That looks delicious, Diehard. I love my smoker, and pork is just such a treat.
On SB Sunday I smoked up ~20# of pork shoulder, and froze most of it. Last week my wife made chicken and pork enchiladas using the smoked pork and it was better than ever. The smoked pork adds a distinct flavor that just seems to work well with the other ingredients.
for the 4th I'm smoking some ribs with cream soda, captain Morgan chipotle BBQ sauce. should be pretty good
Last edited by bestellen; 01-03-2018 at 02:39 AM.
Okay. I need some help. We’re in the process of finally installing our backyard and it’s about time I figure out what the hell I want in the outdoor kitchen.
History: my experience is limited to gas grills. Nothing complicated. Burgers, chicken breasts, steaks. Nothing complicated. My kids are still pretty young, so good meat hasn’t been high demand, but that’s improving. As is my available free time.
So moving forward, I’d like to get something with some versatility. Something I can grill during the week and maybe slow cook on the weekend.
I do all the cooking at my house and I’m pretty competent within my role but my meat experience isn’t very strong and I’m not super versed in types of cuts and all that fancy stuff. I’m kind of a sloppy cook and am not used to adhering to specific temperatures and timelines, but I’m open to exploring this if the results make it worth it.
I guess I’m looking for recommendations on types of devices and brands to look into that will allow me to hopefully grow into a better man doing man grill things. My design thought was to do some sort of built in with counter space and a mini fridge. Not super complicated. But I definitely don’t want to do a build in if it ends up being something I’m not satisfied with, so even though I’ve ignored this thread for a long time, I’m hoping that the above info is enough for you to point me in a good direction. Thanks!
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It depends on what you want, I guess.Originally Posted by Dwight Schr-Ute
It's tricky to get everything you want in one piece of equipment.
The Big Green Egg can handle low temps for smoking and very high temps for grilling (searing). But it's really expensive, and it's not the easiest thing to use.
The Traeger is super easy and smokes well, but I don't think you can get it up to super hot temps for grilling. It's also pretty expensive.
A big kettle grill is really versatile and cheap, but it's a pain to heat up coals when you are used to propane.
You could get a good propane grill, but you won't smoke with it.
You could get two things - a propane grill and an electric smoker. The two together would cost less than a Traeger or Green Egg, but it wouldn't be just one piece of equipment built into a kitchen. The electric smokers work well for how cheap they are.
Personally, if I have to have just one thing, and it can't be one of the really expensive things, I'd take a grill over a smoker. I think it they get used more. Plus, I like grilled ribs almost as much as smoked ribs. Smoking takes a lot of time and effort, and I sometimes wonder if it's worth it when you can just go out to a BBQ joint a few times a year instead.
You could also consider a rotisserie spit if you want to build something cool - the best way to cook birds. Or, build a giant adobe pizza oven and become known for homemade pizza parties.
Last edited by sancho; 06-29-2018 at 08:46 PM.
Grow a set of testicles and get a Traeger.
My family gave me a Traeger for Father’s day. It’s the Timberline 850. We broke it in with a modest effort — hamburgers. They were fantastic.
After a lifetime of standard grilling over charcoal and propane, including a short detour to a Big Green Egg, using the Traeger requires a shift of mind. For example, I now know that you do some things in reverse on a Traeger. We smoked the burgers for 40 minutes on a low setting (225), and then seared them at 500 for 4 minutes each side.
We’re going to try a whole chicken next. I don’t want to try anything big like a brisket or pork butt until I am less of a rookie.
Any ideas or suggestions for a beginner?
"It is only with the heart that one can see rightly; what is essential is invisible to the eye."
--Antoine de Saint-Exupery
"Things fall apart; the centre cannot hold."
--Yeats
“True, we [lawyers] build no bridges. We raise no towers. We construct no engines. We paint no pictures - unless as amateurs for our own principal amusement. There is little of all that we do which the eye of man can see. But we smooth out difficulties; we relieve stress; we correct mistakes; we take up other men's burdens and by our efforts we make possible the peaceful life of men in a peaceful state.”
--John W. Davis, founder of Davis Polk & Wardwell
Pork Butt is easy.
I’m a public serving so I don’t have a fancy Traeger, but it’s delicious on my masterbuilt.
My favorite thing to smoke is corn on the cob.
Leave the corn in the husk, smoke it at 225 for 60–90 minutes. It’s a hit.
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Thanks. For the corn, I assume that as with any grill, using a wood pellet grill I need first to open the husks and remove the silk from inside, and then place the ears on the grill?
"It is only with the heart that one can see rightly; what is essential is invisible to the eye."
--Antoine de Saint-Exupery
"Things fall apart; the centre cannot hold."
--Yeats
“True, we [lawyers] build no bridges. We raise no towers. We construct no engines. We paint no pictures - unless as amateurs for our own principal amusement. There is little of all that we do which the eye of man can see. But we smooth out difficulties; we relieve stress; we correct mistakes; we take up other men's burdens and by our efforts we make possible the peaceful life of men in a peaceful state.”
--John W. Davis, founder of Davis Polk & Wardwell
Nope, I just wet the entire ear down a little and throw it in.
I always fill my water container inside the smoker as well.
With the low temp the silk doesn’t ignite.
Once it’s done, pull it out and with a large knife cut the bottom of the ear and then you can take the entire husk off. It’ll be pretty hot so be careful.
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