patrick.net

I’ll add more later, marking this thread. I got a lot

I have a Char Broil Smoker cabinet style, with the electric heading element.
For slow smoking meats.

I have a Cast Iron Lodge Hibachi grill
For super high heat grilling meat on a stick type of food items. Or searing steak.

Then I just picked up a Weber 22 inch grill, after a cheapo covered grill we had, finally rusted away and had to be put down.

I do that for indirect grilling and for when grilling larger amounts of meat is required.

The wife bought a Pilot Rock Park grill, we put out in the back yard, next to a slab with a concrete round Florida garden table.

Damn I'm jealous. I just have a gas grill but "When I get a house", which I've completely given up on even though I have the cash now in CA, I plan to get a New Braunfels smoker:

https://www.blacksbbq.com/resources/blog/New-Braunfels-Smoker-Blacks-BBQ.html

Grew up around there...

Gas grills I buy Canadian.

Had a small weber for smoking a couple cornish hens etc., once in awhile. After 23 years I just tossed it out.

Fuck I needa get outta here.

I’ve got a Weber Performer charcoal grill with side table and gas ignition for the charcoal (never use lighter fluid!). Got that around 2010. My go to for nicer cuts of meat.

Weber Genesis. Late 90’s model. Gas. Was my father in laws and I grabbed it and rebuilt it after he passed. Great for when you don’t want to wait for charcoal or it’s cold out and you just want a quick grill session.

Smokey Mountain Weber. Wish I had gotten the largest model is my only beef. Great for smoking and for a charcoal smoker it holds temp pretty damn well for hours.

Don’t use them often, but also have the little smokey Joe and his gas grill companion for camping.

Also have the rotisserie for the Weber kettle on the Performer. Also have a few inserts like the wok (my favorite) and skillet.

I’m maybe looking at getting a Blackstone griddle as my next outdoor cooking device.

Fortwaynemobile says

I’ll add more later, marking this thread. I got a lot

I know you do. Hoping you'd pipe in with some solid recipes to try lol!

Tenpoundbass says

The wife bought a Pilot Rock Park grill, we put out in the back yard, next to a slab with a concrete round Florida garden table.

Why would you go with that? I've always found those grills in campgrounds and always bad to use and incredibly dirty. Maybe it was just me?

Vibe! Vibe!

They are bad at the beach, because normally you're going to be doing Chicken and other meats, you want to cover and let it go on medium to low heat, while you go ahead and enjoy the beach. Those grills burn chicken, and other fare like that. They are great for getting a hot grill going for searing steaks, burgers and dogs. Also when Florida gets cool weather. It's good to put some wood chunks in it, and just let it blaze and rage.

Tenpoundbass says

Also when Florida gets cool weather. It's good to put some wood chunks in it, and just let it blaze and rage.

I don't mind cooking on them, but it for sure is a Florida thing. Obviously you'll see them in parks in every location across the country. FL is the only place I see them at $1M beach homes and it's acceptable. If you're renting your home out to vacationers, I at least expect a Weber Kettle or basic Weber gas grill (or better).

I generally don't mind them as long as there are proper grill tools in the house. Need to be able to get hot and warm zones on those or you'll fuck up even a burger. Charcoal chimney or other starting method as well besides lighter fluid. Small, self lighting bags of charcoal work as well.

Oh oops, wrong type of grilling.

WookieMan says

Smokey Mountain Weber. Wish I had gotten the largest model is my only beef. Great for smoking and for a charcoal smoker it holds temp pretty damn well for hours.

Those look like solid smokers and people are satisfied with them. Almost bought one myself.

How long can you cook around 225-250 on a whole bowl of coals?

WookieMan says

. If you're renting your home out to vacationers, I at least expect a Weber Kettle or basic Weber gas grill (or better).

I have other grills. I can wheel them out, or use them on the screened in patio.

It's another location and vibe.

https://www.foodnetwork.com/recipes/beer-can-chicken-recipe-1939861

joshuatrio says

How long can you cook around 225-250 on a whole bowl of coals?

Weather dependent for me. During the summer I've locked in at 230ish for 8-10 hours roughly. Winter is tougher in IL, so I smoke way less if at all the last 5 years during winter. Wind is also a factor.

Generally though you should be able to get a solid 8 hours in the 225-250 range. After that, if you start losing temp I always just have the oven ready. On a long smoke (pork shoulder), you've usually maxed out on smoke in the first 4-6 hours. After that it's not doing much outside of heating the meat to the desired temp. So I've started finishing in the oven once I start losing grill/smoker temp.

Usually about 160-170 on a shoulder for the meat (not air temp in smoker). I don't notice the difference and it's much easier as I'll usually be drinking when I'm smoking something, lol. My oven has a built in meat probe that goes crazy until you hit the button to stop it once meat temp is hit. So I'll get up at 4-5am to an alarm on the oven, rest it in a cooler for 3-4 hours, then pull it to serve around lunch.

Dinner timing is different, but most times I'm doing a shoulder for lunch/afternoon party. I still haven't done a brisket on the SMW. Otherwise the charcoal should last just fine for 90% of the meats you can cook on one. I'm intrigued by the pellet smokers for ease of use, but it just doesn't feel right if that makes sense.

I bought a cheap Walmart brand grill a few years ago intended as a temp for one summer until I bought a high end grill. The cheapo turned out to be pretty solid, and the uneven heat allowed me to sear or slow cook as needed. Still working for 5 years now. I mostly do sausages, chicken, and well made gourmet patties though.

Friend of mine at work (before he was laid off) often brought in outstanding pork butt and brisket. He was a master of smoke, rubs, seasonings and sauces. I challenged him to see if he could make mutton taste good, but I was never able to find any. Too bad, since I would really have liked to have seen it.

I tried cladding a propane BBQ in foil to reduce fuel consumption on thicker long cooking cuts. Over time I added 2 full layers. Then the totally unexpected happened: after a good warm up period one day, I went to open the lid and the whole back of it drooped and mushed and fell apart. I freaking melted the aluminum!

I haven't bought a grill in decades, I pick them up by the side of the road, spend about $30 on heat tents and a thermometer, maybe a bit more if it needs burners and spreaders. Right now I have a Brinkmann and a Dyna-Glo. The latter is a pretty good unit that I only use for big cookouts. Most of the time I'm eating solo so it doesn't make sense to burn 400,000 BTUs to brown one kielbasa. Hard to get 1/4 of the thing evenly hot with less than 3 of the 5 burners running.

My favorite is ribeye roast, usually about 3-3.5lb. I apply some Lawry's seasoned salt, wrap in foil, and slow cook it on the upper rack for 30-60min, then unwrap and reverse sear 3-5min a side. Usually yields a medium rare interior. I'll sit and eat the whole thing myself in one sitting sometimes.

Some day I aspire to build a dome pizza oven and have a pizza farm where I grow as many of the ingredients as possible.