a Weber charcoal grill from my Uncle.
I could swing that after moving money around, just tough not being able to work the last 3.5 years. Hoping that will change by summers end.I got a ZGrills 450 on sale at Rural King for $210. Just keep an eye out and they run some sales every once in awhile. It's not big, but it gets the job done
I understand. I prefer the taste of charcoal grilled food. But gas grilled isnt bad either. Its still good. At least good enough for the effort. There is something about turning a knob and being running in 10 minutes and being able to set and forget the temps. (so I can go do other things like cook the sides, etc.)I'm not a charcoal fan, for some reason, Believe me I've tried a lot over the years. One of me and the late Mrs. IBM wedding presents in 87 was a Weber charcoal grill from my Uncle.
They have charcoal pellets. I was against the pellet smoker but I’m all in now for BBQ. Still use the kamado and the sous vide.I understand. I prefer the taste of charcoal grilled food. But gas grilled isnt bad either. Its still good. At least good enough for the effort. There is something about turning a knob and being running in 10 minutes and being able to set and forget the temps. (so I can go do other things like cook the sides, etc.)
If I want REALLY over the top flavor, I'll break out my smoker.
But I cant decide the charcoal is burning too hot and turn it down, or instantly decide to apply more heat in an instant. Thats the difference. And as I said, its a trade-off.They have charcoal pellets. I was against the pellet smoker but I’m all in now for BBQ. Still use the kamado and the sous vide.
Jfed85, I would so drink all your bourbon and eat all your food, lol.Smoked some wings, burgers, and bacon yesterday. Finished the wings off on the gas grill to crisp up the skin.
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Pics man, pics.Pork chops are in the smoker, and fried taters are sizziling in the cast iron.