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I just got a new masterbuilt smoker, we did spare ribs marinated in sweet baby back BBQ sauce with salt, garlic powder, black pepper, and onion rub. Slow cooked for 5 hours on the smoker with hickory wood, it was good.

It's not "what you grill" but rather "how you grill"

 

 

Quote:It's not "what you grill" but rather "how you grill"

 

 

I'm sure you're a big hit at all your block parties!!

Quote:I just got a new masterbuilt smoker, we did spare ribs marinated in sweet baby back BBQ sauce with salt, garlic powder, black pepper, and onion rub. Slow cooked for 5 hours on the smoker with hickory wood, it was good.

Hey Eric!


Dude, can you take a minute and discuss your new smoker? I'm new at this whole grilling/bbq thing.


I've gotten pretty ok at grilling steaks and burgers, but want to get some ideas on getting a smoker.


I'm only a family of 4, and our 2 kids are really young, so I'm not looking for a huge grill.


How'd you decide on the smoker you bought?

Quote:It's not "what you grill" but rather "how you grill"

 

 

That's me while tailgating. Women always run when they grab the mustard and it's stuck. They keep tugging at it and then a lightbulb goes off. They scream and run.

Quote:I seem to remember at least one thread like this in the past so I apologize if I'm already re-inventing the wheel here but I loves me some grilling.


It's mid-April in Florida which means it's pretty much summer time. What do you guys like to throw on the grill that's a bit different than the regular dogs and burgers? I don't want to get into the whole charcoal vs. gas debate, it's pointless. We all have our preferences.


To start things off, I love grilling salmon as a good alternative to the aforementioned "regular" grilling items. We buy wild salmon fillets from Publix. I highly recommend wild salmon over farm-raised. My wife marinates it in a teriyaki marinade for four to six hours. Then I wrap it in foil and grill on each side for six minutes apiece. It's better than any salmon I've ever had in any restaurant.


Let's hear some more recommendations as I'm ready to expand my grilling experiences this summer.

 

I won't say much, but the stray cat and armadillo population has gone down in our neighborhood.

I've got a smoker and I try to use it as much as I can. I've smoked just about everything imaginable. Some things like brisket I can use a little more practice. There are times I try to plan a meal where sides and all are cooked on smoker/grill. Sometimes I'll use indirect heat when I don't have to or shouldn't just so I can hang outside drinking beer longer.

Quote:If you dated more, you wouldn't fall in love with rubbing your meat.

Quote:Well, when you're good at something...

 

Well... it is an art form.  You have to know exactly how to rub your meat as well as the proper condiments to use.  NEVER rub your meat with pepper!  It should always be sprinkled!

Quote:I've got a smoker and I try to use it as much as I can. I've smoked just about everything imaginable. Some things like brisket I can use a little more practice. There are times I try to plan a meal where sides and all are cooked on smoker/grill. Sometimes I'll use indirect heat when I don't have to or shouldn't just so I can hang outside drinking beer longer.

 

And now you see why Smokers were invented!

Quote:Besides doing the typical smoked turkey, ribs and chicken, im looking to do chopped salmon and shrimp with red onions, bell peppers on skewers.  

 

Anybody has any tips for any good spices when it comes to grilled oysters? The butter/lemon and hot sauces are starting to get old.

 

oysters casino

 

you're welcome  :thumbsup:

Quote:Hey Eric!


Dude, can you take a minute and discuss your new smoker? I'm new at this whole grilling/bbq thing.


I've gotten pretty ok at grilling steaks and burgers, but want to get some ideas on getting a smoker.


I'm only a family of 4, and our 2 kids are really young, so I'm not looking for a huge grill.


How'd you decide on the smoker you bought?

 

Are you replacing an old grill (looking for a primary grill that will also smoke?) or adding a new grill to one you're already happy with?

 

1.  For a replacement grill, I'd suggest a combination gas/charcoal (two compartment) with an offset smoke box on the charcoal side.

 

2.  For an affordable alternative to replacement, I'd just add a bullet smoker.

 

I much prefer vertical smoking because you're not having to rotate to keep the heat even.  The bullet is an extremely affordable way to start learning about smoke.

I am a big fan of grilling/smoking. Particularly, pulled pork is my specialty. Learned a lot from my brother who built a smoker welded onto a trailer. It's about 6ft long and he actually uses sensors to track his Temps using an app.


I will get a 5 gallon bucket and put in the following: Gallon of organic apple cider, apple cider vinegar, and cut up some apples and brine the pork for 48 hours. I'll use an ice pick and stab a bunch of holes in it so the brine gets all up in the meat. Then I make a dry rub and put it on the meat. I let that chill for another 8 hours.


Then I will fire up my grill, get the temp to about 800 degrees and then sear the meat about 30 seconds on each side. Then it goes into the smoker about 10 hours. When it's just 1 hour left, I'll inject a mixture of apple cider vinegar, hot sauce, garlic, and other spices, into the meat.


During that last hour, I'll make my barbecue sauce, and slaw. I make my slaw with little but of cabbage, carrots, apples, and pears, using apple cider vinegar to mix it. Put all that on top of a toasted bun, and have the mouthgasms!

Quote:Hey Eric!


Dude, can you take a minute and discuss your new smoker? I'm new at this whole grilling/bbq thing.


I've gotten pretty ok at grilling steaks and burgers, but want to get some ideas on getting a smoker.


I'm only a family of 4, and our 2 kids are really young, so I'm not looking for a huge grill.


How'd you decide on the smoker you bought?

Well I'm a lazy cook so I went with an electric smoker lol. It was really easy I had never done it before, basically I just googled how long to cook the meat for and at what temp. There's a little door to put wood chips in while it cooks that's the smoking part. The one I got was from Sam's club it was 330ish? But it's big and comes with a stand. It also has a Bluetooth thing so supposedly I can hook my phone up to it and adjust the temp as needed.


Basically it's preheat, put it in the smoker add wood chips about every other hour and bam smoked meat!

Quote:Hey Eric!


Dude, can you take a minute and discuss your new smoker? I'm new at this whole grilling/bbq thing.


I've gotten pretty ok at grilling steaks and burgers, but want to get some ideas on getting a smoker.


I'm only a family of 4, and our 2 kids are really young, so I'm not looking for a huge grill.


How'd you decide on the smoker you bought?

 

 

Not sure how much you want to spend on a grill/smoker but I highly recommend a Kamado type cooker, for example a Big Green Egg or equivalent.

 

I purchased one three years ago from Costco, the brand is Vision Grills. With this I was basically able to replace my Weber Smoky Mountain smoker and my Weber Kettle, as the Kamado grill truly does the job of both, but even better.

 

10-16 hour smokes are easily done on this thing, as well as temps of 500+ for searing steaks and cooking pizzas. 

 

At this point I can't justify ordering an $18 12-ounce ribeye at a restaurant when none of them come close to the steaks that I can make at home. In my experience the key to a good steak, or really any meat for that matter is letting it sit out on the counter for preferably several hours before cooking. This allows the steak to reach close to room temperature of 75 or so degrees prior to cooking, compared to throwing on a steak that is 40 degrees where you risk charring the outside while the inside reaches your desired temperature.

 

I also highly recommend the use of a Thermapen, or something similar. They are a bit pricy but worth every penny. You will not believe the difference of simply using a thermometer makes. It completely eliminates the guessing game and after years of trying marinades, brines, etc none of that is no longer necessary since typically the purpose of brining is to add salt therefore moisture inside the meat. All of this can be avoided by not overcooking your meat, which is what a thermometer does for you. When I go to BBQ's at friend's houses or even order food at a restaurant the majority of the time I can tell that the meat is overcooked, not my meat  :yes:

For a smoker, nothing beats an electric one. I love smoking meat over a fire, pigs in pits, etc but the electric ones are so convenient for home use. 

 

The variety of chips allows you to smoke how you like. I've done, whole chickens, Thanksgiving Turkeys, brisket, deer, pork (of course), buffalo turds, everything in mine. When it breaks, I'm buying another!

 

Throw two whole chickens in on Sunday, got meals for Sunday, Monday, and probably a lunch!

Thanks Jagfan44, Pirkster, and Eric!


I think I will go with one of the bullet style smokers. Master built has options for either a charcoal or electric.


Do you get less smoke flavor from an electric? I'm assuming the answer is yes, but hire noticeable is the difference?

Another vote for the Big Green Egg. That's what I use and love it. I also recommend a Flame Boss 200. It'll keep your smoker/grill at whatever temp you set it. And of course, probes for grill and food temps. Plus you can use your phone to set or adjust anything you want. It took me a while to get the flame boss. I originally thought it would take the fun out of getting the grill to the right temp and tending to it. The thermometer and probes I had finally died and I took the chance on Flame boss. I only use it for long cooks but WOW! If any of you are considering it but hesitant on the cost, just do it!

My brother has a Green Egg and swears by it.


I usually BBQ on an open fire or in a deep pit. If it's just a regular old dinner the I'm sorry to report the propane grill gets busted out.


Anyone here have a Green Mountain Grill?

Electric is "cheating" IMO...

 

Green Egg is awesome but you'll pay big time.

 

I prefer real stick wood and coal to pellets.

 

IMO... electric takes the "sport" out of it.  Like watching Madden simulate a game vs. watching the real thing.  Arguably artificial.

 

But, it does take the time out of managing a real fire.  So, there is that.

 

I'm more proud of a fire/charcoal burn, personally, but to each their own.

Quote:Thanks Jagfan44, Pirkster, and Eric!


I think I will go with one of the bullet style smokers. Master built has options for either a charcoal or electric.


Do you get less smoke flavor from an electric? I'm assuming the answer is yes, but hire noticeable is the difference?

 

Whatever you decide, I prefer a fruit wood for smoking material.